Identification of major triglycerides causing the clouding of palm olein

QR Code

Identification of major triglycerides causing the clouding of palm olein

Clouding was obtained by storing palm olein at 12.5°C for up to 24h and was separated by centrifugation. the fat crystals were collected after washing with cold acetone. The crystals were identified according to their fatty acid and triglyceride composition, carbon number and degree of unsaturation....

Full description

Bibliographic Details
Main Authors:	Swe, P.Z., Che Man, Y., Ghazali, H.M., Wei, L.S.
Format:	Article
Published:	Springer-Verlag 1994
Online Access:	http://psasir.upm.edu.my/id/eprint/114798/

Similar Items

Composition of crystals of palm olein formed at room temperature
by: Swe, P.Z., et al.
Published: (1995)

Composition of crystals of palm olein formed at room temperature
by: Swe, P.Z., et al.
Published: (1995)

Behaviour of Palm Olein During Low Temperature Storage and Identification of Palm Olein Cloud
by: Phyo, Zaw Swe
Published: (1994)

Improved NARP-HPLC method for separating triglycerides of palm olein and its solid fractions obtained at low temperature storage
by: Phyo, Zaw Swe, et al.
Published: (1996)

Enzymatic transesterification of palm olein with nonspecific and 1,3-specific lipases
by: Ghazali, H.M., et al.
Published: (1995)

Thermal analysis of failed-batch palm oil by differential scanning calorimetry
by: Che Man, Y.B., et al.
Published: (1995)

Morphological Studies Of Dhsa/Dhsa-Octyl Ester/Rbd Palm Kernel Olein/Medium Chain Triglycerides System
by: Kassim, Anuar, et al.
Published: (2007)

Determination of iodine value of palm oil based on triglyceride composition
by: H. M. Salim, Tri Haryati, et al.
Published: (1998)

Triglyceride Microemulsion Systems with Palm Oil
by: Suhaimi, Hamdan, et al.
Published: (1996)

Polymorphic Structures of Ternary Blends of Dihydroxystearic Acid-Octy Dihydroxystearate with RBD Palm Kernel Olein and Medium Chain Triglycerides
by: Nadarajan, Rathidevi
Published: (2008)

Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)

Differential scanning calorimetric analysis for determination of some animal fats as adulterants in palm olein
by: Marikkar, J.M.N., et al.
Published: (2003)

Performance of a lipase-catalyzed transesterified palm kernel olein and palm stearin blend in frying banana chips
by: Chu, B.S, et al.
Published: (2001)

Trans-free vanaspati containing ternary blends of palm oil-palm stearin-palm olein and palm oil-palm stearin-palm kernel olein
by: Nor Aini, I., et al.
Published: (1999)

Selection of Polymorphic Structure in Dihydroxystearic Acid/Octyl dihydroxystearate/RBD Palm Kernel Olein & Medium Chain Triglycerides in Cosmetic and Personal Care Formulation
by: Ismail, Zahariah, et al.
Published: (2008)

Physical and chemical properties of a lipase-transesterified palm stearin/palm kernel olein blend and its isopropanol-solid and high melting triacylglycerol fractions
by: Chu, B.S., et al.
Published: (2002)

Bacterial degradation of palm olein in seawater and identification of some cultivable strains
by: Bhubalan K.,, et al.
Published: (2019)

Detection Of Triglyceride Based On Microwave Dielectric Properties Of Triglyceride Enzymatic Reaction
by: Hamid, Hasnidar
Published: (2010)

Determination of anisidine value in thermally oxidized palm olein by fourier transform infrared spectroscopy
by: Che Man, Y. B., et al.
Published: (1999)

The effect of light on the oxidative stability of palm olein
by: Ghazali, Z., et al.
Published: (2006)

Application of Fourier transform infrared spectroscopy to determine free fatty acid contents in palm olein
by: Che Man, Y.B., et al.
Published: (1999)

Enzymatic hydrolysis of palm olein with mycelium-bound lipase of Aspergillus flavus link
by: Long, Kamariah, et al.
Published: (2000)

Effects of microwave heating on the quality characteristics and thermal properties of RBD palm olein
by: Tan, C.P, et al.
Published: (2002)

Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein
by: Ng, Siou Pei, et al.
Published: (2014)

Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil
by: Che Man, Yaakob, et al.
Published: (1998)

Development of non-dairy whipping cream using palm kernel, palm kernel olein and palm stearin
by: Yaakob, Che Man, et al.

Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends.
by: Nor Hayati, Ibrahim, et al.
Published: (2009)

Quantitative determination of peroxide value in thermally oxidized palm olein by Fourier transform infrared spectroscopy
by: Setiowaty, G., et al.
Published: (2000)

Optimization of physicochemical changes of palm olein with phytochemical antioxidants during deep‐fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Use of natural antioxidants in refined palm olein during repeated deep-fat frying
by: Jaswir, Irwandi, et al.
Published: (2000)

Medium chain triglyceride and medium-and long chain triglyceride: metabolism, production, health impacts and its applications – a review
by: Yee, Ying Lee, et al.
Published: (2022)

Shelf-lfife of fried potato chips using RBD palm olein, soybean oil and their blends
by: Che Man, Y.B., et al.
Published: (1999)

Kinetic modelling for glycerolysis of palm olein
by: Yeoh, Chiou Moi, et al.
Published: (2010)

Effect of natural antioxidants in controlling alkaline contaminant materials (ACM) in heated palm olein
by: Jaswir, Irwandi, et al.
Published: (2000)

Synthesis Of Light Colour Medium Chain Triglycerides From Palm Kernel Oil Products
by: Jamaludin, Radzuan
Published: (1999)

Effect of enzymatic transesterification on the fluidity of palm stearin-palm kernel olein mixtures
by: Lai, Oi Ming, et al.
Published: (1998)

Physicochemical and sensory characteristics of palm olein and peanut oil blends.
by: M. W., Myat, et al.
Published: (2009)

A rapid method for determination of commercial β-carotene in RBD palm olein by fourier transform infrared spectroscopy.
by: Ammawath, Wanna, et al.
Published: (2010)

Physical properties of palm kernel olein-anhydrous milk fat mixtures transesterified using mycelium-bound lipase from Rhizomucor miehei
by: Liew, Margaret Y.B., et al.
Published: (2001)

Determination of free fatty acids in crude palm oil and refined-bleached-deodorized palm olein using Fourier transform infrared spectroscopy
by: Che Man, Y. B., et al.
Published: (1999)