Results 141 to 150 of about 1,017 (168)

Trans‐free vanaspati containing ternary blends of palm oil‐palm stearin‐palm olein and palm oil‐palm stearin‐palm kernel olein

Journal of the American Oil Chemists' Society, 1999
AbstractFour samples of trans‐free vanaspati were made using palm oil‐palm stearin‐palm olein (PO‐POs‐POo) blends (set A) and another four samples (set B) using palm oil‐palm stearin‐palm kernel olein (PO‐POs‐PKOo). Palm stearin iodine value [iodine value (IV), 30] and soft palm stearin (IV, 44) were used in this study.
I. Nor Aini, C. H. Che Maimon, H. Hanirah, S. Zawiah, Y. B. Che Man   +4 more
openaire   +1 more source

Effect of Diglycerides on the Crystallisation of Palm Oleins

Journal of the Science of Food and Agriculture, 1996
The crystallisation time of palm olein was found to be rapidly reduced with the addition of palm diglycerides. Of the palm diglycerides, the dipalmitoylglycerol in particular the 1,3-isomer was more effective in causing rapid crystallisation of palm olein.
Wai-Lin Siew, Wee-Lam Ng
openaire   +1 more source

Effect of Enzymatic Interesterification on Melting Point of Palm Olein

Applied Biochemistry and Biotechnology, 2003
Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60 degrees C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high ...
Atif A A, Yassin, Ibrahim O, Mohamed, Mohd N, Ibrahim, Mohd S A, Yusoff   +3 more
openaire   +2 more sources

Delaying crystallization in single fractionated palm olein with limonene addition

Food Research International, 2021
Single fractionated palm olein (OL) becomes cloudy when submitted to low temperatures. To overcome this technological issue, the use of appropriate additives delays or prevents its clouding. Limonene is considered a green additive, and studies revealed that it modulates fat crystallization.
Natália Aparecida, Mello, Ana Paula Badan, Ribeiro, Juliano Lemos, Bicas   +2 more
openaire   +2 more sources

Influence of palm olein on protein utilisation in the growing rat

International Journal of Food Sciences and Nutrition, 1999
In view of our preliminary findings that refined palm oil (RPOL) enhanced protein utilisation, and because of the growing importance of palm oil in human diets, two separate studies were conducted. The first study aimed to investigate the effect of the palm oil source and fraction on protein utilisation, as determined by net protein utilization (NPU ...
C J, Henry, A, Ghusain-Choueiri, M I, Gurr   +2 more
openaire   +2 more sources

Intake of unused palm olein and palm olein used in frying does not affect calcium and phosphorus bioavailability in rats

Journal of the Science of Food and Agriculture, 2000
Palm oil is widely used as a cooking medium. This study was undertaken to examine whether extensive use leading to the formation of polar compounds has any effect on calcium and phosphorus balances. Three isocaloric diets containing 8% olive oil (O), palm olein (P) and palm olein from 80 repeated potato frying uses (PF) without turnover, and which ...
Ana M P�rez-Granados, M Pilar Vaquero, M Pilar Navarro   +2 more
openaire   +1 more source

Hydrolysis of palm olein catalyzed by solid heteropolyacids

Journal of the American Oil Chemists' Society, 2002
AbstractThe hydrolysis activity of superacids on palm olein, including tungstophosphoric acid and molybdophosphoric acid and their partially ion‐exchanged cesium (Cs) salt, were investigated and compared with macroporous cation‐exchanged resin and aluminum‐incorporated mesoporous molecular sieve.
C. J. Yow, K. Y. Liew
openaire   +1 more source

Crystallization behavior of andiroba oil and palm olein blends

Food Chemistry
The aim of this study was to produce andiroba oil (AO) and palm olein (OL) blends, and characterize their thermal, rheological and crystallization behavior. AO and OL are mainly composed of oleic (45.9-47.0 %), palmitic (28.1-35.5 %), linoleic (10.2-10.8 %) and stearic (4.8-9.2 %) acids.
Priscila Dayane de Freitas, Santos, Thayná Torres, Da Silva, Ana Paula Badan, Ribeiro, Rosiane Lopes, da Cunha   +3 more
openaire   +2 more sources

Chemical and Physical Properties of Palm Oil and Palm Olein as Affected by Hydrogenation

Canadian Institute of Food Science and Technology Journal, 1989
Abstract Palm oil and palm olein were hydrogenated with a commercial nickel catalyst at 175°C and 103 kPa hydrogen pressure. The hydrogenation rate was higher with palm olein. With palm oil the maximum level of trans isomers, 19%, was obtained at iodine value 27. With palm olein the maximum trans level was 24% at iodine value 31.
P.H. Yap, J.M. deMan, L. deMan
openaire   +1 more source

Characterization of palm kernel oil, palm stearin, and palm olein blends in isosolid diagrams

European Journal of Lipid Science and Technology, 2010
AbstractThe binary and ternary phase behaviors of mixtures of palm kernel oil (PKO), palm stearin (POs), and palm olein (POo) were studied using isosolid diagrams. Both PKO/POs and PKO/POo binaries displayed eutectic behavior at high temperature, while binary POs/POo mixture showed good compatibility and only slight monotectic effect was observed at ...
Sheng‐Li Zhou, Fu‐Qing Zhang, Qing‐Zhe Jin, Yuan‐Fa Liu, Liang Shan, Ting Zhang, Xiao‐Qiang Zou, Xing‐Guo Wang   +7 more
openaire   +1 more source