Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings

This thesis covers the establishment of palm oil-based fluid shortening production by investigating the static and dynamic crystallization behaviors of palm oil blends with and without emulsifier at various temperature treatments. Solid fat content (SFC), crystal size and distribution, fatty acid content (FAC) and triacylglycerol (TAG) composition of the palm oil blends were determined and analyzed using ANOVA at 95% confidence level. Palm oil-based fluid shortening formulation, emulsifier and stirring speed were optimized using response surface methodology (RSM) based on the storage study that included SFC, viscosity, pourability and crystal size and distribution. Crystal development of the blends as a function of time had developed crystallization curves that demonstrated distinct steps corresponding to crystallization stages due to the occurrence of mixed crystallization. Slow crystallization without emulsifier was influenced by the total saturated FAC, with significant (P<0.05) changes in SFC, crystal distribution and viscosity. Lecithin at 0.03% was generally a crystal promoter; however, at 0.06 and 0.09% it acted as a crystal inhibitor. STS was generally a crystal inhibitor at 0.03, 0.06 and 0.09%. Temperature cycling processes at Cycle 3 had caused the blends with slip melting points (SMP) of 26.5 - 33.5°C to crystallize forming uniform crystal aggregates. Crystal size of blends with emulsifier was significantly increased as the temperature cycling was reduced and the emulsifier content was increased. However, blends with 0.03 and 0.06% lecithin and 0.09% STS had low viscosities. Blends of SMP 21.6 - 26.5°C with 0.09% STS and 0.03% lecithin formed crystal aggregates ranging from 10 – 40 μm and produced low SFCs. The model developed by RSM comprising of 20 - 23% palm oil, 77 - 80% palm olein, 0.02-0.06% lecithin and crystallized at stirring speed of 150 – 300 RPM had established palm oil-based fluid shortenings stable at storage of 25 – 30ºC for three weeks. It is concluded that the size of the crystal aggregates and their distribution in the bulk, were important factors contributing to palm oil-based fluid shortening to flow

Effect of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table Margarine

The optimum processing conditions are as important as the product formulation in margarine production. However, the effects of the processing parameters, especially the emulsion temperature, flow rate, product temperature and pin-worker speed, have not yet been thoroughly investigated. This study, using a scraped-surface tube cooler pilot plant, investigated the effects of these parameters on a palm oil-based margarine during its processing and storage. The processing conditions mainly affected the marganne through its consistency by influencing the solid fat content (SFC) and the crystal polymorph formed. At temperatures of 40°C, 45°C and 50°C, there was no SFC in the emulsions, but 15.9%, 13.9% and 15.6% were formed in the tube cooler, respectively. The emulsion temperature had no significant effect on the product during storage, although some differences were observed during processing. A margarine with stable consistency and SFC, a moderately high softening point and in the β-polymorph was formed from the emulsion at 45°C. The margarine consistency was the highest at 15 kg/hr emulsion flow rate, and the lowest at 4S kg/hr. Margarine processed at tube cooler temperature 25°C produced an unusual hardening with formation of the β-crystal polymorph in the second week of storage. At 15°C and 20°C it remained in the β-crystal form for four and three weeks, respectively. The SFCs developed in the tube cooler at the pin-worker speeds of 100 and 300 RPM were 9. 12% and 10.11%, respectively. The higher speed retained the emulsion longer in the tube cooler, allowing more crystal formation. The SFCs after the pin-worker at 100 and 300 RPM were 9.01% and 8.72%, respectively. The higher speed severely destroyed the crystal structure, lowering the SFC. The consistency of the margarines at the pin-worker speeds of 100, 200 and 300 RPM were 214,210.4 and 204 g/cm2, respectively. They were already in a mixture of β' and β crystal forms in the first week after production. The study suggests that margarine manufacturers using 100% palm oil should use an emulsion temperature of 45°C, emulsion flow rate at 100% of the plant capacity, pin-worker speed of 200 RPM and chilling temperature of the scraped surface tube cooler of 20°C

