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

Abstract

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°C while those of the chemically interesterified blends were 17.7, 16.2, 19.8, 18.7 and 18.7°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°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 b 0 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.

Sonocrystallization as a tool to reduce oil migration by changing physical properties of a palm kernel fat

“…The PK73 showed characteristic short spacing peaks at 3.8 and 4.2 Å of a β’ form when crystallized with or without HIU. The same polymorphic form was previously found for palm kernel‐based fat (Gold, Ukhun, & Akoh, 2011; Noor Lida, Chong, Mamot, & Aminah, 2003).…”

Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food

“…It is well known that the SFC at 10 C determines the spread of fat. 23 The SFCs of physical blends varied from 57.5% to 42.5% at 10 C with a reduction in the PS : SO ratio, but the corresponding values for the interesteried blends were in the range of 37-41%, indicating that the interesteried blends had better plastic range than the physical blends. The changes in the SFCs of blends are usually related to their TAG proles.…”

“…The changes in the SFCs of blends are usually related to their TAG proles. 23,24 The reduction in the SFC was attributed to the decrease in the content of SSS-type TAGs, and the increase in the content of SUS-and SUUtype TAGs could improve the plastic range of fat and its sensory properties. 13,20 3.3 Thermal behavior…”

Blending of Palm Mid‐Fraction, Refined Bleached Deodorized Palm Kernel Oil or Palm Stearin for Cocoa Butter Alternative

“…Cocoa butter is very expensive among all commercial fats and oils due to its low availability and strong market demand. Therefore, many studies have been performed to produce alternatives to CB by blending different proportions of palm kernel oil and palm oil [6][7][8], palm mid-fraction and mango kernel fat [9], palm kernel oil and milk fat [7], and palm stearin and mango seed fat [10]. Among cocoa butter alternatives (CBAs), cocoa butter substitutes (CBSs) are derived from lauric fats such as palm kernel oil and coconut oil, cocoa butter replacers (CBRs) are obtained from hydrogenation of non-lauric vegetable oils such as hydrogenated mango seed fat, and cocoa butter equivalents (CBEs) are derived from stearate-rich fats such as mango seed, sal, shea, kokum and illipe [9].…”

“…Recent studies have produced CBRs by blending palm kernel oil and palm oil [8] and mango seed fat and palm stearin [10], and have also been reported as having fatty acid composition, solid fat content and slip melting point closer to commercial CB. Some studies have also investigated the compatibility and melting behavior via chemical interesterification of palm oil olein and palm kernel oil [6], and palm stearin and palm kernel olein [25] for producing confectionery products such as spreads. From the literature, it has also been noted that there are a few reports on the melting behavior, compatibility and microstructure of palm kernel oil, palm stearin or palm olein for producing margarines, shortenings and fat spreads [26,27].…”