Coconut

(cocos nucifera)
 Coconut
• Most extensively grown nut in the world
• Also called heavenly tree", "tree of life", "tree
of abundance" and "nature's supermarket.“
• India is the third largest producer behind
Indonesia and Philippines
• The dried coconut meat is known as copra and
is the source of coconut oil, which is used in
enormous quantities for making fats for
baking and confectionery
Parts of a coconut
 Exocarp(Thin hard skin)
 Mesocarp(Husk)
 Endocarp(Shell)
 White endosperm(kernel)
 Large Cavity(Filled with water)
• A whole coconut consists of 50% husk, 15% shell,
25% meat and 10% water.
• Shell contain 34% cellulose, 36% Lignin, 29%
pentosans and 1% Ash.
Production status of Coconut
Nutritional status - coconut
 Post harvest processing
1. De-husking of coconut
• done to remove the husk part
of the Coconut.
• Manual /semi
manual/Mechanised
• De-husking machine uses
electric powered rotary blade
mechanism to tear off the husk
from the coconut
• 120 to 200 nuts per hour
 Post harvest processing
2. Coconut Defibring
• Defibring done by manual/ machines
• Natural fibre extracted from the husk of coconut
and used in products such as floor mats,
doormats, brushes and mattresses.
• Coir is the fibrous material found between the
hard internal shell and the outer coat of a
coconut.
• White coir harvested from unripe coconuts, is
used for making finer brushes, string, rope and
fishing net
 Post harvest processing
3. Drying
• Coconuts should be dried for several days at
ambient temperature before de-husking.
• The copra should be dried within 24 hours
after the nuts are split to prevent mould
contamination.
• Sun drying - Continuous sun drying of copra
for four to five days (in good sunlight) will
helps to achieve 6% moisture content.
• Mechanical/thermal drying - When the
copra is dried using a dryer, a drying
temperature of 35C to 50C should be
maintained for the first 16 hours of drying
followed by 50C during the next phase until
a final moisture content of 6% is reached.
 Post harvest processing
4. Storage
• Mature husked nuts - Room-cooling is generally used.
Forced-air and hydro-cooling are also acceptable.Rapid
temperature changes can cause cracking.
• Optimum Storage Conditions
• Mature coconuts with their husks can be kept at ambient
conditions for 3 to 5 months before the liquid endosperm
has evaporated.
• Storage at 0 to 1.5°C (32 to 35°F) and 75 to 85% RH is
possible for up to 60 days for mature de-husked coconuts
• Grated fresh coconut - In a tightly sealed container or
• plastic bag and stored in the refrigerator for up to four days
or frozen for up to six months.
 Oil Extraction - the Dry process
o Coconut Oil – oil extracted from kernel – high
content of saturated(~90%) - lauric(45%) &
Myristic acids(20%), and the rets as MUFA , PUFA
o By Copra drying
• After deshelling, the coconut fruits are cutin to
small pieces and sun dried.
• dried copra is grinded into copra flakes/cut into
small piesces
• copra oil expelled from dried copra flakes
 Industrial process – copra oil
extraction
• 1) Cleaning: Copra transferred from the
warehouse to a mill by a series of floor
conveyors, rotor lift and overhead conveyors.
Copra is cleaned of metals, dirt and other
foreign matter manually by picking or through
the use of shaking or revolving screens,
magnetic separators and other similar devices;
 Industrial process – copra oil
extraction
• 2) Crushing: Copra is broken into fine particle sizes of about
1/16" to 1/8" by high speed vertical hammer mills to
facilitate oil extraction;
• 3) Cooking/Conditioning: The crushed copra that has about
5-6 percent moisture is passed through a steam -heated
cooker. This brings the temperature of the copra to the
conditioning temperature of about 104 C (220F). At the
conditioner, the copra is maintained at about 104 -110C
(220- 230F) for about 30 minutes to insure uniform heat
penetration before oil extraction. Moderately high
temperature facilitates the expelling action. Oil is able to
flow out more easily due to decrease in viscosity proteins
and other sub stances present in the copra. Heating dries
and shrinks these substances. Moisture content of copra is
about 3 percent when it leaves the conditioner.
 Industrial process – copra oil
extraction
• 4) Oil extraction: In the expeller, the milled copra is
subjected to high pressure oil extraction, first by a vertical
screw, and finally by a horizontal screw. To control the
temperature during extraction, the main shaft is provided
with water -cooling and cooled oil is sprayed over the screw
cage bars. The temperature of the oil should be kept at
about 93- 102 C (200 -215F) to produce light coloured oil
and effect good extraction.
• 5) Screening: The oil extracted in the expeller flows into the
screening tanks to remove the entrained foots from the oil.
The foots settle at the bottom and are continuously
scooped out by a series of chain - mounted scrapers which
lift the foots to the screen on top of the tank. While
travelling across the screen, oil is drained out of the foots.
The filtered oil flows into a surge tank from where it is
finally pumped to the coconut oil storage tank.
 Industrial process – copra oil
extraction
• 6) Filtration: The oil is passed through a plate and frame
filter press to further remove the solids in the oil. Two filter
presses are provided one on duty while the other is being
cleaned and dressed. Maximum filtering pressures reach
about 60 psi. The filtered oil flows into a surge tank from
where it is finally pumped to the coconut oil storage tank.
• 7) Refining - Coconut oil produced from good quality copra
is clear, low in fatty acid and has good coconut aroma.
However crude coconut oil from bad quality copra is dark;
turbid; high in free fatty acids (FFA), phosphatides and
gums; has an unpleasant odour. To render this oil edible, it
has to undergo a refining process.
• It consists of neutralisation, bleaching and deodorising
• Typically, 5 percent of the weight of the crude oil is lost in
refining but the loss can be as high as 7.5 percent
 Virgin coconut oil
• Obtained from fresh, mature endosperm (kernel
meat) of the coconut by mechanical or natural
means, with or without use of heat.
• No chemical refining, bleaching or de-odorizing
and maintains the natural aroma
• Processing methods -
1. Hot process
2. Natural fermentation method
3.Centrifugation
4. Extraction from dried grating
 Virgin coconut oil
Hot
Fully mature
Removal of testa processing/ferme
coconut(11-12
testa ntation/centrifugi
month)
ng coconut milk

