Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The cr...
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English English |
| Published: |
Wiley-Blackwell
2009
|
| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/17381/ http://psasir.upm.edu.my/id/eprint/17381/1/Thermal%20and%20viscosity%20properties%20of%20medium.pdf |
| _version_ | 1848843225794609152 |
|---|---|
| author | Koh, S.P. Chin Ping, Tan Arifin, N. Yusoff, M.S.A. Long, K. Lai, Oi Ming |
| author_facet | Koh, S.P. Chin Ping, Tan Arifin, N. Yusoff, M.S.A. Long, K. Lai, Oi Ming |
| author_sort | Koh, S.P. |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein- and soybean-based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively. |
| first_indexed | 2025-11-15T08:11:39Z |
| format | Article |
| id | upm-17381 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T08:11:39Z |
| publishDate | 2009 |
| publisher | Wiley-Blackwell |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-173812015-09-28T03:20:14Z http://psasir.upm.edu.my/id/eprint/17381/ Thermal and viscosity properties of medium- and long-chain triacylglycerol blends Koh, S.P. Chin Ping, Tan Arifin, N. Yusoff, M.S.A. Long, K. Lai, Oi Ming The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein- and soybean-based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively. Wiley-Blackwell 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17381/1/Thermal%20and%20viscosity%20properties%20of%20medium.pdf Koh, S.P. and Chin Ping, Tan and Arifin, N. and Yusoff, M.S.A. and Long, K. and Lai, Oi Ming (2009) Thermal and viscosity properties of medium- and long-chain triacylglycerol blends. Journal of Food Lipids, 16 (4). pp. 569-588. ISSN 1065-7258 Triglycerides. Triglycerides - Research. 10.1111/j.1745-4522.2009.01167.x English |
| spellingShingle | Triglycerides. Triglycerides - Research. Koh, S.P. Chin Ping, Tan Arifin, N. Yusoff, M.S.A. Long, K. Lai, Oi Ming Thermal and viscosity properties of medium- and long-chain triacylglycerol blends |
| title | Thermal and viscosity properties of medium- and long-chain triacylglycerol blends |
| title_full | Thermal and viscosity properties of medium- and long-chain triacylglycerol blends |
| title_fullStr | Thermal and viscosity properties of medium- and long-chain triacylglycerol blends |
| title_full_unstemmed | Thermal and viscosity properties of medium- and long-chain triacylglycerol blends |
| title_short | Thermal and viscosity properties of medium- and long-chain triacylglycerol blends |
| title_sort | thermal and viscosity properties of medium- and long-chain triacylglycerol blends |
| topic | Triglycerides. Triglycerides - Research. |
| url | http://psasir.upm.edu.my/id/eprint/17381/ http://psasir.upm.edu.my/id/eprint/17381/ http://psasir.upm.edu.my/id/eprint/17381/1/Thermal%20and%20viscosity%20properties%20of%20medium.pdf |