Palm stearin as low trans hard stock for margarine

Formulation models of brick margarine prepared from the interesterified of a fully hydrogenated palm stearin (POS) and palm kernel oil (PKO), POS of low iodine values and sunflower oil (SFO) were characterised, physically and chemically. Formulations with low trans fatty acid content were used in the margarine preparation and the products were evaluated for 25 days at storage temperatures of 5, 10 and 15oC. The study had shown that formulations of POS in the form of simple blend with PKO and SFO (sample 900), blend of interesterified fully hydrogenated POS with PKO and SFO (sample 905) and simple blend of fully hydrogenated POS with PKO and SFO (sample 904) could achieve similar fatty acid composition, but not SFC profile. The results showed that POS was not only a suitable hard stock in trans-free brick margarine formulations but provided functional property in product texture. The formulations, with saturated fatty acid content < 36% and < 1% trans fatty acid had produced brick margarine with the desired spreadability at refrigerator temperature (5-15oC)

Physical properties of palm based Diacylglycerol and palm-based oils in the preparation of shelf-stable margarine

Ternary mixtures containing palm olein (POL), palm kernel oil (PKO) and palm oil-based diacylglycerol (PO-DAG) were designed using mixture design. The corresponding physical properties such as solid fat content (SFC) as well as deviation from SFC (ΔSFC) using nuclear magnetic resonance (NMR) and melting and crystallization properties using differential scanning calorimetry (DSC) were studied. Ternary phase behaviour was analysed using isosolid diagrams. The most intensive eutectic interaction among the three binary blends studied was observed along the binary line of PKO/PO-DAG followed by POL/PKO and POL/PO-DAG. The higher ΔSFC did not always lead to the more intensive eutectic behaviour among the blends. Addition of pure POL, 33.33 and 66.66% POL, and no POL to 50/50 mixture of PKO/PO-DAG decreased heat of crystallization (ΔHc) as well as crystallization onset (TO). However, as the same amounts of PO-DAG and PKO were added to the 50/50 mixtures of POL/PKO and POL/PO-DAG, respectively, blend containing the equi-mixture of POL, PKO and PO-DAG (33.33/33.33/33.33) was found to have the lowest ΔHc. This was also reflected in the corresponding eutectic effect observed at 20–25 and 5–10°C, respectively. Palm-based DAG-enriched shelf-stable margarine consisting of POL/PKO/PO-DAG (42.5/42.5/15 w/w) was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SFC profile with commercial shelf-stable margarine

Physico-chemical properties of various palm-based diaclyglcyerol oils in comparison with their corresponding palm-based oils

Palm-based diacylglycerol (P-DAG) oils were produced through enzymatic glycerolysis of palm kernel oil (PKO), palm oil (PO), palm olein (POL), palm mid fraction (PMF) and palm stearin (PS). High purity DAG (83–90%, w/w) was obtained and compared to palm-based oils (P-oil) had significantly (P < 0.05) different fatty acid composition (FAC), iodine value (IV) and slip melting point (SMP). Solid fat content (SFC) profiles of P-DAG oils as compared to P-oils had less steep curves with lower SFC at low temperature range (5–10 °C) and the higher complete melting temperatures. Also, P-DAG oils in contrast with P-oils showed endothermic as well as exothermic peaks with higher transition temperatures and significantly (P < 0.05) higher crystallisation onsets, heats of fusion, and heats of crystallisation. Crystal forms for P-DAG oils were mostly in the β form

Development of a coconut- and palm-based fat blend for a cookie filler.

Thirteen fat blends intended for cookie filler (CF) production that consist of 20–70 % palm mid-fraction (PMF), 20–70 % virgin coconut oil (VCO), and 0–10 % palm stearin (POs) were developed based on the solid fat contents (SFC) of the fat portions extracted from five commercial CF samples: A, B, C, D, and E. A mixture design was applied for fat blend optimization, and the combination that best approached the target SFC values was composed of 70 % PMF, 20 % VCO, and 10 % POs. The optimized coconut- and palm-based fat blend (O-CP) exhibited a steeper SFC profile, with 8.2 % (±0.2) SFC at 25 °C (room temperature) and 0.2 % (±0.2) SFC at 37 °C (body temperature); lower slip melting point of 34.0 °C (±0.0); and a lower iodine value (IV) of 40.25 g/100 g (±1.04). In addition, O-CP contained higher proportions of medium-chain fatty acids (MCFA) and lauric acid (C12:0) of 3.2 % (±0.18) and 9.7 % (±0.43), respectively. In terms of its thermal profile, O-CP showed no significant difference in terms of its crystallization range, 49.7 °C (±2.66) with the exception of sample C, but it exhibited a smaller melting range, 65.8 °C (±1.47), compared to the fat portions of the commercial samples. The ranges represented the span between the onset and offset temperatures of both crystallization and melting profiles as determined by differential scanning calorimetry

