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.

Downloads

Download data is not yet available.

Downloads

Published

2001-12-30

How to Cite

1.
Grimaldi R, Guaraldo Gonçalves LA, Gioielli LA, Simões IS. Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency. grasasaceites [Internet]. 2001Dec.30 [cited 2021Dec.9];52(6):349-54. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/341

Issue

Section

Research

Most read articles by the same author(s)