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Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin

Author:
Liu, Chunhuan, Meng, Zong, Chai, Xiuhang, Liang, Xinyu, Piatko, Michael, Campbell, Shawn, Liu, Yuanfa
Source:
Food chemistry 2019 v.286 pp. 636-643
ISSN:
0308-8146
Subject:
lipid content, microstructure, palm kernel oil, phase transition, stearin, temperature, thermal properties
Abstract:
A comprehensive analysis of graded binary and ternary blends of palm kernel oil (PKO), palm kernel stearin (PKS) and palm stearin (POs) was conducted, including solid fat content, iso-solid diagram, thermal properties, polymorphism and microstructure. Both PKO/POs and PKS/POs blends showed eutectic behavior. While PKO/PKS blends displayed good compatibility and only slightly monotectic effect at high temperature (above 30 °C). POs addition elevated binary phase transition temperature and accelerated the β crystal formation. PKO/POs and PKS/POs binaries showed β′ polymorphism, β and β′ polymorphism, and β polymorphism with different POs additions, while all of PKO/PKS blends showed β′ polymorphism. Ternary blends (PKO/PKS/POs) showed eutectic effects, especially at high temperature (25 and 30 °C). POs addition made ternary blends undergo a polymorphism transformation from β′ to β. Our findings open up the possibility of non-hydrogenated fat products as well as develop specific food formulations.
Agid:
6334260