1116
Effects of Refining on Chemical and Physical Properties of Palm Oil
Products
W . L Slew" a n d Yassln M o h a m m a d
Palm 011 Research Institute of Malaysia, P.O. Box 10620, Kuala Lupur, Malaysia
S o m e c h e m i c a l c h a n g e s in t h e c o m p o s i t i o n a n d physi-
cal p r o p e r t i e s o f p a l m oil p r o d u c t s are d i s c u s s e d . T h e
e f f e c t s o f b l e a c h i n g and d e o d o r i z a t i o n o n o x i d a t i v e
properties and possible isomerization and interester-
i f i c a t i o n o f t h e fatty a c i d s w e r e i n d i c a t e d f r o m labora-
tory refining experiments. Investigation of commer-
cial s a m p l e s o f r e f i n e d p a l m oil p r o d u c t s s h o w e d t h a t
t h e c o n j u g a t e d d i e n e s a n d t r i e n e s f o r m e d are min-
imal, i n d i c a t i n g t h e u s e o f g o o d quality r a w m a t e r i a l s
and mild p r o c e s s i n g c o n d i t i o n s . Very little i s o m e r i z a -
l i o n o c c u r r e d in c o m m e r c i a l r e f i n e d p r o d u c t s as indi-
c a t e d from t h e level o f t r a n s acids, and c h a n g e s in t h e
POP to PPO t r i g l y c e r i d e s d u e to p o s s i b l e i n t e r e s t e r i f l -
c a t i o n w e r e i n s i g n i f i c a n t . C h a n g e s in p h y s i c a l proper-
t i e s w e r e i n e v i t a b l e d u e to t h e r e m o v a l o f free fatty
a c i d s and d i g l y c e r i d e s a n d to m i n o r i m p u r i t i e s .
Oils are refined to remove u n d e s i r a b l e m a t e r i a l s such as
color bodies, o x i d a t i v e c o m p o n e n t s , gums, m e t a l c o n t a m -
i n a n t s a n d volatiles. Palm oil is refined by physical pro-
cesses a n d involves d e g u m m i n g a n d bleaching followed
by d e o d o r i z a t i o n . During d e g u m m i n g a n d bleaching,
p h o s p h o r i c acid a n d a c t i v a t e d clay a r e d o s e d at t e m p e r -
a t u r e s of90-105~ Deodorization o c c u r s at 240-2800(:; for
p e r i o d s ranging from .5 to 2 hr. In physical refining, it is
i m p o r t a n t to e n s u r e t h a t mild c o n d i t i o n s a r e used in
o r d e r to avoid d e l e t e r i o u s effects on oil c o m p o s i t i o n a n d
properties.
The p r e s e n t p a p e r aims a t providing some i n f o r m a t i o n
on t h e possible changes t h a t m a y o c c u r to the chemical
a n d physical p r o p e r t i e s of p a l m oil u n d e r different refin-
ing conditions.
MATERIALS AND METHODS
C r u d e p a l m olein, p a l m m i d - f r a c t i o n , c r u d e p a l m oils of
v a r y i n g quality, a n d s e t s of c r u d e a n d r e f i n e d p a l m oil
p r o d u c t s w e r e u s e d for t h e e x p e r i m e n t s .
Laboratory refining. A b o u t 500 g of c r u d e p a l m olein
and palm mid-fraction samples were d e g u m m e d with
0.1% of p h o s p h o r i c a c i d at 90 ~ for 10 min. Tonsil
O p t i m u m F F b l e a c h i n g e a r t h (0.5 g) was a d d e d , a n d t h e
oil w a s s t i r r e d v i g o r o u s l y for 15 min at 95~ The oil w a s
f i l t e r e d twice t h r o u g h W h a t m a n No. 1 filter p a p e r on a
B u c h n e r filter funnel. D e o d o r i z a t i o n w a s c a r r i e d o u t at
d i f f e r e n t t e m p e r a t u r e s r a n g i n g f r o m 220-280~ for
p e r i o d s r a n g i n g f r o m 1 to 4 hr.
A n a l y s e s of trans f a t t y acids, f a t t y a c i d c o m p o s i t i o n ,
t r i g l y c e r i d e c o m p o s i t i o n a n d f a t t y acid at t h e 2-
p o s i t i o n of t h e g l y c e r i d e w e r e p e r f o r m e d on t h e r e f i n e d
samples. These samples were refined under severe
c o n d i t i o n s to d e t e r m i n e t h e p o s s i b l e c h a n g e s t h a t m a y
occur.
