Composition and thermal analysis of binary mixture of Mee fat and palm stearin

Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture...

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Main Authors:	Abdul Manaf Yanty, Noorzianna, Marikkar, Mohammed Nazrim, Musthafa, Shuhaimi, Mat Saari , Miskandar
Format:	Article
Language:	English
Published:	Japan Oil Chemists' Society 2014
Subjects:	QD Chemistry
Online Access:	http://irep.iium.edu.my/45607/ http://irep.iium.edu.my/45607/ http://irep.iium.edu.my/45607/ http://irep.iium.edu.my/45607/1/J_Oleo_Sc-2.pdf

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spelling	iium-456072018-06-20T01:36:32Z http://irep.iium.edu.my/45607/ Composition and thermal analysis of binary mixture of Mee fat and palm stearin Abdul Manaf Yanty, Noorzianna Marikkar, Mohammed Nazrim Musthafa, Shuhaimi Mat Saari , Miskandar QD Chemistry Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture to become similar in solidification characteristics of lard. Three fat mixtures were prepared by blending MF with palm stearin PS in different ratios: MF:PS (99.5:0.5), MF:PS (99:1), MF:PS (98:2) (w/w), and identified by the mass ratio of MF to PS. The fat mixtures were compared with lard in terms of their fatty acid and triacylglycerol compositions, differential scanning calorimetric (DSC) thermal profiles and solid fat content (SFC) characteristics. Results showed that there were considerable differences between lard and MF:PS fat mixtures with regard to fatty acid and triacylglycerol compositions. The increasing proportion of PS in MF:PS fat mixtures caused a general increase in SFC at different temperatures with respect to the SFC profile of native MF. Of the three binary mixtures, MF:PS (99:1) was found to show the least difference to lard in terms of SFC values throughout the temperature range. Japan Oil Chemists' Society 2014-04-10 Article PeerReviewed application/pdf en http://irep.iium.edu.my/45607/1/J_Oleo_Sc-2.pdf Abdul Manaf Yanty, Noorzianna and Marikkar, Mohammed Nazrim and Musthafa, Shuhaimi and Mat Saari , Miskandar (2014) Composition and thermal analysis of binary mixture of Mee fat and palm stearin. Journal of Oleo Science, 63 (4). pp. 325-332. ISSN 1347-3352 (O), 1345-8957 (P) http://www.jocs.jp/index-e.html 10.5650/jos.ess13193
repository_type	Digital Repository
institution_category	Local University
institution	International Islamic University Malaysia
building	IIUM Repository
collection	Online Access
language	English
topic	QD Chemistry
spellingShingle	QD Chemistry Abdul Manaf Yanty, Noorzianna Marikkar, Mohammed Nazrim Musthafa, Shuhaimi Mat Saari , Miskandar Composition and thermal analysis of binary mixture of Mee fat and palm stearin
description	Seed fat of Madhuca longifolia known as mee fat (MF) has been considered as a potential plant fat for producing fat mixture to simulate the properties of lard. A study was carried out to evaluate the effect of addition of palm stearin (PS) on the solidification behavior of MF to formulate a mixture to become similar in solidification characteristics of lard. Three fat mixtures were prepared by blending MF with palm stearin PS in different ratios: MF:PS (99.5:0.5), MF:PS (99:1), MF:PS (98:2) (w/w), and identified by the mass ratio of MF to PS. The fat mixtures were compared with lard in terms of their fatty acid and triacylglycerol compositions, differential scanning calorimetric (DSC) thermal profiles and solid fat content (SFC) characteristics. Results showed that there were considerable differences between lard and MF:PS fat mixtures with regard to fatty acid and triacylglycerol compositions. The increasing proportion of PS in MF:PS fat mixtures caused a general increase in SFC at different temperatures with respect to the SFC profile of native MF. Of the three binary mixtures, MF:PS (99:1) was found to show the least difference to lard in terms of SFC values throughout the temperature range.
format	Article
author	Abdul Manaf Yanty, Noorzianna Marikkar, Mohammed Nazrim Musthafa, Shuhaimi Mat Saari , Miskandar
author_facet	Abdul Manaf Yanty, Noorzianna Marikkar, Mohammed Nazrim Musthafa, Shuhaimi Mat Saari , Miskandar
author_sort	Abdul Manaf Yanty, Noorzianna
title	Composition and thermal analysis of binary mixture of Mee fat and palm stearin
title_short	Composition and thermal analysis of binary mixture of Mee fat and palm stearin
title_full	Composition and thermal analysis of binary mixture of Mee fat and palm stearin
title_fullStr	Composition and thermal analysis of binary mixture of Mee fat and palm stearin
title_full_unstemmed	Composition and thermal analysis of binary mixture of Mee fat and palm stearin
title_sort	composition and thermal analysis of binary mixture of mee fat and palm stearin
publisher	Japan Oil Chemists' Society
publishDate	2014
url	http://irep.iium.edu.my/45607/ http://irep.iium.edu.my/45607/ http://irep.iium.edu.my/45607/ http://irep.iium.edu.my/45607/1/J_Oleo_Sc-2.pdf
first_indexed	2023-09-18T21:04:53Z
last_indexed	2023-09-18T21:04:53Z
_version_	1777410866641108992

Composition and thermal analysis of binary mixture of Mee fat and palm stearin

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