Removal of husk Coconut milk

Virgin coconut oil
(husk separated) extraction

Cut into halves

Grating/pulverisi
(coconut water Packing
separated) ng the kernel

Removal of shell Washing in clean

(shell separated) water
 Coconut Kernel (or) White Meat
• Fat rich & meaty portion which is the endosperm of
coconut
• Major edible component of coconut
• Soaking the coconut kernels in brine solution preserves
the kernels maintaining their colour, flavour, texture
and taste and resembled like fresh coconut for 90 days
• The fresh coconut kernel could be preserved as long as
for 3 to 6 months in the from of pieces and scrapings
by steeping in a solution containing 4 per cent salt,
acetic acid, sulphur dioxide and antioxidant
• The product required washing in water prior to use.
 Value Added Coconut Products
• Major products
• Coconut kernel • Coconut water
 Desiccated coconut  Coconut honey
 Coconut pickle
 Coconut lemonade
 Coconut chips
 Coconut crips  Nata-de-coco
 Coconut milk
 Coconut cream
 Coconut Candy
 Coconut Milk powder
 Coconut syrup
 Desiccated coconut
• Desiccated coconut are the
edible dried-out shredded
coconut meat, prepared from
fresh kernel of fully matured
coconut and it is available in
coarse, medium and fine grade.
• The meat is disintegrated and
dried in hot air driers at 60-76ºC
to 2% moisture content (fat 65-
68 %)
• Used in the manufacture of
cakes, pastries and chocolates.
Desiccated coconut
De husking of coconuts(Matured Coconut)
▼
De-shelling
▼
Removal of brown testa
▼
Desiccated Coconut
▼
Blanching
▼
Grinded in to powder form
▼
Drying(80-90ºC)
▼
Sieving/Grading
(Vibratory Screen)
▼
Packing
(moisture and oil-proof polythene-lined
plywood boxes)
 Coconut milk
• The milky fluid, freshly extracted from the coconut
kernel with or without adding of water.
• Prepared by blending skim milk powder with coconut
milk, obtained from freshly grated coconut and
pasteurized at 70-72ºC for 10min
• Contains 6 percent skim milk powder and 9.65
percent total solids
• Coconut milk powder: Prepared by dehydrating the
milk under controlled conditions
• Composition of the milk adjusted with fat percentage
in the range of 50-60 % of the total solids
• spray drier employed for dehydration at high
temperature (around 180ºC)
 COCONUT MILK & FIBRE PROCESSING
De-husked Coconut
De-shelling Pairing Grating Addition of Water
of Testa

