Comparison of Nutritional Value and Functionalities of Palm Oil Fractionates with Lards

2012 ◽  
Vol 554-556 ◽  
pp. 1429-1432
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Min Ji
Keyword(s):  
Palm Oil ◽  
Nutritional Value ◽  
Palm Olein ◽  
Active Oxygen Method ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Cholesterol Content ◽  
Active Oxygen ◽  
Solid Fat ◽  
Refined Palm Oil

The cholesterol and α-VE content, active oxygen method value, solid fat content of three kinds of palm oil fractionates and five kinds of lard products were investigated. The results obtained were as follows. Firstly, palm oil has lower cholesterol content but higher α-VE content and higher AOM value than lard. Secondly, refined palm oil, palm stearin and palm olein has almost the same plasticity as leaf lard, bone lard and skin lard, respectively. All the results have showed that palm oil is of substitutability for lard.

scholarly journals Palm oil spot-futures relation: Evidence from unrefined and refined products

2019 ◽  
Vol 65 (No. 3) ◽  
pp. 133-142
Author(s):  
You-How Go ◽  
Wee-Yeap Lau
Keyword(s):  
Palm Oil ◽  
Palm Olein ◽  
Palm Kernel ◽  
Palm Stearin ◽  
Optimal Number ◽  
Oil Products ◽  
Oil Futures ◽  
Palm Kernel Oil ◽  
Kernel Oil ◽  
Refined Palm Oil

This study examines the palm oil spot-futures relation in terms of mean and volatility spillovers from 2010 to 2018. Based on the cross-correlation function of standardised residuals and its squared residuals, our results show: first, crude palm oil (CPO) futures returns Granger cause refined palm oil, palm stearin and palm olein spot returns. Second, refined palm kernel oil spot returns Granger cause crude palm kernel oil futures returns in mean and variance. Third, CPO spot and refined palm olein futures returns are independent; and fourth, there is volatility spillover from CPO futures market to refined palm oil spot market within longer time. These findings suggest that refiners can use CPO futures returns instead of crude palm kernel oil futures returns for predicting the future spot return of refined palm oil products. To lock in purchasing price of unrefined palm oil products, the producers can rely on the spot volatility to decide the optimal number of crude palm kernel oil futures contracts.

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

2021 ◽  
Author(s):  
K. Cevik ◽  
H. Yalcin
Keyword(s):  
Spray Drying ◽  
Palm Oil ◽  
Palm Olein ◽  
Milk Powder ◽  
Skim Milk ◽  
Palm Stearin ◽  
Skim Milk Powder ◽  
Solid Content ◽  
Coating Materials ◽  
Oil Fractions

Abstract The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

scholarly journals Food Uses of Palm Oil in Japan

1994 ◽  
Vol 15 (2) ◽  
pp. 1-4 ◽  
Author(s):  
Hiroyuki Mori ◽  
Takashi Kaneda
Keyword(s):  
Palm Oil ◽  
Food Industry ◽  
Palm Olein ◽  
Palm Stearin ◽  
Food Products ◽  
Deep Frying ◽  
Oil Consumption ◽  
Official Statistics ◽  
Snack Foods ◽  
Oil Fractions

Palm oil has many advantageous properties that make it well suited for manufacturing and processing food products in Japan. Its principal uses are in making margarine and shortening, and for deep frying instant noodles, tempura, and snack foods. Palm oil now enjoys a 22% share of all oils and fats used in preparing these foods. In addition, palm oil fractions such as palm olein, palm stearin, and palm midfraction are used increasingly in a variety of other food products, ranging from vegetable ghee and hard butter to chocolate and ice cream. According to official statistics, palm oil consumption in Japan has now increased to around 320,000 tons per year, and the indications are that its use in the food industry will continue to increase despite the fact that liquid oils remain the major oils in domestic cooking.

scholarly journals Preparation of Low-Diacylglycerol Cocoa Butter Equivalents by Hexane Fractionation of Palm Stearin and Shea Butter

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3231
Author(s):  
Jihyun Hwang ◽  
Heeju Jun ◽  
Seoye Roh ◽  
Seong Jae Lee ◽  
Jeong Min Mun ◽  
...  
Keyword(s):  
Cocoa Butter ◽  
Weight Ratio ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Melting Behavior ◽  
Fat Content ◽  
Shea Butter ◽  
Solid Fat ◽  
Cocoa Butter Equivalents ◽  
Acetone Fractionation

Herein, we prepared 1,3-dipalmitoyl-2-oleoyl glycerol (POP)-rich fats with reduced levels of diacylglycerols (DAGs), adversely affecting the tempering of chocolate, via two-step hexane fractionation of palm stearin. DAG content in the as-prepared fats was lower than that in POP-rich fats obtained by previously reported conventional two-step acetone fractionation. Cocoa butter equivalents (CBEs) were fabricated by blending the as-prepared fats with 1,3-distearoyl-2-oleoyl glycerol (SOS)-rich fats obtained by hexane fractionation of degummed shea butter. POP-rich fats achieved under the best conditions for the fractionation of palm stearin had a significantly lower DAG content (1.6 w/w%) than that in the counterpart (4.6 w/w%) prepared by the previously reported method. The CBEs fabricated by blending the POP- and SOS-rich fats in a weight ratio of 40:60 contained 63.7 w/w% total symmetric monounsaturated triacylglycerols, including 22.0 w/w% POP, 8.6 w/w% palmitoyl-2-oleoyl-3-stearoyl-rac-glycerol, 33.1 w/w% SOS, and 1.3 w/w% DAGs, which was not substantially different from the DAG content in cocoa butter (1.1 w/w%). Based on the solid-fat content results, it was concluded that, when these CBEs were used for chocolate manufacture, they blended with cocoa butter at levels up to 40 w/w%, without distinctively altering the hardness and melting behavior of cocoa butter.

