scholarly journals Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 70-77
Author(s):  
Siswanti ◽  
P. Hastuti ◽  
Supriyanto ◽  
R.B.K. Anandito
Keyword(s):  
Melting Point ◽  
Palm Stearin ◽  
Sesame Oil ◽  
Raw Material ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Solid Fat Index ◽  
Effect Ratio

The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. This research was conducted by three major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat by physical blending and chemical interesterification, and characterization of margarine fat. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of sesame oil and palm stearin. Margarine fat produced with different variations of the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30). Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS = 60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS profiles) which margarine commercial, so has the potential to be developed in the manufacture margarine industry

scholarly journals Karakteristik Fisik Shortening Hasil Interesterifikasi Kimiawi Campuran Terner Minyak Biji Karet, Minyak Ikan Nila, dan Palm Stearin

2020 ◽  
Vol 17 (1) ◽  
pp. 24
Author(s):  
NFN Sumartini ◽  
NFN Supriyanto ◽  
Pudji Hastuti
Keyword(s):  
Melting Point ◽  
Experimental Design ◽  
Seed Oil ◽  
Palm Stearin ◽  
Statistical Test ◽  
Ternary Mixtures ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Solid Fat Index

<p><em>Shortening </em>merupakan produk olahan lemak dan minyak yang berfungsi sebagai pembentuk pori dan pelembut pada pembuatan roti. <em>Shortening </em>diproduksi dari campuran stearin sawit (PS), minyak biji karet (RSO) dan minyak ikan (FO), pencampuran fraksi padat dan cair dilakukan dengan tujuan mendapatkan titik leleh dan konsistensi yang diinginkan sesuai dengan shortening komersial. Rancangan percobaan menggunakan rancangan acak kelompok (RAK) menggunakan sepuluh campuran terner lemak dengan rasio dan metode berbeda, masing-masing PS / RSO/ FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 dan 90/5/5) (% bb) dengan metode <em>blending</em>/<em>non interesterification </em>(NIE) dan interesterifikasi kimiawi/ <em>chemical interesterification </em>(CIE). Setiap perlakuan dilakukan ulangan sebanyak 3 kali. Karakteristik fisik lemak yang diuji meliputi, titik leleh, indeks total padatan lemak, komposisi asam lemak, warna, dan tekstur. Seluruh hasil analisa dari semua campuran dilakukan uji statistik menggunakan <em>software </em>SPSS versi 22. Hasil uji statistik menunjukkan perbedaan rasio dan metode yang digunakan secara signifikan berbeda nyata (P&lt;0,05). Campuran interesterifikasi kimiawi dengan rasio (CIE) 80/10/10 dan 90/5/5 merupakan perlakuan yang menghasilkan sifat fisik yang paling mendekati <em>shortening </em>komersial dengan karakteristik meliputi <em>slip melting point </em>pada kisaran (40,38-42,54°C), titik leleh (47,33-50,46°C), indeks kepadatan lemak (17,92-31,63%), kecerahan (86,01-87,64), tekstur (421,75-872,25 gf/cm2).</p><p> </p><p><strong>Physica</strong><strong>l </strong><strong>Characteristic</strong><strong>s Of Shortening Results Of </strong><strong>C</strong><strong>hemical</strong> <strong>Interesterifications On Terner Mixed Seed Oil Rubber, Oil Fish, And</strong> <strong>Palm Stearin</strong></p><p>Shortening is produced from a mixture of palm stearin (PS), rubber seed oil (RSO) and fish oil (FO). The experimental design used ten fat ternary mixtures with different ratios and methods, each PS / RSO / FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 and 90 / 5/5) (% bb) with blending (NIE) and chemical interesterification (CIE) methods. The physical characteristics of the fat tested include, melting point, total solid fat index, fatty acid composition, color, and texture. The experimental design used was a randomized block design. All analysis results of all mixtures were carried out using a SPSS version 22 statistical test. The statistical test results showed that the ratio and method used were significantly different (P &lt;0.05). Chemical interesterification mixture with a ratio (CIE) 80/10/10 and 90/5/5 is the treatment that produces the physical properties that are closest to commercial shortening with characteristics including slip melting point in the range of (40.38-42.54 ° C), melting point (47.33-50.46 ° C), solid fat index (17.92-31.63%), Lightness (86.01-87.64), texture (421.75-872.25 gf / cm2).</p>

scholarly journals Palm-Based Standard Reference Materials for Iodine Value and Slip Melting Point

2008 ◽  
Vol 3 ◽  
pp. ACI.S1052 ◽  
Author(s):  
Azmil Haizam Ahmad Tarmizi ◽  
Siew Wai Lin ◽  
Ainie Kuntom
Keyword(s):  
Melting Point ◽  
Reference Materials ◽  
Palm Oil ◽  
Iodine Value ◽  
Palm Olein ◽  
Palm Stearin ◽  
Standard Reference Materials ◽  
Slip Melting Point ◽  
Consensus Values

This work described study protocols on the production of Palm-Based Standard Reference Materials for iodine value and slip melting point. Thirty-three laboratories collaborated in the inter-laboratory proficiency tests for characterization of iodine value, while thirty-two laboratories for characterization of slip melting point. The iodine value and slip melting point of palm oil, palm olein and palm stearin were determined in accordance to MPOB Test Methods p3.2:2004 and p4.2:2004, respectively. The consensus values and their uncertainties were based on the acceptability of statistical agreement of results obtained from collaborating laboratories. The consensus values and uncertainties for iodine values were 52.63 ± 0.14 Wijs in palm oil, 56.77 ± 0.12 Wijs in palm olein and 33.76 ± 0.18 Wijs in palm stearin. For the slip melting points, the consensus values and uncertainties were 35.6 ± 0.3 °C in palm oil, 22.7 ± 0.4 °C in palm olein and 53.4 ± 0.2 °C in palm stearin. Repeatability and reproducibility relative standard deviations were found to be good and acceptable, with values much lower than that of 10%. Stability of Palm-Based Standard Reference Materials remained stable at temperatures of -20 °C, 0 °C, 6 °C and 24 °C upon storage for one year.

