Palm oil products

Palm oil products are growing significantly, both in terms of needs and types. In connection with the increasing needs of domestic consumption Indonesia, the Indonesian government has tried to increase its production through the development programs of the private and the public, in addition to continue to promote the growth of downstream industries.
There are some cooking oil feedstock produced in Indonesia, among others, derived from coconut oil (CO), crude palm oil (CPO) and from Palm Kernel Oil (PKO)
CPO is obtained from its fruit fibers which is processed until soft and then squeezed. The results of this extraction can be used as base material for frying oil, margarine, etc.
In that processing, palm nuts are not broken and will be processed further to produce PKO. Because the oil produced from the kernel is very little compared to the CPO, the nuts are directly exported without further processing stages.
The oil can be traded in different forms, depending on the stage of its processing technology. Related to the edible oil industry, there are six types of its products are traded, namely palm oil (PO), pre-treated PO (PTPO), refine bleach & deodorize PO (RBDPO), refine bleach deodorize palm kernel oil (RBDPKO), pre-treated olein (PTO) or known as olein and refined crude olein.
CPO is the raw material for fatty acid, refine stearine (RS), and refine olein. The main market of refine stearine and fatty acid is the soap factory, margarine manufacturing, and chemical industry. RO can be mixed along with certain additives to obtained margarine, shortening, and bar soap.
Palm oil products in downstream level include intermediate products. They are the oleofood such as frying oil, margarine, and shortening. Cooking oil production increased 13-20% per year during 1991 to 1995 to reach 1,502,027 tons in the last year.
Increased CPO-based frying oil production beat down the Crude Coconut Oil / CCO and copra as a cooking oil raw material. PO productivity per hectare of plantation area is generally higher than coconut oil production.
Development of frying oil in Indonesia is shown by the increased demand for CPO. Every year it tends to increase with increasing downstream industries, such as frying oil and oleochemicals. Indonesia's domestic CPO consumption needs in 1995 about 3.3 million tonnes.
Currently, PO is the most dominant alternative copra substitution compared with maize and beans. This is because cooking oil price from PO is cheaper than from copra or CO.
In Indonesia, consumed cooking oil is divided into groups as follows: 1) CO from middle or small-scale industrial, 2) refine coconut oil, this type is obtained by refining the fist type mentioned before. 3) klentik oil (javanese name), this type is made by small entrepreneurs with fresh coconut as raw materials, and has good smell but is not durable. 4) others such as corn, peanut oil, and so on. 5) from PO. 5) margarine from vegetable oils.
Palm oil products can be expanded in future to produce a commodity in the new field, including health and energy, such as health supplement rich with vitamins A and biofuels.

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What is emulsifier definition?

Recently, developments in food science and technology are going more rapidly. Processed food products are produced to meet various consumer demands. In several markets, both traditional and at the mall, it is not difficult to find ice cream, sauces, bread with soft texture, mayonnaise, salad dressings, margarine, butter, food, baby formula and other dairy products.
The role of emulsifier
Rapidly development of new food products based emulsions caused by of the dual role of emulsifiers. The phenomenon of a mixture of water and oil tend to be separated can be fused because of "miracle" emulsifier. The compound connector that has two distinct poles, pole of polar and non polar, interacts specifically with the two liquids are not mutually dissolved. Under normal conditions, one liquid dispersed into a liquid that does not dissolve each other. Under abnormal conditions, one liquid dispersed in another liquid as globule whose diameter varies between 0.1 and 100 um. Small scattered globule called discontinuous phase. Meanwhile, the medium of the discontinuous phase is referred to as the continuous phase.
Ability emulsifier lowers the surface tension is a way to break the hydrogen bonds at the surface through the hydrophilic head drawdown at the water surface with a hydrophobic tail stretched away from the water surface.
When oil and water mixture shaken, then it provides the mechanical energy, so that droplets of oil dispersed into water and the emulsion is formed. However, this emulsion system is unstable and soon rejoined the oil droplets. In order for oil or water droplets dispersed in both the long time it takes the presence of an appropriate emulsifier.
The definition of emulsifier
Thus, by definition, emulsifiers is a compound having surface activity (surface-active agents) so as to lower the surface tension (surface tension) between the air-liquid and liquid-liquid contained in a system (in this case is a system of food).
Types of emulsifiers and examples of emulsifiers
Examples of emulsions in food systems include milk, margarine, and ice cream. While in general, emulsifiers consist of a natural emulsifier and artificial emulsifier (synthetic emulsifier). Natural emulsifier made from ingredients derived from nature. Eg from soy beans, egg yolks and so on. In the soybean seed, its oil content are very high, in addition to water. Both are connected by a substance called lecithin. The material is then extracted or taken to be emulsifiers that can be used in processing products.
Actually, lecithin is naturally present also in other grains as well as in animal products, like eggs and brains. But the lecithin that is easy and inexpensive to use is found in soybean seeds.
If lecithin is derived from soy beans, then the terms of the halal will be safer. But it is possible to extract lecithin from other materials, such as eggs and animal brains. In addition to increasing the effectiveness of emulsifying, the lecithin is sometimes added with a specific enzyme. This enzyme also needs to watch out its halal status, because it can come from sources that aren’t considered as halal.
The artificial or synthetic emulsifiers are derived from a human engineering to produce a bridge between oil and water. Although it is called as synthetic, but it is not entirely derived from synthetic materials. Only its manufacturing process are designed man-made, but the materials are often derived from natural ingredients.
Emulsifier in the manufacture of emulsion
The process of making emulsion can be done in various ways, such as by using a homogenizer. In this homogenization process, the liquid will be split into smaller droplets followed by droplet covering process by emulsifiers. If the droplet covering by the emulsifier is so slow then the droplet will be incorporated back (recoalescence) so that the droplets are formed tend to be large in size. So we need a proper selection of emulsifiers for the type of emulsion to be formed.

