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Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends
Author(s) -
Nor Hayati Ibrahim,
Che Man Yaakob B.,
Tan Chin Ping,
Nor Aini Idris
Publication year - 2009
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.2007.01700.x
Subject(s) - palm kernel oil , differential scanning calorimetry , soybean oil , palm oil , fourier transform infrared spectroscopy , materials science , palm kernel , infrared spectroscopy , vegetable oil , infrared , melting point , chemical engineering , chemistry , organic chemistry , thermodynamics , food science , composite material , physics , optics , engineering
Summary Soybean oil (SBO), palm kernel olein (PKO) and their binary blends (containing 5–40% PKO) were studied for their physicochemical characteristics. Decreases in band absorbencies of the resultant Fourier transform infrared spectra were observed in regions attributable to vibrations of the functional groups of unsaturated fatty acids, mainly the =C–H cis stretching at 3009 cm −1 and –C=C cis stretching at 1657 cm −1 . The solid fat content was measurable in the blends containing 15–40% PKO at 5 and 10 °C, ranging within 4–20% and 2–13%, respectively. The differential scanning calorimetry melting curve for SBO exhibited more complex transition peaks, suggesting a polymorphic transformation when compared with PKO with a simpler . Blending of SBO with PKO reduced the complexity caused by the polymorphic transformation, featuring the endotherms that only related to the β′ fat crystals.