Journal of Food Lipids · 2002 · 14 citations · 4 references
AgricultureFood ScienceFood ChemistryFood EngineeringFood ProcessingOil Quality ImprovementOilseed ProcessingFatty AcidsFeedstock FractionationFractionationIodine Value AnalysisIodine Value DeterminationOil ExtractionSaturated Fatty AcidsUnsaturated Fatty Acids
ABSTRACT Refined, bleached and deodorized (RED) palm oil was fractionated by dry fractionation using two different types of stirrer at 3 fractionation temperatures to produce palm olein (POo). Statistical analysis by SAS showed significant differences (P < 0.05) between fractionation temperatures of 15C and 21C, and no significant differences between two types of stirrer on product yield. Iodine value showed significant differences between fractionation temperatures of 15C and 18C, and 15C and 21C but no significant difference was observed between the two types of stirrers. Analysis showed that palm olein fractionated at lower temperature contained less saturated fatty acids, more unsaturated fatty acids and lower solid fat than oleins fractionated at higher temperatures.
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