Effect of fractionation temperatures on the physicochemical properties of palm stearin and palm kernel oil blend / Nur ‘Athiyah Abdul Jamil
The physicochemical properties of palm stearin (PS), palm kernel oil (PKO), 1:1 palm stearin palm kernel oil (PSPKO) blend and their fractions were evaluated in terms of their physical and chemical properties. The 1:1 PSPKO blend was subjected to dry fractionation at three different temperatures and...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2008
|
| Online Access: | https://ir.uitm.edu.my/id/eprint/103665/1/103665.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | The physicochemical properties of palm stearin (PS), palm kernel oil (PKO), 1:1 palm stearin palm kernel oil (PSPKO) blend and their fractions were evaluated in terms of their physical and chemical properties. The 1:1 PSPKO blend was subjected to dry fractionation at three different temperatures and the effect of these temperatures on the physical and chemical properties of olein and stearin fraction were investigated. Result indicated that blending and fractionation had modified the characteristic of palm stearin and palm kernel oil. The fractionation temperature also affected the physical and chemical properties of olein and stearin fractioned obtained. Increasing the fractionation temperature resulted in the decreased of % yields of stearin but increased in the amount of olein fraction. The slip melting point (SMP) of stearin increased as the fractionation temperature increased while in olein the SMP it were decreased as the fractionation temperature increased. The olein and stearin fractions had low cloud point when the fractionation temperatures decreased. At 27°C, olein fraction had the lowest cloud point. Iodine value of stearin and olein fraction decreased with increased in fractionation temperatures. The solid fat content (SFC) of stearin fractions were completely melted at 60°C while olein fractions obtained completely melted below 40°C which is below body temperature. These olein fractions might be suitable for margarine and confectionary fats. Fractionation had resulted in stearin fractions with higher palmitic acid (C16:0) and lower lauric (C12:0) and oleic acids (C18:1) than the original blend but did not affect the fatty acid content of olein fractions. |
|---|