Abstract
Palm kernel oil (PKO) and palm kernel olein (PKOo) have limited application due to rapid crystallisation properties and excessive foaming during heating, respectively. In this study, a series of PKO and PKOo blends were prepared at different concentration and analysed for slip melting point (SMP), solid fat content (SFC), triacylglycerols (TAGs) composition, thermal and morphological properties. The addition of 90% RBDPKOo caused the SMP to decrease from 27.8°C to 23.80°C. All the samples show steep SFC melting profile from 0°C to 30°C. The onset crystallisation temperature of RBDPKO was delayed with the addition of 90% PKOo from 9.73°C to 5.80°C and totally melted at lower melting temperatures. It was observed that the addition of RBDPKOo caused the crystals to be spherulitic, scattered and less aggregated with each other. The addition of RBDPKOo reduced the compositions of the main TAG of RBDPKO such as LaLaLa, LaLaM and CLaLa. Therefore, through blending the physicochemical properties of the RBDPKO and RBDPKOo could be changed. Hence, their applications in food could be widened.
Highlights
Palm kernel oil (PKO) is derived from the kernel of the palm fruit
PKO is widely applied in food products because its exhibit easy absorbability and digestibility due to high content of medium chain fatty acids (MCFA) [3]
Palm kernel oil was mixed with palm kernel olein at different ratios and the physicochemical properties of the blends were analysed for slip melting point (SMP), solid fat content (SFC), thermal properties, crystal morphology and triacylglycerols composition (TAGs)
Summary
Palm kernel oil (PKO) is derived from the kernel of the palm fruit. PKO is a relatively firm at room temperature and totally melted at 27-30°C [1]. The high composition of lauric acid in PKO makes this oil has sharp melting properties [3]. PKO is widely applied in food products because its exhibit easy absorbability and digestibility due to high content of medium chain fatty acids (MCFA) [3]. It is suitable for application in fat-structured food like ice cream, cocoa butter substitutes and margarine [3, 6]. Palm kernel oil was mixed with palm kernel olein at different ratios and the physicochemical properties of the blends were analysed for slip melting point (SMP), solid fat content (SFC), thermal properties, crystal morphology and triacylglycerols composition (TAGs). Data obtained from this study could contribute to a greater understanding on the effect of blending towards crystallisation and melting properties of these oils
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