Palm kernel seed & oil

If you have always been confused between palm kernel oil & palm oil, then this is the correct place for you! Delve into the characteristics and the processing of palm kernel oil & see its applications in the products you absolutely love having!

1. Title and Content Layout with List Add your first bullet point here Add your second bullet point here Add your third bullet point here MOKSHA CHIB 13FET1003

2. PALM KERNEL & IT’S OIL- INTRODUCTION Palm kernel is the edible seed of the oil palm tree . It is widely used in the extraction of Palm Kernel Oil from the palm kernels. Palm Kernel Oil is different from Palm Oil considering the fact that Palm oil comes from the flesh of the fruit whereas Kernel oil comes from the seed/kernel at the core of the fruit. Stable at high cooking temperatures (high smoke point) Better shelf life , stored longer than the other vegetable oils Relatively low in cost Rich in Vitamin K & anti-oxidants like Vitamin E Zero cholesterol (even though it is high in saturated fat) WHY PALM KERNEL OIL?

3. Palm Kernel Oil Production (7373TMT) Consumption (6882TMT) Leading country Prod. (1000MT) Leading Country Consm . (1000MT) Indonesia 3780 Indonesia 2150 Malaysia 2415 Malaysia 1570 Nigeria 330 China 650 Thailand 200 EU 590 Colombia 107 Nigeria 335 WORLD PRODUCTION OF PALM KERNEL OILSEED & OIL Palm Kernel Oilseed Production (16518TMT) Consumption (16579TMT) Leading country Prod. (1000MT) Leading Country Consm . (1000MT) Indonesia 8700 Indonesia 8715 Malaysia 5150 Malaysia 5193 Nigeria 730 Nigeria 738 Thailand 440 Thailand 435 Colombia 245 Colombia 245 Palm Oil & Palm Kernel Oil was found to contribute to 32% of the Global Oils and Fats production in 2012 Index Mundi 2015

4. MORPHOLOGY & COMPOSITION OF PALM KERNEL PALM KERNEL OIL Min (%) Max (%) Medium Chain Fatty Acids Caprylic (C8 : 0) 1.5 6.0 Capric (C10:0) 2.0 7.0 Lauric (C12:0) 41.0 56.0 Long Chain Fatty Acids Myristic ( C14:0) 13.0 20.0 Palmitic (C16:0) 6.5 11.0 Stearic (C18:0) 1.3 3.5 Oleic (C18:1) 10.0 23.0 Linoleic (C18:2) 0.1 5.4 Saturated Fat – 81% MUFA – 16% PUFA- 3%

5. PALM KERNEL OIL Palm kernel oil is produced by mechanical extraction of the kernels which are pre-dried in palm oil mills through a partial vacuum process. The quality of oil is excellent with a free fatty acids generally below 2%. It is yellow in color and refined physically to produce a very light colored oil. The oil is semi solid at ambient temperatures. Characteristics Mean Range Smoke Point 232°C/450°F - Iodine Value ( Wijs ) 17.8 16.2-19.2 Saponification Value, mg KOH/ g oil 245 243-249 Unsaponification matter %, by weight 0.3 0.1-0.8 Refractive Index nD30°C 1.4509 1.4500-1.4518 Slip Melting Point (°C) 27.3 25.9-28.7 Source: Palm Oil World, Baseline of health foundation

6. PALM KERNEL OIL PROCESS Process Product

7. Processes Pre-Treatment of Kernels Kernels are cleaned of foreign materials, debris, sand using magnetic separators & vibrating screens Kernels are broken down to smaller fragments by hammer grinders or breaker rolls which are further subjected to flaking in a roller mill Flakes are steam conditioned to adjust the moisture of the meal (~3% at 104-110°C), to rupture cell walls, reduce viscosity of oil & to coagulate protein which facilitates the separation of oil from protein materials Screw-Pressing Meal is fed to the screw-press, which separates the oil from the de-oiled cake.

8. Products