Coconut Milk Straining Blending

Coconut fibre
 Coconut cream

• High-fat cream-like material obtained

from the coconut milk by either
gravitational separation or
centrifugation
• Concentrated milk cream extracted
from fresh matured coconuts
• Used directly or diluted with water to
make various curry preparation,
sweets, desserts, puddings etc.
• Processed and packed coconut cream
has a shelf
• life of six months when packed
aseptically
 Coconut Syrup
• Translucent, free-flowing liquid
prepared from coconut milk
• Prepared by cooking coconut milk
with an equal amount of refined sugar
and disodium- phosphate equivalent
to 0.25% of the volume of the milk,
until the mixture attained a TSS
content of 68-70 %.
• Hot mixture was poured in sterile
containers and sealed hermetically.
• used as a topping for bakery products
or as a mixer in alcoholic drinks
• Diluted in water and used in cooking
rice cakes and other delicacies
Coconut Chips
• Value added product of coconut
kernel .
• The thinly sliced and dried crispy
coconut meat
• May be sweetened or salted and may
be used as a ready to eat snacks food.
• 120-150g chips -from one coconut.
• Shelf life of coconut chips - 6 months
Manufacture of Coconut Chips
Coconut(10 month matured coconut kernel)

Removal of shell

Removal of Testa

Cutting in to pieces

Slicing of Kernel

0smotic Dehydration (1 hr/40 min)

Drying (70-80ºC for 4-6 hrs)

