Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction

2011 ◽  
Vol 5 (6) ◽  
pp. 2474-2487 ◽  
Author(s):  
Prakash Adhikari ◽  
Jung-Ah Shin ◽  
Jeung-Hee Lee ◽  
Hak-Ryul Kim ◽  
In-Hwan Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Hydrogenated Soybean Oil

scholarly journals Trans- Free Fat Spread Produced from Rice Bran Oil and Rice Bran Oil Shortening Blends

2021 ◽  
Vol 20 (2) ◽  
Author(s):  
Pravit Santiwattana ◽  
Sirirak Siramard
Keyword(s):  
Fatty Acids ◽  
Physicochemical Properties ◽  
Oxidative Stability ◽  
Rice Bran ◽  
Trans Fatty Acids ◽  
Rice Bran Oil ◽  
Alternative Source ◽  
Thermal Behaviors ◽  
Hydrogenated Fats ◽  
Fatty Acid Compositions

The objective of this study was to produce trans-free fat spread from rice bran oil and rice bran oil shortening blends to replace partially hydrogenated fats which contain high levels of trans fatty acids. The W/O emulsion of rice bran oil spread was prepared from blending of rice bran oil and rice bran oil shortening with the mass ratio of 40: 60 using PGPR as an emulsifier. Physicochemical properties, fatty acid compositions, thermal behaviors, micronutrients, sensory attributes and oxidative stability of rice bran oil spread were investigated and compared with commercial spread products. Results showed that physicochemical properties of the rice bran oil spread were similar to the commercial spread (B2). Trans fatty acids contents of the rice bran oil spread (0.2% TFAs) were much lower than the commercial spread (F2) produced from partially hydrogenated fat (4.9% TFAs). Thermal behaviors and SFC profile indicated good physical properties and spreadability of the rice bran oil spread which were comparable to the commercial spreads. Micronutrients in the rice bran oil spread were greater than those of commercial spread products. The rice bran oil spread had the highest overall preference scores compared to the two commercial fat spreads. In addition, the rice bran oil spread exhibited high oxidative stability. This study demonstrated that rice bran oil and rice bran oil shortening blends can be used as an alternative source of partially and fully hydrogenated fats as well as tropical oils to produce trans-free fat spreads with desirable properties.

Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil

2015 ◽  
Vol 11 (4) ◽  
pp. 467-477 ◽  
Author(s):  
Can Shi ◽  
Ming Chang ◽  
Ruijie Liu ◽  
Qingzhe Jin ◽  
Xingguo Wang
Keyword(s):  
Soybean Oil ◽  
Rice Bran ◽  
Solid Fat Content ◽  
Coconut Oil ◽  
Crystal Form ◽  
Polymorphic Form ◽  
X Ray Diffraction ◽  
Binary Blends ◽  
Interesterified Fat ◽  
Hydrogenated Soybean Oil

Abstract Trans-free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD), β polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.

Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil

2021 ◽  
pp. 130260
Author(s):  
Dong-Min Shin ◽  
Jong Hyeok Yune ◽  
Tae-Kyung Kim ◽  
Yea Ji Kim ◽  
Hyuk Cheol Kwon ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Soybean Oil ◽  
Oxidative Stability ◽  
Hydrogenated Soybean Oil

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.

scholarly journals Effect of rice bran oil addition on the oxidative degradation and fatty acid composition of soybean oil during heating

2019 ◽  
Vol 18 (4) ◽  
pp. 427-438
Author(s):  
M. Abbas Ali ◽  
◽  
M. Azizul Islam ◽  
Noor Hidayu Othman ◽  
Ahmadilfitri Md Noor ◽  
...  
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Oxidative Degradation

Cream Stick Containing Natural Oil for Cracked Heel

2012 ◽  
Vol 506 ◽  
pp. 461-464
Author(s):  
Somlak Kongmuang ◽  
D. Benjamala ◽  
W. Sangkarat ◽  
S. Buakwan
Keyword(s):  
Salicylic Acid ◽  
Relative Humidity ◽  
Rice Bran ◽  
Rice Bran Oil ◽  
Coconut Oil ◽  
Stability Study ◽  
Acetate Buffer ◽  
Freeze Thaw ◽  
Natural Oil

The cracked heel is one of popular problems occurred within thai society. In this study, stick-formed preparation (ST) was developed for portability and convenient to use. The formula contained natural oil, coconut oil (C) or rice bran oil (R), for moisturizing purpose. It was found that 10% R giving a suitable hardness for ST. After addition of 5% salicylic acid (SA) in ST, its hardness was decrease. The modification of formula was performed to obtain a suitable hardness. The ability of moisture retaining (MR) from ST and commercial cream (CO) were evaluated at 32°C for 24 hr with 50% relative humidity, the result was shown that ST giving better MR than CO (P=0.0028). After 4 cycles of freeze-thaw stability study, the ST hardness was not significantly change (P>0.05). However, the amount of SA in ST from dissolution with Paddle over Disc method using acetate buffer pH 5.5 at 32°C was lower than in CO.

Sign in / Sign up

Export Citation Format

Share Document