Journal of the American Oil Chemists' Society

, Volume 79, Issue 11, pp 1137–1144

TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification

  • H. M. D. Noor Lida
  • K. Sundram
  • W. L. Siew
  • A. Aminah
  • S. Mamot
Article

Abstract

Modification of the characteristics of palm oil (PO), sunflower oil, and plam kernel olein (PKOo) according to conventional three-component mixture designs was undertaken by a combination of blending and chemical interesterification (CIE) techniques. TAG composition and solid fat content (SFC) profile of the starting blends were analyzed and compared with those of the interesterified blends. Upon CIE, extensive rearrangement of FA among TAG was evident. Concentrations of several TAG were increased, some were decreased, and several new TAG were formed. The resulting changes in TAG profile were reflected in the SFC of the blends. The SFC values of the chemically interesterified blends, except binary blends of PO/PKOo, revealed that they were softer than their respective starting blends. SFC data also indicated that eutectic interaction occurred between PO and PKOo in the starting blends and that this interaction was diminished after CIE.

Key Words

Chemical interesterification palm-based fat blends solid fat content triacylglycerol composition 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Timms, R.E., Physical Properties of Oils and Mixtures of Oil, J. Am. Oil Chem. Soc. 62:241–248 (1985).Google Scholar
  2. 2.
    Watanabe, A., I. Tashima, N. Matsuzaki, J. Kurashige, and K. Sato, On the Formation of Granular Crystals in Fat Blends Containing Palm Oil, ——Ibid. 69:1077–1080 (1992).Google Scholar
  3. 3.
    Moran, D.P.J., Reduced Calorie Spreads, PORIM Technology No. 15, Palm Oil Research Institute of Malaysia, Bandar Baru Bangi, 1993.Google Scholar
  4. 4.
    DeMan, L., and J.M. DeMan, Functionality of Palm Oil, Palm Oil Products and Palm Kernel Oil in Margarine and Shortening, PORIM Occasional Paper No. 32, Palm Oil Research Institute of Malaysia, Bandar Baru Bangi, 1994.Google Scholar
  5. 5.
    Noor Lida, H.M.D., and A.R. Md. Ali, Physicochemical Characteristics of Palm-Based Oil Blends for the Production of Reduced Fat Spreads, J. Am. Oil Chem. Soc. 75:1625–1631 (1998).Google Scholar
  6. 6.
    Sreenivasan, B., Interesterification of Fats, ——Ibid. 55:796–805 (1978).Google Scholar
  7. 7.
    Rozendaal, A., Interesterification of Oils and Fats, in Edible Fats and Oils Processing: Basic Principles and Modern Practice, edited by D.R. Erickson, American Oil Chemists' Society, Champaign, 1989, pp. 152–157.Google Scholar
  8. 8.
    Rousseau, D., K. Forestière, A.R. Hill, and A.G. Marangoni, Restructuring Butterfat Through Blending and Chemical Interesterification. 1. Melting Behavior and Triacylglycerol Modifications, J. Am. Oil. Chem. Soc. 73:963–972 (1996).CrossRefGoogle Scholar
  9. 9.
    Konishi, H., W.E. Neff, and T.L. Mounts, Chemical Interesterification with Regioselectivity for Edible Oils, ——Ibid. 70:411–415 (1993).Google Scholar
  10. 10.
    Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th edn., edited by D. Firestone, AOCS Press, Champaign, 1995, Method Ce 56-89.Google Scholar
  11. 11.
    PORIM Test Methods, Palm Oil Research Institute of Malaysia, Bandar Baru Bangi, 1995, Method p4.9.Google Scholar
  12. 12.
    Md. Ali, A.R., and P.S. Dimick, Thermal Analysis of Palm Mid-Fraction, Cocoa Butter, and Milk Fat Blends by Differential Scanning Calorimetry, J. Am. Oil. Chem. Soc. 71:299–302 (1994).Google Scholar
  13. 13.
    Zainal, Z., and M.S.A. Yusoff, Enzymatic Interesterification of Palm Stearin and Palm Kernel Olein, ——Ibid. 76:1003–1008 (1999).Google Scholar
  14. 14.
    Krawczyk, G.R., G.S. Buliga, D.T. Bertrand, and W.M. Humpreys, Reviewing the Technology of Low-Fat Spreads, INFORM 7:635–639 (1996).Google Scholar
  15. 15.
    Bigalli, G.L., Practical Aspects of the Eutectic Effect on Confectionery Fats and Their Mixtures, Manuf. Confect. 53:65–80 (1988).Google Scholar
  16. 16.
    Dieffenbacher, A., The Optimal Use of Oils and Fats in Foods, Nestec Ltd. Technical Assistance, Vevey, Switzerland, 1988, pp. 21–31.Google Scholar
  17. 17.
    Timms, R.E., Phase Behavior of Fats and Their Mixtures, Prog. Lipid Res. 23:1–38 (1984).CrossRefGoogle Scholar
  18. 18.
    Laning, S.J., Chemical Interesterification of Palm, Palm Kernel, and Cocount Oils, J. Am. Oil. Chem. Soc. 62:400–405 (1985).Google Scholar

Copyright information

© AOCS Press 2002

Authors and Affiliations

  • H. M. D. Noor Lida
    • 2
  • K. Sundram
    • 2
  • W. L. Siew
    • 2
  • A. Aminah
    • 1
  • S. Mamot
    • 1
  1. 1.Universiti Kebangsaan MalaysiaBangi, SelangoMalaysia
  2. 2.Product Development and Advisory Services DivisionMalaysian Palm Oil Board, No. 6 Persiaran InstitusrKajang, SelangorMalaysia

Personalised recommendations