Characteristics of processed palm oils

A total of 480 samples of palm oil, olein and stearin collected from eighteen refineries in Malaysia were analysed for fatty acid and triglyceride composition, iodine value, slip point, cloud point and solid fat content. A narrow range in composition and solid fat content was observed for palm oil and olein while the range for stearin was wide. In terms of iodine value, palm oil was in the range of 51.0 - 55.3, olein, 56.1 - 60.6, and stearin, 21.6 - 49.4. The inter-relationship of palm oil, olein and stearin was established for slip point and iodine value, C48 and C52 triglycerides and solid fat content. In general, refining does not affect the fatty acid and triglyceride composition of palm oil or the fractions. The removal of free fatty acids and partial glycerides tends to increase the solid fat content of the refined oils while lowering their cloud points. The inter-relationship of palm oil, olein and stearin was established for slip point and iodine value, C48 and C52 triglycerides and solid fat content. A linear zone between slip point and iodine value was established for stearin where values outside this zone would indicate that the stearins were contaminated with oleins or palm oils

Bibliographic Details

Main Authors:	118814 Siew, W.L., 48293 Berger, K.G., 123334 Tan, B.K., 100596 Oh, F.C.H., 107224 Pushparajah, E., 108427 Rajadurai, M. eds., 15747 Palm Oil Research Inst. of Malaysia, Kuala Lumpur (Malasia), 10819 Incorporated Society of Planters, Kuala Lumpur (Malasia), 35748 International Conference on Palm Oil Product Technology in the Eighties Kuala Lumpur (Malasia) 22-24 Jun 1981
Format:	biblioteca
Published:	Kuala Lumpur (Malasia) 1983
Subjects:	ELAEIS GUINEENSIS, ACEITES DE PALMAS, COMPOSICION, MALASIA, GLICERIDOS, ACIDOS GRASOS, OLEINA, ESTEARINA,
Tags:	Add Tag No Tags, Be the first to tag this record!