scholarly journals Pengaruh Suhu Interesterifikasi RBDPO/RBDPS Terhadap Komposisi Trigliserida dan Nilai Kandungan Lemak Padat dalam Pembuatan Lemak Margarin

2019 ◽  
Vol 2 (1) ◽  
pp. 15-21
Author(s):  
Mimpin Ginting ◽  
Jamaran Kaban ◽  
Herlince Sihotang ◽  
Hendri Tobing
Keyword(s):  
Gas Chromatography ◽  
Palm Oil ◽  
Heating Temperature ◽  
Solid Fat Content ◽  
Fat Content ◽  
Process Temperature ◽  
Temperature Variations ◽  
Solid Fat ◽  
Chromatography Analysis ◽  
Gas Chromatography Analysis

Pembuatan lemak margarin melalui interesterifikasi dalam industri merupakan suatu proses yang dapat digunakan menggantikan proses blendingan dan hidrogenasi. Salah satu faktor yang mempengaruhi proses interesterifikasi adalah suhu pemanasan. Dalam penelitian ini dilakukan pembuatan lemak margarin melalui proses interesterifikasi dari bahan dasar berbasis minyak kelapa sawit yaitu RBDPO dan RBDPS menggunakan katalis NaOCH 3 dan ingin diketahui pengaruh suhu proses interesterifikasi terhadap nilai kandungan lemak padat (SFC) dan komposisi trigliserida dari variasi suhu pada temperatur 70, 90, 110, 130 dan 150 °C menggunakan perbandingan campuran RBDPO : RBDPS = 70 :30 dan 80:20 (b/b). Komposisi trigliserida hasil interesterifikasi ditentukan melalui analisis kromatografi gas, sedangkan nilai SFC melalui fulsa NMR. Hasil penelitian menunjukkan bahwa pengaruh suhu pemanasan terhadap proses interesterifikasi RBDPO : RBDPS baik pada rasio 70 : 30 maupun 80: 20 (b/b) dapat memberikan perubahan komposisi trigliserida maupun nilai SFC dari lemak margarin yang dihasilkan.   The production of margarine fat through interesterification in industry is a process that can be used to replace blending and hydrogenation processes. One of the factors that influence the interesterification process is the heating temperature. In this study, margarine fat was produced through the interesterification process of palm oil based materials namely RBDPO and RBDPS using NaOCH3 catalyst. It was aimed to find the effect of the interesterification process temperature on the value of solid fat content (SFC) and triglyceride composition from temperature variations at 70, 90, 110, 130 and 150 °C use a mixed ratio of RBDPO: RBDPS = 70 : 30 and 80 : 20 (w /w). The composition of triglycerides from the results of interesterification was determined through gas chromatography analysis, while the value of SFC was determined with NMR module. The results showed that the effect of the heating temperature on the interesterification process of RBDPO: RBDPS was at the ratio of 70: 30 and 80: 20 (w / w) and could cause a change in the composition of triglycerides and SFC values ​​of margarine fat produced.

scholarly journals Development and Evaluation of Palm-based Tibetan Butter Equivalent: Formulation, Rheology, Texture and Microstructure

2021 ◽  
Author(s):  
Chuan-Guo Ma ◽  
Jie-Yu Li ◽  
Min Ji ◽  
Yoong Jun Hao ◽  
Xiao-Wei Chen
Keyword(s):  
Laser Scanning ◽  
Palm Olein ◽  
Unsaturated Fatty Acids ◽  
Polarized Light ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Laser Scanning Microscopy ◽  
Confocal Laser ◽  
Texture Characteristics ◽  
Resource Shortage

Palm-based Tibetan butter equivalent was developed and evaluated from formulation, rheology, texture to microstructure. Firstly, the compatibility of palm stearin and palm olein was ascertained. The formulations of palm-based Tibetan butter equivalent were then optimally developed using a combination of palm stearin (37.5%), palm olein (37.5%) and soybean oil (25%). These were found to contain high unsaturated fatty acids and analogous solid fat content (SFC) at varying temperatures. Moreover, the palm-based Tibetan butter equivalent (TBE) showed a shear-thinning behavior, a gel characteristic, good plasticity and comparable texture characteristics (such as hardness, adhesion, cohesiveness and elasticity) to traditional Tibetan butter (TB). Furthermore, as determined by polarized light microscopy (PLM) and confocal laser scanning microscopy (CLSM), the microstructures also showed a similar structure, thus further indicating that palm oil is a good candidate as a substitute in making Tibetan-style butter. Overall, the palm-based Tibetan butter equivalent was developed by physical technology and could assist in increasing the enjoyable population as well as addressing the challenge of resource shortage, geographical origin and season of production.

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