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.

Characterization of sheep tail fat dry fractionation at the pilot scale

2020 ◽  
Vol 0 (0) ◽  
Author(s):  
Chengli Hou ◽  
Zhenyu Wang ◽  
Mengya Zhao ◽  
Xueke Tian ◽  
Qingwu Shen ◽  
...  
Keyword(s):  
Melting Point ◽  
Crude Oil ◽  
Ambient Temperature ◽  
Solid Fat Content ◽  
Pilot Scale ◽  
Polymorphic Form ◽  
Dry Fractionation ◽  
Solid Fat ◽  
Iodine Values

AbstractTwo-step dry fractionation was employed to prepare the liquefied sheep tail oil at the pilot scale. Sheep tail oil was separated into fat residuals, crude oil, stearin A, stearin B, olein A, and olein B. The extracted rates for crude oil, olein A, and olein B were 66.7, 45.9, and 35.0%, respectively. The ratios of saturated/unsaturated fats in the crude oil, olein A fractions, and olein B fractions were 0.62, 0.63, and 0.60, respectively. The olein B was liquid at ambient temperature and its melting point was 5.32 °C. The iodine values of stearin samples were significantly decreased compared to the crude oil samples (P < 0.05). For the stearin fractions, the polymorphic form was mainly β’ form, and the solid fat content was significantly higher than the olein fractions (P < 0.05), which can be used to make the shortening product.

scholarly journals Lipase-mediated interesterification of oils and fats for the preparation of bakery and confectionery fats

2020 ◽  
Author(s):  
HITHAMANI G ◽  
Yella Sunki Reddy ◽  
Sakina Khatoon
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Fat Content ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Confectionery Fats

Abstract Bakery and confectionary fats were prepared by enzymatic interesterification of sal fat with palm stearin and palm mid fraction blends in various ratios. Slip melting point, free fatty acids, fatty acid composition, solid fat content and triglyceride composition were determined. Fatty acid composition revealed that the blends were rich in palmitic (13.9-58.5%), stearic (7.7-36.7%) and oleic (25.2-39.9%) with no trans fatty acids. Blends of sal:PSt (50:50), sal:PMF (50:50 and 25:75) showed high solid fat content at 20 and 25 °C with short melting range. After interesterification, plasticity of products increased, which were comparable with commercial bakery fat. Some of the blends alone showed short melting profile like cocoa butter. Interesterification produced significant alteration in the triacylglycerol composition of the blends studied. Blends and the interesterified products prepared showed favorable characteristics with no transfats and hence could be used in the place of commercial bakery and confectionary fats.

Elaboration and Characterization of the Properties of Refractory Cr Base Alloys

2010 ◽  
Vol 72 ◽  
pp. 46-52 ◽  
Author(s):  
Laurent Royer ◽  
Stéphane Mathieu ◽  
Christophe Liebaut ◽  
Pierre Steinmetz
Keyword(s):  
Mechanical Properties ◽  
Melting Point ◽  
Molten Glass ◽  
Energy Production ◽  
Creep Properties ◽  
Refractory Alloys ◽  
Industrial Use ◽  
Kinetics Of ◽  
Selection Of

For energy production and also for the glass industry, finding new refractory alloys which could permit to increase the process temperatures to 1200°C or more is a permanent challenge. Chromium base alloys can be good candidates, considering the melting point of Cr itself, and also its low corrosion rate in molten glass. Two families of alloys have been studied for this purpose, Cr-Mo-W and Cr-Ta-X alloys (X= Mo, Si..). A finer selection of compositions has been done, to optimize their chemical and mechanical properties. Kinetics of HT oxidation by air, of corrosion by molten glass and also creep properties of several alloys have been measured up to 1250°C. The results obtained with the best alloys (Cr-Ta base) give positive indications as regards the possibility of their industrial use.

scholarly journals Rheological Characterization of a Concentrated Phosphate Slurry

Fluids ◽  
2021 ◽  
Vol 6 (5) ◽  
pp. 178
Author(s):  
Souhail Maazioui ◽  
Abderrahim Maazouz ◽  
Fayssal Benkhaldoun ◽  
Driss Ouazar ◽  
Khalid Lamnawar
Keyword(s):  
Flow Behavior ◽  
Continuous Phase ◽  
Raw Material ◽  
Rheological Characterization ◽  
Phosphate Ore ◽  
Insoluble Particles ◽  
Experimental Protocols ◽  
Solid Liquid

Phosphate ore slurry is a suspension of insoluble particles of phosphate rock, the primary raw material for fertilizer and phosphoric acid, in a continuous phase of water. This suspension has a non-Newtonian flow behavior and exhibits yield stress as the shear rate tends toward zero. The suspended particles in the present study were assumed to be noncolloidal. Various grades and phosphate ore concentrations were chosen for this rheological investigation. We created some experimental protocols to determine the main characteristics of these complex fluids and established relevant rheological models with a view to simulate the numerical flow in a cylindrical pipeline. Rheograms of these slurries were obtained using a rotational rheometer and were accurately modeled with commonly used yield-pseudoplastic models. The results show that the concentration of solids in a solid–liquid mixture could be increased while maintaining a desired apparent viscosity. Finally, the design equations for the laminar pipe flow of yield pseudoplastics were investigated to highlight the role of rheological studies in this context.

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