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, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

2013 ◽  
Vol 137 (1-4) ◽  
pp. 8-17 ◽  
Author(s):  
Siti Hazirah Mohamad Fauzi ◽  
Norizzah Abd Rashid ◽  
Zaliha Omar
Keyword(s):  
Thermal Properties ◽  
Soybean Oil ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Palm Kernel Oil ◽  
Oil Blends ◽  
Kernel Oil

Thermodynamic and Kinetic Studies on Palm Stearin and Fully Hydrogenated Soybean Oil Binary Systems

2021 ◽  
Author(s):  
Kiki Chan ◽  
Fletcher Han ◽  
Yu-Ling Cheng ◽  
Levente Diosady
Keyword(s):  
Soybean Oil ◽  
Binary Systems ◽  
Palm Stearin ◽  
Kinetic Studies ◽  
Hydrogenated Soybean Oil

Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends

2007 ◽  
Vol 109 (2) ◽  
pp. 147-156 ◽  
Author(s):  
Noor Lida Habi Mat Dian ◽  
Kalyana Sundram ◽  
Nor Aini Idris
Keyword(s):  
Sunflower Oil ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Palm Kernel Olein

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

scholarly journals CHEMICAL INTERESTERIFICATION OF FRACTIONATED PALM OIL, SUNFLOWER OIL AND SOYBEAN OIL BLENDS AND ITS EFFECT

2019 ◽  
Vol 04 (03) ◽  
pp. 276-288
Author(s):  
Vassiriki CISSE ◽  
Fahri YEMIŞÇIOĞLU ◽  
Merve YAZILIKAYA
Keyword(s):  
Soybean Oil ◽  
Palm Oil ◽  
Sunflower Oil ◽  
Chemical Interesterification ◽  
Oil Blends ◽  
Oil Sunflower

Enzymatic synthesis of trans-free structured margarine fat analogs with high stearate soybean oil and palm stearin and their characterization

LWT ◽  
2013 ◽  
Vol 50 (1) ◽  
pp. 232-239 ◽  
Author(s):  
Garima Pande ◽  
Casimir C. Akoh
Keyword(s):  
Soybean Oil ◽  
Enzymatic Synthesis ◽  
Palm Stearin
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