Melting and crystallisation behaviour of soybean oil in blend with palm oil-based diacylglycerol

C. R.E. Ong, T. K. Tang, Y. Y. Lee, T. S.Y. Choong, O. M. Lai, C. H. Kuan, E. T. Phuah

    Research output: Contribution to journalArticleResearchpeer-review

    Abstract

    In the present work, the physicochemical properties namely fatty acid composition (FAC), iodine value (IV), acylglycerol content and thermal profiles of palm-based diacylglycerol (PDAG) in blend with soybean oil (SBO) at different concentrations (0-100 wt %) were evaluated. The Fourier-transform infrared spectroscopy (FTIR) spectra were determined at mid-infrared region to assign the functional groups. SBO exhibited the same absorption bands as PDAG except at wavelength of 1711, 1450, 1359, 850 and 779 cm-1. This phenomenon indicated that the absorption frequency of the binary mixtures greatly depended on the composition of oil samples. IV of the oil blends was found to decrease from 131.09 ± 0.88 I2/100 g to 51.55 ± 0.60 I2/100 g with increasing PDAG concentrations due to the reduced degree of unsaturation. Generally, binary blends with an increasing PDAG concentration showed a decrease in linoleic acid (C18:2) as well as increase in oleic acid (C18:1) and palmitic acid (C16:0) contents. The DAG content for all the blends increased from 5.15 ± 1.40% to 87.80 ± 0.33% and TAG content decreased from 94.85 ± 1.40% to 12.20 ± 0.33% in tandem with increasing PDAG content. Incorporation of PDAG into SBO significantly affected the crystallisation and melting profiles of SBO.

    Original languageEnglish
    Pages (from-to)781-791
    Number of pages11
    JournalInternational Food Research Journal
    Volume26
    Issue number3
    Publication statusPublished - Jun 2019

    Keywords

    • Blending
    • Crystallisation and melting
    • Diacylglycerol
    • Palm oil
    • Profile
    • Soybean oil

    Cite this