Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil ( Sesamum indicum ) blends

2019 ◽  
Vol 43 (10) ◽  
Author(s):  
Mahdis Tourchi Rudsari ◽  
Leila Najafian ◽  
Seyed Ahmad Shahidi
Keyword(s):  
Palm Stearin ◽  
Physicochemical Characteristics ◽  
Sesamum Indicum ◽  
Chemical Interesterification

EFFECTS OF CHEMICAL INTERESTERIFICATION ON THE PHYSICOCHEMICAL PROPERTIES OF PALM STEARIN AND RICE BRAN OIL BLENDS

2016 ◽  
Vol 78 (6-5) ◽  
Author(s):  
Norizzah Abd Rashid ◽  
Tunku Saidatul Sa’adiah Tunku Safuan ◽  
Amalyna Teja Kelana ◽  
Mohd Akram Zuher ◽  
Zaliha Omar
Keyword(s):  
Rice Bran ◽  
Rice Bran Oil ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Chemical Interesterification ◽  
Mass Ratio ◽  
Hardness Index ◽  
Slip Melting Point ◽  
Oil Blends ◽  
Before And After

Palm stearin (PS) and rice bran oil (RBO) were blended in the mass ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The oil blends were subjected to chemical interesterification (CIE) catalyzed by sodium methoxide (0.2% w/w). The following analysis were carried out before and after CIE: triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI).  After chemical interesterification, there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for RBO. Chemical interesterification also reduced the eutectic interaction at 5°C. However, for hardness index, only blends with 50% and 100% PS decreased significantly (p<0.05) from 33.197 to 26.097 and 5.397 to 3.720, respectively. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature.

scholarly journals Sensory and Physicochemical Characteristics of Rabbit Meat Sausages Produced with Refined Palm Stearin (RPS)

2019 ◽  
Vol 4 (5) ◽  
pp. 796-803
Author(s):  
Eugenia A. Asamoah ◽  
John Barimah ◽  
Worlah Y. Akwetey ◽  
Reindorf Boateng ◽  
Charles C. Dapuliga
Keyword(s):  
Palm Stearin ◽  
Physicochemical Characteristics ◽  
Rabbit Meat

Chemical Interesterification of Blends of Palm Stearin, Coconut Oil, and Canola Oil: Physicochemical Properties

2012 ◽  
Vol 60 (6) ◽  
pp. 1461-1469 ◽  
Author(s):  
Fabiana Andreia Schäfer De Martini Soares ◽  
Roberta Claro da Silva ◽  
Márcia Hazzan ◽  
Isabele Renata Capacla ◽  
Elise Raduan Viccola ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Canola Oil ◽  
Coconut Oil ◽  
Palm Stearin ◽  
Chemical Interesterification

scholarly journals Karakteristik Fisik Shortening Hasil Interesterifikasi Kimiawi Campuran Terner Minyak Biji Karet, Minyak Ikan Nila, dan Palm Stearin

2020 ◽  
Vol 17 (1) ◽  
pp. 24
Author(s):  
NFN Sumartini ◽  
NFN Supriyanto ◽  
Pudji Hastuti
Keyword(s):  
Melting Point ◽  
Experimental Design ◽  
Seed Oil ◽  
Palm Stearin ◽  
Statistical Test ◽  
Ternary Mixtures ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Solid Fat Index

<p><em>Shortening </em>merupakan produk olahan lemak dan minyak yang berfungsi sebagai pembentuk pori dan pelembut pada pembuatan roti. <em>Shortening </em>diproduksi dari campuran stearin sawit (PS), minyak biji karet (RSO) dan minyak ikan (FO), pencampuran fraksi padat dan cair dilakukan dengan tujuan mendapatkan titik leleh dan konsistensi yang diinginkan sesuai dengan shortening komersial. Rancangan percobaan menggunakan rancangan acak kelompok (RAK) menggunakan sepuluh campuran terner lemak dengan rasio dan metode berbeda, masing-masing PS / RSO/ FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 dan 90/5/5) (% bb) dengan metode <em>blending</em>/<em>non interesterification </em>(NIE) dan interesterifikasi kimiawi/ <em>chemical interesterification </em>(CIE). Setiap perlakuan dilakukan ulangan sebanyak 3 kali. Karakteristik fisik lemak yang diuji meliputi, titik leleh, indeks total padatan lemak, komposisi asam lemak, warna, dan tekstur. Seluruh hasil analisa dari semua campuran dilakukan uji statistik menggunakan <em>software </em>SPSS versi 22. Hasil uji statistik menunjukkan perbedaan rasio dan metode yang digunakan secara signifikan berbeda nyata (P&lt;0,05). Campuran interesterifikasi kimiawi dengan rasio (CIE) 80/10/10 dan 90/5/5 merupakan perlakuan yang menghasilkan sifat fisik yang paling mendekati <em>shortening </em>komersial dengan karakteristik meliputi <em>slip melting point </em>pada kisaran (40,38-42,54°C), titik leleh (47,33-50,46°C), indeks kepadatan lemak (17,92-31,63%), kecerahan (86,01-87,64), tekstur (421,75-872,25 gf/cm2).</p><p> </p><p><strong>Physica</strong><strong>l </strong><strong>Characteristic</strong><strong>s Of Shortening Results Of </strong><strong>C</strong><strong>hemical</strong> <strong>Interesterifications On Terner Mixed Seed Oil Rubber, Oil Fish, And</strong> <strong>Palm Stearin</strong></p><p>Shortening is produced from a mixture of palm stearin (PS), rubber seed oil (RSO) and fish oil (FO). The experimental design used ten fat ternary mixtures with different ratios and methods, each PS / RSO / FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 and 90 / 5/5) (% bb) with blending (NIE) and chemical interesterification (CIE) methods. The physical characteristics of the fat tested include, melting point, total solid fat index, fatty acid composition, color, and texture. The experimental design used was a randomized block design. All analysis results of all mixtures were carried out using a SPSS version 22 statistical test. The statistical test results showed that the ratio and method used were significantly different (P &lt;0.05). Chemical interesterification mixture with a ratio (CIE) 80/10/10 and 90/5/5 is the treatment that produces the physical properties that are closest to commercial shortening with characteristics including slip melting point in the range of (40.38-42.54 ° C), melting point (47.33-50.46 ° C), solid fat index (17.92-31.63%), Lightness (86.01-87.64), texture (421.75-872.25 gf / cm2).</p>

scholarly journals Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification

Food Research ◽  
2021 ◽  
Vol 5 (S2) ◽  
pp. 70-77
Author(s):  
Siswanti ◽  
P. Hastuti ◽  
Supriyanto ◽  
R.B.K. Anandito
Keyword(s):  
Melting Point ◽  
Palm Stearin ◽  
Sesame Oil ◽  
Raw Material ◽  
Chemical Interesterification ◽  
Solid Fat ◽  
Slip Melting Point ◽  
Solid Fat Index ◽  
Effect Ratio

The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. This research was conducted by three major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat by physical blending and chemical interesterification, and characterization of margarine fat. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of sesame oil and palm stearin. Margarine fat produced with different variations of the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30). Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS = 60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS profiles) which margarine commercial, so has the potential to be developed in the manufacture margarine industry

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