Effects of Chemical Interesterification on the Physicochemical Properties of Palm Stearin and Rice Bran Oil Blends

Abstract

Palm stearin (PS) and rice bran oil (RBO) were blended in the mass ratio of 100:0, 70:30, 50:50, 30:70 and 0:100. The oil blends were subjected to chemical interesterification (CIE) catalyzed by sodium methoxide (0.2% w/w). The following analysis were carried out before and after CIE: triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), microstructure, polymorphism and hardness index (HI). After chemical interesterification, there were decrease and increase in the amount of several TAG. Changes in TAG composition caused changes in the physical properties of the blends. Both SMP and SFC of all blends decreased significantly (p<0.05) after interesterification except for RBO. Chemical interesterification also reduced the eutectic interaction at 5°C. However, for hardness index, only blends with 50% and 100% PS decreased significantly (p<0.05) from 33.197 to 26.097 and 5.397 to 3.720, respectively. The crystals of the blends became smaller and reduced in number after interesterification. Interesterification promoted the formation of more β' crystals than β in all blends. The 30:70 PSRBO blend was the most suitable for margarine production as it melted close to body temperature.

Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

“…Pande and Akoh (2013) melaporkan interesterifikasi campuran antara minyak kedelai stearat tinggi dan palm stearin menggunakan lipase (Lipozyme TL IM dan Novozym 435). Rashid et al (2016) menginteresterifikasi campuran antara palm stearin dan rice bran oil pada rasio 30:70 menggunakan natrium metoksida (0,2% b/b). Oliveira et al (2017) menginteresterifikasi secara kimia campuran minyak patawa dan palm stearin 50:50 menghasilkan produk dengan asam lemak tak jenuh tinggi (60-70%).…”