TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification

2002 ◽  
Vol 79 (11) ◽  
pp. 1137-1144 ◽  
Author(s):  
H. M. D. Noor Lida ◽  
K. Sundram ◽  
W. L. Siew ◽  
A. Aminah ◽  
S. Mamot
Keyword(s):  
Palm Oil ◽  
Sunflower Oil ◽  
Palm Kernel ◽  
Solid Fat Content ◽  
Fat Content ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Palm Kernel Olein ◽  
Before And After ◽  
Oil Sunflower

scholarly journals Interactions in interesterified palm and palm kernel oils mixtures. I-Solid fat content and consistency

2001 ◽  
Vol 52 (6) ◽  
Author(s):  
Renato Grimaldi ◽  
Lireny Aparecida Guaraldo Gonçalves ◽  
Luiz Antonio Gioielli ◽  
Ilka S. Simões
Keyword(s):  
Palm Kernel ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

EFFECT OF CHEMICAL AND ENZYMATIC INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM OIL AND. PALM KERNEL OIL BLENDS

2016 ◽  
Vol 78 (11-2) ◽  
Author(s):  
Norizzah Abd Rashid ◽  
Nur Azimah Kamarulzaman ◽  
Zaliha Omar
Keyword(s):  
Physicochemical Properties ◽  
Palm Oil ◽  
Palm Kernel ◽  
Solid Fat Content ◽  
Enzymatic Interesterification ◽  
Chemical Interesterification ◽  
Natural Form ◽  
Palm Kernel Oil ◽  
Oil Blends ◽  
Kernel Oil

Palm oil (PO) and palm kernel oil (PKO) have different chemical composition and physical properties. Both oils have limited application in their natural form. To widen their commercial values, PO and PKO were modified by blending and subsequently followed by interesterification (IE). Interesterification is the rearrangement of fatty acids within and among different triacylglycerols, using enzyme or chemical as the catalysts. Palm oil with iodine value (IV) of 52.6 and PKO (IV = 17.5) were mixed in different ratios from 25:75 to 75:25 (%wt/wt) at 25% increment. The blends were subjected to chemical and enzymatic interesterification using sodium methoxide and Lipozyme TL IM as catalysts, respectively. The effects of chemical and enzymatic interesterification on the triacylglycerols (TAG) composition, thermal properties, solid fat content (SFC) and slip melting point (SMP) were investigated.  Chemical interesterification (CIE) caused significant changes in the TAG composition of the oil blend compared to enzymatic interesterification (EIE). This changes led to a significantly higher (p<0.05) SMP for the chemically-interesterified than the enzymatically-interesterified blends. The differential scanning calorimetry (DSC) melting thermograms confirmed that harder product with higher final complete melting temperature was obtained from the chemically-interesterified blends. Similar SFC profiles for all oil blends were observed with steep SFC slopes for blend with high proportion of PKO. Chemical interesterification reduced the eutectic interactions that occurred at 5 to 25°C in the non-interesterified and enzymatically-interesterified blends. Thus, CIE caused significant changes in physicochemical properties of the PO and PKO blends compared to EIE. Results from this study could improve the existing PO and PKO properties and widen their usage in food and non-food applications.

Isothermal crystallization of hydrogenated sunflower oil: II. growth and solid fat content

1999 ◽  
Vol 76 (1) ◽  
pp. 1-6 ◽  
Author(s):  
M. L. Herrera ◽  
C. Falabella ◽  
M. Melgarejo ◽  
M. C. AɁón
Keyword(s):  
Sunflower Oil ◽  
Isothermal Crystallization ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat

scholarly journals Pengaruh Suhu Interesterifikasi RBDPO/RBDPS Terhadap Komposisi Trigliserida dan Nilai Kandungan Lemak Padat dalam Pembuatan Lemak Margarin

2019 ◽  
Vol 2 (1) ◽  
pp. 15-21
Author(s):  
Mimpin Ginting ◽  
Jamaran Kaban ◽  
Herlince Sihotang ◽  
Hendri Tobing
Keyword(s):  
Gas Chromatography ◽  
Palm Oil ◽  
Heating Temperature ◽  
Solid Fat Content ◽  
Fat Content ◽  
Process Temperature ◽  
Temperature Variations ◽  
Solid Fat ◽  
Chromatography Analysis ◽  
Gas Chromatography Analysis

Pembuatan lemak margarin melalui interesterifikasi dalam industri merupakan suatu proses yang dapat digunakan menggantikan proses blendingan dan hidrogenasi. Salah satu faktor yang mempengaruhi proses interesterifikasi adalah suhu pemanasan. Dalam penelitian ini dilakukan pembuatan lemak margarin melalui proses interesterifikasi dari bahan dasar berbasis minyak kelapa sawit yaitu RBDPO dan RBDPS menggunakan katalis NaOCH 3 dan ingin diketahui pengaruh suhu proses interesterifikasi terhadap nilai kandungan lemak padat (SFC) dan komposisi trigliserida dari variasi suhu pada temperatur 70, 90, 110, 130 dan 150 °C menggunakan perbandingan campuran RBDPO : RBDPS = 70 :30 dan 80:20 (b/b). Komposisi trigliserida hasil interesterifikasi ditentukan melalui analisis kromatografi gas, sedangkan nilai SFC melalui fulsa NMR. Hasil penelitian menunjukkan bahwa pengaruh suhu pemanasan terhadap proses interesterifikasi RBDPO : RBDPS baik pada rasio 70 : 30 maupun 80: 20 (b/b) dapat memberikan perubahan komposisi trigliserida maupun nilai SFC dari lemak margarin yang dihasilkan.   The production of margarine fat through interesterification in industry is a process that can be used to replace blending and hydrogenation processes. One of the factors that influence the interesterification process is the heating temperature. In this study, margarine fat was produced through the interesterification process of palm oil based materials namely RBDPO and RBDPS using NaOCH3 catalyst. It was aimed to find the effect of the interesterification process temperature on the value of solid fat content (SFC) and triglyceride composition from temperature variations at 70, 90, 110, 130 and 150 °C use a mixed ratio of RBDPO: RBDPS = 70 : 30 and 80 : 20 (w /w). The composition of triglycerides from the results of interesterification was determined through gas chromatography analysis, while the value of SFC was determined with NMR module. The results showed that the effect of the heating temperature on the interesterification process of RBDPO: RBDPS was at the ratio of 70: 30 and 80: 20 (w / w) and could cause a change in the composition of triglycerides and SFC values ​​of margarine fat produced.

scholarly journals PRODUCTION OF PALM OIL REFERENCE MATERIALS FOR THE DETERMINATION OF SOLID FAT CONTENT

2008 ◽  
Vol 31 (6) ◽  
pp. 673-685 ◽  
Author(s):  
AZMIL HAIZAM AHMAD TARMIZI ◽  
WAI LIN SIEW ◽  
AINIE KUNTOM
Keyword(s):  
Reference Materials ◽  
Palm Oil ◽  
Solid Fat Content ◽  
Fat Content ◽  
Solid Fat
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