Abstract
Monoglycerides are oleochemical compounds that were widely used as emulsifying agents for foods, anti-bacterial and anti-viruses (monolaurin, monocaprin). The objective of this research was to study the optimal reaction conditions in monoglyceride production from coconut milk. To achieve that purpose, the research was carried out with two factors, namely the ratio of coconut milk: glycerol (50:5; 50:10; 50:15 and 50:20) and esterification reaction time (0, 1, 2, 3, 4, 5 and 6 hour). The observation was conducted on free fatty acid levels of hydrolized coconut milk, esterification reaction rates, the amount of monoglyceride and fatty acid compositions in monoglyceride. The results showed that the ratio of coconut milk with glycerol of 50: 5 and the reaction time for 4 hour had the optimum esterification reaction rate. The highest of monoglyceride amount was obtained on the reaction time for 4 hours and the ratio of coconut milk with glycerol of 50:5.
Highlights
IntroductionSome oleochemical products from coconut oil are fatty acid esters, amine fatty acids and fatty acids (lauric acid, myristic acid, capric acid) (Indonesia, 2005)
Some oleochemical products from coconut oil are fatty acid esters, amine fatty acids and fatty acids (Indonesia, 2005)
The making of monoglyceride was done from hydrolyzed coconut milk substrate
Summary
Some oleochemical products from coconut oil are fatty acid esters, amine fatty acids and fatty acids (lauric acid, myristic acid, capric acid) (Indonesia, 2005). Capric acid and myristic acid are very useful as an anti-bacterial (Vetter & Schlievert, 2005) and can inhibit the HIV viruses development (Conrado, 2002). Kabara et al (1972) added that, lauric acid, capric acid, myristic acid, palmitic acid, linoleic acid, linolenic acid could inhibit the growth of Pneumococci, Streptococcus, Micrococci, Candida, S. aureus, S. Su’i et al (2015) stated that lauric acid which was isolated from coconut oil could hamper Salmonella sp., E. Staphylococcus aureus bacteria at a concentration of 3.13% and Bacillus stearothermophillus at 6.25%
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
