Abstract
Ternary systems composed of palm kernel oil (PKO), tallow, and palm olein (POo) were studied in terms of their physical properties such as solid fat content (SFC), melting characteristics by DSC and polymorphism by X-ray diffraction. Ternary phase behavior was analyzed with isosolid diagrams. The results showed that as the POo content of the blends was increased the SFC value decreased, while the increase of tallow content increased the SFC value. Eutectic effects within the ternary system were confirmed from the deviation of the measured SFC from the calculated SFC for corresponding thermodynamically ideal blends. The deviation reached a maximum when the amounts of PKO and POo are both about 45%. X-ray diffraction results showed that addition of PKO into the blends promoted stabilization in the β′ crystalline form.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Nor Aini I, Che Maimon CH, Hanirah H, Zawiah S, Che Man YB (1999) Trans-free vanaspati containing ternary blends of palm oil–palm stearin–palm olein and palm oil–palm stearin–palm kernel olein. J Am Oil Chemist’s Soc 76:643–648
Md Ali AR, Dimick PS (1994) Melting and solidification characteristics of confectionery fats: anhydrous milk fat, cocoa butter and palm kernel stearin blends. J Am Oil Chemist’s Soc 71:803–806
Baljit SG, Sandra DD, Suresh SN (2002) Lipid shortenings: a review. Food Res Int 35:1015–1048
Che Man YB, Shamsi K, Yusoff MSA, Jinap S (2003) A study on the crystal structure of palm oil-based whipping cream. J Am Oil Chemist’s Soc 80:409–415
Danthine S, Deroanne C (2003) Blending of hydrogenated low erucic rapeseed oil, low erucic rapeseed oil and hydrogenated palm oil or palm oil in the preparation of shortenings. J Am Oil Chemist’s Soc 80:1069–1075
Dimick PS, Yella Reddy S, Ziegler GR (1996) Chemical and thermal characteristics of milk-fat fractions isolated by a melt crystallization. J Am Oil Chemist’s Soc 73:1647–1652
D’Souza V, deMan JM, deMan L (1990) Short spacings and polymorphic forms of natural and commercial solid fats: a review. J Am Oil Chemist’s Soc 67:835–843
Kaisersberger E (1989) DSC investigations of the thermal characterization of edible fats and oils. Thermochim Acta 151:83–90
Khosla P, Sundram K (1996) Effects of dietary fatty acid composition on plasma cholesterol. Prog Lipid Res 35:93–132
Sabariah S, Md Ali AR, Chong CL (1994) Chemical and physical characteristics of cocoa butter substitutes, milk fat and Malaysian cocoa butter blends. J Am Oil Chemists’ Soc 75:905–910
Sato K (2001) Crystallization behaviour of fats and lipids—a review. Chem Eng Sci 56:2255–2265
Shen Z, Birkett A (2001) Melting behavior of blends of milk fat with hydrogenated coconut and cottonseed oils. J Am Oil Chemists’ Soc 78:387–394
Solís-Fuentes JA, Duran-de-Bazúa C (2003) Characterization of eutectic mixtures in different natural fat blends by thermal analysis. Eur J Lipid Sci Technol 105:742–748
Timms RE (1979) The phase behavior and polymorphism of milk fat, milk fat fractions and fully hardened milk fat. Aust J Dairy Technol 34:60–65
Timms RE (1984) Phase behaviour of fats and their mixtures. Prog Lipid Res 23:1–38
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Jin, Q., Zhang, T., Shan, L. et al. Melting and Solidification Properties of Palm Kernel Oil, Tallow, and Palm Olein Blends in the Preparation of Shortening. J Am Oil Chem Soc 85, 23–28 (2008). https://doi.org/10.1007/s11746-007-1152-3
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11746-007-1152-3