Premium
Cold stability of red palm oleins
Author(s) -
NorAini I.,
Hanirah H.,
Siew W. L.,
Yusoff M. S. A.
Publication year - 1998
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/s11746-998-0219-0
Subject(s) - palm , crystallization , chemistry , food science , horticulture , botany , biology , organic chemistry , physics , quantum mechanics
Cold stability of crude and refined red palm oleins was investigated. Single‐ and double‐fractionated crude as well as refined single‐ and double‐fractionated red palm oleins were stable against crystallization for more than 1 h but less than 2 h, whereas commercial red palm oleins remained stable for more than 5 h at 5°C. At 20°C, refined red palm oleins had better resistance to crystallization than crude palm oleins. Red palm oleins with lower amounts of saturated fatty acids (C 16:0 and C 18:0 ), lower levels of POP and POS triacylglycerols, and lower cloud points have increased resistance to crystallization and result in better cold stability.