Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin [PDF]
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 +3 more sources
Effect of High Pressure Microfluidization on the Crystallization Behavior of Palm Stearin — Palm Olein Blends [PDF]
Molecules, 2014 Moderate and high microfluidization pressures (60 and 120 MPa) and different treatment times (once and twice) were used to investigate the effect of high-pressure microfluidization (HPM) treatment on the crystallization behavior and physical properties of binary mixtures of palm stearin (PS) and palm olein (PO).
Xue-De Wang, Lin Li, Guoqin Liu
exaly +6 more sources
Composition and crystallization behavior of solvent-fractionated palm stearin [PDF]
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 +3 more sources
Evaluation on the quality of Malaysian refined palm stearin
Oilseeds and fats, crops and lipids, 2022 The quality of Malaysian palm stearin was monitored through a twelve-month survey in 2018, by participation of palm oil refineries and oleochemical plants from Peninsular Malaysia and Sarawak.
Ahmad Bustamam Farah Khuwailah +3 more
doaj +2 more sources
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
Crystallisation kinetics of palm stearin, palm kernel olein and their blends
LWT - Food Science and Technology, 2012 Abstract The kinetics of isothermal crystallisation of palm stearin, palm kernel olein and their blends (20–80 g/100 g palm stearin with 20 g/100 g increment) were determined using differential scanning calorimetry (DSC). The mechanism of crystallisation (n) was calculated by applying the Avrami equation using the crystallisation curves obtained at ...
Zaliha Omar, Norizzah Abd Rashid
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