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...
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| Format: | Article |
| Language: | English |
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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 |
| _version_ | 1848848452095574016 |
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| author | Ng, Siou Pei Lai, Oi Ming Abas, Faridah Lim, Hong Kwong Beh, Boon Kee Ling, Tau Chuan Tan, Chin Ping |
| author_facet | Ng, Siou Pei Lai, Oi Ming Abas, Faridah Lim, Hong Kwong Beh, Boon Kee Ling, Tau Chuan Tan, Chin Ping |
| author_sort | Ng, Siou Pei |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-15T09:34:43Z |
| format | Article |
| id | upm-36866 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T09:34:43Z |
| publishDate | 2014 |
| publisher | Elsevier |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-368662015-12-03T06:55:50Z http://psasir.upm.edu.my/id/eprint/36866/ Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein Ng, Siou Pei Lai, Oi Ming Abas, Faridah Lim, Hong Kwong Beh, Boon Kee Ling, Tau Chuan Tan, Chin Ping 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. Elsevier 2014-01 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/36866/1/Compositional%20and%20thermal%20characteristics%20of%20palm%20olein.pdf Ng, Siou Pei and Lai, Oi Ming and Abas, Faridah and Lim, Hong Kwong and Beh, Boon Kee and Ling, Tau Chuan and Tan, Chin Ping (2014) Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein. Food Research International, 55. pp. 62-69. ISSN 0963-9969; ESSN: 1873-7145 10.1016/j.foodres.2013.10.035 |
| spellingShingle | Ng, Siou Pei Lai, Oi Ming Abas, Faridah Lim, Hong Kwong Beh, Boon Kee Ling, Tau Chuan Tan, Chin Ping Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein |
| title | Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein |
| title_full | Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein |
| title_fullStr | Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein |
| title_full_unstemmed | Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein |
| title_short | Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein |
| title_sort | compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein |
| url | http://psasir.upm.edu.my/id/eprint/36866/ 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 |