*To whom correspondence should be addressed.
JAOCS, Vol. 66, no. 7 (July 1989)
Oxidative c h a n g e s t h a t o c c u r d u r i n g bleaching a n d
d e g u m m i n g were e v a l u a t e d on 21 s a m p l e s of c r u d e a n d
refined p a l m oil p r o d u c t s . L a b o r a t o r y refining was per-
f o r m e d on c r u d e p a l m oil using different e a r t h s at varying
dosages. The c o n j u g a t e d dienes a n d trienes were meas-
ured. These were also c a r r i e d o u t on v a r i o u s quality c r u d e
otis.
Analysis offatty acid methyl esters (FAME). The f a t t y
acid c o m p o s i t i o n s of the oils w e r e analyzed as methyl
e s t e r s which were p r e p a r e d by a r a p i d method; 0.05 g of
s a m p l e was dissolved in one ml of n - h e x a n e in a screw-
c a p p e d vial. Then, 0.05 ml of 1 M s o d i u m m e t h o x i d e was
a d d e d . The m i x t u r e was s h a k e n vigorously for five
s e c o n d s and then allowed to s e t t l e before the h e x a n e
layer was p i p e t t e d for gas liquid c h r o m a t o g r a p h i c (GLC)
analysis.
t r a n s Ac/ds. FAMEs p r e p a r e d w e r e analyzed on a 6-m •
3-mm i.d. glass c o l u m n of 15% OV 275 on a 100-120 mesh
C h r o m o s o r b P AW-DMCS (Supelco Inc., Bellefonte, Penn-
sylvania). The c o l u m n t e m p e r a t u r e was set isothermally
at 220~ a n d the injector t e m p e r a t u r e was at 270~ The
c a r r i e r gas flow r a t e ( n i t r o g e n ) was set at 10 cm3/min.
Analyses were c a r r i e d o u t on a Perkin Elmer Sigma 2 Gas
chromatograph.
A s t a n d a r d p a l m oil which h a d been c a l i b r a t e d against
a Nu Chek 20 A r e f e r e n c e m i x t u r e was used for the deter-
m i n a t i o n of r e s p o n s e factors for t h e v a r i o u s FAME. trans
18:1 FAME was assigned a r e s p o n s e f a c t o r similar to t h a t
for cis 18:1 FAME, a n d trans, trans 18:2 a n d cis trans 18:2
were assigned the r e s p o n s e f a c t o r s for c/s, c/s 18:2 methyl
esters.
Triglyceride analysis by carbon number. A Perkin
Elmer Sigma 1 Gas c h r o m a t o g r a p h was used. Five per-
c e n t solutions of t h e s a m p l e s in c h l o r o f o r m were pre-
p a r e d for analyses. The glass c o l u m n used was 46 cm x 3
m m i.d. c o n t a i n i n g 3% OV-I on 100-120 Gas Chrom Q. The
c a r r i e r gas was nitrogen at a flow r a t e of 60-80 ml/min.
D e t e c t o r a n d injector t e m p e r a t u r e s of 370~ were used.
The column was p r o g r a m m e d from 280 to 345~
with initial a n d holding times at t h e s t a r t i n g a n d final
t e m p e r a t u r e s set at t h r e e min each. Response factors
were d e t e r m i n e d using a s t a n d a r d p a l m oil reference pre-
viously c a l i b r a t e d a g a i n s t a m i x t u r e of p u r e s a t u r a t e d
triglycerides.
Fatty acid at the 2-position. A semi microlipolysis
m e t h o d was used. Triglycerides were o b t a i n e d from a
c o l u m n c h r o m a t o g r a p h y m e t h o d (2). The triglycerides
(40-60 mg) were melted, dissolved in a few d r o p s of
b u t a n o l in a t e s t t u b e (19 x 2 c m ) a n d p l a c e d in a w a t e r
b a t h m a i n t a i n e d at 40~ Buffer (1.2 M NH4CL/NHaOH.
pH 8.5, 2 ml), c a l c i u m chloride solution (22%, 0.2 ml)
a n d bile salts (25%, 0.10 ml) w e r e a d d e d . The m i x t u r e
was s t i r r e d slowly by a m a g n e t i c s t i r r e r until an
emulsion was obtained. P a n c r e a t i c lipase (50 mg, pre-
viously w a s h e d with e t h e r ) w a s t h e n a d d e d a n d the
r e a c t i o n m i x t u r e was s t i r r e d vigorously for 10 rain. The
enzymes were i n a c t i v a t e d by a d d i n g hydrochloric acid
(5 M): w a t e r (1:1, v/v, 1 ml). The h y d r o l y s a t e was
 1117

