Blending of supercritical carbon dioxide (SC-CO2) extracted palm kernel oil fractions and palm oil to obtain cocoa butter replacers

2007 ◽  
Vol 78 (4) ◽  
pp. 1397-1409 ◽  
Author(s):  
I.S.M. Zaidul ◽  
N.A. Nik Norulaini ◽  
A.K. Mohd Omar ◽  
R.L. Smith
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Cocoa Butter ◽  
Palm Oil ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Oil Fractions ◽  
Supercritical Carbon

scholarly journals PALM KERNEL OIL SOLUBITY EXAMINATION AND ITS MODELING IN EXTRACTION PROCESS USING SUPERCRITICAL CARBON DIOXIDE

REAKTOR ◽  
2013 ◽  
Vol 14 (3) ◽  
pp. 242
Author(s):  
Wahyu Bahari Setianto ◽  
Priyo Atmaji ◽  
Didi Dwi Anggoro
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Palm Kernel ◽  
Extraction Process ◽  
Extraction Curve ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Experimental Solubility Data ◽  
Experimental Solubility ◽  
Supercritical Carbon

Application of  supercritical carbon dioxide (SC-CO2) to vegetable oil extraction became an attractive technique due to its high solubility, short extraction time and simple purification. The method is considered as earth friendly technology due to the absence of chemical usage. Solubility of solute-SC-CO2 is an important data for application of the SC-CO2 extraction. In this work, the equilibrium solubility of the palm kernel oil (PKO) in SC-CO2 has been examined using extraction curve analysis. The examinations were performed at temperature and pressure ranges of  323.15 K to 353.15 K and 20.7 to 34.5 MPa respectively. It was obtained that the experimental solubility were from 0.0160 to 0.0503 g oil/g CO2 depend on the extraction condition. The experimental solubility data was well correlated with a solvent density based model with absolute percent deviation of 0.96. PENENTUAN KELARUTAN MINYAK INTI KELAPA SAWIT DAN PEMODELAN EKSTRAKSI DENGAN KARBON DIOKSIDA SUPERKRITIK. Sehubungan dengan kelarutan yang tinggi, waktu ekstraksi yang pendek dan pemurnian hasil yang mudah, aplikasi karbon dioksida superkritis (SC-CO2) pada ekstraksi minyak nabati menjadi sebuah teknik ekstraksi yang menarik. Karena tanpa penggunaan bahan kimia, metode ekstraksi ini dianggap sebagai teknologi yang ramah lingkungan. Kelarutan zat terlarut pada SC-CO2 merupakan data yang penting dalam aplikasi SC-CO2 pada proses ekstraksi.  Pada penelitian ini,  kelarutan kesetimbangan dari minyak biji sawit (PKO) dalam SC-CO2 telah diuji dengan mengunakan analisa kurva proses ekstraksi. Pengujian kelarutan tersebut dilakukan pada rentang suhu 323,15 K sampai 353,15 K dan rentang tekanan 20,7 MPa sampai 34,5 MPa. Hasil analisa menunjukkan bahwa kelarutan kesetimbangan hasil percobaan  PKO pada SC-CO2 adalah 0.0160 g minyak/g CO2 sampai 0,0503 g minyak/g CO2 tergantung pada kondisi ekstraksi. Data kelarutan kesetimbangan hasil percobaan  telah dikorelasaikan dengan baik menggunakan sebuah model kelarutan yang didasarkan pada densiti pelarut. Pemodelan tersebut mempunyai persen deviasi mutlak  0,96.

Separation of palm kernel oil from palm kernel with supercritical carbon dioxide using pressure swing technique

2007 ◽  
Vol 81 (2) ◽  
pp. 419-428 ◽  
Author(s):  
I.S.M. Zaidul ◽  
N.A. Nik Norulaini ◽  
A.K. Mohd. Omar ◽  
Yoshiyuki Sato ◽  
R.L. Smith
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Pressure Swing ◽  
Supercritical Carbon

Supercritical carbon dioxide (SC-CO2) extraction of palm kernel oil from palm kernel

