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Characterisation of Crystals in Palm Olein
Author(s) -
Siew WaiLin,
Ng WeeLam
Publication year - 1996
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199602)70:2<212::aid-jsfa486>3.0.co;2-8
Subject(s) - tripalmitin , glyceride , component (thermodynamics) , chromatography , chemistry , materials science , chemical engineering , organic chemistry , thermodynamics , fatty acid , physics , engineering
The composition of the crystals obtained during the storage of palm olein between 28 and 10°C were analysed by gas–liquid and high‐performance liquid chromatography. The crystals were of the β form, and consisted of a high‐melting component and a low‐melting component. The high‐melting component melts at 65°C and consist of a high concentration of diglycerides, mainly the 1,3‐dipalmitin. The low‐melting component is probably the palm olein liquid entrapped between the crystals. The high tripalmitin and dipalmitin content in the crystals suggest that these glycerides need to be removed if the olein were to remain clear under fluctuating temperature conditions.