Journal of the American Oil Chemists' Society

, Volume 88, Issue 12, pp 1857–1865

Phase Behavior of Palm Oil in Blends with Palm-Based Diacylglycerol

Original Paper

DOI: 10.1007/s11746-011-1860-6

Cite this article as:
Saberi, A.H., Chin-Ping, T. & Oi-Ming, L. J Am Oil Chem Soc (2011) 88: 1857. doi:10.1007/s11746-011-1860-6

Abstract

Phase behavior of palm oil (PO) in blends with different concentrations (10% intervals) of palm-based diacylglycerol oil (PO-DAG) was studied using the iso-solid diagram, solid fat content (SFC) with the hardness thermal protocol, DSC melting and crystallization curves, X-ray diffraction curves, and texture analysis (hardness). Minor eutectic effects were observed at around 20–50% PO-DAG in 20–50% SFC iso-lines. The phase behavior predicted by the iso-solid diagram as well as SFC with the hardness thermal protocol did not account for hardness variations observed between PO and PO blends with 10–40% PO-DAG. Nevertheless, the latter could be attributed to the corresponding DSC data as well as crystal polymorphism. However, as the concentration of PO-DAG increased from 40% to 100%, iso-line temperatures, SFC with the hardness thermal protocol, and also hardness were found to steadily increase. PO-DAG at 10% concentration was found to have a β′-stabilizing effect on the polymorphism of PO, while a β-tending effect was observed as the concentration of PO-DAG increased from 10% to 90%.

Keywords

Palm-based diacylglycerolPhase behaviorCrystallizationPolymorphismHardness

Abbreviations

DAG

Diacylglycerol

PO

Palm oil

PO-DAG

Palm oil-based diacylglycerol

TAG

Triacylglycerol

SFC

Solid fat content

DSC

Differential scanning calorimetry

SPD

Short path distillation

FAC

Fatty acid composition

SAFA

Saturated fatty acid

USAFA

Unsaturated fatty acid

Copyright information

© AOCS 2011

Authors and Affiliations

  • Amir Hossein Saberi
    • 1
  • Tan Chin-Ping
    • 2
  • Lai Oi-Ming
    • 1
    • 3
  1. 1.Department of Bioprocess Technology, Faculty of Biotechnology and Bimolecular SciencesUniversiti Putra MalaysiaSerdangMalaysia
  2. 2.Department of Food Technology, Faculty of Food Science and TechnologyUniversiti Putra Malaysia UPMSerdangMalaysia
  3. 3.Institute of BioscienceUniversiti Putra MalaysiaSerdangMalaysia