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1.
I. Nor Aini C. H. Che Maimon H. Hanirah S. Zawiah Y. B. Che Man 《Journal of the American Oil Chemists' Society》1999,76(5):643-648
Four samples of trans-free vanaspati were made using palm oil-palm stearin-palm olein (PO-POs-POo) blends (set A) and another four samples (set
B) using palm oil-palm stearin-palm kernel olein (PO-POs-PKOo). Palm stearin iodine value [iodine value (IV), 30] and soft
palm stearin (IV, 44) were used in this study. The products were evaluated for their physical and chemical properties. It
was observed that most of the vanaspati were granular (grainy) and had a shiny appearance. Chemical analyses indicated that
vanaspati consisting of PO-POs-POo had higher IV (47.7–52.4) than the PO-POs-PKOo vanaspati (37.5–47.3). The higher IV demonstrated
by set A samples was due to their higher content of unsaturated fatty acids, 46.0–50.0% compared to 36.6–45.0% in set B. Decreasing
the amount of palm oil while increasing palm stearin in the formulations resulted in higher slip melting points and higher
yield values. Eutectic interaction was observed in PO-POs-PKOo blends. The β′ crystalline form was predominent in PO-POs-POo
samples (set A). One formulation in set B exhibited β crystallinity. From the differential scanning calorimetry thermograms,
samples in set B showed a high peak at the low-melting region as well as a high peak at the high-melting region. In set A,
the peak at the low-melting region was relatively lower. 相似文献
2.
Mingming Zhang Hai Zhang Tosin Michael Olajide Wenming Cao Yan Wang Hong Zhang Yuanrong Jiang 《Journal of the American Oil Chemists' Society》2023,100(2):95-106
Nowadays, tropical plant oils (e.g., palm oil and coconut oil) are extensively used in consumer products, especially in infant formulas. However, there is a lack of statistical data on the levels of mineral oil in these oils, including mineral saturated hydrocarbons (MOSH) and mineral aromatic hydrocarbons (MOAH). In this study, we reported a survey of MOSH/MOAH in tropical oils, and in addition, we provided an effective strategy (i.e., molecular distillation) to reduce their contents. A total of 686 tropical plant oils were collected from five tropical countries for this survey. The highest quantifiable MOSH and MOAH concentrations were up to 456.0 and 78.9 mg kg−1, respectively. Interestingly, MOSH was ubiquitous in almost all the tested samples. The distribution of sub-fractions for MOSH centered at C25–C35 and C35–C40 in most crude and refined oils. After distillation, the MOH sub-fraction ≤40 was effectively removed, but >40 was unaltered. 相似文献
3.
4.
Noor Lida Habi Mat Dian Kalyana Sundram Nor Aini Idris 《European Journal of Lipid Science and Technology》2007,109(2):147-156
Palm stearin (POs) with an iodine value of 41.4, sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various ratios according to a three‐component mixture design and subjected to chemical interesterification (CIE). Triacylglycerol (TAG) and solid fat content (SFC) profiles of the chemically interesterified (CIEed) blends were analyzed and compared with those of the corresponding non‐CIEed blends. Upon CIE, extensive rearrangement of fatty acids (FA) among TAG was evident. The concentrations of several TAG were increased, some decreased and several new TAG might also have been formed. The changes in the TAG profiles were reflected in the SFC profiles of the blends. The SFC of the CIEed blends, except the binary blends of POs/PKOo which experienced an increase in SFC following CIE, revealed that they were softer than their respective starting blends. Randomization of FA distribution within and among TAG molecules of POs and PKOo led to a modification in TAG composition of the POs/PKOo blends and improved miscibility between the two fats, and consequently diminished the eutectic interaction that occurred between POs and PKOo. 相似文献
5.
Soaps made from blends of distilled palm stearin (PS) and palm (PK) kernel fatty acids were evaluated for total fatty matter,
sodium chloride content, moisture content, hardness, Hunter whiteness, foamability, iodine value, titer value, and acid value.
Data showed that these soaps had properties similar to palm-based soaps made from distilled palm oil and palm kernel fatty
acids. The soaps showed good whiteness (greater than 80%) and foamability. Total fatty matter ranged from 10–18%, sodium chloride
content was 0.5%, and free caustic was 0.1% except for blend 8 containing 10 PS:90 PK, which had a free caustic of 0.03%.
