Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification

Zaliha O., . and Norsyamimi M., . and Nur Azimah K., . and Siti Hazirah M. F., . and Norizzah A. R, . Physicochemical properties of palm oil and palm kernel oil blend fractions after interesterification. pp. 1390-1395. ISSN 22317546

The objective of this study was to determine the physicochemical properties of olein and stearin fractions obtained from non-interesterified (NIE) chemically interesterified (CIE) and enzymatically interesterified (EIE) 50:50 palm oil and palm kernel oil blend. The potential applications of both olein and stearin fractions were also identified. Stearin and olein fractions were obtained through a single stage dry fractionation at 25C. The physicochemical properties analysed include percent yield fatty acid composition (FAC) iodine value (IV) smoke point cloud point slip meting point (SMP) and solid fat content. Results indicated that the percent olein yield was higher from the EIE (85) and NIE blends (82.2) than in CIE blend (41.8). The EIE blend produce liquid fraction with the highest amount of unsaturated fatty acid (50). Hence the olein fraction of EIE blend best met the requirement to be used as frying oil based on the highest smoke point (265.1C) and lowest cloud point (6.2C). On the other hand the stearin fraction of CIE blend might be suitable to be used in margarine formulation as it has SMP close to body temperature.

Full text available from: Official URL: http://ifrj.upm.edu.my/22%20(04)%202015/(11).pdf

Abstract

The objective of this study was to determine the physicochemical properties of olein and stearin fractions obtained from non-interesterified (NIE) chemically interesterified (CIE) and enzymatically interesterified (EIE) 50:50 palm oil and palm kernel oil blend. The potential applications of both olein and stearin fractions were also identified. Stearin and olein fractions were obtained through a single stage dry fractionation at 25C. The physicochemical properties analysed include percent yield fatty acid composition (FAC) iodine value (IV) smoke point cloud point slip meting point (SMP) and solid fat content. Results indicated that the percent olein yield was higher from the EIE (85) and NIE blends (82.2) than in CIE blend (41.8). The EIE blend produce liquid fraction with the highest amount of unsaturated fatty acid (50). Hence the olein fraction of EIE blend best met the requirement to be used as frying oil based on the highest smoke point (265.1C) and lowest cloud point (6.2C). On the other hand the stearin fraction of CIE blend might be suitable to be used in margarine formulation as it has SMP close to body temperature.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Palm kernel oil
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Olein
AGROVOC Term:	Stearin
AGROVOC Term:	Interesterification
AGROVOC Term:	Fatty acids
AGROVOC Term:	Iodine
AGROVOC Term:	Yields
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:27
URI:	http://webagris.upm.edu.my/id/eprint/22130

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