<i>trans</i>-Free Margarines Prepared with Canola Oil/Palm Stearin/Palm Kernel Oil-Based Structured Lipids

Kim, Byung Hee; Lumor, Stephen E.; Akoh, Casimir C.

doi:10.1021/jf801412v

Cited by 61 publications

(57 citation statements)

References 33 publications

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“…The crystallization onset (T CO ) and melting completion temperatures (T MC ) were obtained from the peaks located at the highest temperature of each fat sample. T CO and T MC were considered to be the temperatures at which the crystallization began and the melting ended, respectively (Kim et al 2008). …”

Section: Characterization Of Crystallization and Melting Profilesmentioning

confidence: 99%

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

2012

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Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.

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Section: Characterization Of Crystallization and Melting Profilesmentioning

confidence: 99%

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

2012

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“…The partial hydrogenation process is used to impart desirable physical and textural properties to margarines (Kim et al, 2008). Recently, it has become known that potential adverse health effects, such as increased risk for coronary heart disease, have been associated with the consumption of semi-solid fats containing trans fatty acids from partially hydrogenated oils (Enig, 1996).…”

Section: Introductionmentioning

confidence: 99%

“…can withstand a tropical climate) and exhibit highest temperature of each fat sample. T CO and T MC were considered to be the temperatures at which the crystallization began and the melting ended, respectively (Kim et al, 2008). Polymorphic structure analysis The crystal polymorphic forms of both the experimental fat blends and the commercial margarine fats were determined by an x-ray diffractometer (Rigaku TTRAX III, Rigaku Corporation, Tokyo, Japan).…”

Section: Introductionmentioning

confidence: 99%

“…The samples were melted at 80℃ for 30 min and then pored into rectangular plastic moulds (20 mm × 25 mm × 3 mm). Samples were later left to crystallize at 4℃for 24 h, after which they were analyzed (Kim et al, 2008). Generally, short spacings for the β' form of fats are identified with two strong spacings at 3.88 and 4.20 Å or three strong spacings at 3.…”

Section: Introductionmentioning

confidence: 99%

“…In contrast, β polymorph always displays a strong d-spacing at 4.6 Å (D' Souza et al, 1990). In this work, the content of β' and β structures in the samples was estimated by the relative intensity of the short spacings of β' form at 4.36 Å and that of β form at 4.6 Å following a method described by Kim et al (2008).…”

Section: Introductionmentioning

confidence: 99%

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Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil

Sonwai

Luangsasipong

2013

FSTR

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The six fat blends and the experimental margarines produced from the blends were characterized and compared with commercial trans-(CTM) and zero-trans (CZTM) margarines in terms of microstructure, polymorphism, solid fat content, melting and crystallization behavior, textural and sensory properties. It was found that the binary fat blend which contained 30% PS and 70% VCO was the most suitable blend to be used as feedstock for the production of zero-trans packet margarine. The blend exhibited a tendency to crystallize into β' structure with a good cooling effect and a low SFC value at body temperature, indicating that it would not cause waxy mouthfeel when consumed. In addition, the margarine produced from the blend demonstrated good consistency with a hardness characteristic close to that of a commercial trans-packet margarine and also received the highest score for overall acceptability.

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Margarine Processing Plants and Equipment

Alexandersen¹,

Ghazani²,

Marangoni³

2020

Bailey's Industrial Oil and Fat Products

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When designing margarine processing plants and choosing the equipment to be installed, a wide range of considerations have to be made with regard to issues like actual processing, hygiene, sanitation, and efficiency. In margarine production, oils and fats usually are considered to be the most important raw materials used, as oils and fats are significant in relation to the characteristics of the finished margarine. The type of oils or fats used has a considerable influence on the crystallization characteristics during the margarine processing, which has to be considered when choosing the equipment involved in the processing line. The criteria involved in choosing this equipment are to a certain extent based on the knowledge about product characteristics, polymorphism, and crystal structure of the margarine and related products. In this article, crystallization of oil and fat products, margarine processing equipment and packaging methods, processing methods, and specific process flows are discussed. Various oil types exhibiting interesting crystallization habits are reviewed along with certain specialized margarine or fat products and new processing methods such as interesterification and oleogelation. Storage of the finished products, as well as production quality control and hygiene, are also covered.

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trans-Free Margarines Prepared with Canola Oil/Palm Stearin/Palm Kernel Oil-Based Structured Lipids

Cited by 61 publications

References 33 publications

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil

Margarine Processing Plants and Equipment

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