Initial penetration value, a reflection of soap hardness, ranged from 32–126 mm, with an average value of 54 mm. This value
is within the range of the best blends of palm-based soaps (50–63 mm). There was no obvious trend observed. Penetration value,
however was found to stabilize after a month of storage with an average value of 19.4 mm. Soap with this hardness value is
relatively hard and therefore should be blended with a small amount of soft oils. 相似文献
6.
M. E. S. Mirghani Y. B. Che Man S. Jinap B. S. Baharin J. Bakar 《Journal of the American Oil Chemists' Society》2002,79(2):111-116
A new analytical method was developed for the determination of soap in palm and groundnut oils by FTIR spectroscopy. Soap
from 0 to 80 mg/kg oil was produced in situ in the oils by adding sodium hydroxide. The FTIR spectroscopy was with a sodium chloride transmission cell, and the partial
least-squares statistical method was used to calibrate a model for each oil. The accuracy of the method was comparable to
that of AOCS Method Cc17-95, with coefficients of determination (R
2) of 0.98 and 0.98 for both palm and groundnut oils. The standard errors of calibration were 1.84 and 1.36 for the two oils,
respectively. The calibration models were cross-validated, and the R
2 of cross-validation and standard errors of cross validation were computed. The standard deviation of the difference for repeatability
of the FTIR method was better than that for the chemical method used for determining soap in palm and groundnut oils. With
its speed and ease of data manipulation by computer software, FTIR spectroscopy is a possible alternative to the standard
wet chemical methods for rapid (2 min) and accurate routine determination of soap in chemically refined vegetable oils. 相似文献
7.
选用椰子油、棕榈油、橄榄油、山茶油、乳木果油、甜杏仁油、美藤果油和霍霍巴油8种植物油脂为原料,采用冷制工艺制作成3组不同含油量的植物油脂手工皂,研究了不同植物油脂对冷制皂入皂特性的影响,并对植物油脂复配制作的冷制皂进行肤感感官评价。结果表明,植物油脂的种类和含量对冷制皂的p H值影响不大,对其他入皂特性均有影响。椰子油冷制皂硬度高、起泡性强且泡沫丰富、Trace time短,与不饱和植物油脂复配入皂有助于缩短制作冷制皂的Trace time,提高冷制皂的硬度和起泡能力;山茶油、甜杏仁油和橄榄油入皂有助于起泡;橄榄油入皂有助于提高冷制皂的泡沫稳定性;乳木果油和霍霍巴油入皂起泡能力较差;美藤果油入皂滋润度高、泡沫细腻、洗感舒适、肤感评价最佳。 相似文献
8.
棕榈仁油和椰子油成分大致相似。通过成品分析,采用棕榈仁油制成的皂基质量指标符合标准要求,完全可以代替椰子油使用,同时能够提高经济效益。 相似文献
9.
Ainie Kuntom Hamirin Kifli Peang-Kean Lim 《Journal of the American Oil Chemists' Society》1996,73(1):105-108
Manufacture of soaps from distilled fatty acids of palm oil (PO) and palm kernel oil (PK) is a well-established technology
in Malaysia. Data on quality and characteristics of various blends of PO/PK fatty acid-based (palm-based) soaps made in Malaysia
are not available, however. In view of this, the study described in this paper was undertaken. Eleven blends of palm-based
bar soaps were made, and their properties were evaluated. There was an increase in the acid value of blended raw materials
with increasing amounts of PK fatty acids. The iodine value and titer (°C) of blended raw materials, however, bear an inverse
relationship with the amount of PK fatty acids. As expected, the hardness of the soap bars from the various blends increased
with increasing PK fatty acid. Total fatty matter ranged from 76–85%, free caustic content was 0.1%, and sodium chloride content
was 0.3–0.4%. Characteristics of soap blends made for this study were comparable with those from other countries. Quality
of the soap obtained was comparable to those produced commercially. 相似文献
10.
11.
