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oC and 60 oC.
Palm stearin will likely be suited as a base stock for
shortenings. Palm stearin had the higher melting temperature
and was composed mainly of trisaturated and monounsaturated
triacylglycerols. Tripalmitin (PPP) is crystal tending and can
provide strength and structure to the products.
As palm stearin had broader
SFC, it would be more suitable for shortenings
Palm stearin (PS), the cheaper high-melting fraction from palm
oil, can be used as a source of fully natural hard component in the
manufacture of solid fat products such as shortenings, margarines
and fat spreads
PS is available in a wide range of melting points and
iodine values (IV). However, because of its high melting point (44
56 _C), PS poses problems in the manufacture of the solid fat
products as it confers low plasticity to the products and does not
completely melt at body temperature (Pantzaris, 2000). To improve
its melting properties, PS may be blended and/or interesterified
with fats that have a good melting profile
Palm stearin (PS) in this context deserves attention
as a potential hard fat of vegetable origin to replace hydrogenated
fat. PS is obtained in the process of producing palm
olein from the semi-solid palm oil by fractionation
The high
melting fraction of PS with melting point ranging from 45 to
55 _C is non-edible. However it could be appropriately
blended and interesterified with liquid oils in order to modify
the physical characteristics to meet the functional properties
and the quality required for shortening through interesterification.
PS
with its high content of palmitic acid contribute to the formation
of the desirable b0 crystals to the shortenings
The palm stearin and palm olein, for their versatile composition
in fatty acids and triacylglycerols, are raw material for interesterification,
producing a variety of products such as margarine, shortenings,
cookies, ice cream, chocolates, cakes and others
The results indicated that POS had acted as the backbone of the margarine and the
total saturated fatty acid contributed by POS was optimized. POS had provided the
required solids at 20-30C, thus prevented rapid softening of the product at serving
time.
PS for its ability to contribute solid fat content in the shortening
No
Activity
Identify a proposed
title
Submission
of contract
Literature
review
Plan of
research
Sem
Mth
Wk
02
04
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design
5
Finalise
proposal
Presentation
of proposal
Submission
of proposal
Assembly
of apparatus
Run
experiment
and compile
data
10
Analysis of
data
11
Presentation
of project
12
Final draft
of report
(comb
bound)
13
Submission
of final
report (hard
bound)