Properties and Isothermal Crystallization Process of Fractionated Palm Oil

doi:10.7506/spkx1002-6630-201121001

Abstract

Abstract: Triacylglycerol (TAG) composition, solid fat content, isothermal crystallization properties and isothermal crystallization kinetics of palm oils A and B with respective melting points of 44 ℃ and 24 ℃ were compared. The results showed that TAG composition had an important impact on their crystallization. The isothermal crystallization of sample A reached equilibrium faster. The Avrami index of sample A was almost the same as that of sample B under the same isothermal conditions, indicating that both samples experienced the same mechanism of crystallization induced by super cooling.

Key words: palm oil, fractionation, triacylglycerol, solid fat content, isothermal crystallization, crystallization kinetics

CLC Number:

S879.6

XIE He，LI Lin，ZHANG Xia，LIANG Zhi-li，XIE Si-long，LIU Guo-qin，LI Bing. Properties and Isothermal Crystallization Process of Fractionated Palm Oil[J]. FOOD SCIENCE, 2011, 32(21): 1-5.

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Properties and Isothermal Crystallization Process of Fractionated Palm Oil

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