Degree of saturation

Palm oil has rather simple composition of triglycerides; the main ones are:
  • Trisaturated triglycerides (SSS or S3), with 3 saturated fatty acids (mainly palmitic=C16.0). The melting of this type of triglycerides is about 60°C.
    About 8% of this type is present.
  • Disaturated (monounsaturated) triglycerides (SUS or S2U) (mainly consisting of palmitic and oleic acid). The melting point of this type of triglycerides is about 35°C.
    About 48% of this type is present.
  • Monosaturated (diunsaturated) triglycerides (SU or SU2) (also mainly consisting of palmitic and oleic acid). The melting of these triglycerides is lower than the ones before; around 10-15°C.
    About 38% of this type is present.
  • Triunsaturated triglycerides (SUU or SU2) (mainly consisting of oleic and linoleic acid). The melting point is even below 0°C.
    About 6% of this type is present.

During first fractionation step the proportions are changing.

Fatty acid

Saturated or Unsaturated

Contain in palm oil [%]

MP [º C ]

P- palmitic

S

44

63

O- oleic

U

40

13

L- linoleic

U

10

-5

S- stearic

S

5

70

M- myristic

S

1

55

La- lauric

S

0

44

First fractionation step

We can observe the change in S/U relation for different fractions:

•  Stearin IV 32
•  Stearin IV 39
•  RBDPO IV 51.6
•  Olein IV 57.5
•  Olein IV 60.1
•  Olein IV 63.0

S/U = 2,14 ( saturated prevail )
S/U = 1,6
S/U = 1,0
S/U = 0,810
S/U = 0,72
S/U = 0,67 ( unsaturated prevail )

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