Effect of pink guava oil-palm stearin blends and lard on dough properties and cookies quality

A study was carried out to compare the cookie dough properties and cookie quality made out of pink guava oil-palm stearin blends and lard (LD). Since LD is prohibited under religious restrictions, plant shortenings were prepared by mixing pink guava seed oil with palm stearin (PGO/PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45 as replacement. The effect of these formulated plant-based shortenings and LD shortening were compared on dough rheological properties and cookie quality. Rheology and hardness of the cookie dough were evaluated using Texture Analyser (TA). Cookie hardness was evaluated with TA while cookie surface colors were measured using the CIE L*a*b* colorimetric system. Among the samples, cookies made out of PGO-2 with the ratio 45:55 (PGO:PS) performed the best substitute for LD to be used as shortening in cookies. PGO-2 also displayed the closest similarity to LD in cookies for hardness, size and thickness, cracking size as well as colour. As PGO-2 was a shortening formulated with plant-based ingredients, it could comply with the halal and toyyiban requirements

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard

A study was carried out to compare composition, thermal behavior, and polymorphic forms of palm stearin-pink guava seed oil blends with those of lard (LD). Four blends were prepared by mixing pink guava seed oil (PGO) with and palm stearin (PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45. The blends and lard were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification and polymorphic properties. Results showed that PGO-2 and LD were found to display similarities in terms of slip melting point value and the peak maximum of the high-melting thermal transition. In the solid fat content (SFC) profile, PGO-2 and LD were found to display the least difference. In the X-ray diffraction analysis, PGO-2 displayed both β and β’ polymorphs that were similar to the polymorphic form of LD

Monitoring crystal development in palm oil-based fluid shortening production by FT-IR spectroscopy

The extent of crystal development of palm oil-based fluid shortening was determined using attenuated total reflectance (ATR) of Fourier transform infrared (FT-IR) spectroscopy. The molten fat was cooled, heated and cooled again while agitating at constant speed. Samples for solid fat content (SFC) measurements by nuclear magnetic resonance (NMR) and FT-IR spectroscopy were taken during the crystallization process at 20C and heating process at 30C. Standards producing the best coefficient of determination (R. 2) and standard error of estimation for each temperature, calibrated with the spectrum obtained by FT-IR spectroscopy using partial least square (PLS) chemometric analysis, were selected as the PLS model. The model was independently validated by the " leave one out" method. The model accuracy and repeatability was good with a R. 2> 0.9 at 20 and 30C, thus providing good SFC estimates during the production of palm oil-based fluid shortening. The advantage of this method is that it mainly reduces the tedious sample preparation needed for the NMR measurement

Comparison of composition, thermal behaviour and polymorphism of pink guava (Psidium guajava) seed oil-palm stearin blends and lard

A study was carried out to compare composition, thermal behavior, and polymorphic forms of palm stearin-pink guava seed oil blends with those of lard (LD). Four blends were prepared by mixing pink guava seed oil (PGO) with and palm stearin (PS) in different ratios: PGO-1, 40:60; PGO-2, 45:55; PGO-3, 50:50; PGO-4; 55:45. The blends and lard were compared in terms of their basic physicochemical parameters, fatty acid and triacylglycerol (TAG) compositions, melting, solidification and polymorphic properties. Results showed that PGO-2 and LD were found to display similarities in terms of slip melting point value and the peak maximum of the high-melting thermal transition. In the solid fat content (SFC) profile, PGO-2 and LD were found to display the least difference. In the X-ray diffraction analysis, PGO-2 displayed both β and β’ polymorphs that were similar to the polymorphic form of LD