L. deMan Y. J. Xu H. S. Chen J. M. deMan 《Journal of the American Oil Chemists' Society》1993,70(4):431-433
Palm oil was hydrogenated under selective and nonselective conditions. Some of the hydrogenated samples were chosen for their
physical characteristics and were diluted with 70% sunflower oil. A commercial hydrogenated palm olein (H-olein) was diluted
up to 80% with canola oil. The diluted mixtures were evaluated for their polymorphic β' stability by a temperature-cycling
procedure between 4 and 20°C. All of the mixtures were stable in the β' form. The dropping point and solid fat content of
the mixtures were compared with those of commercial soft and stick margarines. Soft margarines can be prepared from mixtures
of 20% H-olein and 80% unhydrogenated oil, and stick margarines from 40% H-olein and 60% liquid oil. If canola oil is the
liquid oil, the saturated content in the soft formulation is 13% and that of a stick formulation 17%. 相似文献
12.
利用劣质植物油制取金属皂的研究 总被引:4,自引:0,他引:4
金属皂是一类重要的化工原料 ,其中钙皂和锌皂的应用最为广泛 ,该研究探讨了以劣质植物油为主要原料 ,制取钙皂和锌皂的工艺路线和参数 ,为油脂的综合利用提供了一条新途径。其中较优的工艺条件为 :皂化时 ,碱液分 3次加入 ,盐析 2次 ,皂化时间、温度、超碱量依次为 3h、95℃、5 % ,复分解反应温度为 95℃~10 0℃ ,制取钙皂和锌皂的超盐量分别为 10 %和 5 %。 相似文献
13.
Y. B. Che Man T. Haryati H. M. Ghazali B. A. Asbi 《Journal of the American Oil Chemists' Society》1999,76(2):237-242
Gas-liquid chromatography and high-performance liquid chromatography (HPLC) were used to determine fatty acids and triglyceride
(TG) compositions of crude palm oil (CPO), refined, bleached, and deodorized (RBD) palm oil, RBD palm olein, and RBD palm
stearin, while their thermal profiles were analyzed by differential scanning calorimeter (DSC). The HPLC chromatograms showed
that the TG composition of CPO and RBD palm oil were quite similar. The results showed that CPO, RBD palm oil, RBD olein,
and superolein consist mainly of monosaturated and disaturated TG while RBD palm stearin consists mainly of disaturated and
trisaturated TG. In DSC cooling thermograms the peaks of triunsaturated, monosaturated and disaturated TG were found at the
range of −48.62 to −60.36, −25.89 to −29.19, and −11.22 to −1.69°C, respectively, while trisaturated TG were found between
13.72 and 27.64°C. The heating thermograms of CPO indicated the presence of polymorphs β2′, α, β2′, and β1. The peak of CPO was found at 4.78°C. However, after refining, the peak shifted to 6.25°C and became smaller but more apparent
as indicated by RBD palm oil thermograms. The heating and cooling thermograms of the RBD palm stearin were characterized by
a sharp, high-melting point (high-T) peak temperature and a short and wide low-melting point (low-T) peak temperature, indicating
the presence of occluded olein. However, for RBD palm olein, there was only an exothermic low-T peak temperature. The DSC
thermograms expressed the thermal behavior of various palm oil and its products quite well, and the profiles can be used as
guidelines for fractionation of CPO or RBD palm oil. 相似文献
14.
Noor Lida Habi Mat Dian Kalyana Sundram Nor Aini Idris 《Journal of the American Oil Chemists' Society》2006,83(8):739-745
Changes in DSC melting properties of palm oil (PO), sunflower oil (SFO), palm kernel olein (PKOo), and their belends in various
ratios were studied by using a combination of blending, and chemical interesterification (CIE) techniques and determining
total melting (ΔH
f
) and partial melting (ΔH
i°C
) enthalpies. Blending and CIE significantly modified the DSC melting properties of the PO/SFO/PKOo blends. PO and blends
containing substantial amounts of PO and PKOo experienced an increase in their DSC ΔH
f
and ΔH
i°C
following CIE. The DSC ΔH
f
and ΔH
i°C
of PKOo, blends of PO/SFO at 1∶1 and 1∶3 ratios, and all blends of PKOo/SFO significantly decreased after CIE. The DSC ΔH
f
and ΔH
i°C
of SFO changed little following CIE. Randomization of FA distribution within and among TAG molecules of PO and PKOo led to
modification in TAG composition of the PO/PKOo blends and improved miscibility between the two fats and consequently diminished
the eutectic interaction that occurred between PO and PKOo. 相似文献
15.
