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