Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend
Application of supercritical carbon dioxide (SC-CO2) to fractionate shorter-medium (C8–C14) and longer chain (C16–C18:2) triglycerides in terms of fatty acid constituents in palm kernel oil (PKO) was studied for formulating possible cocoa butter replacer blends. The extraction of PKO from dehulled...
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Elsevier Inc.
2006
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iium-250122013-01-20T23:52:56Z http://irep.iium.edu.my/25012/ Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Abd Kadir, Mohd Omar R. L., Smith Jr. QD Chemistry Application of supercritical carbon dioxide (SC-CO2) to fractionate shorter-medium (C8–C14) and longer chain (C16–C18:2) triglycerides in terms of fatty acid constituents in palm kernel oil (PKO) was studied for formulating possible cocoa butter replacer blends. The extraction of PKO from dehulled ground palm kernel was carried out at 40 and 80 �C and pressures ranging from 20.7 to 48.3 MPa with a flow type apparatus. The PKO was extracted successively into four fractions. At higher temperatures (80 �C) the total yield of PKO increased with pressure. The highest yield (99.6%) was obtained at 48.3 MPa and 80 �C with minimum CO2 used. Much shorter chain C8, C10, C12 fatty acid constituents were extracted in fraction 1. Longer chain 16, C18:0, C18:1 and C18:2 fatty acid constituents were extracted in fraction 4. The slip melting points were reduced to be between 8 and 10 �C for fractionated PKO in the latter fractions. The Lovi bond colour of these fractions was less intensive than the earlier fractions. The latter fractions had triglycerides in terms of fatty acid constituents, slip melting point, solid fat content, iodine value, saponification value and acid value closer to those of cocoa butter replacer blends. Elsevier Inc. 2006 Article PeerReviewed application/pdf en cc_by_nd http://irep.iium.edu.my/25012/1/JFOODENG_2.pdf Sarker, Md. Zaidul Islam and Nik Ab Rahman, Nik Norulaini and Abd Kadir, Mohd Omar and R. L., Smith Jr. (2006) Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend. Journal of Food Engineering, 73 (3). pp. 210-216. ISSN 02608774 http://dx.doi.org/10.1016/j.jfoodeng.2005.01.022 doi:10.1016/j.jfoodeng.2005.01.022 |
| repository_type |
Digital Repository |
| institution_category |
Local University |
| institution |
International Islamic University Malaysia |
| building |
IIUM Repository |
| collection |
Online Access |
| language |
English |
| topic |
QD Chemistry |
| spellingShingle |
QD Chemistry Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Abd Kadir, Mohd Omar R. L., Smith Jr. Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend |
| description |
Application of supercritical carbon dioxide (SC-CO2) to fractionate shorter-medium (C8–C14) and longer chain (C16–C18:2)
triglycerides in terms of fatty acid constituents in palm kernel oil (PKO) was studied for formulating possible cocoa butter replacer
blends. The extraction of PKO from dehulled ground palm kernel was carried out at 40 and 80 �C and pressures ranging from 20.7
to 48.3 MPa with a flow type apparatus. The PKO was extracted successively into four fractions. At higher temperatures (80 �C) the
total yield of PKO increased with pressure. The highest yield (99.6%) was obtained at 48.3 MPa and 80 �C with minimum CO2 used.
Much shorter chain C8, C10, C12 fatty acid constituents were extracted in fraction 1. Longer chain 16, C18:0, C18:1 and C18:2 fatty
acid constituents were extracted in fraction 4. The slip melting points were reduced to be between 8 and 10 �C for fractionated PKO
in the latter fractions. The Lovi bond colour of these fractions was less intensive than the earlier fractions. The latter fractions had
triglycerides in terms of fatty acid constituents, slip melting point, solid fat content, iodine value, saponification value and acid value
closer to those of cocoa butter replacer blends. |
| format |
Article |
| author |
Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Abd Kadir, Mohd Omar R. L., Smith Jr. |
| author_facet |
Sarker, Md. Zaidul Islam Nik Ab Rahman, Nik Norulaini Abd Kadir, Mohd Omar R. L., Smith Jr. |
| author_sort |
Sarker, Md. Zaidul Islam |
| title |
Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend |
| title_short |
Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend |
| title_full |
Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend |
| title_fullStr |
Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend |
| title_full_unstemmed |
Supercritical carbon dioxide (SC-CO2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend |
| title_sort |
supercritical carbon dioxide (sc-co2) extraction and fractionation of palm kernel oil from palm kernel as cocoa butter replacers blend |
| publisher |
Elsevier Inc. |
| publishDate |
2006 |
| url |
http://irep.iium.edu.my/25012/ http://irep.iium.edu.my/25012/ http://irep.iium.edu.my/25012/ http://irep.iium.edu.my/25012/1/JFOODENG_2.pdf |
| first_indexed |
2023-09-18T20:37:24Z |
| last_indexed |
2023-09-18T20:37:24Z |
| _version_ |
1777409137435475968 |