PROPERTIES OF PALM OIL PRODUCTS

TABLE 1

E f f e c t s of P r o c e s s i n g on Fatty Acid C o m p o s i t i o n of P a l m Mid F r a c t i o n s and Palm Olein

Sample Deodorization Fatty Acid Composition (%)

Temp Time
(~ (hr) 14:0 16:0 18:0 18:1t 18:1c 18:2ct 18:2cc 18:3 20:0 Other
Crude olcin 0.9 40.2 4.2 41.7 11.1 0.3 0.3 1.0
Refined olein 220 1 0.9 40.5 4.2 41.2 11.0 0.3 0.4 1.0
R e f n e d olein 260 2 1.0 40.5 4.3 41.5 0.3 10.7 0.1 0.3 1.2
Refined olein 280 4 1.0 41.1 4.4 0.4 41.0 1.7 8.4 0.2 0.4 0.8
Crude PMF a 1.0 46.8 4.4 38.2 8.3 0.2 0.3 0.8
Refined PMF 220 1 0.9 47.0 4.3 38.0 0.1 8.0 0.2 ().'] 0.9
Refined PMF 260 2 1.0 46.6 4.5 38.5 8.3 0.1 0.3 0.7
Refined PMF 280 4 1.0 47.7 4.4 0.2 37.0 1.3 6.6 0.1 0.4 0.8

~Palm mid fraction.

TABLE 2

E f f e c t s of P r o c e s s i n g on Triglyceride C o m p o s i t i o n of Palm Mid Fraction and Palm

Oleins

Sample Deodorization Triglyceride Composition (%)

Temp Time
(~ (h!') C46 C48 (!50 (J,5'2 (.',54 C56
Crude olein 0.2 2,2 41.8 45.2 10.2 0.2
Refned olein 220 1 0.2 2.3 41.5 45.3 10.2 0.'3
Refined olein 260 2 0.2 2.7 41.2 44.9 10.6 0.'3
Refined olein 280 4 0.5 5.5 36.,1 43.9 13.2 0.2
()rude PMF ~ 0.3 3.0 54.9 35.1 6.2 0.2
Refined PMF 220 1 0.4 3.1 54.2 35.1 6.7 0.2
Refined PMF 260 2 0.4 3.4 53.2 35.5 7.1 0.2
Refined PMF 28(1 4 0.5 4.9 50.0 36.4 7.3 0.3

9~Palm mid fraction.

