Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi

Palm stearin has limited application in natural form because of its high melting point, low plasticity and hence cannot be used directly in margarine production. Palm kernel oil contains short and medium triacylglycerols that can give desired melting characteristics and ensures the stable beta prime...

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Main Author:	Mohamad Fauzi, Siti Hazirah
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Food processing and manufacture Special foods Palm oil
Online Access:	http://ir.uitm.edu.my/id/eprint/15146/ http://ir.uitm.edu.my/id/eprint/15146/1/TM_SITI%20HAZIRAH%20MOHAMAD%20FAUZI%20AS%2014_5.pdf

id	uitm-15146
recordtype	eprints
spelling	uitm-151462016-10-24T07:43:24Z http://ir.uitm.edu.my/id/eprint/15146/ Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi Mohamad Fauzi, Siti Hazirah Food processing and manufacture Special foods Palm oil Palm stearin has limited application in natural form because of its high melting point, low plasticity and hence cannot be used directly in margarine production. Palm kernel oil contains short and medium triacylglycerols that can give desired melting characteristics and ensures the stable beta prime (P') polymorph in products. To enhance the PS compatibility, it needs to be blended and/or interesterified with soybean oil to impart desirable properties to the final products. Blends of PS, PKO and SBO at certain proportions were formulated using a mixture design (Design Expert 8.0.4, 2010). All the 10 oil blends were subjected to chemical and enzymatic interesterification. The physicochemical, thermal, polymorphism, microstructural, textural properties and kinetics of isothermal crystallisation were studied. The interesterified (IE) blends had lower slip melting points and solid fat contents due to the randomisation in the TAGs. Interesterification also promotes significant alterations in the microstructural and polymorphism of blends, resulted in smaller crystals with P' form. The hardness of interesterified blends were reduced following the reaction. Interesterification also altered the mechanism of crystallisation kinetics of the blends, depending on the composition and the crystallisation temperatures. The optimisation of interesterified ternary blends for trans-free table (TM) and soft margarine (SM) formulations were conducted through graphical multiple responses in Design-Expert. The CIE and EIE for the TM formulation showed slightly different proportions of PS/PKO/SBO with 50/18/32 and 50/22/28 (w/w), while for SM formulation, both the interesterified blends give the same proportions of 51/0/49 (w/w) of PS/PKO/SBO. 2014 Thesis NonPeerReviewed text en http://ir.uitm.edu.my/id/eprint/15146/1/TM_SITI%20HAZIRAH%20MOHAMAD%20FAUZI%20AS%2014_5.pdf Mohamad Fauzi, Siti Hazirah (2014) Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi. Masters thesis, Universiti Teknologi MARA.
repository_type	Digital Repository
institution_category	Local University
institution	Universiti Teknologi MARA
building	UiTM Institutional Repository
collection	Online Access
language	English
topic	Food processing and manufacture Special foods Palm oil
spellingShingle	Food processing and manufacture Special foods Palm oil Mohamad Fauzi, Siti Hazirah Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
description	Palm stearin has limited application in natural form because of its high melting point, low plasticity and hence cannot be used directly in margarine production. Palm kernel oil contains short and medium triacylglycerols that can give desired melting characteristics and ensures the stable beta prime (P') polymorph in products. To enhance the PS compatibility, it needs to be blended and/or interesterified with soybean oil to impart desirable properties to the final products. Blends of PS, PKO and SBO at certain proportions were formulated using a mixture design (Design Expert 8.0.4, 2010). All the 10 oil blends were subjected to chemical and enzymatic interesterification. The physicochemical, thermal, polymorphism, microstructural, textural properties and kinetics of isothermal crystallisation were studied. The interesterified (IE) blends had lower slip melting points and solid fat contents due to the randomisation in the TAGs. Interesterification also promotes significant alterations in the microstructural and polymorphism of blends, resulted in smaller crystals with P' form. The hardness of interesterified blends were reduced following the reaction. Interesterification also altered the mechanism of crystallisation kinetics of the blends, depending on the composition and the crystallisation temperatures. The optimisation of interesterified ternary blends for trans-free table (TM) and soft margarine (SM) formulations were conducted through graphical multiple responses in Design-Expert. The CIE and EIE for the TM formulation showed slightly different proportions of PS/PKO/SBO with 50/18/32 and 50/22/28 (w/w), while for SM formulation, both the interesterified blends give the same proportions of 51/0/49 (w/w) of PS/PKO/SBO.
format	Thesis
author	Mohamad Fauzi, Siti Hazirah
author_facet	Mohamad Fauzi, Siti Hazirah
author_sort	Mohamad Fauzi, Siti Hazirah
title	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_short	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_full	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_fullStr	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_full_unstemmed	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_sort	optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / siti hazirah mohamad fauzi
publishDate	2014
url	http://ir.uitm.edu.my/id/eprint/15146/ http://ir.uitm.edu.my/id/eprint/15146/1/TM_SITI%20HAZIRAH%20MOHAMAD%20FAUZI%20AS%2014_5.pdf
first_indexed	2023-09-18T22:53:12Z
last_indexed	2023-09-18T22:53:12Z
_version_	1777417682054807552

Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi

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