Abstract
AbstractBy the end of the century palm kernel (PK) oil is forecast to rank fifth in volume of world trade in oils, only slightly behind coconut oil. PK oil received by Malaysian refiners is of good quality, typically below 2% in free fatty acids, and is easily refined. PK oil is fractionated to give a higher melting fraction (stearin) and a lower melting fraction (olein). The various processes used are described. PK oil, olein or stearin are also hydrogenated to give a range of products ranging in melting point from about 24 to 44°C. PK oil and olein are interesterified alone or in blends with a non‐lauric oil to give products with improved melting properties and utility. The utilisation of PK oil in the main application areas of confectionery fats, non‐dairy/imitation dairy products, biscuit creams, industrial margarines, nut roasting and spray oils are discussed.
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