Physico-chemical characteristics of palm-based oil blends for the production of reduced fat spreads 总被引:1,自引:1,他引:0
Habi Mat Dian Noor Lida A. Rahim Md Ali 《Journal of the American Oil Chemists' Society》1998,75(11):1625-1631
The effect of blending and interesterification on the physicochemical characteristics of fat blends containing palm oil products
was studied. The characteristics of the palm-based blends were tailored to resemble oil blends extracted from commercial reduced
fat spreads (RFS). The commercial products were found to contain up to 20.4% trans fatty acids, whereas the palm-based blends were free of trans fatty acids. Slip melting point of the blends varied from 26.0–32.0°C for tub, and 30.0–33.0°C for block RFS. Solid fat content
at 5 and 10°C (refrigeration temperature), respectively, varied from 10.9–19.7% and 8.5–17.6% for tub, and 28.2–38.6% and
20.8–33.5% for block RFS. Melting enthalpy of the tub RFS varied from 35.0–54.3 J/g and that of block RFS varied from 58.0–75.4
J/g. To produce block RFS, 65% palm oil (PO) and 18% palm kernel olein (PKOo) could be added in a ternary blend with sunflower
oil (SFO), but only 47% PO and 10% PKOo are suggested for tub RFS. Higher proportion of PO, i.e., 72% for block RFS and 65%
for tub RFS, could be used after the ternary blend was interesterified. Although a ternary blend of palm olein (POo)/SFO/PKOo
was not suitable for RFS formulation, after interesterification as much as 90% POo and 26% PKOo could be used in the block
RFS formulation. For tub RFS a maximum of 30% POo was found suitable. 相似文献
16.
Alena Kubátová Yan Luo Jana Š?ávová S.M. Sadrameli Evguenii Kozliak Wayne Seames 《Fuel》2011,90(8):2598-2608
Triacylglycerols (TGs) are naturally occurring oils abundant in many crops. A series of batch uncatalyzed thermal decomposition experiments were performed using canola and soybean oils to explore pathways of TG cracking. A detailed gas chromatographic protocol based on mass spectrometric identification and flame ionization quantification was applied to the organic liquid product generated upon cracking. Reaction conditions were identified that resulted in a novel organic liquid product (OLP) composition compared to previously reported work. Under these conditions (temperatures within a 420-440 °C range) a new route for TG thermolysis was discovered in which cracking reactions of original TG-bound fatty acids were nearly complete and led to the formation of 15-25 wt.% C2-C10 linear saturated monocarboxylic acids and ca. 30% linear alkanes. Less than 2 wt.% C16-C18 fatty acids which were originally present in the feedstocks as glycerol triesters were found in the OLP. These reactions appear to be kinetically controlled due to abundant hydrogen formation. This route provides a significant enrichment of low-MW compounds in the OLP (65-70 wt.% being <C11) and thus may be considered as a new option for the production of replacement products for petroleum-based fuels and chemicals. 相似文献
17.
Hong Zhang Xuebing Xu Huiling Mu Jrgen Nilsson Jens Adler‐Nissen Carl‐Erik Hy 《European Journal of Lipid Science and Technology》2000,102(6):411-418
Lipozyme IM‐catalyzed interesterification of the oil blend between palm stearin and coconut oil (75/25 w/w) was studied for the production of margarine fats in a 1 kg scale batch stirred tank reactor. Parameters such as lipase load, water content, temperature, and reaction time were investigated. The reusability of Lipozyme IM was also studied under optimized conditions. The interesterification products were monitored by analysis of triacylglycerol profiles, the contents of diacylglycerols, free fatty acids (FFA), and solid fat contents. The contents of some triacylglycerol species, which were categorized by equivalent carbon number (ECN), namely ECN34, 36, 48, and 50, decreased by 6.0, 5.9, 5.8, and 13.7%, respectively, after enzymatic interesterification, similar to the reduction of those species after chemical interesterification, 6.6, 6.0, 7.1, and 12.9%, respectively. On the other hand, those of ECN38, 40, 42, 44, and 46 increased by 1.1, 1.6, 6.8, 16.7, and 6.5%, respectively, in comparison with the increase of those species after chemical interesterification, 0.2, 1.5, 6.5, 17.0, and 9.2%, respectively. Lipase load and reaction time had great influence on the degree of interesterification. A Lipozyme IM load of 6% was required for a reaction of 6 h and at 60 °C, to reach a stable degree of interesterification. Temperature variation in the range of 50—75 °C did not affect the reaction degree as well as the contents of diacylglycerols, but the content of FFA slightly increased with higher temperature. Addition of water to the enzyme increased the contents of diacylglycerols and FFA in the products linearly. However, it had no effect on the degree of interesterification for the first batch when the enzyme was reused. Lipozyme IM was stable in the 10‐batch test after adjusting the water content in the system. The relationship between the content of water in the system and that of FFAs in the products was evaluated and discussed. 相似文献
18.
