Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study
The presence of solid fat content (SFC) of vegetable fats at human body temperature (37°C) has been linked to altered fat digestibility and metabolism. In this study, the possibility of reducing the SFC in chemically interesterified palm olein (CIEPO) while maintaining physical properties similar to...
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| Format: | Article |
| Language: | English |
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Wiley-VCH Verlag GmbH & Co. KGaA
2016
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| Online Access: | http://psasir.upm.edu.my/id/eprint/53818/ http://psasir.upm.edu.my/id/eprint/53818/1/Similar%20physical%20characteristics%20but%20distinguishable%20.pdf |
| _version_ | 1848852383621185536 |
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| author | Mo, Shuen Yeing Teng, Kim Tiu Nesaretnam, Kalanithi Lai, Oi Ming |
| author_facet | Mo, Shuen Yeing Teng, Kim Tiu Nesaretnam, Kalanithi Lai, Oi Ming |
| author_sort | Mo, Shuen Yeing |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The presence of solid fat content (SFC) of vegetable fats at human body temperature (37°C) has been linked to altered fat digestibility and metabolism. In this study, the possibility of reducing the SFC in chemically interesterified palm olein (CIEPO) while maintaining physical properties similar to native palm olein was explored by dry fractionation. Crystallization at 37°C for 155 min produced a CIEPO olein fraction with total fatty acid composition (FAC) broadly resembling that of native palm olein while the high proportion of sn-2 palmitic acid content was maintained at 39.1%. The CIEPO olein fraction has a reduced SFC at 37°C from 8.6 to 4.2%, overall decreased SFC, slip melting point (SMP) at 33°C, a reduced palmitoyl-palmitoyl-palmitoyl (PPP) from 6.0 to 3.7 mol% and lower heating peaks in thermal profile compared with the untreated CIEPO. Both CIEPO olein fraction and palm olein have broadly similar total FAC and SMP below 37°C but very distinguishable sn-2 palmitic acid content. CIEPO olein fraction and native palm olein can be used as effective comparison in human studies because the differences of both fats in PPP content and SFC at 37°C were narrowed. |
| first_indexed | 2025-11-15T10:37:13Z |
| format | Article |
| id | upm-53818 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T10:37:13Z |
| publishDate | 2016 |
| publisher | Wiley-VCH Verlag GmbH & Co. KGaA |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-538182018-02-06T05:30:27Z http://psasir.upm.edu.my/id/eprint/53818/ Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study Mo, Shuen Yeing Teng, Kim Tiu Nesaretnam, Kalanithi Lai, Oi Ming The presence of solid fat content (SFC) of vegetable fats at human body temperature (37°C) has been linked to altered fat digestibility and metabolism. In this study, the possibility of reducing the SFC in chemically interesterified palm olein (CIEPO) while maintaining physical properties similar to native palm olein was explored by dry fractionation. Crystallization at 37°C for 155 min produced a CIEPO olein fraction with total fatty acid composition (FAC) broadly resembling that of native palm olein while the high proportion of sn-2 palmitic acid content was maintained at 39.1%. The CIEPO olein fraction has a reduced SFC at 37°C from 8.6 to 4.2%, overall decreased SFC, slip melting point (SMP) at 33°C, a reduced palmitoyl-palmitoyl-palmitoyl (PPP) from 6.0 to 3.7 mol% and lower heating peaks in thermal profile compared with the untreated CIEPO. Both CIEPO olein fraction and palm olein have broadly similar total FAC and SMP below 37°C but very distinguishable sn-2 palmitic acid content. CIEPO olein fraction and native palm olein can be used as effective comparison in human studies because the differences of both fats in PPP content and SFC at 37°C were narrowed. Wiley-VCH Verlag GmbH & Co. KGaA 2016 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/53818/1/Similar%20physical%20characteristics%20but%20distinguishable%20.pdf Mo, Shuen Yeing and Teng, Kim Tiu and Nesaretnam, Kalanithi and Lai, Oi Ming (2016) Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study. European Journal of Lipid Science and Technology, 118 (9). pp. 1389-1398. ISSN 1438-7697; ESSN: 1438-9312 http://onlinelibrary.wiley.com/doi/10.1002/ejlt.201500305/abstract 10.1002/ejlt.201500305 |
| spellingShingle | Mo, Shuen Yeing Teng, Kim Tiu Nesaretnam, Kalanithi Lai, Oi Ming Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study |
| title | Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study |
| title_full | Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study |
| title_fullStr | Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study |
| title_full_unstemmed | Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study |
| title_short | Similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study |
| title_sort | similar physical characteristics but distinguishable sn-2 palmitic acid content and reduced solid fat content of chemically interesterified palm olein compared with native palm olein by dry fractionation: a lab-scale study |
| url | http://psasir.upm.edu.my/id/eprint/53818/ http://psasir.upm.edu.my/id/eprint/53818/ http://psasir.upm.edu.my/id/eprint/53818/ http://psasir.upm.edu.my/id/eprint/53818/1/Similar%20physical%20characteristics%20but%20distinguishable%20.pdf |