scholarly journals Exploring amazonian fats and oils blends by computational predictions of solid fat content

OCL ◽  
2018 ◽  
Vol 25 (1) ◽  
pp. D107 ◽  
Author(s):  
Moisés Teles dos Santos ◽  
Pablo Morgavi ◽  
Galo A.C. Le Roux

The Amazon region has richness of oleaginous plants that have attracted attention due to its unique properties. Integrating local communities in an economic chain of valorization of fats/oils can enhance the social dimension of local oleaginous industry sustainability. Given the large diversity of raw materials and the possibility to mix them in different proportions, an experimental effort must be done to evaluate the physical properties of such feedstocks. In this context, the development of computational tools able to estimate physical properties based on rigorous thermodynamic models can orient the experimental efforts thorough the mixtures of fats and oils most promising. The evaluation of the melting curves of nine Amazonian oils and fats is done by using thermodynamic modeling of the solid-liquid equilibrium and optimization tools. The binary blends of different raw materials were also evaluated. An average absolute error of 4.5 °C was observed for the melting point and an absolute error of 3.8% was observed for the Solid Fat Content predictions over different temperatures and blends composition.

2018 ◽  
Vol 46 (2) ◽  
pp. 33-36
Author(s):  
Vinod Dhaygude ◽  
Anita Soós ◽  
Ildikó Zeke ◽  
László Somogyi

Abstract The objective of this work was to compare the physical and thermal characteristics of two coconut oils and their blends which were observed by the results of differential scanning calorimetry (DSC) and pulsed nuclear magnetic resonance (pNMR). Fat blends composed of different ratios (fully hydrogenated coconut oil / non-hydrogenated coconut oil: 25/75, 50/50 and 75/25) were prepared and examined for solid fat content. The solid fat content of samples was determined as a function of temperature by pNMR. The DSC technique determines the solid fat index by measuring the heat of fusion successively at different temperatures. DSC calculates the actual content of solids in fat samples and how it changes throughout the duration of heating or cooling. A characteristic curve is constructed by the correlation of enthalpies. Based on our results, it is clear that both DSC and pNMR techniques provide very practical and useful information on the solid fat content of fats. DSC is dynamic and pNMR is static. A difference in the values of the solid fat indexes of samples was observed which may be due to a fundamental difference between the two techniques. These data can be used by food manufacturers to optimize processing conditions for modified coconut oil and food products fortified with coconut oil.


1961 ◽  
Vol 28 (1) ◽  
pp. 81-86 ◽  
Author(s):  
J. M. de Man

SummaryInteresterification of milk fats resulted in increased softening points, hardness and high melting glycerides (HMG). Increasing the content of trans-unsaturated acyl groups in milk fat resulted in increased softening points and hardness. While the increased solid fat content after interesterification occurred mostly at the higher measuring temperatures, the increase due to isomerization occurred mainly at the lower measuring temperatures. However, in both cases hardness was increased at all measuring temperatures. These results indicate that glyceride structure and trans-unsaturated acyl content influence the physical properties of the solidified fat.


2020 ◽  
Vol 69 (2) ◽  
pp. 585-592 ◽  
Author(s):  
Marco Grossi ◽  
Enrico Valli ◽  
Virginia Teresa Glicerina ◽  
Pietro Rocculi ◽  
Tullia Gallina Toschi ◽  
...  

Author(s):  
Hendy Firmanto ◽  
Supriyanto Supriyanto ◽  
Sri Anggraheni ◽  
Agung Wahyu Susilo ◽  
Bayu Setyawan

Cocoa butter is the most essensial component in chocolate formulation and represent the biggest characteristic of this product. Indonesia is the third cocoa producers with cocoa producing area spread out in different geographic region and may affect in cocoa butter profiles. The aim of this experiment was to evaluate the fatty acid characteristic and physical properties of cocoa butter from smallholder estate relate to geographic region and climate. This experiment was conducted using unfermented cocoa bean from smallholder estate in eight provinces of Indonesian most growing areas. Fatty acid composition evaluated through the different region and physical properties evaluated in melting profiles and solid fat content. The result explain the fatty acid characteristic of Indonesian cocoa butter consist of palmitic acid (C16:0) 26.28–29.20%, stearic acid (C18:0) 32,14–37.29% and oleic acid (C18:1) 32,14–37,29%. Growing temperature signifi- cantly affects the increase of palmitic acid composition contribute to cocoa butter hardness. Cocoa butter completely melt in temperature of 36.65–39.20OC and solid fat content ranged 7.288–16.82% in 33OC and ranged 0.02–0.29% in 38OC. This Indonesian cocoa butter comply to the classification of hard cocoa butter.


2018 ◽  
Vol 67 (7) ◽  
pp. 829-837 ◽  
Author(s):  
Makoto Shiota ◽  
Takamichi Kamigaki ◽  
Ryota Wakui ◽  
Yoshiko Ito ◽  
Yuri Nishino ◽  
...  

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