Palm Stearin Oil Research Articles

Discrimination of palm olein oil and palm stearin oil mixtures using a mass spectrometry based electronic nose

To discriminate mixing ratios for mixtures of palm olein oil and palm stearin oil, an electronic nose based on mass spectrometer (MS-electronic nose) and GC were used. The intensities of each fragment from the palm olein oil and palm stearin oil by the MS-electronic nose were used for discriminant function analysis (DFA). When palm olein oil is mixed with palm stearin oil, more than 3% of stearin oil can be estimated by DFA. The obtained data were used for DFA. DFA plot indicated a significant separation of pure palm olein oil and palm stearin oil. The added concentration of palm stearin oil to palm olein oil was highly correlated with the first discriminant function score (DF1). When palm stearin oil was added to palm olein oil, it was possible to predict the following equation; DF1= −0.112×(conc. of palm stearin oil)+0.416 (r2=0.95). When palm stearin oil was added to palm olein oil, peak area of GC was correlated to DF1 by MS-electronic nose with ratio of palm olein oil vs palm stearin oil. The MS-electronic nose system could be used as an efficient method for the authentication of oil.

Effect of Formula Variation in the Properties of Fish Feed Pellet

Most of fish feed pellet in market is low in terms of water stability and easily swell when it is immersed in water. Thus, the soluble vitamins and minerals will be easily leached out from the pellet. These will lead to the nutrient deficiency and environmental problems in fish tanks or ponds. Therefore, a study was conducted to minimise the degree of swelling and mineral leaching while the floating time is maximised. For these purpose several formulations of fish feed were made and tested. The formulation was based on common resources such as corn flour, soy flour and tapioca flour. To get water stability which is better floating time and lower leach ability, palm oil stearin was added as a main subject compound for this study. Statistical method, D-optimal crossed design of response surface methodology was used for the analysis and optimisation of the properties of fish feed pellet produced. In the statistical analysis, the physical properties such as degree of swelling, leaching and floating ability were chosen as the responses whereas pellets composition and processing temperature as the independent factors. The result shows there is a relationship between fish feed formulation and properties of fish feed pellet produced. The optimum of the floating time, leach ability and stability of fish feed pellet also can be obtained. © 2010 Asian Network for Scientific Information.

Production of triacylglycerols rich in palmitic acid at position 2 as intermediates for the synthesis of human milk fat substitutes by enzymatic acidolysis

Abstract This paper studies the synthesis of triacylglycerols (TAGs) rich in palmitic acid (PA) at position 2, from palm oil stearin (POS), a vegetable oil highly rich in this acid (60%). The developed process consists of two steps: (1) obtaining PA enriched free fatty acids (FFAs), and (2) enrichment of POS in PA by acidolysis of this oil with PA enriched FFAs, catalyzed by lipase Novozym 435. In step (1) two PA enriched FFA mixtures were obtained: one by saponification of POS, and a PA concentrate (75.1% PA) obtained by crystallization at low temperature in solvents. The latter was obtained carrying out two crystallizations in acetone at −24 and −20 °C, from which PA was recovered in the solid phases with a total yield of 84%. These PA enriched FFA mixtures were used in step (2) of acidolysis of POS, along with commercial PA (98% PA). In this acidolysis step four factors were studied: temperature, hexane/reaction mixture ratio, FFA/POS molar ratio and the intensity of treatment (IOT = lipase amount × reaction time/POS amount). The best results (TAGs with 79% PA and 75% PA at position 2) were obtained with commercial PA, at 37 °C, 10 mL hexane/g reaction mixture, a FFA/POS molar ratio 3:1 (1:1, w/w) and an IOT = 9.6 g lipase × h/g POS (for example 48 h, 10 g lipase and 50 g POS). PA enriched TAGs were purified neutralizing the FFAs by KOH hydroethanolic solutions and extracting the TAGs with hexane. In this way 99% pure acylglycerols (TAG + DAG) were obtained; the recovery yield of this purification step was 95%. The experiments carried out with POS demonstrated that it is possible to use only this oil (60% PA, 23% PA at position 2) as a source of PA to obtain a TAG with 70.7% PA and 70.5% PA at position 2. This process consists of four steps: (1) saponification of POS, (2) crystallization of FFAs to obtain PA enriched FFAs (75.1% PA), (3) acidolysis of POS with these FFAs, catalyzed with Novozym 435, to produce PA enriched TAGs at position 2 (70.5% PA) and (4) purification of TAGs to obtain approximately 95% purity and yield. These PA enriched TAGs could be used to obtain structured TAGs rich in PA at position 2 and in oleic acid at positions 1 and 3 (OPO), which is the principal TAG of human milk fat.

