3.1 Physicochemical Characteristics of Palm Fatty Acid
Distillate
The physicochemical characteristics of PFAD and HNPFAD are shown in
Table 3.1. PFAD was a yellow solid at room temperature with slip melting
point (SMP) of 48.11. However, a differential scanning calorimetry
analysis showed that PFAD was completely melted at 60.
Although lipase maximum activity was in the range of 70 - 80
(according to manufacture’s specifications), hydrolysis was carried out
at 65 in the study for optimum productivity of repeated and
long-time uses of the lipase. The selected reaction temperature was
reasonably high for lipase activity and to melt PFAD completely, yet,
low enough to minimize degradation of vitamin E. SMP has a link with
free fatty acid. PFAD contained high levels of FFA, especially palmitic
acid and this explained the high SMP of PFAD. Levels of mono- and
diacylglycerols in PFAD were 4.85% and 6.95% respectively, while
triacylglycerol were almost undetectable. As a result of FFA removal by
neutralization SMP value of HNPFAD was lower than the value of PFAD.
Table 3.1 Physicochemical
Characteristics of PFAD and HNPFAD