| Abstract: | The crystallisation time of palm olein was found to be rapidly reduced with the addition of palm diglycerides. Of the palm diglycerides, the dipalmitoylglycerol in particular the 1,3-isomer was more effective in causing rapid crystallisation of palm olein. On the other hand, the palmitoyloleoylglycerol appeared to have a retardation effect on the crystallisation time, while the effect from dioleoylglycerol was not very significant. The effects of diglycerides were also discussed in relation to the unsaturation of the olein. |
