Physicochemical characteristics of binary mixtures of hydrogenated palm kernel oil and goat milk fat

Nazaruddin Ramli, Mamot Said, Neoh Tze Loon

    Research output: Contribution to journalArticle

    10 Citations (Scopus)

    Abstract

    The changes in physicochemical characteristics of fat blends containing hydrogenated palm kernel oil (HPKO) and goat milk fat (GMF), before and after chemical interesterification using sodium methoxide as catalyst, was evaluated. HPKO : GMF blends were prepared in six ratios: 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100 (ww). Melting characteristics were studied by differential scanning calorimetry. Peak melting temperatures (Tp) of noninteresterified blends decreased as the percentage of GMF increased. Generally, the interesterified blends showed lower Tpvalues compared to the noninteresterified blends at their respective blending ratios. Decrease in melting enthalpy (Ep) occurred with the increase in percentage GMF in the blends for both the noninteresterified and interesterified blends. Interesterified blends had greater Epvalues than those of the noninteresterified blends at respective ratios. Results from X-ray diffraction analysis showed that all blends possessed a ′ polymorph. HPKO : GMF (0:100) was the only blend in which the presence of both ′ and polymorphs was detected. Chemical interesterification had no effect on polymorphic crystal behavior. Based on solid fat content (SFC) results, eutectic effect did not occur in all HPKO : GMF blends studied. It was shown that the percentage of SFC decreased as percentage of GMF increased. Decrease in percentage SFC of blends was brought about by interesterification. The HPKO : GMF (100:0) blend had the highest percentage of free fatty acid followed by HPKO: GMF (0:100). Interesterification caused a 2- to 3-fold increase in the percentage of free fatty acids compared to noninteresterified blends. Iodine values of the blends increased with an increase in GMF proportion. A rapid increase in iodine was observed in blends containing 0-20% GMF. Interesterification did not have any effect on the iodine value of fat blends.

    Original languageEnglish
    Pages (from-to)243-260
    Number of pages18
    JournalJournal of Food Lipids
    Volume12
    Issue number3
    DOIs
    Publication statusPublished - Sep 2005

    Fingerprint

    palm kernel oil
    goat milk
    Binary mixtures
    blended foods
    Goats
    milk fat
    Milk
    Fats
    Iodine
    Freezing
    palm oil
    iodine value
    Polymorphism
    lipid content
    Nonesterified Fatty Acids
    melting
    Melting
    free fatty acids
    Differential Scanning Calorimetry

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Physicochemical characteristics of binary mixtures of hydrogenated palm kernel oil and goat milk fat. / Ramli, Nazaruddin; Said, Mamot; Loon, Neoh Tze.

    In: Journal of Food Lipids, Vol. 12, No. 3, 09.2005, p. 243-260.

    Research output: Contribution to journalArticle

    Ramli, Nazaruddin ; Said, Mamot ; Loon, Neoh Tze. / Physicochemical characteristics of binary mixtures of hydrogenated palm kernel oil and goat milk fat. In: Journal of Food Lipids. 2005 ; Vol. 12, No. 3. pp. 243-260.
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