Journal of Oil Palm Research Vol. 9 No. 1  1997 June p.  46-49
DOI:

Stability of emulsions of refined palm oil and its low melting point fraction with egg phospholipid

Author(s): DZULKEFLY, M*; HAMDAN, S*; ZAIZI, M.D*; AHMAD, F. B. H.*;ANUAR,K*

Emulsions of high melting point refined, bleached and deodorized palm oil (P036) and its low melting point fraction (P015) were prepared using egg yolk phospholipid. Their stability after 24 hr storage were compared to that of soybean oil. The low melting point palm oil fraction (P015) formed stable emulsions similar to that of soybean oil. However, emulsions of the high melting point refined palm oil (P036) were unstable and phase separation occurred immediately.

Keywords: , , , , ,

Author Information
* Department of Chemistry, Faculty of Science and Environmental Studies, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.


Cited By

Call For Papers

Article In Press

Search for:


Most cited articles


SIGN UP To JOPR MAILING LIST

Subscribe with us to get the latest information on Palm Oil Research from MPOB today!