Estudio cinético de la sulfonación de ésteres metílicos derivados de la estearina de palma

Los ésteres metílicos como alternativa oleoquímica permiten sintetizar compuestos para la fabricación de detergentes, polímeros, recubrimientos, cosméticos, pinturas y otras sustancias. Así, la transformación del aceite de palma se establece como una cadena productiva con múltiples aplicaciones industriales. Las propiedades biológicas del éster metílico sulfonado, derivado del aceite de palma, permiten desarrollar detergentes de baja toxicidad al medio ambiente, son una fuente renovable de materia prima, y con su desarrollo se explota este recurso nacional; se generan así conocimiento y fuentes adicionales de trabajo. La sulfonación de ésteres metílicos es una reacción altamente exotérmica en la que la velocidad de reacción determina la carga térmica que debe disipar el reactor, y por tanto es trascendental para el diseño del reactor de sulfonación y su modelamiento matemático. Mediante técnicas instrumentales se estableció una expresión cinética para la velocidad de reacción. Los ensayos realizados en el laboratorio permitieron la deducción de una cinética de segundo orden para el mecanismo de reacción propuesto; esta velocidad de reacción describe adecuadamente la sulfonación con SO3 de ésteres metílicos derivados de la estearina hidrogenada de palma. Se verificó la cinética de segundo orden de la reacción global del proceso de sulfonación de ésteres metílicos con SO3.

Influence of a lipid phase on steam jet agglomeration of maltodextrin powders

The contribution of an oil phase to the agglomeration mechanisms of food powders was evaluated. Maltodextrin (DE 10), palm oil stearin and two palm oil oleins (up to 25% dry mass) were used as food models. Granulation runs were carried out in a pilot plant steam jet agglomerator. The powders containing oleins were more cohesive than those with stearin and the presence of oil changed the agglomeration mechanisms. The size increase mechanism of pure maltodextrin powder was controlled by surface plasticization and agglomerates with suitable instant properties were obtained. Small amount of oil degenerated drastically the rate of dispersion in water of the powders and their agglomerates but the average size and the mechanical resistance of the agglomerates increased when the oil content of the powders increased. SEM micrographs of agglomerates indicated that higher lipid content in the powders produced compact granules, favoring sinkability but hindering their disintegration. Agglomeration enhanced considerably the flowability of the particles containing oil. The dispersion behavior of the powders with higher lipid content could be correlated with the Hausner Number. A pre-agglomeration step favored the blend of the more cohesive powders producing larger and more resistant agglomerates.

Computational estimation of the triacylglycerol composition of vegetable fats from gas and liquid chromatography data

AbstractA mathematical framework was described and discussed that relates the triacylglycerol (TAG) distribution to measurements results. This model is valid for any analytical technique for which an unambiguous relation between the TAGs and the experimental data exists. The framework can be employed to estimate the TAG distribution based on any subset of these analytical techniques. Furthermore future techniques can be incorporated, eventually enabling the computation of the exact TAG distribution.In current practice the relation from measurement values to the TAG distribution is believed to be described by Coleman's theory. However some natural fats and fractions of fats are known to be non‐adherent to Coleman's theory. For both palm stearin and palm kernel oil this notion is tested and confirmed. For these fats a different approach is needed to be able to estimate the TAG distribution.Within the framework three different approaches for making an estimation of the TAG distribution based on measured data are described, discussed and compared with Coleman's results: a least squares approach, a genetic algorithm (GA) approach and an expectation maximisation (EM) approach. The results presented demonstrate that the estimated TAG distributions from the GA and EM algorithm are significantly better than Coleman's estimate and the least squares approach. Overall the EM algorithm is favoured because of its consistency.

Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

Fat/oil blends, formulated by mixing fully hydrogenated palm oil stearin or palm oil stearin with vegetable oils (canola oil and cottonseed oil) in different ratios from 30:70 to 70:30 (w/w %), were subjected to chemical interesterification reactions on a laboratory scale. Fatty acid (FA) composition, iodine value, slip melting point (SMP) and solid fat content (SFC) of the starting blends were analysed and compared with those of the interesterified blends. SMPs of interesterified blends were decreased compared to starting blends because of extensive rearrangement of FAs among triacylglycerols. These changes in SMP were reflected in the SFCs of the blends after the interesterification. SFCs of the interesterified blends also decreased with respect to the starting blends, and the interesterified products were softer than starting blends. These interesterified blends can be used as an alternative to partial hydrogenation to produce a plastic fat phase that is suitable for the manufacture of margarines, shortenings and confectionary fats.

