Grasas y Aceites, Vol 52, No 6 (2001)

Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency


https://doi.org/10.3989/gya.2001.v52.i6.341

Renato Grimaldi
Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Brazil

Lireny Aparecida Guaraldo Gonçalves
Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP), Brazil

Luiz Antonio Gioielli
Faculdade de Ciências Farmacêuticas – Universidade de São Paulo (USP), Brazil

Ilka S. Simões
Faculdade de Ciências Farmacêuticas – Universidade de São Paulo (USP), Brazil

Abstract


Palm oil (PO) and palm kernel oil (PKO) compositions (100/0, 80/20, 60/40, 50/50, 40/60, 20/80 and 0/100) were interesterified in laboratory scale under predetermined conditions (0.4% sodium metoxide, 20 minutes, 100oC). The fourteen samples, before and after interesterification, were characterized by solid fat content (SFC) and consistency. Results showed a presence of eutectic system at PO and PKO compositions, mainly at 80/20, 60/40 and 50/50 fractions, proved through isosolids and isoconsistency diagrams. The incompatibility among the oils was decreased after reaction and improved the composition plasticity, demonstrated by the increment of solids value and yield value at room temperature.

Keywords


Chemical interesterification; Consistency; Solid fat content; Palm kernel oil; Palm oil

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