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

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.

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

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
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