6.7.3 Chocolate and Confectionary
Palm mid fraction is used as the main component (50–70%) of cocoa butter
equivalents along with sal, shea or illipe. It is used a cocoa butter extender and
should demonstrate properties similar to cocoa butter. Few products based on palm
olein have also been used as cocoa butter extenders. It is used as a crystallization
starter in after glycerolysis in food emulsifier preparations. Blended palm oil is also
used in non-dairy ice creams, chocolate coatings, etc. (Cottrell 1991).
6.8 Alternative Applications
Palm oil is known to be a multipurpose vegetable oil with applications varying from
food to biodiesel. Cost of palm oil being cheaper than most other oils makes it a more
cost-effective candidate for biofuel production compared to other vegetable oils.
Therefore, palm oil has a potential of becoming a source of renewable energy and
biodiesel (Tan et al. 2009).
6.9 Future Challenges
Palm oil has long been used as a source of oil for food and other uses. However, in
the long term, it has resulted in percolation of effluents from palm mills into water
bodies and our environment, thereby disrupting the ecosystem. Therefore, the need
of the hour is production of palm oil through sustainable plantations and developing
of value chains in processing palm oil which completely utilize the by-products left
after oil extraction, possibly through biofuel product, biomass production or
biohydrogen production.
References
Abdollahi MR, Hosking B, Ravindran V (2015) Nutrient analysis, metabolisable energy and ileal
amino acid digestibility of palm kernel meal for broilers. Anim Feed Sci Technol 206:119–125
Abdullah N, Sulaiman F (2013) The oil palm wastes in Malaysia. In: Matovic MD (ed) Biomass
now—sustainable growth and use. In Tech, Novi Sad. https://doi.org/10.5772/55302. https://
www.intechopen.com/books/biomass-now-sustainable-growth-and-use/the-oil-palm-wastes-inmalaysia
Akinyeye RO, Adeyeye EI, Fasakina O, Agboolaa A (2011) Physico-chemical properties and antinutritional factors of palm fruit products (Elaeis guineensis jacq.). J Environ Agri Food Chem
10:2190–2198
158
S. Sehgal and V. Sharma
Palm mid fraction is used as the main component (50–70%) of cocoa butter
equivalents along with sal, shea or illipe. It is used a cocoa butter extender and
should demonstrate properties similar to cocoa butter. Few products based on palm
olein have also been used as cocoa butter extenders. It is used as a crystallization
starter in after glycerolysis in food emulsifier preparations. Blended palm oil is also
used in non-dairy ice creams, chocolate coatings, etc. (Cottrell 1991).
6.8 Alternative Applications
Palm oil is known to be a multipurpose vegetable oil with applications varying from
food to biodiesel. Cost of palm oil being cheaper than most other oils makes it a more
cost-effective candidate for biofuel production compared to other vegetable oils.
Therefore, palm oil has a potential of becoming a source of renewable energy and
biodiesel (Tan et al. 2009).
6.9 Future Challenges
Palm oil has long been used as a source of oil for food and other uses. However, in
the long term, it has resulted in percolation of effluents from palm mills into water
bodies and our environment, thereby disrupting the ecosystem. Therefore, the need
of the hour is production of palm oil through sustainable plantations and developing
of value chains in processing palm oil which completely utilize the by-products left
after oil extraction, possibly through biofuel product, biomass production or
biohydrogen production.
References
Abdollahi MR, Hosking B, Ravindran V (2015) Nutrient analysis, metabolisable energy and ileal
amino acid digestibility of palm kernel meal for broilers. Anim Feed Sci Technol 206:119–125
Abdullah N, Sulaiman F (2013) The oil palm wastes in Malaysia. In: Matovic MD (ed) Biomass
now—sustainable growth and use. In Tech, Novi Sad. https://doi.org/10.5772/55302. https://
www.intechopen.com/books/biomass-now-sustainable-growth-and-use/the-oil-palm-wastes-inmalaysia
Akinyeye RO, Adeyeye EI, Fasakina O, Agboolaa A (2011) Physico-chemical properties and antinutritional factors of palm fruit products (Elaeis guineensis jacq.). J Environ Agri Food Chem
10:2190–2198
158
S. Sehgal and V. Sharma