Compositional and thermal characteristics of palm olein-based diacylglycerol in blends with palm super olein

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• 作者：Siou Pei Ng ; Oi Ming Lai ; Faridah Abas ; Hong Kwong Lim ; Boon Kee Beh ; Tau Chuan Ling ; Chin Ping Tan
• 关键词：Fat blends ; Melting and crystallization ; Palm olein-based diacylglycerol ; Palm super olein ; Acylglycerol
• 刊名：Food Research International
• 出版年：January, 2014
• 年：2014
• 卷：55
• 期：Complete
• 页码：62-69
• 全文大小：882 K

文摘

Palm olein-based diacylglycerol (POL-DAG) was blended with palm super olein (POoo) in various concentrations (10-90%), with increments of 10% (wt/wt) POL-DAG. The physical and chemical characteristics, i.e., iodine value, acylglycerol content, fatty acid composition, melting and crystallization profiles and solid fat content, for POL-DAG, POoo and their binary blends were evaluated. The mid-infrared FTIR was used to determine the absorption bands of the different concentrations of the oil blends. Only slight differences of FAC and IV were observed. POL-DAG:POoo blends showed significant changes (p < 0.05) in DAG content and decreases in TAG content with increasing POL-DAG content. The DSC thermograms showed that the addition of different concentrations of POL-DAG changed the melting and crystallization behavior of the oil blends (POL-DAG:POoo). The crystallization onset point increased (p < 0.05) with an increasing POL-DAG concentration (10-90%). POL-DAG has the same absorption bands as POoo, with the exception of several minor peaks that appeared at (I) 2954 cm^鈭?#xA0;1, (II) 1267 cm^鈭?#xA0;1, (III) 1199 cm^鈭?#xA0;1, (IV) 1222 cm^鈭?#xA0;1 and (V) 966 cm^鈭?#xA0;1. This study will provide essential information for the palm oil industry to identify the most suitable POL-DAG blends with desirable physicochemical properties for food application purposes.