Results 181 to 190 of about 195,999 (204)

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
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Regioisomerism of Triacylglycerols in Lard, Tallow, Yolk, Chicken Skin, Palm Oil, Palm Olein, Palm Stearin, and a Transesterified Blend of Palm Stearin and Coconut Oil Analyzed by Tandem Mass Spectrometry

Journal of Agricultural and Food Chemistry, 2001
Triacylglycerols (TAG) of lard, tallow, egg yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil (82:18) were investigated by chemical ionization and collision-induced dissociation tandem mass spectrometry.
H, Kallio, K, Yli-Jokipii, J P, Kurvinen, O, Sjövall, R, Tahvonen   +4 more
openaire   +2 more sources

Optimizing palm oil and palm stearin utilization for sensory and textural properties of chicken frankfurters

Meat Science, 2006
This study was designed to explore the potential of refined, bleached and deodorized (RBD) palm oil (PO) and palm stearin (POs) utilization in chicken frankfurters. A 10 points augmented simplex-centroid design was used to study the effect of chicken fat (CF), PO and POs as well as the interaction of these fats on the emulsion, textural and sensory ...
S S, Tan, A, Aminah, X G, Zhang, S B, Abdul   +3 more
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Addition of glyceryl monostearate affects the crystallization behavior and polymorphism of palm stearin

Bioprocess and Biosystems Engineering, 2019
Low crystallization-rate and formation of crystalline clusters makes palm stearin unpopular in fat-based products especially in their post-processing stage. Addition of emulsifiers is commonly used to overcome these drawbacks, since they are believed to induce or stabilize specific polymorphs of palm stearin.
Xia Zhang
exaly   +3 more sources

Determination of mono‐ and diglycerides in palm oil, olein and stearin

Journal of the American Oil Chemists' Society, 1985
AbstractPartial glycerides are important constituents of palm oil and can have significant effects on the physical properties of products containing palm oil or on the fractionation of palm oil. A method is described for their routine determination in palm oil.
E. M. Goh, R. E. Timms
openaire   +1 more source

The Effect of Temperature on the Tribological Behavior of RBD Palm Stearin

Tribology Transactions, 2012
The wide use of petroleum-based oils raises concerns with regard to pollution, and the rising of awareness of greenhouse gases has created a demand for the use of environmentally friendly and biodegradable lubricants for industrial applications. Vegetable oils are one of the bio-oils that have been promoted as a replacement for petroleum products, in ...
Samion, Syahrullail, Tiong, Chiong Ing, Abdul Kadir, Mohammed Rafiq, Yahya, Azli   +3 more
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Enzymatic Interesterification of Palm Stearin and Coconut Oil by a Dual Lipase System

Journal of the American Oil Chemists' Society, 2007
AbstractEnzymatic interesterification of palm stearin with coconut oil was conducted by applying a dual lipase system in comparison with individual lipase‐catalyzed reactions. The results indicated that a synergistic effect occurred for many lipase combinations, but largely depending on the lipase species mixed and their ratios.
Ibrahim, Nuzul A., Guo, Zheng, Xu, Xuebing   +2 more
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Visualized phase behavior of binary blends of coconut oil and palm stearin

Food Chemistry, 2018
The graded blends of coconut oil (CNO) and palm stearin (POs) phase behavior was studied in the present work, by using pulsed nuclear magnetic resonance (p-NMR), differential scanning calorimetry (DSC) and X-ray scattering (XRD). The kinetic phase diagram which was fitting to DSC data by polynomial equation (R > 0.95), indicated that the CNO-POs binary
Chunhuan, Liu, Zong, Meng, Peirang, Cao, Jiang, Jiang, Xinyu, Liang, Michael, Piatko, Shawn, Campbell, Seong Koon, Lo, Yuanfa, Liu   +8 more
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OXIDATIVE STABILITY OF A LIPASE‐CATALYZED TRANSESTERIFIED PALM STEARIN AND PALM KERNEL OLEIN BLEND

Journal of Food Lipids, 2000
ABSTRACTA palm stearin (PS) and palm kernel olein (PKO) blend at ratio 1:1 (by weight) was enzymatically transesterified. The oxidative stability of the blend, its control (without transesterification) as well as the PS and PKO were evaluated in a conventional oven at 60C for two weeks.
B.S. CHU, H.M. GHAZALI, O.M. LAI, Y.B. CHE MAN, S. YUSOF, M.S.A. YUSOFF   +5 more
openaire   +1 more source

Properties of soaps derived from distilled palm stearin and palm kernel fatty acids

Journal of Surfactants and Detergents, 1998
AbstractSoaps made from blends of distilled palm stearin (PS) and palm (PK) kernel fatty acids were evaluated for total fatty matter, sodium chloride content, moisture content, hardness, Hunter whiteness, foamability, iodine value, titer value, and acid value.
Ainie Kuntom, Hamirin Kifli
openaire   +1 more source