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Properties of High‐Oleic Palm Oils Derived by Fractional Crystallization
Author(s) -
Ramli M.R.,
Siew W.L.,
Cheah K.Y.
Publication year - 2008
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1750-3841.2007.00657.x
Subject(s) - palm stearin , fractionation , crystallization , chemistry , iodine value , oleic acid , degree of unsaturation , chromatography , melting point , yield (engineering) , chemical composition , fractional crystallization (geology) , fatty acid , diacylglycerol kinase , fraction (chemistry) , food science , palm oil , organic chemistry , biochemistry , materials science , geochemistry , basalt , metallurgy , geology , protein kinase c , enzyme
ABSTRACT: High‐oleic palm oil (HOPO) with an oleic acid content of 59.0% and an iodine value (IV) of 78.2 was crystallized in a 200‐kg De Smet crystallizer with a predetermined cooling program and appropriate agitation. The slurry was then fractionated by means of dry fractionation at 4, 8, 10, 12, and 15 °C. The oil and the fractionated products were subjected to physical and chemical analyses, including fatty acid composition, triacylglycerol and diacylglycerol composition, solid fat content, cloud point, slip melting point, and cold stability test. Fractionation at 15 °C resulted in the highest olein yield but with minimal oleic acid content. Due to the enhanced unsaturation of the oil, fractionation at relatively lower crystallization temperature showed a considerable effect on fatty acid composition as well as triacylglycerol and diacylglycerol composition of liquid fractions compared to higher crystallization temperature. The olein and stearin fractionated at 4 °C had the best cold stability at 0 °C and sharper melting profile, respectively.