Palm oil and palm kernel oil

Cornelius, J. A.

doi:10.1016/0079-6832(77)90005-2

Cited by 30 publications

(14 citation statements)

References 15 publications

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“…HPO, a fully hydrogenated palm oil, consisted of only saturated fatty acids, as expected, and was 98% C 16:0 and C 18:0 . In considering modification by fractionation and hydrogenation, the composition of PKO and HPO agreed with values reported in the literature (22,23). Table 2 shows the triacylglycerol profiles for CB, milk fats, PKO, and the hardened palm oil used in this study.…”

Section: Resultssupporting

confidence: 70%

Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings

Ransom-Painter

Hartel

1997

J Americ Oil Chem Soc

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Thermal behavior of binary mixtures of palm kernel oil (PKO), cocoa butter (CB), and anhydrous milk fat was used to study mixed-lipid crystallization. This study was related to the physical properties of compound coatings made with these fats. Phase behavior was studied by evaluating changes in melting behavior with composition and time, by creating isosolid diagrams, and by monitoring polymorphic behavior. For binary mixtures, multiple melting peaks and eutectic formation were observed for 30-50% addition levels of CB to PKO, but not for addition of milk fat to PKO. For compound coatings and binary mixtures, made with the same fat composition, hardness of compound coatings increased as solid fat content (SFC) at 25°C of binary mixtures increased. Also, as SFC at 25°C of the binary mixtures increased, induction time for bloom formation and time to fully bloom for compound coatings decreased. Observation of eutectic behavior for binary mixtures indicated softness in a compound coating with the same fat composition, but the converse was not necessarily true. JAOCS 74, 357-366 (1997). KEY WORDS:Compound coatings, fat bloom, hardness, mixed lipids, phase behavior.It is desirable to enhance flavor and texture of palm kernel oil (PKO)-based compound coatings with addition of fats, such as cocoa butter (CB) or milk fat. The use of milk fat in confections is advantageous because of its abundance and flavor attributes (1). It is also known to inhibit bloom formation in dark chocolate (2). However, use of CB and milk fat in PKObased coatings is limited. This is due to incompatibilities between these fats, which result in increased bloom formation and/or excess softening of the final product.Phase behavior of mixed lipid systems has been extensively studied (3-5), although it is not well understood. Eutectic and diluent interactions in fat mixtures have been investigated by using solid fat content (SFC) diagrams by several researchers (5-9). From these diagrams, one can readily determine compatibility of two fats. If two fats are perfectly compatible and exhibit similar melting behavior, the lines of constant SFC lie on straight horizontal lines that connect the melting temperatures of the individual fats. Two fats can also be compatible in phase behavior but have different melting behavior. In this case, lines of constant SFC are straight and connect points for the two pure fats, but decrease in temperature from the harder fat to the softer fat. In this case, diluent softening of the hard fat occurs by addition of the softer fat. For extreme incompatibility between fats, eutectic crystallization effects cause significant depressions in SFC for mixtures of two fats. On the isosolid diagram, this is seen as a compression of the lines of constant SFC and melting temperatures below each of the individual fats. Thus, isosolid diagrams can be used to rapidly distinguish compatibility of two fats.Timms (9) found that mixtures of milk fat and CB exhibit detrimental eutectic effects at moderate levels of milk fat addition. Eutectic...

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Section: Resultssupporting

confidence: 70%

Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings

Ransom-Painter

Hartel

1997

J Americ Oil Chem Soc

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“…Palm kernel oil (PKO) is the oil extracted from palm kernels (PK), the seeds of oil palm ( Elaeis guineensis Jacq. ), by either solvent or mechanical press . A large portion of PKO is used in the food industry in the form of margarines, spread formulations, cocoa butter substitutes, filling creams, non‐dairy whipping creams and filled milks .…”

Section: Introductionmentioning

confidence: 99%

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

et al. 2017

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“…The chemical composition and physical properties of some of these products have been documented [1,2]. Earlier works by Bezard [3], Bezard et al [4] and Cornelius [5] have documented the composition of palm kernel oil only. In the trade, the oils are characterised by their respective iodine value, which is an important parameter to specify the oil composition and quality.…”

Section: Introductionmentioning

confidence: 99%

Crystallisation and melting behaviour of palm kernel oil and related products by differential scanning calorimetry

Siew

2001

Eur. J. Lipid Sci. Technol.

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Lauric oils are valuable sources for oils suitable for various food applications. They are particularly useful as cocoa butter substitutes for which steep solid fat content profiles are required. Palm kernel oil is one such fat, which upon fractionation and/or hydro‐genation provides a variety of oil fractions with different oil composition and properties. The stearins have excellent properties for confectionery fats, while the oleins can be further hydrogenated to improve their properties. This paper gives an overview of the properties of products of palm kernel oil, produced from fractionation and hydrogena‐tion. The melting and crystallisation properties from differential scanning calorimetry studies are discussed in relation to the triacylglycerols of the oils.

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Palm oil and palm kernel oil

Cited by 30 publications

References 15 publications

Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings

Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings

Celluclast 1.5L pretreatment enhanced aroma of palm kernels and oil after kernel roasting

Crystallisation and melting behaviour of palm kernel oil and related products by differential scanning calorimetry

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