Physical and chemical characteristics of palm oil-based solid fractions with more than 20 of tripalmitoylglycerol from Malaysian fractionation plants


Citation

Sivaruby Kanagaratnam, . and Zaliha Omar, . and Miskandar Mat Sahri, . Physical and chemical characteristics of palm oil-based solid fractions with more than 20 of tripalmitoylglycerol from Malaysian fractionation plants. pp. 515-528. ISSN 1511-2780

Abstract

The varied triacylglycerol composition of palm oil-based solid fractions (POSF) gives unique characteristics to its fractions. The potential to develop specific fractions for specific functionalities is very vital to the Malaysian palm oil industry in order to widen the usage of POSF for food formulations. Fractions with higher amounts of trisaturated triacylglycerols are excellent structural fats for food formulations. This compilation was directed towards obtaining the primary information on the characteristics of POSF available in Malaysia containing more than 20 of tripalmitoyl-glycerol. This information will be vital in guiding food formulators on the wide options of structural fats available in Malaysia. Commercially available POSF were collected and characterised. Their triacylglycerol composition fatty acid composition iodine value dropping point and solid fat content were determined. The results showed that the characteristics of the POSF were greatly influenced by the amount of tripalmitoyl-glycerol (PPP) present in the fractions. The amount of PPP had a substantial impact on the dropping point and the solid fat content profile. Hence fractions were categorised according to their percentage of PPP to provide groupings with specific physical and chemical characteristics. The percentage of PPP in Group PPP 1 was 20 to 30 PPP 2 was 40 to 50 PPP 3 was 55 to 60 PPP 4 was 62 to 63 and PPP 5 was 67 to 68. The range of dropping points recorded for PPP 1 was 54C to 56C PPP 2 was 59C to 60C PPP 3 was 61C to 62C PPP 4 was 62.2C to 62.4C and PPP 5 was 63.1C to 63.7C. The range of solid fat content at 30C recorded for PPP 1 was 44 to 54 PPP 2 was 78 to 82 PPP 3 was 86 to 89 PPP 4 was 90 to 91 and PPP 5 was 91 to 93. This compilation shows the extensive range of POSF which are able to provide a specific functionality to facilitate their specialised application in food formulations that are commercially available in Malaysia.


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Abstract

The varied triacylglycerol composition of palm oil-based solid fractions (POSF) gives unique characteristics to its fractions. The potential to develop specific fractions for specific functionalities is very vital to the Malaysian palm oil industry in order to widen the usage of POSF for food formulations. Fractions with higher amounts of trisaturated triacylglycerols are excellent structural fats for food formulations. This compilation was directed towards obtaining the primary information on the characteristics of POSF available in Malaysia containing more than 20 of tripalmitoyl-glycerol. This information will be vital in guiding food formulators on the wide options of structural fats available in Malaysia. Commercially available POSF were collected and characterised. Their triacylglycerol composition fatty acid composition iodine value dropping point and solid fat content were determined. The results showed that the characteristics of the POSF were greatly influenced by the amount of tripalmitoyl-glycerol (PPP) present in the fractions. The amount of PPP had a substantial impact on the dropping point and the solid fat content profile. Hence fractions were categorised according to their percentage of PPP to provide groupings with specific physical and chemical characteristics. The percentage of PPP in Group PPP 1 was 20 to 30 PPP 2 was 40 to 50 PPP 3 was 55 to 60 PPP 4 was 62 to 63 and PPP 5 was 67 to 68. The range of dropping points recorded for PPP 1 was 54C to 56C PPP 2 was 59C to 60C PPP 3 was 61C to 62C PPP 4 was 62.2C to 62.4C and PPP 5 was 63.1C to 63.7C. The range of solid fat content at 30C recorded for PPP 1 was 44 to 54 PPP 2 was 78 to 82 PPP 3 was 86 to 89 PPP 4 was 90 to 91 and PPP 5 was 91 to 93. This compilation shows the extensive range of POSF which are able to provide a specific functionality to facilitate their specialised application in food formulations that are commercially available in Malaysia.

Additional Metadata

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Item Type: Article
AGROVOC Term: Palm oils
AGROVOC Term: Fractionation
AGROVOC Term: Plant extracts
AGROVOC Term: Triacylglycerols
AGROVOC Term: Fatty acids
AGROVOC Term: Iodine
AGROVOC Term: Physical properties
AGROVOC Term: Chemical structure
AGROVOC Term: Chemical properties
AGROVOC Term: Fat content
Depositing User: Ms. Suzila Mohamad Kasim
Last Modified: 24 Apr 2025 06:29
URI: http://webagris.upm.edu.my/id/eprint/24700

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