Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency
Keywords:Chemical interesterification, Consistency, Solid fat content, Palm kernel oil, Palm oil
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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