Effect of Polyglycerol Fatty Acid Esters on Resistance to Crystallization of Palm Olein

Abstract

Examination was made of the effects of polyglycerol fatty acid esters (PGFE) each comprised of three different fatty acids on hindering the crystallization of palm olein. PGFE which inhibited this crystallization was found to have long chain fatty acids (myristic, palmitic and stearic acids) and particularly those with long chain fatty acids/middle chain fatty acids (octanoic and decanoic acids) or long chain fatty acids/unsaturated fatty acids (oleic and linoleic acids) at 5°C, 20°C. At strage temperature, fatty acids of PGFE were essentially the same but present in different amounts. Fatty acid compositions of PGFE would not be the same as that of palm olein and were shown in this study to inhibit the crystallization of palm olein.