Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud

Palm olein, one of the world's most consumable oil, faces problems such as poor low temperature stability and formation of cloud upon storage. In order to study the behaviour of the oil during low temperature storage and identify the components of cloud, the oil was crystallized at 12.5°C ov...

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Main Author:	Phyo, Zaw Swe
Format:	Thesis
Language:	English English
Published:	1994
Subjects:	Oils and fats - Effect of temperature on Oleic acid Crystallization
Online Access:	http://psasir.upm.edu.my/id/eprint/8716/1/FSMB_1994_6_A.pdf
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id	my-upm-ir.8716
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spelling	my-upm-ir.87162012-11-12T05:04:33Z Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud 1994 Phyo, Zaw Swe Palm olein, one of the world's most consumable oil, faces problems such as poor low temperature stability and formation of cloud upon storage. In order to study the behaviour of the oil during low temperature storage and identify the components of cloud, the oil was crystallized at 12.5°C over the period of 12 to 24 hours. The behaviour of the triglycerides present in the crystallized oil were monitored by three independent analyses: carbon number analysis (CN) by gas liquid chromatography (GLC) , fatty acid composition and content by fatty acid methyl esters (FAME)-GLC, and glyceride composition and content by reverse phase high performance liquid chromatography (RP-HPLC). At 18 hours of storage, the triglyceride types determined by CN analysis that hadthe maximum concentration (44.49%) was C50 while C52 exhibited the lowest value of 41.10%. In FAME analysis, palmitic acid (C16) had the highest concentration of 41.67% after the oil had been stored for 15 hours while oleic (C18:1) exhibited the lowest value of 41.52%. Triglyceride analysis by HPLC showed that palmitic-oleic-pal mitic (POP) concentration increased to the highest value of 33.53% at 18 hours of storage while palmitic-oleic-oleic (POO) concentration decreased to the lowest value of 23.98% which represent 19.96% increased and 12.77% decreased, respectively. The second aspect studied was the separation of cloud from palm olein and identification of the glyceride that made up the cloud. The cloud from palm olein was separated from the mother (liquid) oil by crystallizing the oil at 10˚C for 4 hours followed by brief centrifugation . Oils from three different sources were used as samples. Isolated clouds were identified by using the three analyses mentioned above. Clouds from all three sample oils were found to comprise of 1,3-dipalmito-glycerol and I-palmito-3-oleo-glycerol. The physical properties of the cloud was determined by X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analyses. A polarized optical microscope was employed to observe the crystal morphology. The results indicated that the cloud crystals had a mix structure of B-a and B-b polymorphic forms, a melting point of 70. 3°C, crystallization temperature of 53. 8°C, the heat of fusion and crystallization were 129.84J/g and - 129.24J/g respectively. The most common crystal size ranged from 70f.'m to 80f.'m . Oils and fats - Effect of temperature on Oleic acid Crystallization 1994 Thesis http://psasir.upm.edu.my/id/eprint/8716/ http://psasir.upm.edu.my/id/eprint/8716/1/FSMB_1994_6_A.pdf application/pdf en public masters Universiti Pertanian Malaysia Oils and fats - Effect of temperature on Oleic acid Crystallization Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Oils and fats - Effect of temperature on Oleic acid Crystallization
spellingShingle	Oils and fats - Effect of temperature on Oleic acid Crystallization Phyo, Zaw Swe Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud
description	Palm olein, one of the world's most consumable oil, faces problems such as poor low temperature stability and formation of cloud upon storage. In order to study the behaviour of the oil during low temperature storage and identify the components of cloud, the oil was crystallized at 12.5°C over the period of 12 to 24 hours. The behaviour of the triglycerides present in the crystallized oil were monitored by three independent analyses: carbon number analysis (CN) by gas liquid chromatography (GLC) , fatty acid composition and content by fatty acid methyl esters (FAME)-GLC, and glyceride composition and content by reverse phase high performance liquid chromatography (RP-HPLC). At 18 hours of storage, the triglyceride types determined by CN analysis that hadthe maximum concentration (44.49%) was C50 while C52 exhibited the lowest value of 41.10%. In FAME analysis, palmitic acid (C16) had the highest concentration of 41.67% after the oil had been stored for 15 hours while oleic (C18:1) exhibited the lowest value of 41.52%. Triglyceride analysis by HPLC showed that palmitic-oleic-pal mitic (POP) concentration increased to the highest value of 33.53% at 18 hours of storage while palmitic-oleic-oleic (POO) concentration decreased to the lowest value of 23.98% which represent 19.96% increased and 12.77% decreased, respectively. The second aspect studied was the separation of cloud from palm olein and identification of the glyceride that made up the cloud. The cloud from palm olein was separated from the mother (liquid) oil by crystallizing the oil at 10˚C for 4 hours followed by brief centrifugation . Oils from three different sources were used as samples. Isolated clouds were identified by using the three analyses mentioned above. Clouds from all three sample oils were found to comprise of 1,3-dipalmito-glycerol and I-palmito-3-oleo-glycerol. The physical properties of the cloud was determined by X-ray diffraction (XRD) and differential scanning calorimetry (DSC) analyses. A polarized optical microscope was employed to observe the crystal morphology. The results indicated that the cloud crystals had a mix structure of B-a and B-b polymorphic forms, a melting point of 70. 3°C, crystallization temperature of 53. 8°C, the heat of fusion and crystallization were 129.84J/g and - 129.24J/g respectively. The most common crystal size ranged from 70f.'m to 80f.'m .
format	Thesis
qualification_level	Master's degree
author	Phyo, Zaw Swe
author_facet	Phyo, Zaw Swe
author_sort	Phyo, Zaw Swe
title	Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud
title_short	Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud
title_full	Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud
title_fullStr	Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud
title_full_unstemmed	Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud
title_sort	behaviour of palm olein during low temperature storage and identification of palm olein cloud
granting_institution	Universiti Pertanian Malaysia
granting_department	Food Science and Technology
publishDate	1994
url	http://psasir.upm.edu.my/id/eprint/8716/1/FSMB_1994_6_A.pdf
_version_	1747810860025249792

Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud

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