Abstract
Palm oil, the commodity produced mainly in Indonesia and Malaysia, is widely used for deep-frying of fast food and food derivatives. European and American markets of palm oil are affected by the concern of the toxicity potential from monochloropropanediol esters (MCPDE) and glycidyl ester (GE) that are undesirably produced from monoacylglycerol (MAG), diacylglycerol (DAG) and chlorine in refineries. Improvement of oil palm plantation, fruit harvest and oil extraction process in palm oil mills is necessary before the refinery process so that hydrolysis reactions that produce MAG and DAG and chlorine contamination can be minimized in crude palm oil (CPO). This review focuses on the quality control currently employed in the mills especially in managing free fatty acid (FFA) formation as the indicator of the hydrolysis reactions along with other quality control parameters and the reduction of chlorine content.
Highlights
Palm oil industry is one of the sectors that contribute to the economy of many tropical countries
E. guineensis was mainly found in West Africa and was cultivated in Malaysia by British in 1870’s as an ornamental plant before being developed for commercial purposes in the earlier 19th century (Keong, 2017; Supriyono, 2018; MPOC, 2021)
This review discusses findings from various studies and actions taken by industries and relevant authorities in implementing initiatives for improving crude palm oil (CPO) quality in mills for safe food use, on the reduction of DAG, MAG and chlorine as the feedstock for monochloropropanediol esters (MCPDE) and glycidyl ester (GE) formation
Summary
Palm oil industry is one of the sectors that contribute to the economy of many tropical countries. FFA existence in the oil indicates that the oil hydrolysis reaction has occurred in the palm fruit in the presence of endogenous and microbial lipase or sterilizing steam, and by-products like diacylglycerol (DAG) and monoacylglycerol (MAG) are simultaneously formed. This review discusses findings from various studies and actions taken by industries and relevant authorities in implementing initiatives for improving CPO quality in mills for safe food use, on the reduction of DAG, MAG and chlorine as the feedstock for MCPDE and GE formation. As the impact of palm oil to lipid supply in many food industries is significant, this review perhaps deserve such a high-ranking publication
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