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Crystallization characteristics of hydrogenated canola oil as affected by addition of palm oil
Author(s) -
Yap Peck Hong,
deMan J. M.,
deMan L.
Publication year - 1989
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/bf02660749
Subject(s) - crystallization , canola , palm oil , isothermal process , supercooling , materials science , chemical engineering , vegetable oil , chemistry , organic chemistry , food science , thermodynamics , physics , engineering
Addition of palm oil at levels of 5, 10 and 15% to selectively and nonselectively hydrogenated canola oil increased the time of isothermal crystallization at 20°C and delayed the appearance of the isothermal crystallization peak as determined by DSC. The degree of supercooling was also increased. Addition of palm oil to canola oil before selective or nonselective hydrogenation decreased the time of the appearance of the isothermal crystallization peak. Rates of crystallization were determined in selectively hydrogenated canola palm oil mixtures which followed first order kinetics.