Abstract
In the previous paper, a cacao butter like fat, based on melting point, was obtained from palm kernel oil by fractional crystalization. In this paper, the products from palm kernel oil were examined on the fatty acid composition, cooling curve, micropenetration, solid content index and stability tests.
The fatty acid composition of the fractionated palm kernel oil was compared with those of the original palm kernel oil. The linoleic acid and caprilic acid were reduced to zero, oleic acid and capric acid were decreased, and on the contrary myristic acid and palmitic acid were increased. Cooling curve, micropenetration and solid content index of the fractionated palm kernel oil showed that the products have a narrow melting range and melt sharply. Accordingly the products could be regarded to have a good quality as cacao butter like fat. The AOM stability test showed that the fractionated palm kernel oil was more stable than cacao butter.
From the above results, the fractionated palm kernel oil has a satisfactory quality as cacao butter like fat.
