DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification |
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Authors: | Noor Lida Habi Mat Dian Kalyana Sundram Nor Aini Idris |
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Affiliation: | (1) Product Development and Advisory Services Division, Malaysian, Palm Oil Board, No. 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malayia |
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Abstract: | 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. |
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Keywords: | Chemical interesterification DSC melting and partial melting enthalpies palm kernel olein palm oil sunflower oil |
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