held at the measuring temperatures for 30 min prior to

e x t r a c t e d w i t h e t h e r ( 2 • 10 m l ) , w a s h e d w i t h w a t e r
(2 • 10 m l ) , d r i e d o v e r a n h y d r o u s s o d i u m s u l p h a t e a n d
concentrated under a stream of nitrogen.
The monoglyceride fraction was separated by prepar-
ative TLC (20 • 20 cm 2 plates coated with 0.75 mm
s i l i c a gel). T h e c h r o m a t o g r a m s w e r e d e v e l o p e d in h e x -
ant:ether:formic acid (V/V 50:50:1). The 2-monoglycer-
ides were recovered with ether and transesterified.
Conjugated dienes a n d tri~.mes. T h e s e w e r e m e a s u r e d
according to PORIM test methods (3) at 233 and 269
n m in a H P 8 4 5 0 A LW-Vis s p e c t o p h o t o m e t e r . A b o u t 0.12
g o f oil in i s o - o c t a n e in a 2 5 - m l v o l u m e t r i c f l a s k w a s
prepared. The absorbances at 233, 269 and 446 nm
were measured against a reference (pure iso-octane)
and corrected for cuvette error at these wavelengths. A
correction factor was made to account for the carotene
absorbance.
Solid f a t c(mtent (SFC) m e a s u r e m e ~ t by nuclear
magnetic res(mance (NMR). A N e w p o r t M a r k I I I A N M R
with temperature controller was used. The instrument
w a s s e t a t g a t e w i d t h = 1% G: R.F. = 4 5 A, A.F. g a i n = 3 7 5
u n i t a n d i n t e g r a t i o n t i m e = 3 2 sec. S a m p l e w e i g h t w a s
c a . 1.5 g, a n d t r i o l e i n w a s u s e d ms r e f e r e n c e . P a r a l l e l
tempering procedure was used. A number of tubes of
each sample were required but only one tube was held
at each of the measuring temperatures. The sample was
m e l t e d a t 70~ f o r 3 0 m i n , c h i l l e d a t 0~ f o r 9 0 m i n a n d
the reading of signals.
Cl(md point. C l o u d p o i n t is t h e t e m p e r a t u r e a t w h i c h
a c l o u d o f c r y s t a l s is i n d u c e d in t h e s a m p l e c a u s e d b y
t h e f i r s t s t a g e o f c r y s t a l l i z a t i o n . I t is d e f i n e d a s t h e
temperature at which the thermometer in t h e s a m p l e
no longer appears visible, under the conditions of the
test. Cloud points of palm oleins were performed
a c c o r d i n g t h e A O C S O f f i c i a l M e t h o d C.c 6 - 2 5 ( 4 ) .
RESULTS AND DISCUSSION
Fatty a c i d a n d t r i g l y c e r i d e composition. Table 1 shows
tile fatty acid composition of palm oleins and palm mid-
fractions. Significant changes were observed only when
the samples were subjected to 280~ for a four-hour
deodorization period, trans Fatty acids were absent in
the crude and refined samples deodorized at 220 and
260 C for one and two hr respectively. Small amounts of
1 8 : l t r a n s a n d 18:2 cis t r a n s w e r e d e t e c t a b l e u n d e r
conditions of 280~ for four hr. One and one-half and
2.1% o f t o t a l t r a n s a c i d s w e r e o b s e r v e d i n t h e p a l m o l e i n
and palm mid-fractions. The conditions were more
extreme than those used in a c t u a l commercial
p r o c e s s e s . N o t m o r e t h a n 0.6% o f t o t a l t r a n s a c i d s w e r e
r e p o r t e d in c o m m e r c i a l r e f i n e d p a l m oil p r o d u c t s ( 5 ) .
These oils were subjected to deodorization conditions

JAOCS, Vol. 66, no. 7 (July 1989)

