Characteristics of Eutectic Compositions of Restructured Palm Oil Olein, Palm Kernel Oil and Their Mixtures

doi:10.1007/s11746-011-1844-6

LZUFE-KMS

	Characteristics of Eutectic Compositions of Restructured Palm Oil Olein, Palm Kernel Oil and Their Mixtures
	Gold, Isona L.1; Ukhun, M. E.2; Akoh, C. C.3
	2011-11
发表期刊	JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY
卷号	88 期号:11 页码:1659-1667
摘要	The physico-chemical characteristics of blends of palm olein and palm kernel oil which were further modified by chemical interesterification were studied. The slip melting points of non-interesterified blends were 19.7, 16.2, 14.5, 14.5 and 14.4 A degrees C while those of the chemically interesterified blends were 17.7, 16.2, 19.8, 18.7 and 18.7 A degrees C at 40, 30, 20, 10 and 0% palm kernel oil, respectively. Chemical interesterification lowered the solid fat content of the pure samples and blends across different temperatures except 90% palm olein at 15 A degrees C where the solid fat content was higher than for non-interesterified samples. Palm kernel oil, palm olein and their blends before and after chemical interesterification, crystallized mainly in the beta' form. However, chemical interesterification modified the microstructure from a combination of fat particles with void regions of crystalline materials to fat particles without regions of void crystalline materials. Palm olein and palm kernel oil blends are mainly used for food preparation in Nigeria. This study has shown that there are no significant differences in the physical and chemical properties of non-chemically interesterified and chemically interesterified blends of palm olein and palm kernel oil. This implies that blending of palm olein and palm kernel oil without chemical interesterification can provide the fluidity desirable at ambient temperatures for food applications in the tropics.
关键词	Palm olein Palm kernel oil Eutectic mixtures Chemical interesterification Blending Slip melting point
DOI	10.1007/s11746-011-1844-6
收录类别	SCIE
ISSN	0003-021X
语种	英语
WOS研究方向	Chemistry ; Food Science & Technology
WOS类目	Chemistry, Applied ; Food Science & Technology
WOS记录号	WOS:000297127800001
出版者	WILEY
原始文献类型	Article
引用统计	被引频次：12[WOS] [WOS记录] [WOS相关记录]
文献类型	期刊论文
条目标识符	http://ir.lzufe.edu.cn/handle/39EH0E1M/31539
专题	兰州财经大学
作者单位	1.Nigerian Inst Oil Palm Res NIFOR, Benin, Edo State, Nigeria; 2.Univ Benn, Dept Chem, Benin, Edo State, Nigeria; 3.Univ Georgia, Dept Food Sci & Technol, Athens, GA USA
推荐引用方式 GB/T 7714	Gold, Isona L.,Ukhun, M. E.,Akoh, C. C.. Characteristics of Eutectic Compositions of Restructured Palm Oil Olein, Palm Kernel Oil and Their Mixtures[J]. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,2011,88(11):1659-1667.
APA	Gold, Isona L.,Ukhun, M. E.,&Akoh, C. C..(2011).Characteristics of Eutectic Compositions of Restructured Palm Oil Olein, Palm Kernel Oil and Their Mixtures.JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY,88(11),1659-1667.
MLA	Gold, Isona L.,et al."Characteristics of Eutectic Compositions of Restructured Palm Oil Olein, Palm Kernel Oil and Their Mixtures".JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY 88.11(2011):1659-1667.