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

Anees Ahmad,Sufia Hena,Bazlul Mobin Siddique,Mohd Omar A K,Mohd Rafatullah,Mohamad Hakimi Ibrahim

doi:10.3989/gya.010710

Abstract

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.

Highlights

Vegetable oil is an important and widely used lipid source for our everyday food products
The viscosity of the palm olein was found higher among these four vegetable oils used for blending, while viscosity decreased with an increase in temperature
It was observed that viscosity decreases linearly with the increase in low viscous oil portion in the blends at 23 and 33°C; but at 43°C the viscosity of the blends decreases more with a slight deflection, especially for the palm-soybean oil blend

Summary

Introduction

Vegetable oil is an important and widely used lipid source for our everyday food products. Some vegetable oils are not up to standards to meet consumer satisfaction in terms of their physico-chemical properties or for the texture and stability of the food products (ReyesHernández et al, 2007). Palm oil has become the second most consumed oil all over the world with a competitive price compared to other edible oils. Due to its high melting point, it is not gaining due status in spite of being rich in natural antioxidants, vitamins, high oxidative stability and having a long self life (Edem, 2002). Palm oil is rich in β-carotene which helps to prevent liver and lung cancer (Murakoshi et al, 1992)

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