Possibility of palm kernel oil use in confectionary industry

Abstract

Palm kernel oil and palm oil are obtained from the fruit of Elaeis guineensis. The kernel of the soft fruit contains about 45% oil. In palm kernel oil most of the fatty acids are lauric acid and lower with iodine value maximum 21. This heavy preponderance of lauric acid that gives palm kernel oil sharp melting properties, solid composition at room temperature and a low melting point. Palm kernel oil can be fractionated into a solid and a liquid fraction, known as stearin and olein, respectively. By blending the basic palm kernel oil products in different proportions, alone or with other oils, a large number of specialty products can be made for the use in food industry. Products of PKO and their mixtures are mainly used in fats analogues to cocoa butter, different filling creams for biscuits and cakes compound chocolates and coatings and margarines.

Ulje palmine koštice (UPK), kao i palmino ulje, se izdvajaju iz ploda biljke Elaeis guineensis. Koštica koja se nalazi u plodu palme sadrži oko 45% ulja. Kod ovog ulja većinu masnih kiselina čine laurinska i nižemolekularne masne kiseline, dok jodni broj ne prelazi 21 g/100g. Upravo zahvaljujući dominaciji laurinske kiseline UPK se odlikuje uskim intervalom topljenja, čvrstom konzistencijom na sobnoj temperaturi i niskom tačkom topljenja. Frakcionisanjem ovog ulja mogu se dobiti dve frakcije: čvrsta (stearin) i tečna (olein). Mešanjem osnovnih UPK frakcija u različitim odnosima, sa ili bez dodatka drugih ulja, može se formirati čitav niz specifičnih proizvoda specijalne namene koji imaju značajnu primenu u prehrambenoj industriji. Produkti UPK i njihove mešavine uglavnom se koriste u mastima analognim kakao-maslacu, različitim mešavinama masti za punjenja za keks i kolače proizvodima sličnim čokoladnim, prelivima i margarinima.