Premium
Melting and Solidification Properties of Palm Kernel Oil, Tallow, and Palm Olein Blends in the Preparation of Shortening
Author(s) -
Jin Qingzhe,
Zhang Ting,
Shan Liang,
Liu Yuanfa,
Wang Xingguo
Publication year - 2008
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/s11746-007-1152-3
Subject(s) - tallow , palm kernel oil , palm stearin , materials science , eutectic system , ternary operation , palm oil , palm kernel , melting temperature , chemistry , composite material , microstructure , organic chemistry , food science , computer science , programming language
Ternary systems composed of palm kernel oil (PKO), tallow, and palm olein (POo) were studied in terms of their physical properties such as solid fat content (SFC), melting characteristics by DSC and polymorphism by X‐ray diffraction. Ternary phase behavior was analyzed with isosolid diagrams. The results showed that as the POo content of the blends was increased the SFC value decreased, while the increase of tallow content increased the SFC value. Eutectic effects within the ternary system were confirmed from the deviation of the measured SFC from the calculated SFC for corresponding thermodynamically ideal blends. The deviation reached a maximum when the amounts of PKO and POo are both about 45%. X‐ray diffraction results showed that addition of PKO into the blends promoted stabilization in the β′ crystalline form.