Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures

Hasmadi Mamat, I. Nor Aini, Mamot Said, Radzuan Jamaludin

    Research output: Contribution to journalArticle

    27 Citations (Scopus)

    Abstract

    This research was carried out to determine the effect of fractionation temperature on the physicochemical characteristics of refined, bleached and deodorized (RBD) palm oil and sunflower oil blends fractionated at different temperatures. Blends of 20% and 40% sunflower oil with 80% and 60% RBD palm oil, respectively, were fractionated at three different temperatures (15, 18 and 21°C). The results showed that olein with higher iodine value was obtained at lower fractionation temperature. This was because, at lower fractionation temperature, more of the polyunsaturated fatty acid, namely linoleic acid (C18:2), went into the liquid fraction. On the other hand, more of the saturated fatty acid, namely palmitic acid (C16:0), went into the liquid fraction at higher fractionation temperature. Blending reduced the triacylglycerol composition, namely POP, POS, SOO and PLP, while OLO, PLL, OLL and LLL/LLnO increased. Lower fractionation temperature decreased the composition of monosaturated triacylglycerol and increased the composition of di- and polyunsaturated triacylglycerols. Lower fractionation temperature produced a liquid fraction with lower solid fat content and lower cloud point than did higher fractionation temperature.

    Original languageEnglish
    Pages (from-to)731-736
    Number of pages6
    JournalFood Chemistry
    Volume91
    Issue number4
    DOIs
    Publication statusPublished - Aug 2005

    Fingerprint

    palm oils
    sunflower oil
    Fractionation
    fractionation
    Temperature
    temperature
    Triglycerides
    triacylglycerols
    liquids
    Liquids
    Chemical analysis
    palm oil
    sunflower seed oil
    olein
    Palmitic Acid
    iodine value
    Linoleic Acid
    Phase locked loops
    Unsaturated Fatty Acids
    palmitic acid

    Keywords

    • Blending
    • Fractionation
    • Palm oil
    • Sunflower oil

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. / Mamat, Hasmadi; Nor Aini, I.; Said, Mamot; Jamaludin, Radzuan.

    In: Food Chemistry, Vol. 91, No. 4, 08.2005, p. 731-736.

    Research output: Contribution to journalArticle

    Mamat, Hasmadi ; Nor Aini, I. ; Said, Mamot ; Jamaludin, Radzuan. / Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures. In: Food Chemistry. 2005 ; Vol. 91, No. 4. pp. 731-736.
    @article{077030f252d94976821b3de682562d71,
    title = "Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures",
    abstract = "This research was carried out to determine the effect of fractionation temperature on the physicochemical characteristics of refined, bleached and deodorized (RBD) palm oil and sunflower oil blends fractionated at different temperatures. Blends of 20{\%} and 40{\%} sunflower oil with 80{\%} and 60{\%} RBD palm oil, respectively, were fractionated at three different temperatures (15, 18 and 21°C). The results showed that olein with higher iodine value was obtained at lower fractionation temperature. This was because, at lower fractionation temperature, more of the polyunsaturated fatty acid, namely linoleic acid (C18:2), went into the liquid fraction. On the other hand, more of the saturated fatty acid, namely palmitic acid (C16:0), went into the liquid fraction at higher fractionation temperature. Blending reduced the triacylglycerol composition, namely POP, POS, SOO and PLP, while OLO, PLL, OLL and LLL/LLnO increased. Lower fractionation temperature decreased the composition of monosaturated triacylglycerol and increased the composition of di- and polyunsaturated triacylglycerols. Lower fractionation temperature produced a liquid fraction with lower solid fat content and lower cloud point than did higher fractionation temperature.",
    keywords = "Blending, Fractionation, Palm oil, Sunflower oil",
    author = "Hasmadi Mamat and {Nor Aini}, I. and Mamot Said and Radzuan Jamaludin",
    year = "2005",
    month = "8",
    doi = "10.1016/j.foodchem.2004.06.045",
    language = "English",
    volume = "91",
    pages = "731--736",
    journal = "Food Chemistry",
    issn = "0308-8146",
    publisher = "Elsevier Limited",
    number = "4",

    }

    TY - JOUR

    T1 - Physicochemical characteristics of palm oil and sunflower oil blends fractionated at different temperatures

    AU - Mamat, Hasmadi

    AU - Nor Aini, I.

    AU - Said, Mamot

    AU - Jamaludin, Radzuan

    PY - 2005/8

    Y1 - 2005/8

    N2 - This research was carried out to determine the effect of fractionation temperature on the physicochemical characteristics of refined, bleached and deodorized (RBD) palm oil and sunflower oil blends fractionated at different temperatures. Blends of 20% and 40% sunflower oil with 80% and 60% RBD palm oil, respectively, were fractionated at three different temperatures (15, 18 and 21°C). The results showed that olein with higher iodine value was obtained at lower fractionation temperature. This was because, at lower fractionation temperature, more of the polyunsaturated fatty acid, namely linoleic acid (C18:2), went into the liquid fraction. On the other hand, more of the saturated fatty acid, namely palmitic acid (C16:0), went into the liquid fraction at higher fractionation temperature. Blending reduced the triacylglycerol composition, namely POP, POS, SOO and PLP, while OLO, PLL, OLL and LLL/LLnO increased. Lower fractionation temperature decreased the composition of monosaturated triacylglycerol and increased the composition of di- and polyunsaturated triacylglycerols. Lower fractionation temperature produced a liquid fraction with lower solid fat content and lower cloud point than did higher fractionation temperature.

    AB - This research was carried out to determine the effect of fractionation temperature on the physicochemical characteristics of refined, bleached and deodorized (RBD) palm oil and sunflower oil blends fractionated at different temperatures. Blends of 20% and 40% sunflower oil with 80% and 60% RBD palm oil, respectively, were fractionated at three different temperatures (15, 18 and 21°C). The results showed that olein with higher iodine value was obtained at lower fractionation temperature. This was because, at lower fractionation temperature, more of the polyunsaturated fatty acid, namely linoleic acid (C18:2), went into the liquid fraction. On the other hand, more of the saturated fatty acid, namely palmitic acid (C16:0), went into the liquid fraction at higher fractionation temperature. Blending reduced the triacylglycerol composition, namely POP, POS, SOO and PLP, while OLO, PLL, OLL and LLL/LLnO increased. Lower fractionation temperature decreased the composition of monosaturated triacylglycerol and increased the composition of di- and polyunsaturated triacylglycerols. Lower fractionation temperature produced a liquid fraction with lower solid fat content and lower cloud point than did higher fractionation temperature.

    KW - Blending

    KW - Fractionation

    KW - Palm oil

    KW - Sunflower oil

    UR - http://www.scopus.com/inward/record.url?scp=13244278003&partnerID=8YFLogxK

    UR - http://www.scopus.com/inward/citedby.url?scp=13244278003&partnerID=8YFLogxK

    U2 - 10.1016/j.foodchem.2004.06.045

    DO - 10.1016/j.foodchem.2004.06.045

    M3 - Article

    VL - 91

    SP - 731

    EP - 736

    JO - Food Chemistry

    JF - Food Chemistry

    SN - 0308-8146

    IS - 4

    ER -