Physical properties of lipase-catalyzed interesterification of palm stearin with canola oil blends

2007 ◽  
Vol 109 (2) ◽  
pp. 97-106 ◽  
Author(s):  
Wai Lin Siew ◽  
Kien Yoo Cheah ◽  
Wai Ling Tang
Keyword(s):  
Physical Properties ◽  
Canola Oil ◽  
Palm Stearin ◽  
Oil Blends ◽  
Lipase Catalyzed Interesterification

scholarly journals Improvement of physical properties of palm stearin and soybean oil blends by enzymatic interesterification and their application in fast frozen food

RSC Advances ◽  
2017 ◽  
Vol 7 (55) ◽  
pp. 34435-34441 ◽  
Author(s):  
Tingwei Zhu ◽  
Yali Zhao ◽  
Minhua Zong ◽  
Bing Li ◽  
Xia Zhang ◽  
...  
Keyword(s):  
Soybean Oil ◽  
Physical Properties ◽  
Fluidized Bed ◽  
Palm Stearin ◽  
Fluidized Bed Reactor ◽  
Enzymatic Interesterification ◽  
Frozen Foods ◽  
Frozen Food ◽  
Oil Blends

Physical properties of blends were improved by enzymatic interesterification in a fluidized bed reactor, and the interesterified blends are well applied in fast frozen foods.

Experimental Study on Co-hydroprocessing Canola Oil and Heavy Vacuum Gas Oil Blends

2013 ◽  
Vol 27 (6) ◽  
pp. 3306-3315 ◽  
Author(s):  
Jinwen Chen ◽  
Hena Farooqi ◽  
Craig Fairbridge
Keyword(s):  
Experimental Study ◽  
Canola Oil ◽  
Vacuum Gas Oil ◽  
Gas Oil ◽  
Oil Blends ◽  
Heavy Vacuum Gas Oil

scholarly journals EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES

2016 ◽  
Vol 7 (2) ◽  
pp. 81-96
Author(s):  
W. EL-Reffaei ◽  
A. EL-Sebeay ◽  
Hanan EL-Ghandour ◽  
Eman Ragheb ◽  
S. Badr
Keyword(s):  
Sunflower Oil ◽  
Canola Oil ◽  
Deep Fat Frying ◽  
Oil Blends ◽  
Nutritional Studies

EFFECTS OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND RICE BRAN OIL BLENDS

2016 ◽  
Vol 78 (6-5) ◽  
Author(s):  
Norizzah Abd Rashid ◽  
Tunku Saidatul Sa’adiah Tunku Safuan ◽  
Amalyna Teja Kelana ◽  
Mohd Akram Zuher ◽  
Zaliha Omar
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Mass Ratio ◽  
Hardness Index ◽  
Slip Melting Point ◽  
Oil Blends ◽  
Before And After

Palm stearin (PS) and rice bran oil (RBO) were blended in the mass ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The oil blends were subjected to chemical interesterification (CIE) catalyzed by sodium methoxide (0.2% w/w). The following analysis were carried out before and after CIE: triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI).  After chemical interesterification, there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for RBO. Chemical interesterification also reduced the eutectic interaction at 5°C. However, for hardness index, only blends with 50% and 100% PS decreased significantly (p<0.05) from 33.197 to 26.097 and 5.397 to 3.720, respectively. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature.

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