The Malaysian Journal of Analytical Sciences Vol 17 No 1 (2013): 164 – 170
CHANGES ON THE
SOLID FAT CONTENT OF PALM OIL/SUNFLOWER OIL BLENDS VIA INTERESTERIFICATION
(Perubahan
Kandungan Lemak Pepejal Campuran Minyak Sawit RBD/Bunga Matahari
Melalui Penginteresteran)
School
of Chemical Science and Food Technology, Faculty of Science and Technology
Universiti Kebangsaan Malaysia, 43600 UKM Bangi,
Selangor, Malaysia
*Corresponding author: su_ramli@ukm.my
Abstract
Physicochemical characteristics of
binary blends containing refined-deodorized-bleached palm oil (RBDPO) and
sunflower oil (SFO) were studied before and after chemical interesterification
at different temperature (110 oC (CIE1) and 80 oC (CIE2))
using sodium methoxide as catalyst. Thirty-three samples with different ratios
were analyzed for triacylglycerol (TAG) composition, fatty acid composition
(FAC) and solid fat content (SFC) profile. Upon CIE, extensive rearrangements
of fatty acids among triacylglycerol (TAG) were seen. Generally, CIE not
induced enormous changes in the TAG compositions of ratio 8:2 and 5:5 of
RBDPO:SFO blends. However, CIE induced enormous changes in the TAG compositions
of the 9:1, 7:3, 6:4, 4:6, 3:7, 2:8 and 1:9 blends, which some of the TAGs were
increasing while the other decreasing. These changes in TAG profiles resulted
in some changes in the physical properties (especially SFC) of the blends.
Generally, the SFC of interesterified blend were decreased after CIE1 and
increased after CIE2, except for sample 10:0, 8:2, 7:3, 5:5 and 9:1 which were
decreased after CIE1 and CIE2. As a conclusion, CIE1 and CIE2 successfully
changed the physicochemical characteristics of the binary blends.
Keywords: palm oil,
sunflower oil, interesterification, blending, solid fat content
References
1. Basiron, Y., Jalani, B. S. & Chan, K. W. (2000).
Advances in Oil Palm Research. Malaysia Palm Oil Board: Malaysia.
2. Petrauskaite, V., De Greyt, W., Kellens, M. &
Huyghebaert, A. (1998). Physical and Chemical
Properties of Trans-Free Fats Produced by Chemical Interesterification of
Vegetable Oil Blends. Journal of the American Oil Chemists Society, 75,
489-493.
3. Noor Lida, H. M. D., Siew, W. L., Chong, C. L. &
Kalyana, S. (2001). Characteristics of
Simple and Chemically Interesterified Blends Containing Palm Stearin, Sunflower
Oil and Palm Kernel Olein and Their Potential Application of The Blends in Fats
Spread Formulation. Oil Palm Bulletin, 43, 38-49.
4. Zainal, Z. & Yusoff, M. S. A. (1999). Enzymatic Interesterification of Palm Stearin
and Palm Kernel Olein. Journal
of the American Oil Chemists Society, 76,
1003-1008.
5. Tan, C. P. & Man, Y. B. C. (2000). Differential Scanning Calorimetric Analysis of
Edible Oils: Comparison of Thermal Properties and Chemical Composition. Journal of the American Oil Chemists Society,
77, 143-155.
6. Lai, O. M., Ghazali, H. M. & Chong, C. L.
(1998). Physical Properties of
Pseudomonas and Rhizomucor Miehei Lipase-Catalyzed Transesterified Blends of
Palm Stearin Palm Kernel Olein. Journal of the American Oil Chemists Society, 75, 953-959.
7. Allen, D. A. (1996). Interesterification - A Vital Tool for The Future? Lipid Technology, 11-15.
8. Haumann, B. F. (1994). Tools: Hydrogenation and interesterification. INFORM, 5, 668-678.
9. Rozendaal, B. F. (1994). Interesterification of Oil and Fats. In Edible
fats and oil: Basic principle and modern practice, pp. 152-157.