Packaging
 Coconut candy
• Prepared from grated coconut meat mixed
with coconut milk
1. Grated coconut was moistened with a
portion of coconut milk
2. Remaining milk and molasses were poured
in a cooking pan and the mixture was
heated to boiling.
3. Refined sugar was added and the mixture
was cooked until it gets hardened when
dropped into cold water
4. It is then poured in buttergreased pans,
allowed to cool slightly, cut into desired
sizes
5. Individually wrapped in cellophane sheets.
 Tender coconut water:
• Valued both for the refreshing drink and
gelatinous kernel, which is a delicious food
• Rich in potassium and minerals
• Glucose content is maximum in seven months
old nuts and hence the best stage for drinking.
Quantity of tender nut water 350 ml/nut
17.5/1000g of tender nut
Calorific value
water
7.1 mg/100 ml of tender
Sugar
nut water
Potassium 2000ppm
Sodium 20ppm
 Coconut honey
• Viscous, free-flowing syrup, similar to coconut
syrup but less creamy and less nutty in flavour
• One part of coconut water was mixed with ½
part of refined sugar and ½ part of glucose and
then blended with sodium alginate at 0.5% as
stabilizer
• Coconut cream may be added to improve the
flavour of the product.
• The mixture heated for 15 minutes,
homogenized and cooked with constant stirring
in steam-jacketed kettle to a TSS of 75%.
• Poured hot into sterile containers and then
sealed hermetically.
• Used as topping for pancakes and waffles.
 Nata-de-coco
• A white, gelatinous food product obtained
from the action of micro organism
Acetobacter xylinum on coconut water or
coconut milk mixed with water, sugar and
acetic acid
• Nata or cellulose the key ingredient
• Also called ‘coconut gel’
• Originally from Philippines & used in south-
east asian countries
• Quality nata is smooth, clear and chewy
• Sweetened by boiling it in sugar water for
desserts and candies
• Ingredient for sweet fruit salads, pickles,
fruit cocktails, drinks, ice cream, sherbets
and other recipes
 Nata-de-coco – the process
1. Nata from fresh liquid endosperm of the matured coconut
is collected and filtered by using cheese cloth
2. Pasteurized after adding 8 per cent sucrose, 0.5 per cent
ammonium sulphate and adjusting the pH to 4.5 by
adding acetic acid
3. The medium is developed by inoculating Acetobacter
acetii at 10 per cent and incubated at room temperature
for about two weeks
4. After two weeks a gel like mass developed with a film like
layer on the top
5. The film is then removed and the mass is cleaned and cut
into cubes
6. The cubes (nata) are further processed to improve the
colour, flavour and taste by soaking it in sugar syrup
Products from coconut water
 By product utilization of coconut
wastes
• 1. Coconut shell charcoal:
• Obtained by burning the shell of fully matured nuts with a limited
supply of air so that they do not burn away to ash but are only
carbonized.
• Used extensively for the manufacture of activated carbon
• Has a high absorption capacity for gases and coloring matter and
can be used as a refining agent, both as deodorizer and a
decoloursier.
• It is also used in laundries and smitheries.
• 2. Activated Carbon:
• Shell charcoal on activation is transformed into activated carbon
which is having the ability to observe effectively even trace
quantities of either unwanted or valuable liquids and gases.
• Activated carbon is used in solvent recovery processes, water and
effluent treatment and the treatment of flue gas before discharge
into the atmosphere.
 By product utilization of coconut
wastes
3. By-Products from husk:
• About 30 percent of the husk is fibre and 70 per cent is coir dust
• Coir and coir products form the major output from the coconut husk
• Coir pith is used as manure (After composting), mulch material and for
making briquettes
• Coir pith briquettes can be used as a substitute fuel in the place of fire
wood for tile and brick industries.
4. Mushroom Cultivation Using Coconut By-Products:
• Methods to cultivate mushroom using by-products of coconut as substrate
have been developed at CPCRI, Kasargod.
• Among the cultivated mushroom, oyster mushroom belonging to
Pleurotus spp. is the ideal one for cultivation on coconut by-products,
because of the ability to utilize lignin rich materials and favourable climatic
condition in the coconut growing areas.
(Areca catechu)
ARECANUT
 Arecanut (Betel nut)
• An extensively cultivated tropical palm
• Nuts form a popular masticatory in India, the Middle East and the
far East
• Originated in India and South Eastern Countries
• India is the largest producing country
• India consumes ~ 85% of the word produce.
• Kerala, Karnataka and Assam are the leading states in
cultivation(~90%)
• Arecanut contains :
 water -30%,
 Protein - 5%,
 Fat - 3%,
 Carbohydrates - 47%,
 Total alkaloids (arecoline) - 0.2-0.7 per cent.
 Growth & harvest
• Tall stemmed erect palm reaching a height of 30 m
• Palm takes from 4-5 years to mature
• Nut matures after 8-9 months after fertilization
• Colour of fruit changes from green to different shades
of yellow and red during ripening
• "Chali" or "Gota" (Sub dried whole nut) – from fully
ripe nuts
• Tender processed nuts – from tender stage.
• Husk of the arecanut - can be utilized for making
boards, paper
• Some varieties include South Kanaka, Thirthahali,
Rotha, Mettupalayam etc.
 Curing and Processing
Tender nuts – After harvesting they are husked, sliced in
different size and shapes, boiled and coloured with Kali
(Kerala) or Chorages (KN) and dried in the sun
• Drying may also be done without boiling and colouring
• 'Betladike' or 'Kalipak’ - Prepared by boiling tender
arecanuts after husking and cutting into halves later the
nuts are dried over mats in the sun for about 7- days
Dry nuts - Made from fresh ripe fruits
• They are dried in sun by spreading in single layers for 35 to
40 days, so as to get a moisture level of about 10 per cent.
• These dried nuts are dehusked to get whole kernel known
as Chali or Gota.
• Drying ripe nuts on cement floors reduces fungal infection
of the nut to a minimum level of about 5 per cent.
 Areca nut - uses
• Used by the people all over the country for chewing
purpose in tender, ripe or processed form
• Plays a prominent role- in religious, social and cultural
life in India irrespective of caste and social status
• "Chogaru", a by-product obtained from the processing
of tender nut is rich in tannins which can be used for
converting hides into leather for treating the fishing-
nets and for preparing ink
• spathe covering of the inflorescence, and the leaf-
sheath can be used for making caps and for packing
• Palm trunk is a useful building material.
(Elaeis guineensis)

OIL PALM
 Oil Palm
• Originated in the tropical rain forest region of West Africa
• Grown as a plantation crop in areas with high rainfall and
tropical climate
• Produced at large scale by south east Asian countries –
particularly Malaysia, followed by Indonesia and also in
Africa
• Bears its fruit in large bunches varying in weight from 10 to
40 kg
• Palm fruit contains about 56 percent oil (25 percent on a
fresh fruit bunch basis) which is edible with no known
toxins
• Palm oil is a viscous semi-solid, even at tropical ambients
due to its high saturation content (palmitic)
 Oil Palm - fruit
• Individual fruit ranging from 6 Bunch weight 23-27 kg
to 20 gm - made up of Fruit/bunch 60-65 %
 An outer skin (the exocarp), Oil/bunch 21-23 %

