RESEARCH ARTICLE

Journal of Oil Palm Research Vol. 9 No. 1, June 1997,

STABILITY OF EMULSIONS OF REFINED PALM OIL AND ITS LOW MELTING POINT FRACTION WITH EGG PHOSPHOLIPID

DZULKEFLY, M*; HAMDAN, S*; ZAIZI, M.D*; AHMAD, F. B. H.*;ANUAR,K*

ABSTRACT

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.

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