Effect of blending on physico-chemical properties of palm oil and palm oil products with soyabean oil

Zaliha Omar, . and Siti Hazirah Mohamad Fauzi, . and Zaizuhana Shahrim, . and Norizah A. R., . Effect of blending on physico-chemical properties of palm oil and palm oil products with soyabean oil. pp. 332-339.

Palm stearin is a co-product of olein production. There is a considerable potential for the use of palm stearin in the edible food industry if the physical and chemical properties can be modified. In this study palm oil soft and hard stearins were blended with 10 to 90 (w/w) of soyabean oil. The slip melting point (SMP) iodine value (IV) solid fat content (SFC) fatty acid composition (FAC) polymorphic form and morphological properties of the blends were determined. Results showed that there was an increase in linoleic acid (C18:2) content and a decrease in palmitic acid (C16:0) in all the blends. The SMP of the blends decreased while the IV increased with the addition of soyabean oil. A gradual decrease in SFC was also observed in the blends containing hard stearin with higher amount of soyabean oil. The crystals obtained were observed to be stabilised in the polymorphic form and became more plate-like with higher ratios of soyabean oil added.

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Abstract

Palm stearin is a co-product of olein production. There is a considerable potential for the use of palm stearin in the edible food industry if the physical and chemical properties can be modified. In this study palm oil soft and hard stearins were blended with 10 to 90 (w/w) of soyabean oil. The slip melting point (SMP) iodine value (IV) solid fat content (SFC) fatty acid composition (FAC) polymorphic form and morphological properties of the blends were determined. Results showed that there was an increase in linoleic acid (C18:2) content and a decrease in palmitic acid (C16:0) in all the blends. The SMP of the blends decreased while the IV increased with the addition of soyabean oil. A gradual decrease in SFC was also observed in the blends containing hard stearin with higher amount of soyabean oil. The crystals obtained were observed to be stabilised in the polymorphic form and became more plate-like with higher ratios of soyabean oil added.

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Item Type:	Article
AGROVOC Term:	Soya beans
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Blending
AGROVOC Term:	Stearin
AGROVOC Term:	Olein
AGROVOC Term:	Food industry
AGROVOC Term:	Physical properties
AGROVOC Term:	Chemical properties
AGROVOC Term:	Melting point
AGROVOC Term:	Iodine
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:28
URI:	http://webagris.upm.edu.my/id/eprint/24191

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