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

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

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.

Zero-transshortening using palm stearin and rice bran oil

2004 ◽  
Vol 81 (4) ◽  
pp. 407-413 ◽  
Author(s):  
P. N. Mayamol ◽  
T. Samuel ◽  
C. Balachandran ◽  
A. Sundaresan ◽  
C. Arumughan
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Palm Stearin

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

Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage

2018 ◽  
Vol 95 (4) ◽  
pp. 433-445 ◽  
Author(s):  
Pawitchaya Podchong ◽  
Sopark Sonwai ◽  
Dérick Rousseau
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Palm Stearin

scholarly journals Zero-trans fats by enzymatic interesterification of blends beef tallow / rice bran oil

OCL ◽  
2020 ◽  
Vol 27 ◽  
pp. 4 ◽  
Author(s):  
Nadia Segura ◽  
Iván Jachmanián
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Rice Bran ◽  
Beef Tallow ◽  
Rice Bran Oil ◽  
Saturated Fatty Acids ◽  
Enzymatic Interesterification ◽  
Trans Fats ◽  
Food Ingredients ◽  
Zero Trans Fats

The aim of this study was to analyze in detail the changes produced by the enzymatic interesterification of BT/RBO blends (beef tallow/rice bran oil) at different proportions, as an alternative for production of trans free fats. It was observed that the increase in the oil content produced a range of the content of saturated fatty acids from 20 to 38% in the blend and a range of polyunsaturated fatty acids from 35 to 18%. In TAG composition, the SUU and SSS type (S: saturated fatty acid; U: unsaturated fatty acid) increased in concentration as a result of interesterification process and this effect was more noticeable when the blend was richer in oil, arriving at 19 and 4% respectively in 50:50 BT/RBO blend. These variations in composition greatly improved the plastic range of BT. The process studied produced new trans free fatty materials with improving suitability as food ingredients. Therefore, promising new materials were developed.

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