Production of trans -free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil

2010 ◽  
Vol 90 (4) ◽  
pp. 703-711 ◽  
Author(s):  
Prakash Adhikari ◽  
Jung-Ah Shin ◽  
Jeung-Hee Lee ◽  
Jiang-Ning Hu ◽  
Xue-Mei Zhu ◽  
...  
Keyword(s):  
Rice Bran ◽  
Oil Palm ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Enzymatic Interesterification

scholarly journals Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin

2016 ◽  
Vol 25 (3) ◽  
pp. 673-680 ◽  
Author(s):  
Pimwalan Ornla-ied ◽  
Sopark Sonwai ◽  
Sawang Lertthirasuntorn
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Palm Stearin ◽  
Enzymatic Interesterification

Zerotransshortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scale

2009 ◽  
Vol 44 (1) ◽  
pp. 18-28 ◽  
Author(s):  
Ponmalakunnel Nichlavose Mayamol ◽  
Chandrasekharanpillai Balachandran ◽  
Tomas Samuel ◽  
Andikannu Sundaresan ◽  
Chami Arumughan
Keyword(s):  
Rice Bran ◽  
Palm Oil ◽  
Oil Palm ◽  
Rice Bran Oil ◽  
Palm Stearin ◽  
Pilot Scale

Characterisation of zero-trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy

2013 ◽  
Vol 49 (1) ◽  
pp. 91-97 ◽  
Author(s):  
Xia Ruan ◽  
Xue-Mei Zhu ◽  
Hua Xiong ◽  
Shen-qi Wang ◽  
Chun-qing Bai ◽  
...  
Keyword(s):  
Oil Palm ◽  
Seed Oil ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Enzymatic Interesterification ◽  
Camellia Seed Oil

Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology

2008 ◽  
Vol 106 (2) ◽  
pp. 712-719 ◽  
Author(s):  
M.A. Alim ◽  
J.-H. Lee ◽  
J.-A. Shin ◽  
Y.J. Lee ◽  
M.-S. Choi ◽  
...  
Keyword(s):  
Response Surface Methodology ◽  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Response Surface ◽  
Rice Bran ◽  
Oil Palm ◽  
Rice Bran Oil ◽  
Palm Stearin ◽  
Solid Fat

scholarly journals Formulation, characterization and stability of o/w nanoemulsion containing rice bran oil prepared by emulsion phase inversion

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1025-1029
Author(s):  
Y.P. Sari ◽  
S. Raharjo ◽  
U. Santoso ◽  
Supriyadi
Keyword(s):  
Rice Bran ◽  
Phase Inversion ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Tween 80 ◽  
Polydispersity Index ◽  
Inversion Method ◽  
Emulsion Phase ◽  
Naturally Occurring ◽  
Phase Inversion Method

Rice bran oil (RBO) contains naturally occurring antioxidants such as carotenoids, tocopherol, and γ-oryzanol. The aim of this research was to formulate and evaluate the characteristics of nanoemulsion which was prepared using RBO containing naturally occurring antioxidants. The RBO-in-water nanoemulsion was prepared by the emulsion phase inversion method. The oil phase of the nanoemulsion was prepared by either virgin coconut oil (VCO) or palm oil (PO) combined with RBO with the ratio of 5:5; 4:6, 3:7, 2:8 and 0:10. Tween 80 was used as a surfactant. The surfactant to oil ratios was predetermined at 2.5:1.0 and 3.0:1.0. The aqueous phase (80% w/w) was titrated into an organic phase that consisted of Tween 80 and oil phase (approximately 20% w/w). Droplet size, zeta-potential and polydispersity index of the nanoemulsion were used as the main parameters. The results showed that the smallest droplet (<100 nm) of the nanoemulsion was obtained when the ratio of VCO: RBO at 3:7 and the ratio of PO: RBO at 4:6 with the surfactant to oil ratio (SOR) was 2.5. Nanoemulsion with a relatively small polydispersity index of 0.3 was achieved when the ratio of PO: RBO was 3:7 and SOR at 3. All of the freshly prepared RBO containing nanoemulsion have good stability with zetapotential values of < -30 mV. Nanoemulsions were stable against centrifugation at 2300 rpm for 15 mins, but they were not stable against heating at 105°C for 5 hrs. The RBO-inwater nanoemulsion could be successfully prepared by phase inversion method, by combining RBO with either VCO or PO at different ratios.

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.

Enzymatic Interesterification of Palm Stearin and Coconut Oil by a Dual Lipase System

2007 ◽  
Vol 85 (1) ◽  
pp. 37-45 ◽  
Author(s):  
Nuzul A. Ibrahim ◽  
Zheng Guo ◽  
Xuebing Xu
Keyword(s):  
Coconut Oil ◽  
Palm Stearin ◽  
Enzymatic Interesterification
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