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 +4 more
openaire +2 more sources
Agritech, 2016 Characteristics of oil blends has been produced from red palm oil (RPO) and palm kernel olein (PKOo) with seven ratios with a total of 100, namely A (0:100), B (25:75), C (40:60), D (50:50), E (60:40), F (75:25) and G (100:0) v/v investigated with ...
Maria Ulfah +2 more
doaj +4 more sources
Flaxseed oil and palm olein blend to improve omega-6: omega-3 ratio. [PDF]
J Food Sci Technol, 2022 Joshi A, Hegde M, Zanwar A.
europepmc +2 more sources
Rheological, fat bloom, and sensory acceptability effects of mango kernel fat and palm olein blends on chocolate-flavored coatings [PDF]
Acta Agronómica, 2017 The effects of replacing cocoa butter with different percentages and proportions of a mango kernel fat/palm olein (MKF/POL) blend, are reported. Samples were prepared by melting together mango kernel fat, palm olein, cocoa butter and cocoa mass and ...
Nieves María Flores March +2 more
doaj +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.
N. Mello, A. Ribeiro, J. Bicas
semanticscholar +3 more sources
The Effect of Polyglycerol Esters of Fatty Acids on the Crystallization of Palm Olein.
Journal of Oleo Science, 2021 This research investigated the effect of polyglycerol ester of fatty acids (PGE) on the crystallization of palm olein (POL). Three PGEs were studied: two solid-state PGEs (PGE1105 and PGE1117) and one liquid-state PGE (PGE1155). The addition of 0.5-5% wt.
Janjira Tangsanthatkun +2 more
semanticscholar +4 more sources
Analysis of the Development and Thermal Properties of Chitosan Nanoparticle-Treated Palm Oil: An Experimental Investigation [PDF]
NanomaterialsThis study is an effort to optimize the thermal properties of refined, bleached, and deodorized (RBD) oil by incorporating bionanoparticles. This study investigates the impact on thermal conductivity and thermal diffusivity by incorporating chitosan ...
Varadharaja Kirthika +5 more
doaj +2 more sources
Intake of Palm Olein and Lipid Status in Healthy Adults: A Meta-Analysis. [PDF]
Advances in Nutrition, 2019 Phooi Tee Voon, Yen Teng Ng, Verna Lee
exaly +2 more sources
The influence of cutting thickness, shape and moisture content on oil absorption during potato frying [PDF]
Journal of Agricultural Sciences (Belgrade), 2021 Potato chips and French fries are products which are often used in the human diet. The aim of this study was to investigate the influence of cutting thickness, shape and moisture content on palm olein uptake, as well as the quality of the palm olein ...
Paunović Dragana M. +6 more
doaj +1 more source
Friction characteristics of RBD palm olein using four-ball tribotester [PDF]
, 2012 Palm oil shows a great potential to be used as a lubricant. It is a vegetable oil which is environmentally friendly and has a high biodegradability in comparison to mineral oil. However, the research of the properties of palm oil based lubricant from the
Fawwaz, W. N. +3 more
core +3 more sources