Characterisation and use of single and double low temperature dry-fractionated olein and stearin from virgin olive oil

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A. Amr


differential scanning calorimetry, fractionation, olive oil, salad dressing


Single and double-fractionated olein and stearin were obtained by successive cooling of the virgin olive oil at 10 and 6 °C. Characteristics of the obtained fractions were compared with those of the virgin parent oil. Single-fractionated stearin (first stearin) constituted 65% (w/w) of the virgin oil, while double-fractionated stearin (second stearin) constituted 55% (w/w) of the single-fractionated olein (first olein). The fractionation process resulted in minor changes in the peak temperature and enthalpy change of the differential scanning calorimetry thermograms, and in minor changes in the physical, chemical sensory attributes of the oil fractions. The virgin oil and the stearin fractions were significantly (P?0.05) more stable to oxidation as evaluated by the Rancimat method than the olein fractions. Mayonnaise and Italian salad dressing prepared from the double fractionated stearin had significantly (P?0.05) superior consistency, smoothness and overall acceptability to those produced from the other fractions.

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