Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties

2012 ◽  
Vol 60 (6) ◽  
pp. 1461-1469 ◽  
Author(s):  
Fabiana Andreia Schäfer De Martini Soares ◽  
Roberta Claro da Silva ◽  
Márcia Hazzan ◽  
Isabele Renata Capacla ◽  
Elise Raduan Viccola ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Canola Oil ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Chemical Interesterification

EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICOCHEMICAL PROPERTIES AND INDUSTRIAL APPLICATIONS OF CANOLA OIL AND FULLY HYDROGENATED COTTONSEED OIL BLENDS

2009 ◽  
Vol 16 (3) ◽  
pp. 362-381 ◽  
Author(s):  
ANA PAULA BADAN RIBEIRO ◽  
RODRIGO CORRÊA BASSO ◽  
RENATO GRIMALDI ◽  
LUIZ ANTONIO GIOIELLI ◽  
LIRENY APARECIDA GUARALDO GONÇALVES
Keyword(s):  
Physicochemical Properties ◽  
Canola Oil ◽  
Cottonseed Oil ◽  
Industrial Applications ◽  
Chemical Interesterification ◽  
Oil Blends ◽  
Hydrogenated Cottonseed Oil

Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends

2004 ◽  
Vol 86 (2) ◽  
pp. 229-235 ◽  
Author(s):  
A.R. Norizzah ◽  
C.L. Chong ◽  
C.S. Cheow ◽  
O. Zaliha
Keyword(s):  
Physicochemical Properties ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Palm Kernel Olein

Modeling the Rheological Behavior of Chemically Interesterified Blends of Palm Stearin/Canola Oil as a Function of Physicochemical Properties

2019 ◽  
Vol 96 (11) ◽  
pp. 1219-1234 ◽  
Author(s):  
Zahra Saghafi ◽  
Mohammad Hossein Naeli ◽  
Mahnaz Tabibiazar ◽  
Azizollaah Zargaraan
Keyword(s):  
Physicochemical Properties ◽  
Rheological Behavior ◽  
Canola Oil ◽  
Palm Stearin

scholarly journals Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

2009 ◽  
Vol 42 (9) ◽  
pp. 1287-1294 ◽  
Author(s):  
Fabiana Andreia Schäfer De Martini Soares ◽  
Roberta Claro da Silva ◽  
Kelly Caroline Guimarães da Silva ◽  
Maira Bertolessi Lourenço ◽  
Daniela Ferreira Soares ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Palm Olein ◽  
Palm Stearin ◽  
Chemical Interesterification

scholarly journals A Comparative Study of the Physicochemical Properties of a Virgin Coconut Oil Emulsion and Commercial Food Supplement Emulsions

Molecules ◽  
2014 ◽  
Vol 19 (7) ◽  
pp. 9187-9202 ◽  
Author(s):  
Yih Khor ◽  
Soo Koh ◽  
Kamariah Long ◽  
Shariah Long ◽  
Sharifah Ahmad ◽  
...  
Keyword(s):  
Comparative Study ◽  
Physicochemical Properties ◽  
Coconut Oil ◽  
Food Supplement ◽  
Virgin Coconut Oil ◽  
Oil Emulsion

Comparison of crystallization properties of a palm stearin/canola oil blend and lard in bulk and emulsified form

2002 ◽  
Vol 35 (10) ◽  
pp. 935-944 ◽  
Author(s):  
Shawn D Campbell ◽  
H.Douglas Goff ◽  
Dérick Rousseau
Keyword(s):  
Canola Oil ◽  
Palm Stearin ◽  
Crystallization Properties ◽  
Oil Blend

scholarly journals Development of Sugar Cane Molasses in Formulations of Madeleines, Mini Croissants, and Buns Incorporated with Interesterified Oil

2014 ◽  
Vol 2014 ◽  
pp. 1-8 ◽  
Author(s):  
Anis Chikhoune ◽  
Fatiha Bedjou ◽  
Sabrina Oubouzid ◽  
Rosa Boukefoussa ◽  
Bilal Bechri ◽  
...  
Keyword(s):  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Liquid Chromatography ◽  
High Performance ◽  
Sugar Content ◽  
Coconut Oil ◽  
Principal Component ◽  
Palm Stearin ◽  
International Standards ◽  
Interesterified Oil

Interesterification becomes a very powerful tool in food industry. A blend of coconut oil and palm stearin is enzymatically interesterified by lipase (EC 3.1.1.3) in an aquarium reactor. The interesterified blend obtained is then incorporated in madeleines, mini croissants, and mini rolls. Physicochemical parameters’ assessment for molasses used is in good agreement with the international standards. Fatty acid composition of the interesterified blend and sugar content of molasses were assessed by gas chromatography (GC) and high performance liquid chromatography (HPLC). A sensory evaluation of the madeleines, mini croissants, and buns has been carried out by untrained tasters, with a statistical analysis by a principal component analysis (PCA). Chromatographic characterization by Gas Chromatography revealed fatty acids, ranging from C6: 0 to C22: 0. Liquid sugar’s content by high performance liquid chromatography revealed three main sugars: sucrose, glucose, and fructose. Results of the sensory analysis showed the good quality of the prepared products.

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