Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation

Siou Pei Ng,Yonghua Wang,Chin Ping Tan,Yong Wang,Oi Ming Lai,Yih Phing Khor,Hong Kwong Lim

doi:10.3390/pr9040604

Abstract

Palm olein-based diacylglycerol (POL-DAG) oil is a healthy product that is produced through enzymatic reaction and purification processes. However, POL-DAG oil easily solidifies at room temperature and crystallizes at high temperatures. The effect of different concentrations of sucrose stearate (1 and 10 g kg−1) added as a nonionic emulsifier, to POL-DAG oil containing 800 g kg−1 diacylglycerol, on its physical properties and flow behavior were investigated. The thermal properties of POL-DAG oil in melting, crystallization transition, and onset temperature were significantly decreased (p < 0.05) with the addition of emulsifiers. Besides, the incorporation of emulsifiers also significantly reduced (p < 0.05) the hardness of POL-DAG oil. Moreover, all POL-DAG oils with emulsifiers incorporated exhibited shear-thinning behavior, a low consistency coefficient (K) and a low apparent viscosity. The present study resolves the solidification issue and eases the pourability of POL-DAG oil by the incorporation of sucrose stearate. The process of adding an emulsifier to POL-DAG oil is a simple method that does not require advanced technology or process modifications to manage the POL-DAG oil and thus is highly applicable for the fats and oils industries and palm oil refineries.

Highlights

Emulsifiers are widely incorporated in food formulations to enhance the texture, stability, and shelf life of various food products
The sharp and narrow width of the peak might indicate a larger enthalpy change of the sample, which exhibited a higher crystallization rate. These results confirmed the ability of emulsifiers in influencing the crystallization process; and it was reasonable to expect the crystal growth retardation imposed by the added emulsifier on the samples tested. These observations are in accordance with those reported by Cheng, et al [25], who suggested that the sucrose stearate incorporation hindered the crystal growth of low-freezing point fractions in anhydrous milk fat
The findings demonstrated that sucrose stearate effectively modified the physical properties and controlled the flow of Palm olein-based diacylglycerol (POL-DAG) derived from palm oil production line

Summary

Introduction

Emulsifiers are widely incorporated in food formulations to enhance the texture, stability, and shelf life of various food products. It is an important food ingredient which can alter the interfacial tension of a fluid and facilitate the formation and stabilization of emulsions [1]. Emulsifiers exert significant influence on the crystallization of the emulsified fat [2]. Emulsifiers have the capability in retarding crystallization by hindering the nuclei formation or delaying the polymorphic transition [3]. The usage of an appropriate emulsifier can control the fat crystallization. Emulsifiers which possess both polar and non-polar moieties

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Conclusion