Journal of the American Oil Chemists' Society

, Volume 79, Issue 11, pp 1137–1144

TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification

Authors

    • Product Development and Advisory Services DivisionMalaysian Palm Oil Board, No. 6 Persiaran Institusr
  • K. Sundram
    • Product Development and Advisory Services DivisionMalaysian Palm Oil Board, No. 6 Persiaran Institusr
  • W. L. Siew
    • Product Development and Advisory Services DivisionMalaysian Palm Oil Board, No. 6 Persiaran Institusr
  • A. Aminah
    • Universiti Kebangsaan Malaysia
  • S. Mamot
    • Universiti Kebangsaan Malaysia
Article

DOI: 10.1007/s11746-002-0617-0

Cite this article as:
Noor Lida, H.M.D., Sundram, K., Siew, W.L. et al. J Amer Oil Chem Soc (2002) 79: 1137. doi:10.1007/s11746-002-0617-0

Abstract

Modification of the characteristics of palm oil (PO), sunflower oil, and plam kernel olein (PKOo) according to conventional three-component mixture designs was undertaken by a combination of blending and chemical interesterification (CIE) techniques. TAG composition and solid fat content (SFC) profile of the starting blends were analyzed and compared with those of the interesterified blends. Upon CIE, extensive rearrangement of FA among TAG was evident. Concentrations of several TAG were increased, some were decreased, and several new TAG were formed. The resulting changes in TAG profile were reflected in the SFC of the blends. The SFC values of the chemically interesterified blends, except binary blends of PO/PKOo, revealed that they were softer than their respective starting blends. SFC data also indicated that eutectic interaction occurred between PO and PKOo in the starting blends and that this interaction was diminished after CIE.

Key Words

Chemical interesterificationpalm-based fat blendssolid fat contenttriacylglycerol composition

Copyright information

© AOCS Press 2002