scholarly journals Palm-Based Standard Reference Materials for Iodine Value and Slip Melting Point

2008 ◽  
Vol 3 ◽  
pp. ACI.S1052 ◽  
Author(s):  
Azmil Haizam Ahmad Tarmizi ◽  
Siew Wai Lin ◽  
Ainie Kuntom
Keyword(s):  
Melting Point ◽  
Reference Materials ◽  
Palm Oil ◽  
Iodine Value ◽  
Palm Olein ◽  
Palm Stearin ◽  
Standard Reference Materials ◽  
Slip Melting Point ◽  
Consensus Values

This work described study protocols on the production of Palm-Based Standard Reference Materials for iodine value and slip melting point. Thirty-three laboratories collaborated in the inter-laboratory proficiency tests for characterization of iodine value, while thirty-two laboratories for characterization of slip melting point. The iodine value and slip melting point of palm oil, palm olein and palm stearin were determined in accordance to MPOB Test Methods p3.2:2004 and p4.2:2004, respectively. The consensus values and their uncertainties were based on the acceptability of statistical agreement of results obtained from collaborating laboratories. The consensus values and uncertainties for iodine values were 52.63 ± 0.14 Wijs in palm oil, 56.77 ± 0.12 Wijs in palm olein and 33.76 ± 0.18 Wijs in palm stearin. For the slip melting points, the consensus values and uncertainties were 35.6 ± 0.3 °C in palm oil, 22.7 ± 0.4 °C in palm olein and 53.4 ± 0.2 °C in palm stearin. Repeatability and reproducibility relative standard deviations were found to be good and acceptable, with values much lower than that of 10%. Stability of Palm-Based Standard Reference Materials remained stable at temperatures of -20 °C, 0 °C, 6 °C and 24 °C upon storage for one year.

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

Refined palm oil fractions: Effect of skim milk powder and maltodextrin on emulsion properties and microencapsulation by spray drying

2021 ◽  
Author(s):  
K. Cevik ◽  
H. Yalcin
Keyword(s):  
Spray Drying ◽  
Palm Oil ◽  
Palm Olein ◽  
Milk Powder ◽  
Skim Milk ◽  
Palm Stearin ◽  
Skim Milk Powder ◽  
Solid Content ◽  
Coating Materials ◽  
Oil Fractions

Abstract The aim of this study was to investigate microencapsulation of palm oil fractions (palm olein (POL) and 90% palm olein+10% palm stearin (POS)) using skim milk powder (SMP) and maltodextrin (MD) by spray drying. Twenty-seven emulsions with POL were prepared to determine appropriate solid content (SC) and oil/coating material ratio (O/CM) of the emulsions to be fed into the spray dryer. Emulsion properties, such as viscosity and stability, were affected by SC and coating materials. The effects of coating materials used in microencapsulation of POL and POS were also tested by using different ratios of SMP and MD. The microencapsulation efficiency (69.28–84.97%), the microencapsulation yield (14.50–31.79%), and the peroxide value (4.12–7.07 meq O2/kg oil) of the powders were affected by the coating materials (P < 0.05).

scholarly journals Food Uses of Palm Oil in Japan

1994 ◽  
Vol 15 (2) ◽  
pp. 1-4 ◽  
Author(s):  
Hiroyuki Mori ◽  
Takashi Kaneda
Keyword(s):  
Palm Oil ◽  
Food Industry ◽  
Palm Olein ◽  
Palm Stearin ◽  
Food Products ◽  
Deep Frying ◽  
Oil Consumption ◽  
Official Statistics ◽  
Snack Foods ◽  
Oil Fractions

Palm oil has many advantageous properties that make it well suited for manufacturing and processing food products in Japan. Its principal uses are in making margarine and shortening, and for deep frying instant noodles, tempura, and snack foods. Palm oil now enjoys a 22% share of all oils and fats used in preparing these foods. In addition, palm oil fractions such as palm olein, palm stearin, and palm midfraction are used increasingly in a variety of other food products, ranging from vegetable ghee and hard butter to chocolate and ice cream. According to official statistics, palm oil consumption in Japan has now increased to around 320,000 tons per year, and the indications are that its use in the food industry will continue to increase despite the fact that liquid oils remain the major oils in domestic cooking.

Characterization of standard reference materials for obtaining instrumental line profiles

1998 ◽  
Vol 13 (4) ◽  
pp. 210-215 ◽  
Author(s):  
Matteo Leoni ◽  
Paolo Scardi ◽  
J. Ian Langford
Keyword(s):  
Reference Materials ◽  
Profile Analysis ◽  
Standard Reference Materials ◽  
Line Profile Analysis ◽  
Line Profiles ◽  
Instrumental Line ◽  
Geometrical Effects ◽  
Structural Imperfections

Standard Reference Materials (SRMs) for determining instrumental line profiles should not exhibit measurable broadening from structural imperfections, but owing the effects of sample transparency and other geometrical effects, the quality of possible SRMs cannot necessarily be assessed satisfactorily with data from a conventional divergent-beam diffractometer. The problem of transparency can be avoided if parallel beam optics is used, as for instance on a synchrotron radiation powder diffraction station employing Parrish (Soller-type receiving slit assembly) geometry. Data from such a configuration are used to compare three SRMs commonly used in line-profile analysis.

Comparison of Nutritional Value and Functionalities of Palm Oil Fractionates with Lards

2012 ◽  
Vol 554-556 ◽  
pp. 1429-1432
Author(s):  
Su Xi Wu ◽  
Rui Xin Liu ◽  
Min Ji
Keyword(s):  
Palm Oil ◽  
Nutritional Value ◽  
Palm Olein ◽  
Active Oxygen Method ◽  
Solid Fat Content ◽  
Palm Stearin ◽  
Cholesterol Content ◽  
Active Oxygen ◽  
Solid Fat ◽  
Refined Palm Oil

The cholesterol and α-VE content, active oxygen method value, solid fat content of three kinds of palm oil fractionates and five kinds of lard products were investigated. The results obtained were as follows. Firstly, palm oil has lower cholesterol content but higher α-VE content and higher AOM value than lard. Secondly, refined palm oil, palm stearin and palm olein has almost the same plasticity as leaf lard, bone lard and skin lard, respectively. All the results have showed that palm oil is of substitutability for lard.

X-Ray Powder Diffraction For Studying the Mineralogy of fly ash

1987 ◽  
Vol 113 ◽  
Author(s):  
Gregory I. McCarthy
Keyword(s):  
Fly Ash ◽  
Powder Diffraction ◽  
Reference Materials ◽  
Standard Reference Materials ◽  
National Bureau ◽  
Fly Ashes ◽  
X Ray ◽  
High Calcium

ABSTRACTA brief summary of the use of x-ray powder diffraction for studying the mineralogy of fly ash is presented. Mineralogies of low-, intermediate- and high-calcium fly ashes are discussed and illustrated by results from XRD characterization of U.S. National Bureau of Standards fly ash Standard Reference Materials.

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