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The potential of coconut-based industries in Indonesia

If you walk to the island of Sumatra (Indonesia), surely you will often find coconut trees everywhere. So far the use of coconut in Sumatra is still very limited both by residents and local governments. Generally, coconut is only used as food ingredients (coconut milk) or beverages (coconut ice) which are economically value-added is low. It is not too much different from their use in general in Indonesia, which was still preoccupied with food and beverage products. This is actually very unfortunate. Because of the potential of coconut to enhance the welfare of the community and to expand employment is quite promising.

Actually, various commercial products from coconut bioindustry are highly diverse, not only food and beverage products. These include the utilization of liquid smoke (as an alternative preservative to substitute formalin), Virgin Coconut Oil (VCO), biodiesel, adsorbents, cooking oil, soap products, coconut coir fiber, charcoal briquettes (a substitute for coal ), nata de coco, activated carbon, and others. With adequate capitalization of the government or private, all of the products can be a potential bioindustry.
Virgin Coconut Oil (VCO)
Virgin Coconut Oil (VCO) or pure coconut oil is one of f coconut products that have been known to be very good for health. This oil is produced by squeezing fresh coconuts to get the oil without cooking. The advantage of this process is the oil obtained can hold up to two years without becoming rancid. The VCO contains almost 50% lauric acid (C-12) causes the health effects of the VCO is similar to breast milk. This is due to lauric acid in the human body is converted into monolaurin. Monolaurin itself is as antiviral, antibacterial and antiprotozoa. Monolaurin could damage the lipid membranes of viruses such as HIV, influenza, hepatitis C, and cytomelagovirus.
Biodiesel Oil
Utilization of coconut which is also not less interesting is as a feedstock for biodiesel. From research by students from Brigham Young University, to get 1 liter of biodiesel needed 10 pieces of coconut and produce glycerin as a by-products. This glycerin is used for the manufacture of soap. In Indonesia, the assessment of biodiesel from coconut has been carried out by the BPPI or Agency for Industrial Research and Development, Ministry of Industry. In the assessment is known that oil can be used as an alternative to diesel (coco diesel). A liter of diesel can be obtained from the processing of six coconuts. The trial coconut diesel has also been tested on Mitsubishi vehicles and reach distances of up to 20 thousand miles nonstop, and passed the test. When endurance test (performance) held the vehicle suffered only 4% power down.
Edible Oil Products
Cooking oil from coconut based on the scientific study of is the safest and most healthy. Medium-chain fatty acid content (middle-chain fatty acids / MCFA), which reaches 92% is high compared to most other vegetable oils. MCFA is directly absorbed in the body by the intestinal wall without going through the process of hydrolysis or enzymatic. And also, when the coconut oil used for frying, its chemical structure will not change at all because 92% of the fatty acid is in the form of the saturated fatty acid Meanwhile, other vegetable oils will be thick, if the oil used for frying, because the process of polymerization (clotting) occurs. Additionally, coconut oil also does not produce trans fatty acids and free radicals that are toxic (poison) and carcinogenic (causing cancer).
Soap Products
Glycerin is a byproduct of the coconut oil industry. Glycerin is a clear liquid, odorless and has a sweet taste. Glycerin used in industry as raw material for making soap. Because of its nature as a humectant, so that the glycerin serves as a skin moisturizer in the soap. In a household scale, soap can be made with ingredients that are affordable and can be obtained in chemicals stores.
Conclusion
Actually there are many other high quality products from coconut that can not be described further in this article due to various limitations. The use of coconut as raw material for cosmetics, white copra, knick-knacks art, the manufacture of shampoo, margarine, activated carbon, the raw material for medicines, and so forth. Because so manifold benefits of this coconut, it is not surprising if the coconut got the nickname as a tree of life.
With a view on the potential development of the coconut in Indonesia, Coconut should get more attention and become a superior commodity in Indonesia. It'd be nice if the producers do not meet the current world market that tends to palm oil, but they creates its own market based on coconut products, so the next few years, along with the quality and quantity of coconut products is increasing, a new trend in the world would be created: the transition of export and import to coconut products and derivatives.

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