Analysis of Palm Oil

Roopashree, R. (2010) Analysis of Palm Oil. [Student Project Report]

PDF Pr-827.pdf Restricted to Repository staff only Download (806kB)

Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	The unique feature of palm oil is its balanced range of saturated and unsaturated FA, which allows the oil to be easily fractionated into products containing more saturated or more unsaturated TAGS. The wide range in composition and properties of palm oil and its fraction allow many possible formulations to be made, incorporating the most suitable fraction in food products blending and insterestification are. the main processes and to produce oils with properties suitable for margarine, shortening, vanaspati and frying oils. The advantages of using palm oil products include the cheap law material, ready availability and the allow cost of processing since hydrogenation is not necessary. The high oxidative stability of the oil is party due to the fatty acid composition, but also to the carotenoids and tocotrienols present. Tocopherols and tocotrienols in the refined oils, enabling the creation of products with suitable specification as required by customers.
Uncontrolled Keywords:	palm oil; analysis
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 01 Analysis
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 Sep 2010 04:33
Last Modified:	28 Dec 2011 10:17
URI:	http://ir.cftri.res.in/id/eprint/9640

Actions (login required)

View Item