Abstract
The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. This research was conducted by three major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat by physical blending and chemical interesterification, and characterization of margarine fat. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of sesame oil and palm stearin. Margarine fat produced with different variations of the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30). Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS = 60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS profiles) which margarine commercial, so has the potential to be developed in the manufacture margarine industry
Highlights
The production of margarine fat is intended to be free from Trans Fatty Acid (TFA) but is expected to have a higher quality from a nutritional aspect
The main aim of this work was to investigate the effect of chemical interesterification on the color, slip melting point, solif fat index, texture and triacylglycerols profile of sesame oil and palm stearin blend
The results showed that margarine fat produced by physical blending processes had a lower texture or hardness value and was significantly different than margarine fat produced by chemical interesterification in the most sample
Summary
The production of margarine fat is intended to be free from Trans Fatty Acid (TFA) but is expected to have a higher quality from a nutritional aspect. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. The production of margarine fat is intended to be free from trans-fatty acids but is expected to have the higher quality from a nutritional aspect. This can be done by making margarine fat from a mixture of vegetable oil and palm oil stearin. Sesame earned the nickname The Queen of Oil Seed Crops, which reflects that sesame seeds have high nutritional content and have a positive impact on consumers
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.
