Crystallization kinetics of palm oil in blends with palm-based diacylglycerol

Crystallization kinetics of palm oil (PO) in the presence of different concentrations (2, 5, 10, 30 and, 50% w/w) of palm-based diacylglycerol (PB-DAG) were investigated over different ranges of crystallization temperatures. Addition of 30 and 50% (w/w) of PB-DAG (high concentrations) increased significantly (P0.05) effect. PO and PO blends with 2 and 5% of PB-DAG showed crystal transformation at crystallization temperatures (TCr) of 26, 26, 26.5°C, respectively as reflected in corresponding changes of the Avrami parameters at below and above these TCr. This was especially evident for the blends containing 2 and 5% of PB-DAG. Individual comparison of induction time (Ti), Avrami exponent (n), Avrami constant (k) and half-time of crystallization (t1/2) of blends classified under various supercooling ranges based on the supercooling closeness (±0.1°C), showed that addition of 5% of PB-DAG in most of the supercooling ranges significantly (P