Physicochemical Properties of Blends of Palm Mid‐Fraction, Palm Stearin and Olive Oil

Abstract

AbstractWith increasing consumer awareness of risks associated with a high‐fat‐intake diet, the market for reduced calorie fats has been expanding. Ten different ratios of ternary blends of palm mid‐fraction (PMF), palm stearin (POs) and olive oil (OO) were formulated. The solid fat content of all blends at 37C was in the range of 0.00–24.88%, slip melting points ranged from 0.3 to 53.4C, free fatty acid ranged from 0.14 to 0.34% and iodine value ranged from 35.15 to 87.69%. Fatty acid composition analysis demonstrated that all blends were high in palmitic (12.35–59.95%) and oleic (27.27–71.62%) acids. Higher melting enthalpy was shown by blends with higher degree of saturation. Ternary blends of OO with PMF and POs may be suitable for producing shortening and cocoa butter substitutes with better characteristics than individual oils and fats.Practical ApplicationsTo fulfill the increasing demand for low‐calorie and healthy foods, many studies have been done with a new oil or fat blend with better nutritional value and reduced calories. Oil blending is a common technique practiced and it is cheaper and involves minimum production of by‐products, which are potentially hazardous to health. Blending of palm mid‐fraction (PMF), palm stearin (POs) and olive oil was shown to produce an alternative oil source with better physicochemical properties and nutritional value. The ternary oil/fat blend was found to exhibit better oxidative stability and may be suitable as a cocoa butter substitute.