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

Renato Grimaldi; Lireny Aparecida Guaraldo Gonçalves; Luiz Antonio Gioielli; Ilka S. Simões

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

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

Authors

Renato Grimaldi Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP)
Lireny Aparecida Guaraldo Gonçalves Faculdade de Engenharia de Alimentos (FEA), Universidade Estadual de Campinas (UNICAMP)
Luiz Antonio Gioielli Faculdade de Ciências Farmacêuticas – Universidade de São Paulo (USP)
Ilka S. Simões Faculdade de Ciências Farmacêuticas – Universidade de São Paulo (USP)

DOI:

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

Keywords:

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

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.

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Published

2001-12-30

How to Cite

Grimaldi R, Guaraldo Gonçalves LA, Gioielli LA, Simões IS. Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency. Grasas aceites [Internet]. 2001Dec.30 [cited 2025May2];52(6):349-54. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/341

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Issue

Vol. 52 No. 6 (2001)

Section

Research

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