1118
W.L. SIEW AND YASSIN MOHAMMAD

TABLE 3 of 260-2750C for 0.75-1.5 hr. Rossell et al. (6) r e p o r t e d u p

to 10% trans acids in s o y b e a n oil w h e n r e f i n e d at 280~ for
E f f e c t s o f R e f i n i n g o n t h e F a t t y A c i d C o m p o s i t i o n (%) a t t h e o n e hr, while t h o s e r e f i n e d a t 2400C for two h r s h o w e d a
2-Position of the Glyceride
trans acid c o n t e n t of 2.3%. S i m i l a r f i n d i n g s w e r e r e p o r t e d
by A c k m a n et al. (7) on t h e d e t e c t i o n of artefacts,
Samples C14 CI6 C18 C18:1 C18:2 identified as c/s-9, trans-12, c/s-15 a n d trans-9, c/s-12,
Crude palm oil 0.5 14.5 1.9 63.4 19.8 c/s-15 i s o m e r s of linolenic acid. Some 0.7 to 2.6% of these
Degummed 0.5 15.3 1.7 62.8 19.6 acids w e r e f o u n d in r a p e s e e d vegetable oils f r o m t h e retail
bleached oil
Refined oil 0.5 16.7 1.9 62.4 18.5 market.
The t r i g l y c e r i d e c o m p o s i t i o n in Table 2 shows t h a t
Crude palm olein 0.5 8.3 1.3 68.6 21.4
Degummed 0.4 8.2 1.3 68.8 21.0 i n t e r m o l e c u l a r r e a r r a n g e m e n t of f a t t y acid c a n be
bleached olein o b s e r v e d only in s a m p l e s s u b j e c t e d to d r a s t i c refining
Refined olein 0.4 9.5 1.3 67.4 21.5 c o n d i t i o n s . Typically, little o r n o c h a n g e is observed in
c o m m e r c i a l l y r e f i n e d oils (8).

TABLE 4

Effects of Processing on Physical Properties of Palm Oils and Oleins

Solid fat content

Sample 5~ 10~ 15~ 20~ 25~ 30~ 35~ 400C Cloud point (~
(mean)
Crude palm oil 60.8 49.6 34.7 22.5 13.5 9.2 6.6 4.0
Neutralized palm 64.9 54.2 38.2 26.1 15.2 9.8 6.7 4.3
oil
Refined palm oil 62.2 50.3 35.2 23.2 13.7 8.5 5.8 3.5
Crude palm olein 49.6 33.6 12.6 3.2 10.4
Neutralized palm 55.4 40.3 20.4 5.3 8.1
olein
Refined palm 51.1 37.0 19.2 5.9 8.8
nlein

50

Interesterification may occur during deodor~ation,

45 84 r e s u l t i n g in a n i n c r e a s e in t h e s a t u r a t e d f a t t y acids at the
2 - p o s i t i o n of the glycerid.e (Table 3). A l t h o u g h t h e r e
a p p e a r s to be a slight i n c r e a s e in t h e p a l m i t i c acid
40
c o n t e n t of 1-2%, the i n c r e a s e m a y n o t be c o n s i d e r e d
s i g n i f i c a n t as c r u d e p a l m oil h a s a p a l m i t i c acid c o n t e n t
35 at the 2 - p o s i t i o n of 14.4 to 18.1% ( r a n g e of 7 s a m p l e s
studied).
The effect of t i m e a n d t e m p e r a t u r e o n t h e POP:PPO
30-
ratio of p a l m oil was d i s c u s s e d by Williams (9). The
c h a n g e in t h e r a t i o was s i g n i f i c a n t if t h e oil was s u b j e c t e d
25- to t e m p e r a t u r e s of above 270~ for long r e s i d e n c e times.
o Special c a r e t a k e n d u r i n g t h e r e f i n i n g p r o c e s s c a n mini-
mize t h e c h a n g e in t h e s y m m e t r i c a l triglyceride c o n t e n t
20
(POP) to t h e u n s y m m e t r i c a l triglyceride (PPO).
Physical properties of palm oil. In r e m o v i n g i m p u r i -
ties, i.e., free f a t t y acids a n d diglycerides, r e f i n i n g results

