Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi

Palm stearin has limited application in natural form because of its high melting point, low plasticity and hence cannot be used directly in margarine production. Palm kernel oil contains short and medium triacylglycerols that can give desired melting characteristics and ensures the stable beta prime...

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Main Author:	Mohamad Fauzi, Siti Hazirah
Format:	Thesis
Language:	English
Published:	2014
Subjects:	Food processing and manufacture Special foods Palm oil
Online Access:	https://ir.uitm.edu.my/id/eprint/15146/1/TM_SITI%20HAZIRAH%20MOHAMAD%20FAUZI%20AS%2014_5.pdf
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id	my-uitm-ir.15146
record_format	uketd_dc
spelling	my-uitm-ir.151462022-03-14T03:07:39Z Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi 2014 Mohamad Fauzi, Siti Hazirah Food processing and manufacture Special foods Palm oil Palm stearin has limited application in natural form because of its high melting point, low plasticity and hence cannot be used directly in margarine production. Palm kernel oil contains short and medium triacylglycerols that can give desired melting characteristics and ensures the stable beta prime (P') polymorph in products. To enhance the PS compatibility, it needs to be blended and/or interesterified with soybean oil to impart desirable properties to the final products. Blends of PS, PKO and SBO at certain proportions were formulated using a mixture design (Design Expert 8.0.4, 2010). All the 10 oil blends were subjected to chemical and enzymatic interesterification. The physicochemical, thermal, polymorphism, microstructural, textural properties and kinetics of isothermal crystallisation were studied. The interesterified (IE) blends had lower slip melting points and solid fat contents due to the randomisation in the TAGs. Interesterification also promotes significant alterations in the microstructural and polymorphism of blends, resulted in smaller crystals with P' form. The hardness of interesterified blends were reduced following the reaction. Interesterification also altered the mechanism of crystallisation kinetics of the blends, depending on the composition and the crystallisation temperatures. The optimisation of interesterified ternary blends for trans-free table (TM) and soft margarine (SM) formulations were conducted through graphical multiple responses in Design-Expert. The CIE and EIE for the TM formulation showed slightly different proportions of PS/PKO/SBO with 50/18/32 and 50/22/28 (w/w), while for SM formulation, both the interesterified blends give the same proportions of 51/0/49 (w/w) of PS/PKO/SBO. 2014 Thesis https://ir.uitm.edu.my/id/eprint/15146/ https://ir.uitm.edu.my/id/eprint/15146/1/TM_SITI%20HAZIRAH%20MOHAMAD%20FAUZI%20AS%2014_5.pdf text en public mphil masters Universiti Teknologi MARA Faculty of Applied Sciences
institution	Universiti Teknologi MARA
collection	UiTM Institutional Repository
language	English
topic	Food processing and manufacture Special foods Palm oil
spellingShingle	Food processing and manufacture Special foods Palm oil Mohamad Fauzi, Siti Hazirah Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
description	Palm stearin has limited application in natural form because of its high melting point, low plasticity and hence cannot be used directly in margarine production. Palm kernel oil contains short and medium triacylglycerols that can give desired melting characteristics and ensures the stable beta prime (P') polymorph in products. To enhance the PS compatibility, it needs to be blended and/or interesterified with soybean oil to impart desirable properties to the final products. Blends of PS, PKO and SBO at certain proportions were formulated using a mixture design (Design Expert 8.0.4, 2010). All the 10 oil blends were subjected to chemical and enzymatic interesterification. The physicochemical, thermal, polymorphism, microstructural, textural properties and kinetics of isothermal crystallisation were studied. The interesterified (IE) blends had lower slip melting points and solid fat contents due to the randomisation in the TAGs. Interesterification also promotes significant alterations in the microstructural and polymorphism of blends, resulted in smaller crystals with P' form. The hardness of interesterified blends were reduced following the reaction. Interesterification also altered the mechanism of crystallisation kinetics of the blends, depending on the composition and the crystallisation temperatures. The optimisation of interesterified ternary blends for trans-free table (TM) and soft margarine (SM) formulations were conducted through graphical multiple responses in Design-Expert. The CIE and EIE for the TM formulation showed slightly different proportions of PS/PKO/SBO with 50/18/32 and 50/22/28 (w/w), while for SM formulation, both the interesterified blends give the same proportions of 51/0/49 (w/w) of PS/PKO/SBO.
format	Thesis
qualification_name	Master of Philosophy (M.Phil.)
qualification_level	Master's degree
author	Mohamad Fauzi, Siti Hazirah
author_facet	Mohamad Fauzi, Siti Hazirah
author_sort	Mohamad Fauzi, Siti Hazirah
title	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_short	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_full	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_fullStr	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_full_unstemmed	Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi
title_sort	optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / siti hazirah mohamad fauzi
granting_institution	Universiti Teknologi MARA
granting_department	Faculty of Applied Sciences
publishDate	2014
url	https://ir.uitm.edu.my/id/eprint/15146/1/TM_SITI%20HAZIRAH%20MOHAMAD%20FAUZI%20AS%2014_5.pdf
_version_	1783733348583079936

Optimisation of palm stearin, palm kernel oil and soybean oil blends for margarine formulations / Siti Hazirah Mohamad Fauzi

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