EFFECT OF DIGLYCERIDES ON THE CRYSTALLIZATION OF PALM OLEINS

Authors
SIEW WL NG WL
Citation
Wl. Siew et Wl. Ng, EFFECT OF DIGLYCERIDES ON THE CRYSTALLIZATION OF PALM OLEINS, Journal of the Science of Food and Agriculture, 71(4), 1996, pp. 496-500
Citations number
13
Categorie Soggetti
Agriculture,"Food Science & Tenology
Journal title
Journal of the Science of Food and Agriculture → ACNP
ISSN journal
00225142
Volume
71
Issue
4
Year of publication
1996
Pages
496 - 500
Database
ISI
SICI code
0022-5142(1996)71:4<496:EODOTC>2.0.ZU;2-6
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 i n causing rapid crystallisation of palm olein. On the other hand, the palmitoyloleoylglycerol appeared to have a retardation effect on the c rystallisation time, while the effect from dioleoylglycerol was not ve ry significant. The effects of diglycerides were also discussed in rel ation to the unsaturation of the olein.