Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein
Palm olein-based diacylglycerol (POL-DAG) was blended with palm super olein (POoo) in various concentrations (10–90%), with increments of 10% (wt/wt) POL-DAG. The physical and chemical characteristics, i.e., iodine value, acylglycerol content, fatty acid composition, melting and crystallization prof...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2014
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| Online Access: | http://psasir.upm.edu.my/id/eprint/36866/ http://psasir.upm.edu.my/id/eprint/36866/1/Compositional%20and%20thermal%20characteristics%20of%20palm%20olein.pdf |
| Summary: | Palm olein-based diacylglycerol (POL-DAG) was blended with palm super olein (POoo) in various concentrations (10–90%), with increments of 10% (wt/wt) POL-DAG. The physical and chemical characteristics, i.e., iodine value, acylglycerol content, fatty acid composition, melting and crystallization profiles and solid fat content, for POL-DAG, POoo and their binary blends were evaluated. The mid-infrared FTIR was used to determine the absorption bands of the different concentrations of the oil blends. Only slight differences of FAC and IV were observed. POL-DAG:POoo blends showed significant changes (p < 0.05) in DAG content and decreases in TAG content with increasing POL-DAG content. The DSC thermograms showed that the addition of different concentrations of POL-DAG changed the melting and crystallization behavior of the oil blends (POL-DAG:POoo). The crystallization onset point increased (p < 0.05) with an increasing POL-DAG concentration (10–90%). POL-DAG has the same absorption bands as POoo, with the exception of several minor peaks that appeared at (I) 2954 cm− 1, (II) 1267 cm− 1, (III) 1199 cm− 1, (IV) 1222 cm− 1 and (V) 966 cm− 1. This study will provide essential information for the palm oil industry to identify the most suitable POL-DAG blends with desirable physicochemical properties for food application purposes. |
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