Effects of initial heating temperature on the crystallization rate of trans-free palm oil

摘要: Because of the health problems associated with trans fatty acids (TFAs) in hydrogenated oil, objective this research was to accelerate crystallization trans-free unhydrogenated palm oil (UPO) as a (HPO) substitute. Crystallization thermograms UPO blended icing sugar (1:1.5 mass ratio) from different initial heating temperatures were measured by differential scanning calorimetry (DSC), study its effects on rate. DSC and HPO cooled two melt states (the complete melting state 80 °C incomplete 40 °C) also compared. rates above point (m.p.) faster than those below top limit m.p. The reason may be that higher temperature induced completely melted thus larger driving force toward solid phase. Raising processing °C, have rate same as, if not than, HPO. This provides new way UPO, making realistic substitute food industry.