Rheological and Physicochemical Modification oftrans-Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification

2016 ◽  
Vol 40 (2) ◽  
pp. e12409 ◽  
Author(s):  
Mohammad Hossein Naeli ◽  
Jamshid Farmani ◽  
Azizollaah Zargaraan
Keyword(s):  
Soybean Oil ◽  
Palm Stearin ◽  
Chemical Interesterification

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.

Lipase-catalysed interesterification of palm stearin with soybean oil in a continuous fluidised-bed reactor

2005 ◽  
Vol 107 (7-8) ◽  
pp. 455-463 ◽  
Author(s):  
Natália M. Osório ◽  
José H. Gusmão ◽  
M. Manuela da Fonseca ◽  
Suzana Ferreira-Dias
Keyword(s):  
Soybean Oil ◽  
Palm Stearin ◽  
Fluidised Bed ◽  
Fluidised Bed Reactor
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