The Effect Of Blending Oils Of Palm Origin With Soyabean Oil On Their Physico - Chemical Properties.

ABSTRACT

All the oil brands used in the analysis were refined vegetable oils, which include palm oil, soyabean oil and palm kernel oil. They are obtainable in Nigeria. These vegetable oils show some differences in their physico- chemical properties. Oils of palm origin solidified under atmosphere temperature as a result of absence of crystal inhibitors and low molecular weight fatty acid whereas soyabean oil doe not solidify at all temperature because of its high content of polyunsaturated fatty acids, crystal inhibitors and high wax content. Based on the analysis carried out, it is observed that blending of oils of palm origin with soya bean oil reduce solidification of oils of palm origin. This shows that blending increases free fatty acid content of oils of palm origin.