Properties of high-oleic palm oils derived by fractional crystallization.
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 degrees 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 degrees 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 degrees C had the best cold stability at 0 degrees C and sharper melting profile, respectively.
Ramli
M R
MR
Analytical & Quality Development Unit, Product Development & Advisory Services Division, Malaysian Palm Oil Board, Nr 6, Persiaran Institute, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia. roddy@mpob.gov.my
Siew
W L
WL
Cheah
K Y
KY
D005591:Chemical Fractionation; D003460:Crystallization; D004075:Diglycerides / Q000032:analysis* / Q000737:chemistry; D005227:Fatty Acids / Q000032:analysis* / Q000737:chemistry; D005524:Food Technology; D009829:Oleic Acids / Q000032:analysis / Q000737:chemistry*; D000073878:Palm Oil; D010938:Plant Oils / Q000032:analysis / Q000737:chemistry*; D013696:Temperature; D014280:Triglycerides / Q000032:analysis* / Q000737:chemistry
D004075:Diglycerides; D005227:Fatty Acids; D009829:Oleic Acids; D010938:Plant Oils; D014280:Triglycerides; D000073878:Palm Oil