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Modification of Palm Oil Property; Lowering Cloud Point by Enzymatic Acidolysis

This study was carried out with the aim of replacing the usage of corn oil and olive oil in
preparing salad dressing with local agriculture and agro based product; palm oil. The
palm oil property structure has been modified by lowering the cloud point value by
enzymatic acidolysis process at different mole ratio of palm oil to capric acid of 1:1, 1:2,
1:3 and 1:5 to ensure that the dressing made can last longer in the liquid form even at the
chill temperature. Lipase 1, 3-specific from Rhizomucor miehei; lipozyme RM IM was
used in this study. Cloud point value was determined using PORIM p4.3 method (1995).
Results showed that by increasing the mole ratio of palm oil to capric acid resulted in the
increase of cloud point value before and after acidolysis significantly (p<0.05). The cloud
point value was decreased after acidolysis for each mole ratio.

Keywords: Salad Dressing; Palm Oil; Cloud Point; Enzymatic Acidolysis