硬化ヤシ系油脂の劣化について (第6報) : 液体油の配合および前処理による劣化防止

概要

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Examinations are being made on the low-temperature deterioration of hardened coconut oil series, and in the present series, examinations were made on the addition of liquid oil or various heattreatment as a means of preventing such deterioration.<BR>1) In some cases, fully hardened beef tallow is added in order to obtain a high melting coconut oil but this accelerates deterioration. Addition of 5, 10 or 20% of fully hardened beef tallow to hardened coconut oil or hardened palm kernel oil, with further addition of 5 or 50% of liquid soybean oil, enabled prevention of A.V. increase, almost without lowering the melting point.<BR>2) Electron microscopic observation of the crystal surface showed that the surface becomes rather rough when fully hardened beef tallow is added. In the product added with liquid oil, the single crystal is small and amorphous ones are also observed, the surface becoming smooth.<BR>3) When the oil is solidified by rapid cooling, then heat-treated at 30°C, and allowed to stand at 15°C, the increase of A.V. became extremely small. Crystal surface is composed of large single crystal but their layering is thin and the surface is smooth. Consequently, pretreatment rather than mere solidification with rapid cooling makes it possible to prevent deterioration.
社団法人日本油化学会の論文