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Crystallisation and melting behaviour of palm kernel oil and related products by differential scanning calorimetry
Author(s) -
Siew Wai Lin
Publication year - 2001
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/1438-9312(200111)103:11<729::aid-ejlt729>3.0.co;2-l
Subject(s) - differential scanning calorimetry , palm kernel oil , palm kernel , fractionation , palm oil , crystallization , food science , lauric acid , interesterified fat , chemistry , materials science , chromatography , organic chemistry , fatty acid , physics , lipase , thermodynamics , enzyme
Lauric oils are valuable sources for oils suitable for various food applications. They are particularly useful as cocoa butter substitutes for which steep solid fat content profiles are required. Palm kernel oil is one such fat, which upon fractionation and/or hydro‐genation provides a variety of oil fractions with different oil composition and properties. The stearins have excellent properties for confectionery fats, while the oleins can be further hydrogenated to improve their properties. This paper gives an overview of the properties of products of palm kernel oil, produced from fractionation and hydrogena‐tion. The melting and crystallisation properties from differential scanning calorimetry studies are discussed in relation to the triacylglycerols of the oils.