Blending helps extend the range of application of oils and fats. This is because most natural oils and fats have limited applications in their original form. Natural oils and fats may need to be modified to suit a particular product formulation. Blending is the simplest method used to modify oils and fats. From the palm fruits, a wide range of products can be derived including palm oil, palm ol...

BACKGROUND Waxes are esters of long-chain fatty acids and long-chain alcohols. Their principal natural sources are animals (sperm whale oil) and vegetables (jojoba) which are expensive and not easily available. Wax esters synthesized by enzymatic transesterification, using palm stearin as raw material, can be considered as an alternative to natural ones. RESULTS Palm stearin is a solid fracti...

This work described study protocols on the production of Palm-Based Standard Reference Materials for iodine value and slip melting point. Thirty-three laboratories collaborated in the inter-laboratory proficiency tests for characterization of iodine value, while thirty-two laboratories for characterization of slip melting point. The iodine value and slip melting point of palm oil, palm olein an...

A nutritional evaluation of refined, bleached and deodorised (RBD) palm oil and its fractionation products, RBD palm olein and RBD palm stearin in terms of their digestibility, rate of absorption and food efficiency in rats, shows that RBD palm olein is a better oil by these criteria than RBD palm stearin and the unfractionated RBD palm oil. Nevertheless, the nutritional indices reported for RB...

Fatty hydrazides (FH) have been successfully synthesized from palm oils by a one-step lipase catalyzed reaction. The synthesis was carried out by treating the oils with hydrazine hydrate at neutral pH using an immobilized lipase, Lipozyme as the catalyst. The percentages of conversion of RBD (refined, bleached and deodorized) palm oil (PO), RBD palm olein (POn), RBD palm stearin (PS) and RBD pa...

The chemical and physical characteristics of Malaysian palm kernel and its products are discussed in this article. The main products derived from palm kernel are palm kernel oil, palm kernel olein and palm kernel stearin whereas the by-products are palm kernel meal and palm kernel fatty acid distillate. The major composition of the kernel is oil (49%), followed by carbohydrate (26.1%), protein ...

This work and a series of successive works aim to subject various ratios of palm olein and palm stearin blends to chemical interesterification under different conditions of catalyst, temperature and time in order to obtain fat blends suitable for the production of vegetable butter (margarine) fortified with different natural vitamins and minerals and prepared by using nanotechnology. In this pa...

Effects of different dietary fats on plasma, hepatic and biliary lipids were determined in male golden Syrian hamsters (Mesocricetus auratus) fed on purified diets for 7 weeks. Diets were made by blending different fats containing characteristic fatty acids: butter (14:0 + 16:0), palm stearin (16:0), coconut oil (12:0 + 14:0), rapeseed oil (18:1), olive oil (18:1) and sunflowerseed oil (18:2). ...