Palm olein is the liquid fraction obtained by fractionation of palm oil after crystallization at controlled temperatures. The physical characteristics of palm olein differ from those of palm oil. It is fully liquid in warm climate and has a narrow range of glycerides. In addition to finding uses as in the case of palm oil, palm olein is widely used as a cooking oil. It also blends perfectly with other popular vegetable oils that are traditionally used in many parts of the world ; prompting a nickname 'blending partner' for palm olein. For example, in Japan, refined palm olein is blended with rice bran and in Malaysia, it is blended with groundnut oil.

1. CHE 323
PALM OIL AND APPLICATION
PHYSIO-CHEMICAL
PROPERTIES
NAME : NURUL AFIFAH BINTI MOHD YUSOFF
CLASS : EH110 5B
ID : 2013275464
LECTURER’S NAME : MISS NORKAMRUZITA BINTI SAADON

2. PHYSIO-CHEMICAL PROPERTIES OF PALM
OIL OLEIN
• Palm olein is the liquid fraction obtained by fractionation of palm oil
after crystallization at controlled temperatures. The physical
characteristics of palm olein differ from those of palm oil. It is fully
liquid in warm climate and has a narrow range of glycerides.
• In addition to finding uses as in the case of palm oil, palm olein is
widely used as a cooking oil. It also blends perfectly with other
popular vegetable oils that are traditionally used in many parts of the
world ; prompting a nickname 'blending partner' for palm olein. For
example, in Japan, refined palm olein is blended with rice bran and in
Malaysia, it is blended with groundnut oil.

3. • Like palm oil, palm olein is also widely used as a frying oil and
much of its popularity is due to its good resistance to oxidation
and formation of breakdown products at frying temperatures
and longer shelf life of finished products.
• In fact, palm olein is considered as the gold standard in frying
and is perhaps, on its own, the most widely used frying oil in
the world!

4. PHYSIO-CHEMICAL PROPERTIES OF
SHORTENINGS
• The hardness or firmness of any plastic shortening/fat is a function of the
stress required to cause it to yield and flow.
• The predominant factor affecting this value is the volume ratio of the solid
to the liquid phase.
• The greater the proportion of solids, the greater the possibility of the
particles to touch and interlock and the firmer the material will be.
• The upper limit of the solid phase is approx. 52% by vol.
• The lower limit varies considerably with the size of the particles and the
character of the material, but generally the range is within 5-25%.

5. • Another factor influencing the firmness of a
plastic shortening is the solids. It is important
that the plastic shortening blend consists of solid
fats exhibiting the proper crystal habit or
polymorphic form.
• The triglyceride composition of the specific fat
and the method of solidification determine the
crystalline habit and polymorphic form.
• When the higher melting portion of the
shortening consists of glycerides which are
stable in the β‘ form, the entire fat will crystallize
in a stable β‘ form.

6. • Fats exhibiting a stable β‘ polymorphic form tend to crystallize
in small needles. Such shortenings appear smooth, provide
good aeration, have excellent creaming properties, and make
good cake and icing shortenings.
• Conversely, a shortening that crystallizes in a stable β
polymorphic form tends to be grainy, produces large granular
crystals, and exhibits poor aeration properties - but functions
well in pie crust application.
• The addition of a β‘ tending hard stock to a β tending partially
hydrogenated base oil may in some instances induce
crystallization of the shortening blend into a stable β‘ form.

7. PHYSIO-CHEMICAL PROPERTIES OF
MARGARINE
• Margarine comprises at least 82 % vegetable fats and 16 % water. The
remainder consists of lecithin, sugar, salt, colours, and vitamins.
• Melting point, in order to obtain composition of fat phase and determine
suitability for humanuse.
– Acid value, as an indicator of the amount of free fatty acids that influence
the taste.
– Peroxide value, for insight into the oxidative stability of fats.This work
has shown that it is possible to make vegetable fat in a school lab by
hydrogenation of vegetable oils. Unlike the industrial process of
hydrogenation carried out under a pressure of 0.36 to 2 atm, which takes
about two hours, our reaction was carried out at atmospheric pressure but
with a greater amount of catalyst, and took six hours for soybean oil, and four

8. PHYSIO-CHEMICAL PROPERTIES OF
SPECIALTY FATS

9. • Speciality plastic fats with no trans fatty acids suitable for use in bakery and
as vanaspati substitute were prepared by interesterification of blends of
palm stearin (PSt) with sal and mango fats using Lipozyme TLIM lipase as
catalyst.
• The blends containing PSt/sal or PSt/mango showed short melting range
and hence are not suitable as bakery shortenings.
• Lipase catalysed interesterification extended the plasticity or melting range
of all the blends.
• The blends containing higher proportion of PSt with sal fat (50/50) were
harder having high solids at and above body temperature and hence cannot
be used as bakery shortenings.
• The blends with PSt/sal (30–40/60–70) after interesterification showed
melting profiles similar to those of commercial hydrogenated bakery fats.
• Similarly, the blends containing PSt/mango (30–40/60–70) after
interesterification also showed melting profiles similar to those of
commercial hydrogenated shortenings.
• The slip melting point and solidification characteristics also confirm the

10. REFERENCES
• http://www.mpoc.org.my/The_Oil.aspx
• http://www.oalib.com/paper/2087454#.VbSJ7xuqqko
• http://www.spx.com/en/assets/pdf/GS_shortening_general_inf
ormation_07_12_GB_web.pdf
• http://www.ncbi.nlm.nih.gov/pmc/articles/PMC3907658/