Tag: INTERESTIFICATION

Characteristics of simple and chemically interesterified blends containing palm stearin, sunflower oil and palm kernel olein and potential application of the blends in fats spread formulations

Palm stearin (POs), sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various ratios and subjected to chemical interesterification (CIE). Fatty acid composition, triacylglycerol (TAG) composition, solid fat content (SFC) and polymorphic behaviour of the interesterified blends were analysed and compared with the properties of the unreacted blends. Upon CIE, extensive rearrangement of […]

by mpob_admin

Polymorphic behaviour of blends of palm oil and palm olein with sunflower oil and palm kernel olein as affected by blending and interestification

Palm oil (PO) and palm olein with an iodine value of 60 (POo-I.V.60), were blended with sunflower oil (SFO) and palm kernel olein (PKOo) according to the conventional three-component mixture design. The effects of blending and chemical and enzymatic interesterification on the polymorphic behaviour of the ternary blends of PO/SFO/PKOo and POo-I.V. 60/ SFO / […]

by mpob_admin