This tag is associated with 2 posts

Quality and Identity Characteristics – Part 2 – Chemical Characteristics

The identity characteristics of oils are usually used to determine authenticity or purity. These characteristics include the physical properties and chemical composition of the oil.   The technical applications of vegetable oils and their uses in edible and non-edible products depend on physical properties such as melting behaviour, viscosity etc. Fatty acid Composition Fatty acids, esterified … Continue reading

2. Fatty Acid Composition of Palm Oil, Palm Oil Fractions and Palm Kernel Oil

Palm Oil The fatty acid chains present in the palm oil triglycerides could vary in the number of carbons present in the chain (chain length) and in structure (presence of double bonds, i.e., unsaturation). It is the variations in the structure and number of carbons in these fatty acid chains that largely define the chemical … Continue reading