[Fractional crystalization of palm oil by classical method]
1993
Dannan, M. | Totanji, M.T. (Aleppo Univ. (Syria). Faculty of Agriculture)
The present investigation was conducted to determine the possibility of using palm oil as an alternative to cocoa oil in chocolate preparations. Results revealed that: a) Two steps adopted in fractional crystalization of oil palm by classical method yielded three components (solid, semi-solid and liquid) differing in their quality from palm oil. b) The possibility of using the semi-solid components as an alternative to cocoa butter was good. c) Mixtures of semi-solid component and cocoa butter gave butter results when compared with those of cocoa oil and other imported alternatives such as AKO-EXT 01. d) The semi solid component may be used in chocolate preparatives based upon the percentage of solid triglycerides (SFI-solid fat index) freezing point, melting point, penetration curve, the distribution of triglycerides within mixture and the high degree of stability of the semi-solid component due to its high content of saturated fatty acids.
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Este registro bibliográfico ha sido proporcionado por National Centre for Agro. Inform. and Documentation, Ministry of Agriculture and Agrarian Reform