Effect of Diglycerides on the Crystallisation of Palm Oleins

Abstract

The crystallisation time of palm olein was found to be rapidly reduced with the addition of palm diglycerides. Of the palm diglycerides, the dipalmitoylglycerol in particular the 1,3-isomer was more effective in causing rapid crystallisation of palm olein. On the other hand, the palmitoyloleoylglycerol appeared to have a retardation effect on the crystallisation time, while the effect from dioleoylglycerol was not very significant. The effects of diglycerides were also discussed in relation to the unsaturation of the olein.