A survey of Indian and Pakistani vanaspati products [and the use of palm oil products in vanaspati]
1982
Kheiri, M.S.A.
The results of analyses and cost savings involved in producing vanaspati from blends containing higher amounts of palm oil products are discussed. Samples from India and Pakistan, the major producers and consumers of vanaspati were tested for their physio-chemical properties. The melting point, iodine value, solid fat content, fatty acid and triglyceride (c number) composition crystallisation behaviour, NMR solidification curves and yield value were noted. Pakistani products have higher melting point, softer consistency. Their region of formulation consists of higher saturated, cis-unsaturated acids and lower trans acid and lower iodine value. Predominant triglycerides were C 50, C 52 and C 54. In Indian products C 52 and C 54 were predominant, crystallisation was more rapid and had a higher solid content. In these countries palm oil in vanaspati formulation was well established. Higher trans acid content, lower cis-unsaturated acids and saturated acid used in the blend, could increase the level of palm oil products in Indian formulation. Vanaspati based on 100% palm oil products can also be made by using unhydrogenated palm oil and hydrogenated palm olein. Production costs from blends containing higher amounts of palm oil were found to be much cheaper
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Este registro bibliográfico ha sido proporcionado por Southeast Asian Regional Center for Graduate Study and Research in Agriculture