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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