Table 1 Characteristics and fatty acids composition of palm fraction; SFA: saturated fatty acids; UFA: unsaturated fatty acids
From: Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat
Sample | Characteristics | Fatty acids composition (%) | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|
Palm fraction | Saponification value (mgKOH/g) | Iodine value (gI2/100 g) | Slip melting point (°C) | C 12:0 | C 14:0 | C 16:0 | C 18:0 | C 18:1 | C 18:2 | C 18:3 | ∑ SFA | ∑ UFA |
Palm oil | 200 | 50 | 42 | 0.15 | 0.90 | 43.30 | 4.00 | 41.82 | 9.60 | 0.24 | 48.35 | 51.66 |
Palm stearin | 199 | 38 | 54 | 0.10 | 1.08 | 55.94 | 3.73 | 32.40 | 6.65 | 0.10 | 60.85 | 39.15 |
Palm olein | 201 | 56.4 | 28 | 0.10 | 0.45 | 41.38 | 4.34 | 43.28 | 10.25 | 0.20 | 46.27 | 53.73 |