Melting points, fats palm olein

Interesterification of blends of milk fat and palm kernel olein by a mycelium-bound lipase from Rhizomucor miehei or a commercially immobilized enzyme preparation resulted in a lower slip melting point and solid fat content. An interesterified product made from a 70 30 mixture of palm kernel olein and anhydrous milk fat was considered to be suitable for use in ice cream (Liew et al., 2001). 

Coconut oil and PKO are the best fats for non-dairy ice cream because of their combination of high SFC at about 0°C, low melting point, and perfectly bland taste. Coconut oil is the fat used in the classic Italian ice cream recipes and PKO is the obvious alternative. However, because of price considerations, most mass market ice cream in Europe is probably made from palm oil/hydrogenated palm oil blends. Proprietary ice cream fats are often based on hydrogenated blends of PKO (or PKOo) and palm olein. 

Sellami et al. (2012) in a solvent free system using a Rhizopusoryzae lipase immobilized onto CaCOs to produce a suitable fat for margarine formulation. This ecofriendly approaeh used low value bioresources like palm stearin and palm olein to obtain a healthier product. The triacylglycerol (TG) profile showed a decrease in the amoimts of saturated TG and increased the lower melting point TG ratio, especially triolein (000). 

Of the above the most important from a soap-maker s point of view are stearin, palmitin, olein and lanrin, as these predominate in the fats and oils generally used in that industry. The presence of stearin and palmitin, which are solid at the ordinary temperature, gives firmness to a fat the greater the percentage present, the harder the fat and the higher will be the melting point, hence tallows and palm oils are solid, firm fats. Where olein, which is liquid, is the chief constituent, we have softer fats, such as lard, and liquid oils, as almond, olive and cotton-seed. 

Palm midfraction (PMF), a fraction of palm oil whose melting points are between those of palm stearin and palm olein [77], has been employed for vegetable-fat-based creams as well in the production of cocoa butter equivalent fats (CBEs) used in chocolate [78]. The effects of additions of SOEs and PGEs on the crystallization of PMF in O/W emulsions were studied recently [79]. Figure 13a shows the isothermal crystallization behavior of PMF in oil-in-water emulsion at 10°C without (pure) and with the addition of 1 wt% S-170. It is obvious that the V values of the pure emulsion are always smaller than in emulsions with S-170... 

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