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Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.

The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impa...

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Main Authors: Saadi , Sami, Ariffin, Abdul Azis, Mohd Ghazali, Hasanah, Mat Sahri, Miskandar, Mohammed, Abdulkarim Sabo, Boo, Huey Chern
Format: Article
Language:English
Published: Wiley-Blackwell 2011
Online Access:http://psasir.upm.edu.my/id/eprint/24034/
http://onlinelibrary.wiley.com/
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spelling my.upm.eprints.240342013-12-04T02:22:12Z http://psasir.upm.edu.my/id/eprint/24034/ Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats. Saadi , Sami Ariffin, Abdul Azis Mohd Ghazali, Hasanah Mat Sahri, Miskandar Mohammed, Abdulkarim Sabo Boo, Huey Chern The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm2, 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate.Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products. Wiley-Blackwell 2011 Article PeerReviewed Saadi , Sami and Ariffin, Abdul Azis and Mohd Ghazali, Hasanah and Mat Sahri, Miskandar and Mohammed, Abdulkarim Sabo and Boo, Huey Chern (2011) Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats. Journal of Food Science, 76 (1). pp. 21-30. ISSN 0022-1147 http://onlinelibrary.wiley.com/ 10.1111/j.1750-3841.2010.01922.x English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm2, 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate.Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.
format Article
author Saadi , Sami
Ariffin, Abdul Azis
Mohd Ghazali, Hasanah
Mat Sahri, Miskandar
Mohammed, Abdulkarim Sabo
Boo, Huey Chern
spellingShingle Saadi , Sami
Ariffin, Abdul Azis
Mohd Ghazali, Hasanah
Mat Sahri, Miskandar
Mohammed, Abdulkarim Sabo
Boo, Huey Chern
Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.
author_facet Saadi , Sami
Ariffin, Abdul Azis
Mohd Ghazali, Hasanah
Mat Sahri, Miskandar
Mohammed, Abdulkarim Sabo
Boo, Huey Chern
author_sort Saadi , Sami
title Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.
title_short Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.
title_full Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.
title_fullStr Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.
title_full_unstemmed Effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.
title_sort effect of blending and emulsification on thermal behavior, solid fat content and microstructure properties of palm oil based margarine fats.
publisher Wiley-Blackwell
publishDate 2011
url http://psasir.upm.edu.my/id/eprint/24034/
http://onlinelibrary.wiley.com/
_version_ 1643828239814098944
score 13.211869

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