Abstract
Coconut oil, palm kernel oil and their hardened oils were randomly rearranged in order to measure the change of softenning point (S.P.) by randomization and to measure the difference of S.P. by solidified condition.
Randomized coconut oil obtained was higher in the S.P. than coconut oil, but other laurine oils resulted lower in the S.P. by randomization. Especially, hardened palm kernel oil resulted much lower.
Rise in the S.P. of randomized oils was higher in the degree than non-randomized oils upon keeping the samples at2O-25°C for 3 days in the case of non-hydrogenated laurine oils, but on the contrary, they became lower in the degree than non-randomized oils in the case of hydrogenated laurine oils.
Changes of S.F.I. and triglyceride composition by gas chromatography and pancreatic lipase hydrolysis were also investigated.
It was postulated that the reason why S.P. resulted in lower degree by randomization was due to decrease of a small quantity of high melting triglyceride, considering from changes of S.F.I. and triglyceride composition by GLC.
