2008
DOI: 10.1111/j.1750-3841.2007.00657.x
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Properties of High‐Oleic Palm Oils Derived by Fractional Crystallization

Abstract: High-oleic palm oil (HOPO) with an oleic acid content of 59.0% and an iodine value (IV) of 78.2 was crystallized in a 200-kg De Smet crystallizer with a predetermined cooling program and appropriate agitation. The slurry was then fractionated by means of dry fractionation at 4, 8, 10, 12, and 15 degrees C. The oil and the fractionated products were subjected to physical and chemical analyses, including fatty acid composition, triacylglycerol and diacylglycerol composition, solid fat content, cloud point, slip … Show more

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Cited by 22 publications
(17 citation statements)
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“…The major FAMEs were methyl octadecanoate (C18:0, 7–11%), methyl hexadecanoate (C16:0, 25–29%) and methyl 9‐octadecanoate (C18:1, 32–35%). The determined components of palm oil biodiesel (FAME) were closely similar to the reported composition of the palm oil …”
Section: Resultssupporting
confidence: 74%
“…The major FAMEs were methyl octadecanoate (C18:0, 7–11%), methyl hexadecanoate (C16:0, 25–29%) and methyl 9‐octadecanoate (C18:1, 32–35%). The determined components of palm oil biodiesel (FAME) were closely similar to the reported composition of the palm oil …”
Section: Resultssupporting
confidence: 74%
“…The acid value of POo and OA was 0.56% and increased to 8.09% and 67.32% after conversion to EPOo and diol, respectively. The iodine value of POo and OA were 61.47 mg KOH/g oil and 83.91 mg KOH/g oil which is almost similar to the work reported by Ramli et al [32] at 61.67 mg KOH/g oil and Derawi et al [8,14] at 62 mg KOH/ g oil, but slightly higher to the work reported by Ramli et al [33] at 78.2 mg KOH/g oil for the IV value of high-oleic acid palm oil. The POo was found to have a complete epoxidization to EPOo based on the reduction of the iodine value of POo from 61.47 to 0 mg KOH/g oil (Table 1), which corresponds to the complete conversion of the POo carbon double bond (C=C) to the epoxide (oxirane) ring of EPOo and similar to the reported previous study by Derawi et al at IV 61.67 drops to 3.30 to 0.51 [14].…”
Section: Differential Scanning Calorimetrysupporting
confidence: 77%
“…The stearin cake was squeezed at a rate of 0.5 bar/min for the first 10 min and at a rate of 1 bar/min for the last 10 min. The maximum pressure applied was 20 bar [23]. After squeezing of the cake was complete, the filter press was opened and the stearin cake was collected in a hopper located underneath the filter.…”
Section: Dry Fractionationmentioning
confidence: 99%