NDLI: Characteristics of Eutectic Compositions of Restructured Palm Oil Olein, Palm Kernel Oil and Their Mixtures

Content Provider	Springer Nature Link
Author	Gold, Isona L. Ukhun, M. E. Akoh, C. C.
Copyright Year	2011
Abstract	The physico-chemical characteristics of blends of palm olein and palm kernel oil which were further modified by chemical interesterification were studied. The slip melting points of non-interesterified blends were 19.7, 16.2, 14.5, 14.5 and 14.4 °C while those of the chemically interesterified blends were 17.7, 16.2, 19.8, 18.7 and 18.7 °C at 40, 30, 20, 10 and 0% palm kernel oil, respectively. Chemical interesterification lowered the solid fat content of the pure samples and blends across different temperatures except 90% palm olein at 15 °C where the solid fat content was higher than for non-interesterified samples. Palm kernel oil, palm olein and their blends before and after chemical interesterification, crystallized mainly in the β′ form. However, chemical interesterification modified the microstructure from a combination of fat particles with void regions of crystalline materials to fat particles without regions of void crystalline materials. Palm olein and palm kernel oil blends are mainly used for food preparation in Nigeria. This study has shown that there are no significant differences in the physical and chemical properties of non-chemically interesterified and chemically interesterified blends of palm olein and palm kernel oil. This implies that blending of palm olein and palm kernel oil without chemical interesterification can provide the fluidity desirable at ambient temperatures for food applications in the tropics.
Starting Page	1659
Ending Page	1667
Page Count	9
File Format	PDF
ISSN	0003021X
Journal	Journal of the American Oil Chemists' Society
Volume Number	88
Issue Number	11
e-ISSN	15589331
Language	English
Publisher	Springer-Verlag
Publisher Date	2011-05-17
Publisher Place	Berlin, Heidelberg
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Palm olein Palm kernel oil Eutectic mixtures Chemical interesterification Blending Slip melting point Agriculture Biomaterials Industrial Chemistry/Chemical Engineering Biotechnology Food Science
Content Type	Text
Resource Type	Article
Subject	Organic Chemistry Chemical Engineering

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