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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/45607/1/J_Oleo_Sc-2.pdf
http://irep.iium.edu.my/45607/
http://www.jocs.jp/index-e.html
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spelling my.iium.irep.45607 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
institution Universiti Islam Antarabangsa Malaysia
building IIUM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider International Islamic University Malaysia
content_source IIUM Repository (IREP)
url_provider http://irep.iium.edu.my/
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/45607/1/J_Oleo_Sc-2.pdf
http://irep.iium.edu.my/45607/
http://www.jocs.jp/index-e.html
_version_ 1643616853283569664
score 13.211869

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