Relationship between slip melting point and pulsed NMR data of palm kernel oil

1991 ◽  
Vol 68 (3) ◽  
pp. 144-146 ◽  
Author(s):  
E. M. Goh ◽  
T. H. Ker
Keyword(s):  
Melting Point ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Slip Melting Point ◽  
Kernel Oil ◽  
Nmr Data ◽  
Pulsed Nmr

scholarly journals Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute

2015 ◽  
Vol 31 (2) ◽  
pp. 109-118 ◽  
Author(s):  
Hasrul Abdi Hasibuan ◽  
, Ijah ◽  
Aga Prima Hardika
Keyword(s):  
Melting Point ◽  
Cocoa Butter ◽  
Protein Content ◽  
Palm Oil ◽  
Palm Kernel ◽  
Fat Content ◽  
Cocoa Butter Substitute ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Butter Substitute

Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin. However as an alternative monodiacylglycerol (MDAG) can be used. MDAG can be synthesized from vegetableoil such as palm oil and its fraction. This research was conducted to study the effect of palm MDAG and variation of its concentration on quality of chocolate. The palm MDAG used was palm kernel oil MDAG (MDAG PKO), palm oleinMDAG (MDAG POL), palm stearin MDAG (MDAG PS) at the concentration between 0.3 to 0.9%. Results of the study showed that chocolate which usedpalm MDAG did not cause blooming. Increase of MDAG concentration tended to increase fat content but the reverse result was observed in the case of lecithin.The melting point of chocolate tended to increase with increasing concentration of MDAG POL and MDAG PS but the reverse result was observed in lecithin,meanwhile for MDAG PKO similar result was observed. The protein content of chocolate tended to decrease with increasing MDAG concentration but thereverseresult was observed in lecithin. Viscosity of chocolate with lecithin, MDAG PKO and MDAG POL decreased in accordance with increasing concentration,meanwhile in MDAG PS at the concentration of 0.3% in the beginning viscosity decreasedbut later on increased with increasing concentration. The use of emulsifierat the concentration of 0.3–0.9% did not have significant effect on fat content, melting point of fat and protein content, but it had significant effect on viscosity.Results of organoleptic testing showed that the use of palm MDAG have not significant effect on texture, taste, and appearance of chocolate. Types and concentrations of palm MDAG which were highly accepted by the panelist there wereMDAG PS and MDAG PKO with concentration 0.3% and 0.5%, respectively. Keywords: chocolate, cocoa butter substitute, lecithin, palm oil, palm kernel oil

scholarly journals Physicochemical Properties of Palm Kernel Oil and Palm Kernel Olein Blends

2019 ◽  
Vol 7 (4.14) ◽  
pp. 249
Author(s):  
Norizzah Abd Rashid ◽  
Fatin Nurhanis Jumari ◽  
Zaliha Omar
Keyword(s):  
Physicochemical Properties ◽  
Palm Kernel ◽  
Solid Fat Content ◽  
Morphological Properties ◽  
Palm Kernel Oil ◽  
Palm Kernel Olein ◽  
Slip Melting Point ◽  
Melting Temperatures ◽  
Kernel Oil ◽  
Limited Application

Palm kernel oil (PKO) and palm kernel olein (PKOo) have limited application due to rapid crystallisation properties and excessive foaming during heating, respectively. In this study, a series of PKO and PKOo blends were prepared at different concentration and analysed for slip melting point (SMP), solid fat content (SFC), triacylglycerols (TAGs) composition, thermal and morphological properties. The addition of 90% RBDPKOo caused the SMP to decrease from 27.8°C to 23.80°C. All the samples show steep SFC melting profile from 0°C to 30°C. The onset crystallisation temperature of RBDPKO was delayed with the addition of 90% PKOo from 9.73°C to 5.80°C and totally melted at lower melting temperatures.  It was observed that the addition of RBDPKOo caused the crystals to be spherulitic, scattered and less aggregated with each other. The addition of RBDPKOo reduced the compositions of the main TAG of RBDPKO such as LaLaLa, LaLaM and CLaLa. Therefore, through blending the physicochemical properties of the RBDPKO and RBDPKOo could be changed. Hence, their applications in food could be widened.  

Kinetics Studies of Epoxidation and Oxirane Cleavage-Epoxidized Palm Kernel Oil

2020 ◽  
Vol 13 (3) ◽  
pp. 232-240
Author(s):  
Mohd Jumain Jalil ◽  
Aliff Farhan Mohd Yamin ◽  
Mohd Saufi Md Zaini ◽  
Veronique Gloria V. Siduru ◽  
Norhashimah Morad ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Reference Material ◽  
Palm Kernel ◽  
High Yield ◽  
Simulation Data ◽  
Kinetic Rate ◽  
Palm Kernel Oil ◽  
Kinetics Studies ◽  
Kernel Oil ◽  
Oxirane Cleavage

Background: Studies pertaining to the epoxidation of fatty acids, garnered much interest in recent years due to the rising demand of eco-friendly epoxides derived from vegetable oils. Methods: Epoxide is an important chemical precursor for the production of alcohols, glycols and polymers, like polyesters and epoxy resin. Epoxidation is the name given to the reaction when the double bonds are converted into epoxide. Results: Temperature at 55oC was used as a reference material in the epoxide process, as it produces a high yield epoxide being 88%. The kinetic rate of epoxidized palm kernel oil, k was obtained to be k11= 0.5125, k12= 0.05045, k21= 0.03185, k41= 0.01 and k51= 0.01243. Conclusion: Hence, by fitting the result with the experimental work and simulation, the summation of error being stimulated by I-sight simulation was 0.731116428 and the correlation between the experimental and simulation data was 0.925544.

scholarly journals Production of biolubricant samples from palm kernel oil using different chemical modification approaches

2021 ◽  
Author(s):  
Samuel O. Egbuna ◽  
Ukeh J. Nwachukwu ◽  
Chinedu M. Agu ◽  
Christain O. Asadu ◽  
Bernard Okolo
Keyword(s):  
Chemical Modification ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil

Stability of whippable oil-in-water emulsions: Effect of monoglycerides on crystallization of palm kernel oil

2013 ◽  
Vol 54 (2) ◽  
pp. 1738-1745 ◽  
Author(s):  
Merete B. Munk ◽  
Alejandro G. Marangoni ◽  
Hanne K. Ludvigsen ◽  
Viggo Norn ◽  
Jes C. Knudsen ◽  
...  
Keyword(s):  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Oil In Water

Preparation of ethanol and palm oil/palm kernel oil alternative biofuels based on property improvement and particle size analysis

Fuel ◽  
2021 ◽  
Vol 305 ◽  
pp. 121569
Author(s):  
Chao Jin ◽  
Xin Liu ◽  
Tianyun Sun ◽  
Jeffrey Dankwa Ampah ◽  
Zhenlong Geng ◽  
...  
Keyword(s):  
Particle Size ◽  
Palm Oil ◽  
Oil Palm ◽  
Palm Kernel ◽  
Particle Size Analysis ◽  
Size Analysis ◽  
Palm Kernel Oil ◽  
Kernel Oil
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