\
o 15

in c h a n g e s in t h e physical p r o p e r t i e s of t h e oil. These

i:
I differences a r e o b s e r v e d in t h e oils (Table 4). Tan et al. (8)
r e p o r t e d i n c r e a s e d v a l u e s in solid fat c o n t e n t in refined
p a l m oils c o m p a r e d to c r u d e oils a t t h e lower t e m p e r a -
t u r e r a n g e (5-20~
The overall i n c r e a s e in solid fat c o n t e n t in r e f i n e d oils is
d e p e n d e n t o n d e o d o r i z a t i o n c o n d i t i o n s . F i g u r e 1 shows
0
10 15 20 25 30 35 40 t h e effect of r e f i n i n g c o n d i t i o n s on solid fat c o n t e n t of
p a l m olein. The tailing o b s e r v e d in p a l m olein s u b j e c t e d to
TEMPERATURE ~ 2800C for f o u r h r is highly s i g n i f i c a n t a n d w o u l d affect the
F I G . 1. E f f e c t o f p r o c e s s i n g o n s o l i d f a t c o n t e n t o f p a l m o l e i n s ,
oil's c r y s t a l l i z a t i o n behavior. A l t h o u g h c l o u d p o i n t s of
, c r u d e p a l m o l e i n , .......... , r e f i n e d o l e i n , d e o d o r i z a t i o n p a l m oleins are g e n e r a l l y r e d u c e d d u r i n g refining, the
250~ 2 hr; .......... , r e f i n e d o l e i n , d e o d o r i z a t i o n 280~ 4 hr. tailing effect p r o d u c e d by i n t e r e s t e r i f i c a t i o n of the fatty

JAOCS, Vol. 66, no. 7 (July 1989)

 1119

PROPERTIES OF PALM OIL PRODUC'I,'S

TABLE 5 a c i d s a t h i g h t e m p e r a t u r e s w o u l d r e s u l t in e a r l y c r y s t a l -
lization of palm olein on storage.
Conjugated D i e n e s and Trienes o f Bleached Oils (150"C for .5 hr) O x i d a t i v e c h a n g e s . D u r i n g b l e a c h i n g o f v e g e t a b l e oils,
c o l o r p i g m e n t s a n d o t h e r i m p u r i t i e s a r e a d s o r b e d . In oils
Dosage of bleaching earths (%) containing PUFAs, conjugated dienes, trienes and
0 0.5 1.0 1.5 2.0 tetraenes are formed.
E 21~ 1.76 1.52 1.67 1.,90 2.42 T h e f o r m a t i o n o f t h e c o n j u g a t e d d i e n e s a n d t r i e n e s in
E ~9 0.22 0.77 0.7:3 0.70 0.60 p a l m oil is s h o w n in T a b l e s 5 a n d 6. T h e a m o u n t o f
c o n j u g a t e d d i e n e s m e a s u r a b l e a t 233 n m d e p e n d e d o n
the dosage of [)leaching earths used, more being formed
with higher earth dosage. A reduction was observed when
TABLE 6
l o w e a r t h d o s a g e o f 1% a n d b e l o w w a s u s e d . T h i s w a s d u e
Effect o f Refining on Conjugated D i e n e s and Trienes of Various to c o n j u g a t e d h y d r o p e r o x i d e s b e i n g b r o k e n d o w n d u r i n g
Quality Crude Oils bleaching. Dehydration of hydroxy compounds may
o c c u r (1 l ) e s p e c i a l l y w i t h h i g h e a r t h d o s a g e s a n d l o n g e r
Z ~ii;, Z ~;ii, b l e a c h i n g t i m e r e s u l t i n g in h i g h e r a m o u n t s o f d i e n e s
Samples Crude Bleached Refined Crude Bleached Refined formed.
Good 1.05 0.90 1.46 0.19 0.29 0.19 A n i n c r e a s e in c o n j u g a t e d t r i e n e s w a s o b s e r v e d d u r i n g
Average 1.76 1.30 1.60 (1.21 9.90 0.81 b l e a c h i n g , w h i c h d e p e n d e d o n t h e q u a l i t y o f t h e c r u d e oil.
Oxidized 4.88 2.41 2.79 0.70 2.85 2.51 The effect of earth dosage was minimal. The amount of
t r i e n e s in oils r e f i n e d f r o m o x i d i z e d c r u d e m a t e r i a l w a s
13 t i m e s t h a t f o r m e d in oils r e f i n e d f r o m g o o d q u a l i t y
c r u d e oils. S o m e of t h e c o n j u g a t e d t r i e n e s a r e r e m o v e d
TABLE 7
later, during deodorization.
Conjugated D i e n e s in Commercial Refined Palm Oil Products T h e f o r m a t i o n o f c o n j u g a t e d d i e n e s a n d t r i e n e s in
c o m m e r c i a l r e f i n e d p a l m oil p r o d u c t s is m i n i m a l ( T a b l e s
Sample Mean ~ Min Max 7 a n d 8), i n d i c a t i n g t h e u s e o f g o o d q u a l i t y c r u d e oils a s
raw feedstock and mild processing conditions.
Crude palm oil 1.8 1.2 2.7
Degummcd bleached pahn oil 1.4 1.1 1.7
Refined l)alm oil 1.9 1.5 2.2 ACKNOWLEDGMENT
Crude l)ahn olein 2.1 1.5 2.9
Degummed I)leached olein 1.5 1.2 1.9 The authors thank the director general of POI{IM for i)ermission to
Refined pahn olein 2.0 1.2 2.6 publish this paper and the analyti(.al staff for technical assistance.

