Physico-chemical properties of blends of palm olein with other vegetable oils

被引：54
|
作者：
Siddique, Bazlul Mobin [1 ]
Ahmad, Anees [1 ]
Ibrahim, Mohamad Hakimi [1 ]
Hena, Sufia [1 ]
Rafatullah, Mohd [2 ]
Mohd Omar, A. K. [1 ]
机构：
[1] Univ Sains Malaysia, Environm Technol Div, Sch Ind Technol, George Town 11800, Malaysia
[2] Univ Sains Malaysia, Div Bioresource Paper & Coatings Technol, Sch Ind Technol, George Town 11800, Malaysia
来源：
GRASAS Y ACEITES | 2010年 / 61卷 / 04期
关键词：
Melting point; Oil blend; Palm oil; Thermogram; FATTY-ACID-COMPOSITION; STABILITY; INTERESTERIFICATION; TEMPERATURE; BIODIESEL; QUALITY;
D O I：
10.3989/gya.010710
中图分类号：
O69 [应用化学];
学科分类号：
081704 ;
摘要：
Palm oil (olein) was blended with other edible oils for the enhancement of its market acceptability in terms of melting point depression and shelf life. The physico-chemical properties like viscosity, density, melting behavior, peroxide value (PV), saponification value (SV) and iodine value (IV) of four different binary blends with four vegetable oils were evaluated. Palm olein was found to be more stable against rancidity than the other oils. For the stability against oxidation and melting point depression the palm olein-canola (PO/CO) blend was found to be better than the others. The Differential Scanning Calorimeter (DSC) thermogram of the melting behavior of the blends traces some new polymorphs of the triglyceride. This study will help the oil producing industry to find out the most economically viable oil blends for cooking purposes, with maximum nutrition as well as desirable physico-chemical properties.
引用
收藏
页码：423 / 429
页数：7
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