Abstract:
Fractionated palm oil as such aspalm stearin, palm olein, palm mid fraction were mixed in
various ratios with different polyunsaturated oils like Sunflower Oil and Soybean Oil. They were
submitted to Chemical (randomization) Interesterification (CIE) reaction that is a rearrangement
of fatty acids of triglycerides resulting to new triglycerides formation. However, this reaction
influenced the physicochemical characteristics (Melting Point, Solid Fat Content, Triglycerides)
that were assessed before and after CIE. Melting point and solid fat content values were varied
due to the appearance of new triglycerides and chemical interesterification. Some triglyceride
amounts were both increased and decreased and miscibility of others blends was effective. Solid
Fat Content values of Palm Mid Fraction were zero to 30 and 35°C with Sunflower oil blend and
those of Palm Olein were zero to 20 , 30 , 35°C with Sunflower Oil and Soybean Oil blends. The
obtained values after chemical interesterification of fractionated fats and polyunsaturated oils are
shown that physicochemical modification was realized and effective. |
