Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Buscato, Monise Helen Masuchi; Zaia, Barbara Gallani; Godoi, Kamila Ramponi Rodrigues de; Ribeiro, Ana Paula Badan; Kieckbusch, Theo Guenter

doi:10.1590/0104-6632.20180351s20160351

Cited by 5 publications

(6 citation statements)

References 16 publications

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“…These findings explain the broadest and most intense exotherm observed in HOPO, which showed a higher content of unsaturated fatty acids [33]. Similar behavior was previously reported for crude palm oil, involving two sharp peaks of crystallization obtained at temperatures slightly higher than those found here [8,33].…”

Section: Thermal Analysis Of the Oilssupporting

confidence: 87%

“…Palm oil extracted from a hybrid cultivar showed an intermediary fatty acids profile compared to its two parental species [7]. Commonly, E. guineensis oil presents about 50% of saturated fatty acids, i.e., 44% of palmitic, 5% stearic, and traces of myristic, in addition to unsaturated fatty acids which correspond to approximately 40% oleic and 10% linoleic acids [8]. Regarding E. guineensis × E. oleifera oil, the fatty acids profile corresponds mainly to oleic (56%), palmitic (27%), linoleic (11%), and stearic (3.5%) acids [6].…”

Section: Introductionmentioning

confidence: 99%

“…In the literature, there are several studies regarding hybrid oil palm trees and their oils' characterization. The studies describe the cultivar's growth and its vegetative characteristics and characterization regarding oil composition in terms of fatty acids, acylglycerols, and minor compounds [5,7,8,[10][11][12]. All those previously mentioned studies regard chemical composition and fatty acid profile.…”

Section: Introductionmentioning

confidence: 99%

“…An oil with a high content of monounsaturated fatty acids, such as oleic acid, can lower bad cholesterol levels and protect against heart disease [5,6]. On the other hand, saturated fatty acids, such as palmitic acids, are related to a higher incidence of cardiovascular diseases and obesity [7,8]. African palm oil (APO) has a balanced composition between saturated and unsaturated fatty acids; hybrid palm oil (HOPO), in turn, has a high content of unsaturated fatty acids, especially oleic acid [9] Furthermore, palm oil is widely used in non-food industries, including its application other than food as hydraulic oil, drilling fluid, transmission fluid and lubricants, being fully biodegradable [19].…”

Section: Introductionmentioning

confidence: 99%

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Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

et al. 2021

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Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials’ processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 °C in relation to APO, and a reduction in the crystallization point of more than 6 °C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm.

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Section: Thermal Analysis Of the Oilssupporting

confidence: 87%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

et al. 2021

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“…Pyrolysis is the process of thermal decomposition of the waste in the absence or limited supply of air. Waste cooking oil can be converted into useful oil and gas through catalytic and noncatalytic pyrolysis (Souza et al, 2017;Buscato et al, 2018). Abdebanjo et al (2005) converted lard into diesel-like fuel through pyrolysis.…”

Section: Introductionmentioning

confidence: 99%

Conversion of Spent Fat Oil Into Liquid and Gaseous Fuels Through Clinker Catalyzed Pyrolysis

Hussain

Naz

Rafique

et al. 2019

Braz. J. Chem. Eng.

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Repeated heating of fat oil may result in the formation of highly toxic aldehyde compounds. The oils having such compounds are considered as health hazards and therefore their repeated use is banned in many countries. Since huge quantities of the used oil need urgent disposal, this work is focused on the disposal of used oil for the resource recovery. The waste fat oil was converted into useful fuel through catalytic and non-catalytic pyrolysis. The catalyst was used to lower the oxygen content and to increase the amount of the hydrocarbons in the oil product. The pyrolysis reaction was catalyzed by three catalysts of the clinker type, namely ordinary Portland cement, white cement and burnt clay/clinker powder. The pyrolysis reactions were performed using a custom-made furnace and stainless steel pyrolyzer. Optimum temperature, time and catalyst quantity were identified for high liquid and gaseous fractions and low solid residue. The oil obtained during each reaction was characterized for chemical composition by using GC-MS technique. The oil product of simple pyrolysis, cement catalyzed, white cement catalyzed and clinker catalyzed pyrolysis had the hydrocarbon contents of 3%, 19%, 51% and 93%, respectively.

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A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Tong

Tang

Lee

2021

Euro J Lipid Sci & Tech

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Fractionation is a well‐established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries. Practical Applications: This paper provides an in‐depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background.

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Modification of palm oil crystallization by phytosterol addition as a tool for structuring a low saturated lipid blend

Cited by 5 publications

References 16 publications

Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

Conversion of Spent Fat Oil Into Liquid and Gaseous Fuels Through Clinker Catalyzed Pyrolysis

A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

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