Strategies for decreasing the pour point and cloud point of palm oil products

Teoh C. Ming, Nazaruddin Ramli, Ooi T. Lye, Mamot Said, Zalifah Mohd Kasim

Research output: Contribution to journalArticle

38 Citations (Scopus)

Abstract

The objectives of this research were to improve the low-temperature performance of palm oil products, with emphasis on non-food uses, and to find some additives (synthesized or commercially available) suitable to reduce the pour point and cloud point values of palm oil products. The samples studied in this research include palm olein (PO), super olein (SO), palm oil methyl esters (POME), palm kernel oil methyl esters (PKOME), a blend of POME and PO at a 2:1 ratio (POMEPO), a blend of POME and SO at a 2:1 ratio (POMESO), a blend of PKOME and PO at a 2:1 ratio (PKOMEPO) and a blend of PKOME and SO at a 2:1 ratio (PKOMESO). Among the additives studied in this research were Tween-80, dihydroxy fatty acid (DHFA), acrylated polyester pre-polymer, palm-based polyol (PP), a blend of DHFA and PP at a 1:1 ratio (DHFAPP), an additive synthesized using DHFA and ethyl hexanol (DHFAEH), and castor oil ricinoleate. All the additives used showed satisfactory results, with more significant reductions of pour point and cloud point values observed for POME, PKOME, POMEPO, POMESO and PKOMESO samples. The biggest reduction of the pour point value in this research was about 7.5°C (by addition of 1.0% DHFA to POMEPO), while the biggest reduction of the cloud point value was about 10.5°C (by addition of 1.0% DHFA + 1.0% PP to POME). The significant reductions in pour point and cloud point values of POME, PKOME, POMEPO, POMESO and PKOMESO by the additives used indicate that the additives might be able to improve the low-temperature properties of palm oil products, for instance biodiesel.

Original languageEnglish
Pages (from-to)505-512
Number of pages8
JournalEuropean Journal of Lipid Science and Technology
Volume107
Issue number7-8
DOIs
Publication statusPublished - 2005

Fingerprint

oil palm products
pour point
Palm oil
esters
olein
Esters
palm kernel oil
palm oils
Fatty acids
polyols
fatty acids
Fatty Acids
Polyols
palm oil
Research
castor oil
Hexanols
polyesters
Castor Oil
Low temperature properties

Keywords

  • Additives
  • Cloud point
  • Low-temperature properties
  • Palm oil methyl esters
  • Pour point

ASJC Scopus subject areas

  • Food Science
  • Chemistry (miscellaneous)

Cite this

Strategies for decreasing the pour point and cloud point of palm oil products. / Ming, Teoh C.; Ramli, Nazaruddin; Lye, Ooi T.; Said, Mamot; Mohd Kasim, Zalifah.

In: European Journal of Lipid Science and Technology, Vol. 107, No. 7-8, 2005, p. 505-512.

Research output: Contribution to journalArticle

Ming, Teoh C. ; Ramli, Nazaruddin ; Lye, Ooi T. ; Said, Mamot ; Mohd Kasim, Zalifah. / Strategies for decreasing the pour point and cloud point of palm oil products. In: European Journal of Lipid Science and Technology. 2005 ; Vol. 107, No. 7-8. pp. 505-512.
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