Effect of chemical and enzymatic interesterification on the physicochemical properties of palm oil and palm kernel oil blends. Jurnal Teknologi, 78 (11-2). pp. 1-6. ISSN 2180-3722 (2016)
Abstract
Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form. To widen their commercial values, PO and PKO were modified by blending and subsequently followed by interesterification (IE). Interesterification is the rearrangement of fatty acids within and among different triacylglycerols, using enzyme or chemical as the catalysts. Palm oil with iodine value (IV) of 52.6 and PKO (IV = 17.5) were mixed in different ratios from 25:75 to 75:25 (%wt/wt) at 25% increment. The blends were subjected to chemical and enzymatic interesterification using sodium methoxide and Lipozyme TL IM as catalysts, respectively. The effects of chemical and enzymatic interesterification on the triacylglycerols (TAG) composition, thermal properties, solid fat content (SFC) and slip melting point (SMP) were investigated.
| Item Type: | Article |
|---|---|
| Keywords: | Chemical interesterification, Enzymatic interesterification, Palm oil, Palm kernel oil, Physicochemical properties |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Nutrition By Niche > Food Technology > Food Industry and Trade > Technological Innovations |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 08 Dec 2023 08:53 |
| Last Modified: | 08 Dec 2023 08:53 |
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