Grasas y Aceites, Vol 61, No 4 (2010)

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


https://doi.org/10.3989/gya.010710

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

Abstract


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.

Keywords


Melting point; Oil blend; Palm oil; Thermogram

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