Crude palm stearin 1.7 1.4 2.4

Degummed bleached stearin 1.5 1.2 1.7 REFERENCES
Refined palm stearin 1.6 1.9 2.0
1. I)oroanne, C., J.P. Wathele! and M. Sever[n, Rev. Ft. Corps (~ras
~'t~a.sed on a total of 21 samples. 22:5(,)(.) ( 1975 ).
2. Christie, W.W., Lipid Analysis, Pergamon Press, 1973.
:3. PORIM Test Methods, Palm Oil Research Inslitute of Malaysia,
TABLE 8 K uala Lump ur, Malaysia, 1988, Test P 2.15.
4. Qf.f~;al and Tentative Metlu)~Ls qf the American Oil Chemists'
,~x~iety, edited by R.C. Walker, AOCS, Champaign, IL, 1984,
Conjugated Trienes in Commercial Refined Palm Oil Products
Method Ce 6 25.
5. Tan, B.K., Y.A. Tan and S.tl. Ong, PORIM PO (54) Restricted
Sample Mean" Min Max ( 198:1 ).
Crud 9 palm oil 0.3 0.2 0.6 6. Rossell, 3.B., S.P. Kochar and I.M. Jawad, I~rfmeedings of the
Degummed bleached palm oil 0.7 0.3 1.0 ,~cemd American S~ybean Assotgation Symposium (m Soy
Refined palm oil 0.5 0.'3 0.8 bean Processing, ASA, Antwerp, 1981.
7. Aekman, R.G., S.N. lh)oper and D.L. Hooper, J. Ant. Oil C~tt~n.
Crude palm olein 1).3 9.2 0.4 ,~:. 51:42 ( 1974 ).
Degummed bleached olein 0.9 0.5 1.5 8. Tan, B.K., and F.C.}t. Oh, PORIM Technology ISSN 0217-0257,
Refined palm olein 9.7 0.4 1.0 No. 4 (1981).
9. Willems. M.G.A., J. Am. Oil Clu~,m. , ~ . 62:454 (1985).
Crude palm stearin 0.4 0.2 0.7 10. Mitchell, J.lt., and tI.R. KraybilI,J. Am. Clumt Stx~. 6&988 (1942).
I)egummed bleached stearin 0.7 0.5 1.0 11. Hadorn, II., and K. Zurcher, Travau:r dv CTzimie Alimentaire et
Refined palm stearin 0.5 0.3 0.7 d 'Hygieme 57:189 (1966).
~Based on a total of 21 samples.
[ R e c e i v e d A u g u s t 1, 1988; a c c e p t e d O c t o b e r 21, 1988]
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JAOCS, Vol. 66, no. 7 (July fl989)