Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

Table 1

Physical properties, fatty acid compositions, and consistencies of palm stearin and high oleic safflower .

Characteristics	Palm stearin	High oleic safflower oil
Colour (Lovibond red)	3.50	1.00
Refractive index (50/25°C)	1.45	1.463
Melting point (°C)	52.00	—
Relative density (60/25°C; g/ml)	0.8728	0.919
Acidity (Oleic%)	0.0375	0.21
Peroxides (Meq O2/Kg)	0.20	0.50
Moisture and volatile matter (%)	0.22	0.05
Iodine value (gr. I2/100 gr)	32.23	90.00
Fatty acids composition (%)
Myristic (14:0)	1.83
Palmitic (16:0)	55.33	6.09
Palmitoleic (16:1 n-7)	0.83	ND
Stearic (18:0)	9.72	2.64
Oleic (18:1 n-9)	22.84	77.50
Linoleic (18:2 n-6)	8.75	12.01
Linolenic (18:3 n-3)	0.66	0.25
Fatty acids trans
Polymorphic forms
Consistency (mm/10 g) to:
12°C	70.00	—
20°C	117.00	—
30°C	209.00	—

are the mean of three replicates; percentage; : not detectable.