{"id":35240,"date":"2025-10-29T17:48:09","date_gmt":"2025-10-29T09:48:09","guid":{"rendered":"https:\/\/mpob.gov.my\/elementskit-content\/dynamic-content-widget-9c2a7cf-e2c9866\/"},"modified":"2025-10-29T17:50:17","modified_gmt":"2025-10-29T09:50:17","slug":"dynamic-content-widget-9c2a7cf-e2c9866","status":"publish","type":"elementskit_content","link":"https:\/\/mpob.gov.my\/ms\/elementskit-content\/dynamic-content-widget-9c2a7cf-e2c9866\/","title":{"rendered":"dynamic-content-widget-9c2a7cf-e2c9866"},"content":{"rendered":"\t\t
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Keyword : physical, chemical properties<\/em><\/strong><\/span><\/p>

Yes, there are great differences in their physical and chemical properties. Oils and fats are made up mostly of triglycerides with some non-glyceridic materials in small or trace quantities. Difference in chemical composition reflect themselves in differences in physical properties as well. The differences between the two oil are as follows :<\/span><\/p>
\u00a0<\/td>

Palm Oil (PO)<\/strong><\/span><\/p><\/td>

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Palm Kernel Oil (PKO)<\/strong><\/span><\/p><\/td><\/tr>

1.<\/strong><\/span><\/td>

Chemical properties<\/strong><\/span><\/p>

PO consists mainly of palmitic acid C16:0 (43.7%), stearic acid C18:0 (4.4%), oleic acid C18:1 (39.9%) and linoleic acid C18:2 (10.3%)<\/span><\/p><\/td>

1.<\/strong><\/span><\/td>

Chemical Properties<\/strong><\/span><\/p>

PKO closely resembles coconut oil in its fatty acid (FA) composition. It has a higher content of shorter chain FA, lauric acid C12:0 (48%) and myristic acid C14:0 (16%) approx.<\/span><\/p><\/td><\/tr>

Minor components<\/strong><\/span><\/td>Minor components<\/strong><\/span><\/td><\/tr>

Carotenoids: 500-700 ppm<\/span><\/p>

Tocopherols\/ tocotrienols: 600-1000 ppm<\/span><\/p><\/td>

Carotenoids: very low levels<\/span><\/p>

Tocopherols\/ tocotrienols: Tocopherols level similar to PO but only traces of tocotrienols<\/span><\/p><\/td><\/tr>

Cholesterol<\/strong><\/span><\/p>

Average: 18 ppm<\/span><\/p>

Palm oil has very low levels of cholesterol as similar to other vegetable oils. The value is even lower in RBD PO<\/span><\/p><\/td>

Cholesterol<\/strong><\/span><\/p>

Average: 17 ppm <\/span><\/p><\/td><\/tr>

2.<\/strong><\/span><\/td>

Physical properties<\/strong><\/span><\/p>

Palm oil can be separated by physical processes into 2 fractions, i.e. solid (stearin) and liquid (olein)<\/span><\/p><\/td>

2.<\/strong><\/span><\/td>

Physical properties<\/strong><\/span><\/p>

In temperate climates, PKO is a sharp melting fat very suitable for confectionery and similar uses. PK stearin has physical properties very similar to cocoa butter and makes the best Cocoa Butter Substitute (CBS)<\/span><\/p><\/td><\/tr><\/tbody><\/table>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t","protected":false},"parent":0,"template":"elementor_canvas","class_list":["post-35240","elementskit_content","type-elementskit_content","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/35240","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content"}],"about":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/types\/elementskit_content"}],"version-history":[{"count":3,"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/35240\/revisions"}],"predecessor-version":[{"id":35252,"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/elementskit-content\/35240\/revisions\/35252"}],"wp:attachment":[{"href":"https:\/\/mpob.gov.my\/ms\/wp-json\/wp\/v2\/media?parent=35240"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}