Grasas y Aceites, Vol 61, No 4 (2010)

Physico-chemical properties of blends of palm olein with other vegetable oils

Bazlul Mobin Siddique
Division of Environmental Technology, School of Industrial Technology, Universiti Sains Malaysia, Malaysia

Anees Ahmad
Division of Environmental Technology, School of Industrial Technology, Universiti Sains Malaysia, Malaysia

Mohamad Hakimi Ibrahim
Division of Environmental Technology, School of Industrial Technology, Universiti Sains Malaysia, Malaysia

Sufia Hena
Division of Environmental Technology, School of Industrial Technology, Universiti Sains Malaysia, Malaysia

Mohd Rafatullah
Division of Bioresource Paper and Coatings Technology, School of Industrial Technology, Universiti Sains Malaysia, Spain

Mohd Omar A. K
Division of Environmental Technology, School of Industrial Technology, Universiti Sains Malaysia, Malaysia


Palm oil (olein) was blended with other edible oils for the enhancement of its market acceptability in terms of melting point depression and shelf life. The physico-chemical properties like viscosity, density, melting behavior, peroxide value (PV), saponification value (SV) and iodine value (IV) of four different binary blends with four vegetable oils were evaluated. Palm olein was found to be more stable against rancidity than the other oils. For the stability against oxidation and melting point depression the palm olein-canola (PO/CO) blend was found to be better than the others. The Differential Scanning Calorimeter (DSC) thermogram of the melting behavior of the blends traces some new polymorphs of the triglyceride. This study will help the oil producing industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physico-chemical properties.


Melting point; Oil blend; Palm oil; Thermogram

Full Text:



Aidos I, Lourenclo S, Padt A, Luten J B, Boom RM. 2002. Stability of Crude Herring Oil Produced from Fresh Byproducts: Influence of Temperature during Storage. J. Food Sci. 67, 3314-3320. doi:10.1111/j.1365-2621.2002.tb09585.x

Benjumea P, Agudelo J, Agudelo A. 2008. Basic properties of palm oil biodiesel-diesel blends. Fuel. 87, 2069-2075.

Che Man YB, Swe PZ. 1995. Thermal analysis of failed batch palm oil by differential scanning calorimetry. J. Am. Oil Chem. Soc. 72, 1529-1532. doi:10.1007/BF02577848 PMid:12602939

Edem DO. 2002. Palm oil: Biochemical, physiological, nutritional, hematological and toxicological aspects: A review. Plant Foods for Human Nutrition (Formerly Qualitas Plantarum) 57, 319-341. doi:10.1023/A:1021828132707

Fasina OO, Craig-Schmidt M, Colley Z, Hallman H. 2008. Predicting melting characteristics of vegetable oils from fatty acid composition. LWT -- Food Sci. Technol. 41, 1501-1505.

Foglia T, Petruso K, Feairheller S. 1993. Enzymatic interesterification of tallow-sunflower oil mixtures. J. Am. Oil Chem. Soc. 70, 281-285. doi:10.1007/BF02545309

Graef VD, Goderis B, Puyvelde PV, Foubert I, Dewettinck, K. 2008. Development of a rheological method to characterize palm oil crystallizing under shear. Eur. J. Lipid Sci. Technol. 110, 521-529. doi:10.1002/ejlt.200700315

Jaswir I, Che Man Y, Kitts D. 2000. Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep-fat frying. J. Am. Oil Chem. Soc. 77, 1161-1168. doi:10.1007/s11746-000-0182-6

Kaul S, Goyal HB, Bhatnagar AK, Gupta AK. 2009. Effect of ageing on quality of jojoba oil from Indian locations. Industrial Crops and Products 29, 102-107. doi:10.1016/j.indcrop.2008.04.014

Kim J, Kim DN, Lee SH, Yoo S.-H, Lee S. (2010). Correlation of fatty acid composition of vegetable oils with rheological behaviour and oil uptake. Food Chem. 118, 398-402. doi:10.1016/j.foodchem.2009.05.011

Knothe G, Dunn R. 2003. Dependence of oil stability index of fatty compounds on their structure and concentration and presence of metals. J. Am. Oil Chem. Soc. 80, 1021-1026. doi:10.1007/s11746-003-0814-x PMid:1423303

Murakoshi M, Nishino H, Satomi Y, Takayasu J, Hasegawa T, Tokuda H, Iwashima A Okuzumi J, Okabe H, Kitano H, et al. 1992. Potent Preventive Action of {alpha}-Carotene against Carcinogenesis: Spontaneous Liver Carcinogenesis and Promoting Stage of Lung and Skin Carcinogenesis in Mice Are Suppressed More Effectively by {alpha}-Carotene Than by beta Carotene. Cancer Res. 52, 6583-6587.

Reyes-Hernández J, Dibildox-Alvarado E, Charó-Alonso M, Toro-Vazquez J. 2007. Physicochemical and Rheological Properties of Crystallized Blends Containing trans -free and Partially Hydrogenated Soybean Oil. J. Am. Oil Chem. Soc. 84, 1081-1093. doi:10.1007/s11746-007-1141-6

Santos JCO, Santos IMG, Souza AG. 2005. Effect of heating and cooling on rheological parameters of edible vegetable oils. J. Food Eng. 67, 401-405. doi:10.1016/j.jfoodeng.2004.05.007

Shibasaki H, Yamane T. 2000. Avoidance of Solidification of Sesame Oil at Low Temperature by Selfinteresterification with Immobilized Lipase. Biosci. Biotechnol., Biochem. 64, 1011-1015. doi:10.1271/bbb.64.1011

Soriano NU, Migo VP, Matsumura M. 2006. Ozonized vegetable oil as pour point depressant for neat biodiesel. Fuel. 85, 25-31. PMid:12099103

Tan CH, Ghazali HM, Kuntom A, Tan CP, Ariffin AA. 2009. Extraction and physicochemical properties of low free fatty acid crude palm oil. Food Chem. 113, 645-650. doi:10.1016/j.foodchem.2008.07.052

Tan CP, Man YBC. 2002. Comparative differential scanning calorimetric analysis of vegetable oils: I. Effects of heating rate variation. Phytochem. Anal. 13, 129-141. doi:10.1002/pca.633

Tawfik MS, Huyghebaert A. 1999. Interaction of packaging materials and vegetable oils: oil stability. Food Chem. 64, 451-459. doi:10.1016/S0308-8146(97)00202-1

Vaclavik VA, Christian EW. 2003. Fat and Oil Products. In D. R. Heldman (Ed.), Essentials of Food Science, Springer Science + Business Media, LLC. New York, USA. pp. 280-281.

Wu PF, Nawar W. 1986. A technique for monitoring the quality of used frying oils. J. Am. Oil Chem. Soc. 63, 1363-1367. doi:10.1007/BF02679603

Copyright (c) 2010 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.

Contact us

Technical support