Characteristics of Eutectic Compositions of Restructured Palm Oil Olein,Palm Kernel Oil and Their Mixtures |
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Authors: | Isona L Gold M E Ukhun C C Akoh |
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Affiliation: | (1) Nigerian Institute for Oil Palm Research (NIFOR), P.M.B. 1030, Benin City, Edo State, Nigeria;(2) Department of Chemistry, University of Benn, Benin City, Edo State, Nigeria;(3) Department of Food Science and Technology, University of Georgia, Athens, GA 3601, USA |
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Abstract: | The physico-chemical characteristics of blends of palm olein and palm kernel oil which were further modified by chemical interesterification
were studied. The slip melting points of non-interesterified blends were 19.7, 16.2, 14.5, 14.5 and 14.4 °C while those of
the chemically interesterified blends were 17.7, 16.2, 19.8, 18.7 and 18.7 °C at 40, 30, 20, 10 and 0% palm kernel oil, respectively.
Chemical interesterification lowered the solid fat content of the pure samples and blends across different temperatures except
90% palm olein at 15 °C where the solid fat content was higher than for non-interesterified samples. Palm kernel oil, palm
olein and their blends before and after chemical interesterification, crystallized mainly in the β′ form. However, chemical
interesterification modified the microstructure from a combination of fat particles with void regions of crystalline materials
to fat particles without regions of void crystalline materials. Palm olein and palm kernel oil blends are mainly used for
food preparation in Nigeria. This study has shown that there are no significant differences in the physical and chemical properties
of non-chemically interesterified and chemically interesterified blends of palm olein and palm kernel oil. This implies that
blending of palm olein and palm kernel oil without chemical interesterification can provide the fluidity desirable at ambient
temperatures for food applications in the tropics. |
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