Abstract
ABSTRACTPalm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward specific applications. In this work, the composition and crystallization of PS fractionated with acetone at 30°C, 35°C, or 40°C into various liquid (LF) and solid (SF) fractions were investigated. After fractionation, iodine value (IV) of PS changed from 37 to values ranging from 24 to 51. The IV of the LF increased with a decrease in fractionation temperature whereas that of the SF (~24) was unaffected. The main fatty acids of all PS fractions were palmitic and oleic acids, with the LF having a lower palmitic acid but higher oleic acid content than the SF. LF and SF obtained at higher fractionation temperatures showed more rapid crystallization rates. Under the microscope, the LF fractionated at 30°C and 35°C consisted of spherulites whereas those fractionated at 40°C exhibited dendritic crystals. All SF consisted of spherulites comprised of large rod-like crystals. All samples existed as mixtures of β’ and β crystals. This study serves as the basis for the development of baking margarines and pastry shortenings using fractionated PS.
Highlights
Palm oil (PO) is a commonly used hardstock in margarines and shortenings because it imparts desirable plasticity, body, and mouthfeel.[1,2] As with all natural fats, it contains a mixture of higher- and lower-melting triacylglycerols (TAG)
The main objective of this work was to study the composition, physicochemical, and crystallization properties of palm stearin (PS) fractions obtained from the single-stage solvent fractionation of PS at different crystallization temperatures to maximize the potential of different PS fractions for industrial applications such as bakery margarines and shortenings
At 10°C, they all showed Solid fat content (SFC) of 85–90% which decreased to ~52% by 40°C, indicating lack of melting at body temperature (37°C), which is unsuitable for direct use as a margarine or confectionery hardstock
Summary
Palm oil (PO) is a commonly used hardstock in margarines and shortenings because it imparts desirable plasticity, body, and mouthfeel.[1,2] As with all natural fats, it contains a mixture of higher- and lower-melting triacylglycerols (TAG). The main advantage of solvent fractionation is the great separation efficiency and the enhanced yield of the targeted phase compared to the other methods.[5] It is possible to achieve separation efficiency of > 90% relatively compared to typically 60–70% for dry fractionation This will give product (e.g., chocolate compound coating) with a much sharper melting point and a better functionality.[6,7] At ambient temperature, higher-melting PO TAG will crystallize into the SF (the stearin) whereas the lower melting TAG will remain in a liquid form (the olein).[8,9] In a typical palm stearin (PS) [iodine value (IV) of ~34 g I2/100 g], where IV is used to determine the amount of unsaturation in fats, the key TAG will be dipalmitoyloleoylglycerol (POP; ~27.5%), tripalmitoylglycerol (PPP; 26.5%), and dioleoylpalmitoylglycerol (POO; 12.9%).[7] PS can be readily fractionated into harder PS (IV 17–21 g I2/100 g) and softer PS (IV 40–42 g I2/100 g).[2]
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