Characteristics and properties of Malaysian palm kernel-bases specialty fats. - (:unkn) unknown (Champaing : AOCS,, 1994)
A recent survey of Malaysian-produced palm kernel specialty fats showed that the palm kernel stearin and hydrogenated palm kernel stearin have consistent properties and compositions within narrow ranges. However, palm kernel olein and its hydrogenated products showed a slightly wider spread in iodine value and slip melting point. The stearins and hydrogenates stearins from pressing and detergent processes have comparable slip melting points and lauric acid contents. The solid fat contents (SFC) of the products are affected by the free fatty acid content. Hydrogenated palm kernel oil shows a fairly wide spread of composition and properties, and has comparatively high solids at 35C making it less desirable as a cocoa butter substitute.
10 Ref.
A recent survey of Malaysian-produced palm kernel specialty fats showed that the palm kernel stearin and hydrogenated palm kernel stearin have consistent properties and compositions within narrow ranges. However, palm kernel olein and its hydrogenated products showed a slightly wider spread in iodine value and slip melting point. The stearins and hydrogenates stearins from pressing and detergent processes have comparable slip melting points and lauric acid contents. The solid fat contents (SFC) of the products are affected by the free fatty acid content. Hydrogenated palm kernel oil shows a fairly wide spread of composition and properties, and has comparatively high solids at 35C making it less desirable as a cocoa butter substitute.
Keywords: Estearina.; Hidrogenación.; Manteca de cacao.; Oleína.; Palmiste; Propiedades fisicoquímicas.