2. Refining Technology Increasing Role of Minor Components in Oil Processing Bent Sarup GlobeOil, India 21 - 23 Sep 2016

3. www.alfalaval.com Focus on food safety and nutritional value Growing importance of palm oil Increasing role of quality branded oils Macro trends

4. www.alfalaval.com Food safety and nutritional aspects Healthy fatty acid composition Maximize micronutrients Minimize components potentially adverse to health arizing from oil processing

5. www.alfalaval.com Trans-fatty acids Restrictions began with 2% limit for any food ingredient (Denmark, 2003) Since then slowly speading to other countries, now also focus in India Particularly high with partial hydrogenation (fat hardening), where natural cis-fatty acids isomerize to the more stable trans-fatty acids (up to 40- 50% in some cases) Smaller increases from polyunsaturated fatty acids during deodorization “Talking About Trans Fat: What You Need to Know”, http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079609.htmhttp://www.fda.gov/Food/ResourcesForYou/Consumers/ucm079609.htm MATEOS, L.E.; TONETTO, G.M. and CRAPISTE, G.H.. Isomerization of fatty acids in sunflower oil during heat treatment. Lat. Am. appl. res. [online]. 2010, vol.40, n.3, pp. 213-217. http://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0327- 07932010000300003&lng=es&nrm=isohttp://www.scielo.org.ar/scielo.php?script=sci_arttext&pid=S0327- 07932010000300003&lng=es&nrm=iso

6. www.alfalaval.com Refining options and developments Low levels with feed oils with minimum PUFA’s, e.g. palm oil Thin-film stripping and high temperature retention at different temperature levels SoftColumn deodorization design and operation taylored to specific crude and product specifications, Hard stock via interesterification rather than partial hydrogenation.

7. www.alfalaval.com Micronutrients Crude oils contains a range of micronutrients such as carotenoids, tocopherols, tocotrienols, sterols etc. Some nutrients are lost or destroyed during the refining process. Volatile nutrients (tocopherols, tocotrienols, sterols) are partly lost during the deodorization processing stage.

8. www.alfalaval.com ”Double scrubber” scheme not optimal *) Refining options and developments A new TocoBoost ® recovery scheme gives quantitative recovery of enriched micronutrient streams from deodorizer distillates. *) Sarup B. “Advances and Challenges in Modelling of Processing of Lipids”. In 12th International Symposium on Process Systems Engineering and 25th European Symposium on Computer Aided Process Engineering 2015 May 28 (Vol. 37, p. 117). Elsevier.

9. www.alfalaval.com 3-MCPD and glycidyl esters 3-MCPD esters were first reported in 2006 in processed edible oils, since followed by 2-MCPD and glycidyl esters (GE). The contaminants are not in crude oils, and particularly high in refined palm oil. The International Agency for Research on Cancer (IARC) lists 3-MCPD and glycidol as “possibly carcinogenic to humans” Levels of these compounds in food should therefore be as low as reasonably achievable. FEDOIL has set a target of 1 ppm GE by September 2017. Z. Zelinková, B. Svejkovská, J. Velíšek, M. Doležal: Fatty acid esters of 3-chloropropane-1,2-diol in edible oils. Food Additives & Contaminants Vol. 23 (12) 2006, p. 1290-1298

10. www.alfalaval.com 3-MCDP/G Ester Formation 2 hrs @ 240 ºC “Mitigation of 3-MCPD and G Esters in Refined Palm Oil”, Pudel et al., AOCS Meeting (2012)

11. www.alfalaval.com 3-MCPDE is managed by front end measures, for palm starting in the crude oil mill and in refining with one or more steps of acid treatment, neutralisation and washing. GE reduction achieved by minimizing deodorizing temperatures and if required a post-treatment (e.g. re-bleaching and mild re- deodorizating) Refining options and developments

12. www.alfalaval.com © Alfa LavalSlide 12 Summary CONFIDENTIAL – PATENT PENDING Current technologies can produce edible oils to high standards and good nutritional value. Continuous improvements and more widespread use of best available technologies will make high quality oils available to more consumers. Close collaboration between regulatory institutions, universities, edible oil producers and technology companies is required to continue taking balanced and considerate steps towards even higher oil qualities.

13. www.alfalaval.com