Sutham Sukmanee, Chanya Inthamanee and Chakrit Tongurai

pp. 821 - 830

Abstract

Stearin adulteration in refined palm oil crystallization was investigated for industrial separation of
stearin and olein. The important standard properties of olein are the iodine value which must be higher than
55-57, and the cloud point which must be lower than 9ºC. The crystallization temperature is the most important parameter of the process to obtain the standard olein properties and should not exceed 20ºC. Longer
crystallization time is possibly the cause of lower yields but higher quality. The stearin adulteration at the
ratio of 1:9 leads to higher yields, but the quality of stearin adulteration shows unimportant effects. The
uniformity of heat and mass transfer in the crystallization process are important factors in obtaining higher
yields and quality of olein.

Keywords

• stearin adulteration
• refined palm oil
• olein
• stearin
• crystallization