Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

“…Therefore, these blends become more suitable in soft margarine, spread formulation that are healthier due to the high oleic acid and MCTG. Incorporation of PKO into the blends induce desirable property of margarine fat stock as contained mostly beta-prime polymorphic form 4 while VCO due to its functionality 19 . Moreover, MoO/PS blends could be used as bakery shortening as demonstrated by Podmore 54 , for optimum baking performance and structural formation, bakery shortening should consist of a minimum of 20 SFC at working temperature 25 and a minimum of 5 SFC at high temperature 40 .…”

“…Whereas, palm kernel oil PKO and virgin coconut oil VCO were selected in order to utilize the beneficial properties associated with medium chain FA MCFA 8,18 as well as the functional properties of VCO 19,20 . Besides, the presence of the β-prime polymorphic form in PKO which is necessary for a fine structure of products, provides good aeration and creaming properties and helps to give the right mouth feel 4,21 .…”

Interesterified blend‐based and physical blend‐based special fats: storage stability under fluctuating temperatures

“…In addition, small amounts of flocculent crystals appeared in the crystalline network. Previous research showed that the crystal size and the morphology were essential for the consistency and acceptability of plastic fat products, and crystals with small size and needle‐like structure was β ′‐form and the crystal aggregated to form spherulite of larger sizes corresponded to β‐ form . These results were attributed to the presence of more β '‐form in the IBSFs, especially in PS:RO‐IBSF, which was consistent with the XRD results.…”

Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil

“…Oils and fats are one of the important nutrients in the human diet and have a key role in improving the palatability of foods (Fauzi, Rashid, & Omar, ; Jalili, Jafari, Emam‐Djomeh, Malekjani, & Farzaneh, ). In the food industry, bakery (shortening) and spreadable (margarine) fats impart important favorable functional and organoleptic properties such as spreadability, consistency stability, lubricity, tenderness and texture, aeration, heat transfer, desirable favor, and taste, positively contributing to the structure and geometry of the final products.…”

“…Most oils and fats have a certain distribution pattern of fatty acids on the glycerol backbone, which affects their physicochemical properties and applications (Karabulut, Turan, & Ergin, ). In order to modify the functional features of oils and fats, chemical processes such as hydrogenation and interesterification or physical processes such as fractionation are being applied (Fauzi et al, ). Although partial hydrogenation is one of the most practical and common methods to modify oils and fats, it produces isomer trans (da Silva et al, ).…”