Abstract
AbstractA multistep dry fractionation method for modification of palm oil was adopted to achieve a high iodine value (IV) of the obtained palm olein, herein denoted as top olein. The effect of the composition of palm oil top olein on the IV and on the crystallization properties was analyzed in detail. Thermal properties of a series of olein and stearin fractions were evaluated by means of differential scanning calorimetry upon cooling. The composition of triacylglycerols in the products was investigated by high‐performance liquid chromatography. IV analysis was carried out to measure the degree of unsaturation in these oil samples. Finally, an innovative and reliable method was developed to determine the IV of palm oils by relating the thermal properties with IV. The results agree well with those obtained by the traditional American Oil Chemists' Society method.
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