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Studies in palm oil crystallization
Author(s) -
Jacobsberg B.
Publication year - 1976
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/bf02586272
Subject(s) - fractionation , differential scanning calorimetry , crystallization , palm oil , chemistry , refining (metallurgy) , elaeis guineensis , hydrolysis , palm , chemical composition , food science , chromatography , materials science , organic chemistry , physics , quantum mechanics , thermodynamics
The melting and crystallization behaviors of palm oil were examined by nuclear magnetic resonance, differential scanning calorimetry, and plasticity measurements and were correlated with composition and chemical characteristics. Fractionation into high melting and low melting components is adversely affected by increase in free fatty acids (FFA), diglyceride content, and degree of oxidation, and hence, for an oil that is to be fractionated, both hydrolysis and oxidation should be kept to a minimum. Palm oil with very low FFA content, obtained from ripe, unbruised fruit, contains substantially more diglycerides than would be expected from the level of FFA present. Liquid and solid palm oil fractions manufactured in the producing countries showed large variation in characteristics, due in part to the use of various fractionation processes. The characteristics used to define the quality of palm oil are also applicable to its fractions.