Optimization of the mixture of groundnut, palm, stearin, and sesame oils subjected to heat treatment and evaluation of their lipid quality [PDF]
Heliyon, 2023 The mixing of edible oils makes it possible to prevent lipid oxidation and preserve the nutritional and organoleptic quality of food. This study was conducted to determine the optimized blend ratio of groundnut (Arachis hypogea), olein, stearin, and ...
Serge Cyrille Houketchang Ndomou +5 more
doaj +2 more sources
Catalytic epoxidation of unsaturated fatty acids in palm stearin via in situ peracetic acids mechanism [PDF]
Scientific ReportsEpoxidized vegetable oils present a viable substitute for polymers derived from petroleum. This research focuses on the impact of a process parameter on the epoxidation of palm stearin when zeolite ZSM-5 is used as a catalyst.
Norin Hafizah Rahim +4 more
doaj +2 more sources
Immobilized
BMC Biotechnology, 2011 Background Waxes are esters of long-chain fatty acids and long-chain alcohols. Their principal natural sources are animals (sperm whale oil) and vegetables (jojoba) which are expensive and not easily available.
Gargouri Youssef +4 more
doaj +2 more sources
Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin
CYTA - Journal of Food, 2020 In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO).
Elena Dibildox-Alvarado +1 more
exaly +2 more sources
Phytosterol–γ-Oryzanol–Glycerol Monostearate Composite Gelators for Palm Stearin/Linseed Oil Oleogel-Based Margarine: Nutrient Enrichment, Textural Modulation, and Commercial Product Mimicry [PDF]
FoodsThis study prepared palm stearin/linseed oil-based margarines (PST/LO-BMs) and palm stearin/linseed oil oleogel-based margarines (PST/LO-OBM) by incorporating varying proportions (20–60% oil phase) of linseed oil (LO) and LO-based oleogel, respectively ...
Jingwen Li +6 more
doaj +2 more sources
Enzymatic transesterification of palm stearin and olein blends to produce zero-trans margarine fat [PDF]
BMC Biotechnology, 2012 Background Food industries aim to replace trans fat in their products by formulations having equivalent functionality and economic viability. Enzymatic transesterification can be a technological option to produce trans free fats targeting commercial ...
Sellami Mohamed +4 more
doaj +2 more sources
Bioaccessibility and antioxidant activity of β-carotene loaded nanostructured lipid carrier (NLC) from binary mixtures of palm stearin and palm olein [PDF]
Heliyon, 2022 Anton Rahmadi +2 more
exaly +2 more sources
Effect of moderate hydrostatic pressure on crystallization of palm kernel stearin-sunflower oil model systems [PDF]
Current Research in Food ScienceLipid crystallization under moderate hydrostatic pressure treatments (200 MPa, 20 °C, 1–24 h) was studied in palm kernel stearin (PS 100%) and its blends with sunflower oil (PS 80, 90 % w/w).
Federico Basso +8 more
doaj +2 more sources
Multi-Step Fractionation of New High Stearic Sunflower Oils [PDF]
FoodsFractionation plays a key role in the manufacture of specialty fats, particularly when applied to tropical oils characterized by a high content of saturated fatty acids, such as palm and coconut oils.
Joaquín J. Salas +3 more
doaj +2 more sources
Composition and crystallization behavior of solvent-fractionated palm stearin
International Journal of Food Properties, 2018 Palm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward specific applications.
Sopark Sonwai +2 more
exaly +2 more sources