 a pulp (mesocarp) containing Kernel/bunch 5-7 %

the palm oil in a fibrous matrix; Mesocarp/bun 44-46 %

ch
 A central nut consisting of a Mesocarp/fruit 71-76 %
shell (endocarp); Kernel/fruit 21-22
 Kernel, which itself contains an Shell/fruit 10-11
oil, quite different to palm oil, Ideal composition of
resembling coconut oil palm fruit bunch
PALM FRUIT - STRUCTURE
 Harvesting
• At early stages of fruit formation, the oil content of the
fruit is very low
• As the fruit approaches maturity the formation of oil
increases rapidly to about 50 percent of mesocarp
weigh
• In a fresh ripe, un-bruised fruit the free fatty acid (FFA)
content of the oil is below 0.3 percent
• However, in the ripe fruit the exocarp becomes soft
and is more easily attacked by lipolytic enzymes,
especially at the base when the fruit becomes
detached from the bunch
• Harvesting involves the cutting of the bunch from the
tree and allowing it to fall to the ground by gravity
Palm oil processing
 Palm oil processing
1. Bunch reception
• Fresh fruit arrives from the field as bunches or loose fruit.
• The fresh fruit is normally emptied into wooden boxes
suitable for weighing on a scale so that quantities of fruit
arriving at the processing site may be checked.
• Large installations use weighbridges to weigh materials in
trucks.
2. Threshing (removal of fruit from the bunches)
• Manual threshing is achieved by cutting the fruit-laden
spikelets from the bunch stem with an axe or machete and
then separating the fruit from the spikelets by hand
• Mechanised system uses a rotating drum or fixed drum
equipped with rotary beater bars detach the fruit from the
bunch, leaving the spikelets on the stem
 Palm oil processing
3. Sterilization of bunches
• Sterilization or cooking means the use of high-temperature wet-heat
treatment of loose fruit. Cooking normally uses hot water; sterilization
uses pressurized steam.
Purposes served include
 Destruction of oil-splitting enzymes and arresting of hydrolysis and
autoxidation
 In cooking, wet heat weakens the fruit stem and makes it easy to remove
the fruit from bunches
 It helps solidify proteins in which the oil-bearing cells are microscopically
dispersed, resulting in easy flow of oil later on pressure application
 Weakens the pulp structure, softening it and making it easier to detach
the fibrous material and its contents during the digestion process
 The moisture introduced by the steam acts chemically to break down
gums and resins
 the heat causes the moisture in the nuts to expand, loosening the kernels
within their shells. It greatly facilitates later nut cracking operations
 Palm oil processing
4. Digestion of the fruit
• It is the process of releasing the palm oil in the fruit
through the rupture or breaking down of the oil-
bearing cells
• The digester commonly used consists of a steam-
heated cylindrical vessel fitted with a central rotating
shaft carrying a number of beater (stirring) arms
• Through the action of the rotating beater arms the fruit
is pounded.
• Pounding, or digesting the fruit at high temperature,
helps to reduce the viscosity of the oil, destroys the
fruits’ outer covering (exocarp), and completes the
disruption of the oil cells already begun in the
sterilization phase
 Palm oil processing
5. Pressing (Extracting the palm oil)
• There are two distinct methods of extracting oil from the
digested material.
• ‘dry’ method’ where the oil is squeezed out of a mixture of
oil, moisture, fibre and nuts using mechanical presses
• ‘wet’ method which uses hot water to leach out the oil.
• Further the methods ,may be Batch type or continuous
6. Clarification and drying of oil
• The main point of clarification is to separate the oil from its
entrained impurities
• Fluid coming out of the press is a mixture of palm oil, water,
cell debris, fibrous material and ‘non-oily solids’. Because of
the non-oily solids the mixture is very thick (viscous).
 Palm oil processing
• Hot water is therefore added to the press output mixture to thin it. The
dilution (addition of water) provides a barrier causing the heavy solids to
fall to the bottom of the container while the lighter oil droplets flow
through the watery mixture to the top when heat is applied to break the
emulsion (oil suspended in water with the aid of gums and resins). Water
is added in a ratio of 3:1.
• The diluted mixture is passed through a screen to remove coarse fibre.
• The screened mixture is boiled from one or two hours and then allowed
to settle by gravity in the large tank so that the palm oil, being lighter
than water, will separate and rise to the top.
• The clear oil is decanted into a reception tank.
7. Oil storage
• In large-scale mills the purified and dried oil is transferred to a tank for
storage prior to dispatch from the mill.
• Since the rate of oxidation of the oil increases with the temperature of
