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Food Research International, 2009 Chemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical interesterification. The following determinations, before and after the interesterification reactions, were
Roberta C Silva +2 more
exaly +3 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
exaly +2 more sources
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Monobehenin and Tribehenin as Modifiers in the Crystallization of Palm Oil and Palm Stearin
European Journal of Lipid Science and Technology, 2022AbstractIn consideration of the higher melting points and beneficial physiological functions of behenic acid, the effects of high purity monobehenin (MB) and tribehenin (BBB) as crystallization modifiers are studied. With the addition of MB and BBB at various concentrations, differential scanning calorimetry, polarized light microscopy, and X‐ray ...
Lu Zhang +5 more
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Comparative analysis of graded blends of palm kernel oil, palm kernel stearin and palm stearin
Food Chemistry, 2019A comprehensive analysis of graded binary and ternary blends of palm kernel oil (PKO), palm kernel stearin (PKS) and palm stearin (POs) was conducted, including solid fat content, iso-solid diagram, thermal properties, polymorphism and microstructure. Both PKO/POs and PKS/POs blends showed eutectic behavior.
Chunhuan, Liu +6 more
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Enzymatic interesterification of palm stearin and palm kernel olein
JAOCS, Journal of the American Oil Chemists' Society, 1999AbstractPalm stearin (POs) and palm kernel olein (PKOo) blends were modified by enzymatic interesterification (IE) to achieve the physical properties of margarine fats. POs and PKOo are both products of the palm oil industry that presently have limited use.
Zaida Zainal, Mohd Suria Affandi Yusoff
exaly +3 more sources
Journal of Agricultural and Food Chemistry, 2004
Palm kernel stearin and hydrogenated palm kernel stearin can be used to prepare compound chocolate bars or coatings. The objective of this study was to characterize the chemical composition, polymorphism, and melting behavior of the bloom that develops on bars of compound chocolate prepared using these fats. Bars were stored for 1 year at 15, 20, or 25
Kevin W, Smith +2 more
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Palm kernel stearin and hydrogenated palm kernel stearin can be used to prepare compound chocolate bars or coatings. The objective of this study was to characterize the chemical composition, polymorphism, and melting behavior of the bloom that develops on bars of compound chocolate prepared using these fats. Bars were stored for 1 year at 15, 20, or 25
Kevin W, Smith +2 more
openaire +2 more sources
Thermal analysis of palm stearine by DSC
Journal of the American Oil Chemists' Society, 1990AbstractThe chemical composition and thermal properties of palm stearine have been investigated. The sample consists of triglycerides containing mainly the fatty acid residues: palmitic (P) 51.4%; oleic (O) 32.7%; linoleic (L) 8.3% and stearic (S) 5.0%. The sample melts as almost two independent components in separate temperature ranges.
W. Ken Busfield, Peter N. Proschogo
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Journal of the Science of Food and Agriculture, 2021
AbstractBACKGROUNDChemical interesterification (CIE) is one of the important technological processes for the production of zero‐trans fats. The aim of this study was to produce trans‐free cocoa butter alternatives (CBAs) from palm kernel stearin (PKS), coconut oil (CNO) and fully‐hydrogenated palm stearin (FHPS) blends via CIE using sodium methoxide as
Pimwalan Ornla‐ied +2 more
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AbstractBACKGROUNDChemical interesterification (CIE) is one of the important technological processes for the production of zero‐trans fats. The aim of this study was to produce trans‐free cocoa butter alternatives (CBAs) from palm kernel stearin (PKS), coconut oil (CNO) and fully‐hydrogenated palm stearin (FHPS) blends via CIE using sodium methoxide as
Pimwalan Ornla‐ied +2 more
openaire +2 more sources