2007 ◽  
Vol 79 (3) ◽  
pp. 1007-1014 ◽  
Author(s):  
I.S.M. Zaidul ◽  
N.A. Nik Norulaini ◽  
A.K. Mohd Omar ◽  
R.L. Smith
Keyword(s):  
Carbon Dioxide ◽  
Supercritical Carbon Dioxide ◽  
Palm Kernel ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Supercritical Carbon

scholarly journals Palm Based Mono-Diacylglyceride as an Emulsifier in Producing Chocolate with Cocoa Butter Substitute

2015 ◽  
Vol 31 (2) ◽  
pp. 109-118 ◽  
Author(s):  
Hasrul Abdi Hasibuan ◽  
, Ijah ◽  
Aga Prima Hardika
Keyword(s):  
Melting Point ◽  
Cocoa Butter ◽  
Protein Content ◽  
Palm Oil ◽  
Palm Kernel ◽  
Fat Content ◽  
Cocoa Butter Substitute ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Butter Substitute

Emulsifier used in the preparation of chocolate has the function to stabilize fat and water that can prevent the occurrence of blooming. Emulsifier generallyused in the preparation of chocolate is lecithin. However as an alternative monodiacylglycerol (MDAG) can be used. MDAG can be synthesized from vegetableoil such as palm oil and its fraction. This research was conducted to study the effect of palm MDAG and variation of its concentration on quality of chocolate. The palm MDAG used was palm kernel oil MDAG (MDAG PKO), palm oleinMDAG (MDAG POL), palm stearin MDAG (MDAG PS) at the concentration between 0.3 to 0.9%. Results of the study showed that chocolate which usedpalm MDAG did not cause blooming. Increase of MDAG concentration tended to increase fat content but the reverse result was observed in the case of lecithin.The melting point of chocolate tended to increase with increasing concentration of MDAG POL and MDAG PS but the reverse result was observed in lecithin,meanwhile for MDAG PKO similar result was observed. The protein content of chocolate tended to decrease with increasing MDAG concentration but thereverseresult was observed in lecithin. Viscosity of chocolate with lecithin, MDAG PKO and MDAG POL decreased in accordance with increasing concentration,meanwhile in MDAG PS at the concentration of 0.3% in the beginning viscosity decreasedbut later on increased with increasing concentration. The use of emulsifierat the concentration of 0.3–0.9% did not have significant effect on fat content, melting point of fat and protein content, but it had significant effect on viscosity.Results of organoleptic testing showed that the use of palm MDAG have not significant effect on texture, taste, and appearance of chocolate. Types and concentrations of palm MDAG which were highly accepted by the panelist there wereMDAG PS and MDAG PKO with concentration 0.3% and 0.5%, respectively. Keywords: chocolate, cocoa butter substitute, lecithin, palm oil, palm kernel oil

scholarly journals WAX ESTERS PRODUCTION BY ALCOHOLYSIS OF PALM OIL FRACTIONS

2010 ◽  
Vol 8 (3) ◽  
pp. 356-362 ◽  
Author(s):  
Erin Ryantin Gunawan ◽  
Dedy Suhendra
Keyword(s):  
Reaction Time ◽  
Palm Oil ◽  
Palm Kernel ◽  
Reaction System ◽  
Wax Esters ◽  
Molar Ratio ◽  
Wax Ester ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Oil Fractions

The lipase synthesis of wax esters using palm oil fractions (palm oil and palm kernel oil) and long chain alcohol as substrates was carried out. The present work focuses on the synthesis of wax esters using Lipozyme. Five parameters such as reaction time, temperature, amount of enzyme, molar ratio of substrates and various organic solvents of the reaction system were investigated. The optimum yields were achieved at the reaction temperature of 40 - 50 °C for palm oil (PO) and 40 °C for palm kernel oil (PKO) alcoholysis, a reaction time of 5 - 7 h for PO and 7 - 10 h for PKO alcoholysis, 0.15 g of enzyme for both PO and PKO alcoholysis, molar ratio at 3:1 (alcohol: PO or PKO), and the best solvent for the reactions was hexane. Percentage yields of esters obtained at these optimum reaction conditions was 83% refined, bleached and deodorized (RBD) palm oil alkoholysis and 87% for RBD palm kernel oil alcoholysis respectively   Keywords: palm oil, palm kernel oil, enzymatic, alcoholysis, wax ester, oleyl alcohol

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