storage the oil is normally maintained around 50°C, using hot water or
low-pressure steam-heating coils, to prevent solidification and
fractionation.
 Palm oil processing
8. Kernel recovery
• The residue from the press consists of a mixture of fibre and palm
nuts
Small-scale operations - The nuts are separated from the fibre by hand
• The sorted fibre is covered and allowed to heat, using its own
internal exothermic reactions, for about two or three days
• The fibre is then pressed in spindle presses to recover a second
grade (technical) oil that is used normally in soap-making
• The nuts are usually dried and sold to other operators who process
them into palm kernel oil
L arge-scale process -nuts contained in the press cake are separated
from the fibre in a depericarper.
• They are then dried and cracked in centrifugal crackers to release
the kernels
• The kernels are normally separated from the shells using a
combination of winnowing and hydrocyclones
• The kernels are then dried in silos to a moisture content of about 7
percent before packing.
 PALM KERNEL OIL EXTRACTION
I. Mechanical extraction
• Mechanical extraction processes are suitable for both
small- and large- capacity operations. The three basic steps
in these processes are
• (a) kernel pre-treatment,
• (b) screw-pressing, and
• (c) oil clarification
II. Solvent extraction
• Solvent extraction processes can be divided into three main
unit operations:
a) kernel pre-treatment,
b) Oil extraction,
c) Solvent recovery from the oil and meal.
The process is not recommended for small enterprises.
PALM KERNEL OIL
EXTRACTION
 Treatment of solid waste products
• In a well run palm oil mill, it is expected that each 100
tonnes of FFB processed yields 20 to 24 tonnes of crude
palm oil and about 4 tonnes of palm kernels. Thus
between 72 to 76 percent of the FFB comes out at
various stages of the process as waste.
The solid wastes that result from the milling operations
are:
• Empty fruit bunches - partly dried in the sun and later
used as fuel.
• Palm fibre - a good combustible material and finds
ready use as fuel to boil the frui
• Palm kernel shell - used as a source of fuel for the
boilers
 PALM – The oils
• Palm oil– comes from the mesocarp
or flesh of the oil palm fruit
• Crude palm oil - a natural distinct
orange-red colour due to highlevel
of carotenoids
• Refined oil is golden – yellow may
also called RBD palm oil and used in
shortenings, cooking oils, soaps etc.
• Contains saturated palmitic acid
(~44%), and monounsaturated oleic
acid (~40) and PUFA(10%),
carotenoids (about 550 μg/g) and
Vitamin E (600 μg/g)( comprising
tocotrienols (65%) and alpha-
tocopherols (35%))
 PALM – The oils
• Palm oil, a semi-solid at ambient
temperature (25–30°C), may be
fractionated into different
fractions
• Palm olein - liquid fraction
obtained
• Contains higher levels of oleic (39–
45%) and linoleic acids (10–13%)
compared to the palm oil.and
around 40% palmitic acid
• Remains clear at ambient
temperature of 25°C
• Sold as cooking oil or used in food
manufacturing such as instant
noodles, fried food products etc.
 PALM – The oils
• palm super olein
• Further fractionated to
produce palm super olein,
which is a more liquid
fraction. It can withstand a
lower temperature than
palm olein before it clouds
or solidifies
• Oleic and linoleic acids
further higher ranging from
43–49% and 10–15%, and
around 35% palmitic acid
 PALM – The oils
• solid fraction (palm stearin)
• Contains the more saturated
fatty acids and TAGs – 60-
70% palmitic acid, and has
less(~30%) oleic acid
• Used in formulations of trans
fat-free margarine,
shortening , frozen desserts,
vegetable ghee.
 PALM – The oils
Palm kernel Oil
• Obtained from the kernel part
• Composition mostly saturated - as 45-
50% Lauric Acid, 15-20% Myristic Acid,
~15% linoleic acid
• Hardness at RT of 20C
• Low & Sharp m.p. (24-29C)
• Similar to coconut Oil in properties
• Generally used for non-edible
purposes such as making soaps,
cosmetics and detergents.
• In addition, specialised applications in
confectionery fats, or cocoa butter
substitute (CBS) and cocoa butter
equivalent (CBE)
• High adulteration chances with coconut
Oil
 PALM Oils – the popularity
• At room temperature, palm oil naturally has the texture
and plasticity of hydrogenated veg oils
• It’s resistant to oxidation and rancidity, and can extend
the shelf life of other ingredients in a product.
• It can take high heat without oxidizing
• liquid form - palm olein, is a terrific frying oil due to its
high smoke point and stability
• palm stearin is a versatile ingredient for spreads and
confections, when it's blended in with nut butters it
prevents separation of the fats
• It blends well with other vegetable oils
• It doesn’t have the greasy mouthfeel that other
vegetable oils do.