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Thermal and viscosity properties of medium- and long-chain triacylglycerol blends

The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The cr...

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Main Authors: Koh, S.P., Chin Ping, Tan, Arifin, N., Yusoff, M.S.A., Long, K., Lai, Oi Ming
Format: Article
Language:English
English
Published: Wiley-Blackwell 2009
Online Access:http://psasir.upm.edu.my/id/eprint/17381/1/Thermal%20and%20viscosity%20properties%20of%20medium.pdf
http://psasir.upm.edu.my/id/eprint/17381/
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spelling my.upm.eprints.173812015-09-28T03:20:14Z http://psasir.upm.edu.my/id/eprint/17381/ Thermal and viscosity properties of medium- and long-chain triacylglycerol blends Koh, S.P. Chin Ping, Tan Arifin, N. Yusoff, M.S.A. Long, K. Lai, Oi Ming The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein- and soybean-based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively. Wiley-Blackwell 2009 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/17381/1/Thermal%20and%20viscosity%20properties%20of%20medium.pdf Koh, S.P. and Chin Ping, Tan and Arifin, N. and Yusoff, M.S.A. and Long, K. and Lai, Oi Ming (2009) Thermal and viscosity properties of medium- and long-chain triacylglycerol blends. Journal of Food Lipids, 16 (4). pp. 569-588. ISSN 1065-7258 10.1111/j.1745-4522.2009.01167.x English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The physical properties of medium- and long-chain triacylglycerol (MLCT) blends were characterized in this study. Blending MLCT oil with either palm olein or soybean oil changed the distribution of fatty acid groups, the crystallization and melting behavior of oil samples, and oil cloudiness. The crystallization and melting curves of both palm olein- and soybean-based MLCT blends showed that the peaks shift to different transition temperatures depending on the percent of MLCT oil added. Viscosity analysis revealed that the oil viscosity was dependent on the temperature and triacylglycerol composition of the oil samples. Blending MLCT oil with either 50% palm olein or 50% soybean oil could assist in preventing crystal growth for the first 8 h of storage at 5 and 0C, respectively.
format Article
author Koh, S.P.
Chin Ping, Tan
Arifin, N.
Yusoff, M.S.A.
Long, K.
Lai, Oi Ming
spellingShingle Koh, S.P.
Chin Ping, Tan
Arifin, N.
Yusoff, M.S.A.
Long, K.
Lai, Oi Ming
Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
author_facet Koh, S.P.
Chin Ping, Tan
Arifin, N.
Yusoff, M.S.A.
Long, K.
Lai, Oi Ming
author_sort Koh, S.P.
title Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
title_short Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
title_full Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
title_fullStr Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
title_full_unstemmed Thermal and viscosity properties of medium- and long-chain triacylglycerol blends
title_sort thermal and viscosity properties of medium- and long-chain triacylglycerol blends
publisher Wiley-Blackwell
publishDate 2009
url http://psasir.upm.edu.my/id/eprint/17381/1/Thermal%20and%20viscosity%20properties%20of%20medium.pdf
http://psasir.upm.edu.my/id/eprint/17381/
_version_ 1643826499744169984
score 13.211869

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