Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine

Palm oil (PO; iodin value = 52), palm stearin (POs1; IV = 32 and POs2; IV = 40) and palm kernel oil (PKO; IV = 17) were blended in ternary systems. The blends were then studied for their physical properties such as melting point (m.p.), solid fat content (SFC), and cooling curve. Results showed that palm stearin increased the blends melting point while palm kernel oil reduced it. To produce table margarine with melting point (m.p.) below 40 degrees C, the POs1 should be added at level of less than or equal to 16%, while POs2 at level of less than or equal to 20%. At 10 degrees C, eutectic interaction occur between PO and PKO which reach their maximum at about 60:40 blending ratio. Within the eutectic region, to maintain the SFC at 10 degrees C to be less than or equal to 50%, POs1 may be added at level of less than or equal to 7%, while POs2 at level of less than or equal to 12%. The addition of palm stearin increased the blends solidification T-min and T-max values, while PKO reduced them. Blends which contained high amount of palm stearin showed melting point and cooling curves quite similar to that of pastry margarine.