The effects of enzymatic transesterification on the melting behavior of palm stearin and palm olein, each blended separately
with flaxseed oil in the ratio of 90∶10 and catalyzed by various types of lipases, were studied. The commercial lipases used
were Lipozyme IM, Novozyme 435, and myceliumbound lipases of Aspergillus flavus and A. oryzae. The slip melting point (SMP) of the palm stearin/flaxseed oil (PS/FS) mixture transesterified with lipases decreased, with
the highest drop noted for the mixture transesterified with Lipozyme IM. However, when palm stearin was replaced with palm
olein, the SMP of the palm olein/flaxseed oil (PO/FS) mixture increased, with the commercial lipases causing an increase of
41 to 48% compared to the nontransesterified material. As expected, the solid fat content (SFC) of the transesterified PS/FS
was lower at all temperatures than that of the nontransesterified PS/FS sample. In contrast, all transesterified PO/FS increased
in SFC, particularly at 10°C. Results from DSc and HPLC analyses showed that the high-melting glycerides, especially the tripalmitin
of palm stearin, were hydrolyzed. Consequently, 1,3-dipalmitoylglycerol was found to accumulate in the mixture. There was
no difference in the FA compositions between the transesterified and nontransesterified mixtures. 相似文献
19.
Crystallization of palm oil with and without solvent was carried out over a temperature range of 10–25°C. The yields of olein,
the diglyceride contents, and compositions of the stearin and olein phases were determined by thin-layer and gas-liquid chromatography.
The three major diglycerides, analyzed as C32, C34, and C36, are mainly dipalmitoyl glycerol, palmitoyloleoyl glycerol, and dioleoyl glycerol. In crystallization without solvent, C32 (PP) had a strong affinity for the stearin fraction and C36 diglycerides concentrated in the olein phase. The partition coefficient of diglycerides between the olein and stearin phases
was temperature-dependent and was influenced by the type of solvent used. Although solvent enhances the diglyceride partition
into the olein phase, partitioning is more effective at low temperatures and with acetone as the solvent for fractionation. 相似文献
20.
J. F. Toro-Vazquez M. Briceño-Montelongo E. Dibildox-Alvarado M. Charó-Alonso J. Reyes-Hernández 《Journal of the American Oil Chemists' Society》2000,77(3):297-310
This study investigates the crystallization kinetics of palm stearin (PS), a palm oil fraction, in blends with sesame seed
oil. The results indicate that the crystallization behavior of PS in sesame oil is mainly associated with the crystallization
of tripalmitin. Therefore, crystallization of blends of 26, 42, 60, and 80% (wt/vol) PS in sesame oil was described by equations
developed for simpler systems (e.g., Fisher and Turnbull equation). The isothermal crystallization, melting profile, and fitting
of the kinetics of nucleation to the Fisher and Turnbull equation showed that the 26, 42, and 60% PS/sesame oil blends crystallized
mainly in the β1′ polymorph state. In contrast, the 80% blend crystallized in two different polymorph states (i.e., β1′ at T⪯307.6 K and β1 at T≽308.2 K). The data indicated that, in spite of the higher concentration of PS in the 80% PS/sesame oil system, crystallization
in the β1 state required more free energy for nucleation (δG
c
) than β1′ crystallization in the 26, 42, and 60% PS/sesame oil. At the low cooling rate used (1 K/min) it was observed that, for a
particular PS blend, the higher the effective supercooling the higher the viscosity of the oil phase and the smaller the induction
time of crystallization (Ti). Additionally, the β1′ crystals from PS, developed at the highest effective supercooling investigated, were smaller than the β1 crystals obtained at lower effective supercooling. 相似文献