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Physico-chemical properties of palm olein fractions as a function of diglyceride content in the starting material

Long, Kamariah and Jamari, Mohd Azri and Ishak, Anisah and Lim, Jew Yeok and Abd Latif, Razam and Noor, Ahmadilfitri and Lai, Oi Ming (2005) Physico-chemical properties of palm olein fractions as a function of diglyceride content in the starting material. European Journal of Lipid Science and Technology, 107 (10). pp. 754-761. ISSN 1438-7697

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Official URL: http://dx.doi.org/10.1002/ejlt.200401129

Abstract

Crude olein preparations with different amounts of diacylglycerols (DAG) were refined, bleached and deodorized (RBD) prior to the dry fractionation process. The RBD olein samples with different amounts of DAG were then individually fractionated into low-melting (super olein) and high-melting fractions (soft stearin). Physical and chemical characteristics, i.e. iodine value, cloud point, slip melting point, triacylglycerol (TAG) and DAG profile, fatty acid composition, thermal profile and solid fat content, of the super olein and soft stearin fractions were analyzed. The TAG profile obtained from the RBD olein having a low DAG content (0.89%) showed a higher amount of the diunsaturated TAG, i.e. dioleyl pamitoyl glycerol, in the olein fraction (57.3%). This, consequently, led to super olein fractions with a better iodine value (IV 65) and the cloud point at 1.3°C, compared to non-treated super olein (DAG 5%) with an IV of 60.5 and the cloud point at 4.1°C. © 2005 Wiley-VCH Verlag GmbH & Co. KGaA.

Item Type:Article
Keyword:Cloud point; Dry fractionation; Eutectic effect; High-melting fraction; Iodine value; Low-melting fraction
Subject:Diglycerides - Separation
Subject:Oleic acid - Properties
Subject:Oleic acid - Analysis
Faculty or Institute:Faculty of Biotechnology and Biomolecular Sciences
Publisher:Wiley-VCH
DOI Number:10.1002/ejlt.200401129
Altmetrics:http://www.altmetric.com/details.php?domain=psasir.upm.edu.my&doi=10.1002/ejlt.200401129
ID Code:18362
Deposited By: Azwana Abdul Rahman
Deposited On:30 Oct 2011 01:05
Last Modified:30 Oct 2011 01:05

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