Journal of Oil Palm Research Vol. 9 No. 1  1997 June p.  17-24

Effect of first stage dry fractionation on the quality of CBE based on palm oil and sal fat

Author(s): MD ALI, A R*; TAN, S Y*; AZMAN, K*

Palm oil (PO) and sal fat (SL) were dry fractionated separately at 30-33°C to remove the high melting constituents, yielding palm olein (POo), and sal olein (SLo). Acetone fractionation was then conducted on a blend of POo+SL(7:3) to produce CBE1, and on a blend of POo+SLo(7:3) to produce CBE2. Changes in the composition of the fractionated products were monitored from the triacylglycerol profiles and polar lipid content, while physical changes were observed from the DSC melting profile and Jensen cooling curve. The dry fractionation reduced the trisaturated triacylglycerol content of palm oil, but had no profound effect on the triacylglycerol composition of sal fat. Nevertheless, dry fractionation reduced the polar constituents of sal fat, and improved the physical characteristics of the CBE produced.

Keywords: , , ,

Author Information
* Department of Food Science & Nutrition, Universiti Kebangsaan Malaysia, 43600 UKM Bangi, Selangor, Malaysia.

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