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The wax content of some vegetable oil brands and the effect of blending soyabeans oil with oils of palm origin have been investigated. The brands of vegetable oil namely: KF-KOFA, soyabean oil, MZ – MAZOLA, maize (corn) oil, SN – SUNOLA, cottonseed oil, FS – FERDINAND SUPER, palm oil, FT – FERDINAND TRUST, palm kernel oil and TK – TUREY, palm oil were used for various tests. The physico chemical properties considered were (i) cold stand, (ii) cloud point, (iii) saponification number (iv) iodine number. KF – KOFA, soyabean oil had the highest wax content and with a value of 6.44ppm while SN – SUNOLA, cottonseed oil had the least and with a value of 3.44ppm. The seed oils, except for SN – SUNOLA, cottonseed oil, had higher wax content than the oils of palm origin.
The physico-chemical properties of the oils of palm origin were changed. The blending of oils of palm origin with soyabean oil had an inhibitory effect on the cloud formation of oils of palm origin as the cloud points reduced from 15 – 17oC for FS pure sample, to 9 – 10oC for KF/FS blend and from 21 – 23oC for FT, pure sample, to 13 – 15oC for KF/FT blend and from 18 – 20oC for TK, pure sample, to 11 – 13oC for KF/TK blend. The blending increased the carbon chain length and also the degree of unsaturation of the oils under investigation. The saponification numbers reduced from 243.41 for FS pure sample, to 217.38 for KF/FS blend and from 278.26 for FT, pure sample, to 220.19 for KF/FT blend and also from 328.01 for TK, pure sample, to 263.14 for KF/TK blend. The iodine numbers increased from 34.26 for FS, pure sample, to 84.43 for KF/FS blend and from 18.36 for FT, pure sample, to 81.76 for KF.FT blend and also from 34.26 for TK, pure sample, to 85.13 for KF.TK blend.
Keywords: Vegetable oil, Crystallization, Wax, Crystal Inhibitor, Blending
Global Journal or Pure and Applied Sciences Vol. 14 (4) 2008: pp. 397-400