Supercritical Reduction of Lauric Acid in Palm Kernel Oil (PKO) to Produce Cocoa Butter Equivalent (CBE) Fat

This study was carried out in order to assess the quality of the type of palm kernel oil suitable for the alternative in animal oil in feed or food. To reach this objective, oil D and oil T extracted respectively from the seeds of the varieties Dura and Tenera of oil palm (Elaeis guineensis Jacq.) by the Soxhlet method using hexane as a solvent were analyzed for their physicochemical characteristics. The results obtained show that the values for the physical parameters (Oil yield, density and percentage of impurities) of both oils were similar and fell in those of the standards of Codex Alimentarius 2015. However, for the chemical parameters (Acid value, percentage of free fatty acids, peroxide value, saponification value and ester value), the values obtained for oil D were the highest, but for both oils, the values were above those recommended by the standards of Codex Alimentarius 2015, excepted the Saponification values and the Ester values which were below these standards. The determination of fatty acids composition by Gas Chromatography showed that these oils were not significantly different. Indeed, the totals saturated fatty acids were in amounts of 87.92% ± 0.17 and 87.53% ± 0.24, while the totals unsaturated fatty acids were in amounts of 12.08% ± 0.02 and 12.47% ± 0.02 respectively for oil D and oil T. The predominant fatty acid was lauric acid in amounts of 36.87% and 37.84% respectively for oil D and oil T. Thus, these palm kernel oils could be used as ingredients and preservatives in feed due to their content in lauric acid which is known to possess antimicrobial properties and also to their content in unsaturated fatty acids (oleic and linoleic acids) which are an indicator of oil quality. However, oil T seems to be more suitable for the alternative in animal oil in feed due to its percentage of free fatty acid which is less than that of oil D.

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A Comparison of the Digestion and Absorption of Cocoa Butter and Palm Kernel Oil and Their Effects on Cholesterol Absorption in Rats

Journal of Nutrition ◽

10.1093/jn/119.11.1569 ◽

1989 ◽

Vol 119 (11) ◽

pp. 1569-1573 ◽

Cited By ~ 34

Author(s):

Isabel S. Chen ◽

Satchithanandam Subramaniam ◽

George V. Vahouny ◽

Marie M. Cassidy ◽

Ikuo Ikeda ◽

...

Keyword(s):

Cocoa Butter ◽

Palm Kernel ◽

Cholesterol Absorption ◽

Palm Kernel Oil ◽

Kernel Oil

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Formulation of Transparent Solid Soap from Palm Kernel Oil

Jurnal Jamu Indonesia ◽

10.29244/jji.v5i2.159 ◽

2020 ◽

Vol 5 (2) ◽

pp. 39-44

Author(s):

Andri Prasetiyo ◽

Lungguk Hutagaol ◽

Lidya Luziana

Keyword(s):

Fatty Acids ◽

Surface Tension ◽

Moisture Content ◽

Lauric Acid ◽

Fatty Acid Content ◽

Palm Kernel ◽

Curing Process ◽

Palm Kernel Oil ◽

Unsaturated Fat ◽

Kernel Oil

Palm kernel oil contains fatty acids, especially lauric acid at 46-52%. Lauric acid has the properties of hardening, cleaning, producing foam and softening that is needed in making soap. The purpose of this study is to make transparent solid soap from a combination of glycerin, sucrose, and ethanol 96% as a transparent agent that meets the requirements of quality tests and organoleptic tests. Made 9 (nine) formulas with some combination of glycerin, sucrose, ethanol 96% by a semi-boiled method that is mixing palm kernel oil and stearic acid which has been melted at 60˚C, then adding 30% NaOH, stirring at 70- 80˚C. Transparent agent and other additives are mixed into the soap mass obtained from the saponification process, then poured into a soap mold and carried out a curing process for 2 weeks. The result of this research is obtained a transparent yellow solid soap that is the bright and distinctive smell of coconut perfume with a pH of 8.35-8.64, the hardness of 21.30-38.13 10-1 mm, moisture content of 21.48-33.33%, free fatty acid content 0,88-0,96%, unsaturated fat content 1,45-2,38%, surface tension 27,93-32,34 dyne/cm. Transparent solid soap that meets the quality requirements and the organoleptic test is formula A with PH 8.64, hardness 25.80 10-1 mm, moisture content 25.55%, free fatty acids 0,94%, unsaturated fat 1,45%, surface tension 30.02 dyne/cm.

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