SOLID FAT CONTENT MEASUREMENT AS A POSSIBLE MEANS OF DETECTING ADULTERATION IN PALM OIL

FLINGOH C.H. OH and WEE LAM NG

SUMMARY

The melting behaviours of (i) palm oil and (ii) mixtures of stearin and palm oil of various composition were monitored over the temperature range of 5° to 55°C by solid fat content (SFC) measurement using a pulsed NMR spectrometer. The results showed that they all have similar behaviours except that the incorporation of stearin into palm oil has increased its SFC values over the temperature range studied. The effect is larger for hard stearin than it is for soft stearin. This offers a possible means of detecting adulteration in palm oil.

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