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Melting profile, polymorphic behaviour and chemical composition of some selected fractions issued from the multi-step dry fractionation of palm oil.

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  • Engineering
  • Computing & Technology :: Materials Science & Engineering [C09]
  • Ingénierie
  • Informatique & Technologie :: Science Des Matériaux & Ingénierie [C09]
  • Chemistry


Aucun titre de diapositive References Conclusions: Conclusion and perspectives Introduction Objectives STEARINSTEARINSTEARIN PALM OILPALM OILPALM OIL OLEINOLEINOLEIN SUPERSTEARINSUPERSTEARINSUPERSTEARIN SOFT STEARINSOFT STEARINSOFT STEARIN P.M.F.P.M.F.P.M.F. HARD PMFHARD PMFHARD PMF RECYCLING SUPEROLEINSUPEROLEINSUPEROLEIN TOPOLEINTOPOLEINTOPOLEIN IV 51-53 IV 70-72 IV 56-59 IV 64-66 IV 32-36 IV 17-21 IV 40-42 IV 32-36 IV 42-48 TREE OF PALMOILTREE OF PALMOILTREE OF PALMOIL ( IV= Iodine Value )( IV= Iodine Value )( IV= Iodine Value ) FIG 2FIG 2FIG 2 Multistep Dry-Fractionation Tree of Palm Oil Palm Oil is without doubt the most fractionated oil. Multi-step dry fractionation gives rise to soft fractions (Oleins, Superoleins and Topoleins) that are used as salad, cooking and frying oils, and to harder fractions (Stearins and Palm Mid Fractions) finding applications in frying fats, margarines, sho and speciality fats. Palm Oil is principallly made of trisaturated TAG’s (SSS), disaturated TAG’s (SUS), monosaturated TAG’s (SUU) and triunsaturated TAG’s (UUU). Limitations due to intersolubility (closely linked to polymorphism) make the separation difficult, as co-crystals are formed at each fractionation step. Only restricted enrichments in TAG’s are possible. GOAL: Highlight the intersolubility phenomenon involved in the dry fractionation process of Palm Oil. Several liquid and solid fractions are selected : « Liquid Route ». Physico-chemical characteristics are examined in order to establish relationships between melting/plymorphic properties and chemical composition. Palm Oils: • Large range of FAME and IV (GLC) (depending on origin). • No relationship between IV and CP. • Large range of TAG’s composition (HPLC). • DSC : LMP and HMP. Total melting H : 72.9 (+/-4.6) J/gr. -0.8 -0.6 -0.4 -0.2 0.0 0.2 H ea t F lo w (W /g ) -60 -40 -20 0 20 40 60 Temperature (°C) 53

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