Detection of palm stearin in palm oil
Slip melting point, iodine value, fatty acid and triglyceride composition measured by gas-liquid chromatography were used to detect stearin in palm oil. Three palm oils of iodine value 51.3, 53.1 and 54.7 were each mixed with four different stearins in five proportions of 2, 5, 10, 20 and 40 percent. The limits of detection for each of the techniques used were determined. The limits were governed by the types of stearin and palm oils used in the mixtures. Soft stearins (I.V. 49) when mixed with palm oils of I.V. 55 were difficult to detect. Hard stearins (I.V. 21) were more easily detectable which, when mixed with palm oils of I.V. 55, could be detected in amounts as low as 4 percent
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| Main Authors: | , , , , , , , , |
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| Format: | biblioteca |
| Published: |
Kuala Lumpur (Malasia)
1983
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| Subjects: | ELAEIS GUINEENSIS, ACEITES DE PALMAS, ESTEARINA, |
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