COMPARISON OF TRANSESTERIFIED PALM STEARIN/SUNFLOWER OIL BLENDS CATALYZED BY PSEUDOMONAS AND MUCOR JAVANICUS LIPASE

ABSTRACTPalm stearin and sunflower oil mixtures in three different ratio of 3:7, 5:5 and 7:3 (w/w) were subjected to transesterification catalyzed by immobilized lipases from Pseudomonas and Mucor javanicus in a solvent‐free system. The ability of these lipases to alter the physical properties of the fat blends was studied. Slip melting point (SMP), differential scanning calorimetry and X‐ray diffraction analyses were used to evaluate the physical properties of the transesterified blends. The percentage of free fatty acids liberated was also determined. Results indicated that the Pseudomonas lipase was catalytically more active than Mucor javanicus lipase as shown by marked changes in the triacylglycerol profile and fatty acids released. Pseudomonas lipase‐catalyzed mixtures also showed a bigger drop in SMP and successfully changed the polymorphic form from the dominant β crystal form in control blends to β’crystal form in the transesterified mixtures.

Response surface modelling of the production of ω-3 polyunsaturated fatty acids-enriched fats by a commercial immobilized lipase

The aim of this study was to model the production of fats, enriched with ω-3 polyunsaturated fatty acids (ω-3 PUFA) for nutraceutical purposes, via the response surface methodology. These fats were obtained by transesterification of palm oil stearin (POS) with a concentrate (EPAX 2050TG) of triglycerides enriched with ω-3 PUFA and soybean oil, catalysed by a commercial immobilized Candida antarctica lipase (“Novozym 435”).The initial water activity (aw) of the biocatalyst, POS and EPAX 2050TG concentrations, time and temperature showed a significant effect on the transesterification reaction, as well as on the competing reactions of hydrolysis and lipid oxidation.Depending on the factors included, the transesterification reaction was described either by first- or second-order models.The production of free fatty acids, which is ascribed both to the hydrolytic reaction and the mechanism of lipase-catalysed transesterification, showed a second-order dependence on the initial aw of the biocatalyst.

MELTING CHARACTERISTIC AND SOLID FAT CONTENT OF MILK FAT AND PALM STEARIN BLENDS BEFORE AND AFTER ENZYMATIC INTERESTERIFICATION

ABSTRACTMelting characteristics and solid fat content of anhydrous milk fat (AMF), soft palm oil stearin (SPOs), hard palm oil stearin (HPOs) and their blends were studied by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) spectroscopy, respectively. Solid fat contents (SFC) determined by NMR were used to construct isosolid diagrams; these indicated the presence of an eutectic effect along the binary blends of AMF:SPOs which only could be observed at 5 and 10C. The effect was reduced after interesterification by sn‐1,3‐specific lipase. The modification also reduced the number of the distinct DSC melting peaks, demonstrating a better miscibility among the blended fats. A substantial decrease in DSC melting enthalpy of interesterified blends was found to be parallel to a decrease in SFC that was observed at 25–40C. Fatty acid composition showed that improved functionality of AMF may be due to an enrichment in long‐chain saturated fatty acids contributed both by SPOs and HPOs.

Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.

Palm oil (PO ; iodin value = 52), palm stearin (POs1; i.v. = 32 and POs2; i.v. = 40) and palm kernel oil (PKO; i.v. = 17) were blended in ternary systems. The blends were then studied for their physical properties such as melting point (m.p.), solid fat content (SFC), and cooling curve. Results showed that palm stearin increased the blends melting point while palm kernel oil reduced it. To produce table margarine with melting point (m.p.) below 40 degrees C, the POs1 should be added at level of < or = 16%, while POs2 at level of < or = 20%. At 10 degrees C, eutectic interaction occur between PO and PKO which reach their maximum at about 60:40 blending ratio. Within the eutectic region, to maintain the SFC at 10 degrees C to be < or = 50%, POs1 may be added at level of < or = 7%, while POs2 at level of < or = 12%. The addition of palm stearin increased the blends solidification Tmin and Tmax values, while PKO reduced them. Blends which contained high amount of palm stearin showed melting point and cooling curves quite similar to that of pastry margarine.

Hydrolysis of palm stearin oil by a thermostable lipase in a draft tube-type reactor

Palm stearin oil, which has a high melting point and is generally used as the commercial raw material in oil chemistries, was hydrolyzed by a thermostable lipase produced from Pseudomonas sp. The initial reaction rate of oil hydrolysis was controlled by the interfacial area of the water/oil emulsion ( W O emulsion) where water was emulsified in oil, and it was represented by the Michaelis-Menten equation in which the interfacial area was substituted for the substrate concentration. A new bioreactor of a draft tube type which has the capability of functioning as an efficient continuous reactor for the separation of oil and water and the recovery of the enzyme was developed. By using the single-stage reactor, the hydrolysis ratio of palm stearin oil was maintained at 80% up to 230 h of operation, and percentage recovery of the enzyme was 98.8%. A countercurrent multistage reactor (three-stage reactor) was developed with the aim of improving the hydrolysis ratio. In the continuous hydrolysis of palm stearin oil using this reactor, the retention time of which was 36 h at each reactor, a high percentage hydrolysis of 95% and an incresed glycerin concentration of up to 30% were observed.