Physicochemical Properties of Palm Kernel Oil and Palm Kernel Olein Blends

  • Authors

    • Norizzah Abd Rashid
    • Fatin Nurhanis Jumari
    • Zaliha Omar
    2019-12-24
    https://doi.org/10.14419/ijet.v7i4.14.27575
  • Blending, palm kernel oil, palm kernel olein, solid fat content, thermal properties.

  • Abstract

    Palm kernel oil (PKO) and palm kernel olein (PKOo) have limited application due to rapid crystallisation properties and excessive foaming during heating, respectively. In this study, a series of PKO and PKOo blends were prepared at different concentration and analysed for slip melting point (SMP), solid fat content (SFC), triacylglycerols (TAGs) composition, thermal and morphological properties. The addition of 90% RBDPKOo caused the SMP to decrease from 27.8°C to 23.80°C. All the samples show steep SFC melting profile from 0°C to 30°C. The onset crystallisation temperature of RBDPKO was delayed with the addition of 90% PKOo from 9.73°C to 5.80°C and totally melted at lower melting temperatures.  It was observed that the addition of RBDPKOo caused the crystals to be spherulitic, scattered and less aggregated with each other. The addition of RBDPKOo reduced the compositions of the main TAG of RBDPKO such as LaLaLa, LaLaM and CLaLa. Therefore, through blending the physicochemical properties of the RBDPKO and RBDPKOo could be changed. Hence, their applications in food could be widened.

     

     

  • References

    1. [1] Norizzah AR, Nur Azimah K & Zaliha O (2016), Effect of chemical and enzymatic interesterification on the physicochemical properties of palm oil and palm kernel oil blends. Jurnal Teknologi 78 (11-2), 1-6.

      [2] Kılıç B & Özer CO (2017), Effects of replacement of beef fat with interesterified palm kernel oil on the quality characteristics of Turkish dry-fermented sausage. Meat Science 131, 18-24.

      [3] Chai X, Meng Z, Jiang J, Cao P, Liang X, Michael P, Shawn C, Seong KL & Liu Y (2018), Non-triglyceride components modulate the fat crystal network of palm kernel oil and coconut oil. Food Research International 105, 423-431.

      [4] Zhang W, Leong SM, Zhao F, Zhao F, Yang T, Liu S (2018), Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting. Food Research International 107, 172-181.

      [5] Law MC, Liew EL, Chang SL, Chan YS & Leo CP (2016), Modelling microwave heating of discrete samples of oil palm kernels. Applied Thermal Engineering 98, 702-726.

      [6] Saberi AH, Kee BB, Oi-Ming L & Miskandar MS (2011), Physico-chemical properties of various palm-based diacylglycerol oils in comparison with their corresponding palm-based oils. Food Chemistry 127(3), 1031-1038.

      [7] Palm Kernel Olein (2018), Cargill, Incorporated.United Stated.

      [8] Norizzah AR, Chong CL, Cheow CS & Zaliha O (2003), Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends. Food Chemistry 86, 229-235.

      [9] Official and Tentative Methods of the American Oil Chemist’s Society (AOCS) (1990), Champaign: American Oil Chemist’s Society Press.

      [10] MPOB (2005), MPOB Test Methods. Palm Oil Research Institute of Malaysia, Ministry of Primary Industries, Malaysia.

      [11] Veerle DG, Vereecken J, Smith KW, Bhaggan K & Dewettinck K (2012), Effect of TAG composition on the solid fat content profile, microstructure, and hardness of model fat blends with identical saturated fatty acid content. European Journal of Lipid Science and Technology 114(5), 592-601.

      [12] Renato G, Lireny AGG, Luiz AG & Ilka SS (2001), Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency. Grasas y Aceites 52(6), 349-354.

      [13] Pande G & Akoh CC (2013), Enzymatic modification of lipids for trans-free margarine. Lipid Technology 25(2), 31-33.

      [14] Norizzah AR, Chong CL, Cheow CS & Zaliha O (2012), Crystallisation kinetics of palm stearin, palm kernel olein and their blends. LWT-Food Science and Technology 46, 571-573.

      [15] Zaliha O, Elina H, Sivaruby K, Norizzah AR & Marangoni AG (2018), Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC. Journal of Oleo Science 67(6), 1-8.

  • Downloads

  • How to Cite

    Abd Rashid, N., Nurhanis Jumari, F., & Omar, Z. (2019). Physicochemical Properties of Palm Kernel Oil and Palm Kernel Olein Blends. International Journal of Engineering & Technology, 7(4.14), 249-252. https://doi.org/10.14419/ijet.v7i4.14.27575

    Received date: 2019-02-19

    Accepted date: 2019-02-19

    Published date: 2019-12-24