Physico-chemical Properties and Performance of High Oleic and Palm-Based Shortenings

Abstract

Solid fat from fractionation of palm-based products was converted into cake shortening at different processing conditions. High oleic palm stearin with an oleic content of 48.2 % was obtained from fractionation of high oleic palm oil which was produced locally. Palm product was blended with different soft oils at pre-determined ratio and further fractionated to obtain the solid fractions. These fractions were then converted into cake shortenings named as high oleic, N1 and N2 blends. The physico-chemical properties of the experimental shortenings were compared with those of control shortenings in terms of fatty acid composition (FAC), iodine value (IV), slip melting point (SMP), solid fat content (SFC) and polymorphic forms. Unlike the imported commercial shortenings as reported by other studies and the control, experimental shortenings were trans-free. The SMP and SFC of experimental samples, except for the N2 sample, fell within the ranges of commercial and control shortenings. The IV was higher than those of domestic shortenings but lower when compared to imported and control shortenings. They were also observed to be b tending even though a mixture of b and b was observed in the samples after 3 months of storage. The shortenings were also used in the making of pound cake and sensory evaluation showed the good performance of high oleic sample as compared to the other shortenings.

Evaluation of different types of fats for use in high-ratio layer cakes

“…Some research (Moon et al, 2009;Bhattacharya et al, 2006;Juttelstad, 2004;Ramli, et al, 2008) showed that trans fatty acids could raise the bad (LDL) cholesterol, lower the good blood lipids (HDL), and increased the risk of heart disease. On July 2003, the U.S. Food and Drug Administration published final rules that required trans acid content to be included on food labels by January 1, 2006(List, 2004.…”

Renewable feedstocks for lubricant production

“…High-oleic palm stearin with an oleic content of 48.2% (FA composition: C12:0, 0.2%; C14:0, 0.7%; C16:0, 26.8%; C18:0, 10.1%; C18:1c, 48.2%; C18:2c, 12.8%; C18:3, 0.3%; C20:0, 0.7%) was obtained from fractionation of high-oleic palm oil [50]. High-oleic palm oil TMP esters, with adequate PP and lubrication properties, have potential as base stocks for biodegradable lubricants [51].…”

Letter to the Editor

“…I do not understand how the authors arrived at a two-layer system either. A search for articles that also describe the use of this MPOB test method revealed an article [2] by several of the same authors as the article under discussion but it described the same method verbatim. Another article [3] explains the FAME preparations as follows: ''Fatty acid methyl esters (FAME) were prepared by dissolving 50 lL oil in 950 lL nhexane with sodium methoxide (0.5 mol L -1 , 50 lL) and …''.…”

“…It is a verbatim copy of the method described in [5]. However, none of the articles [1][2][3][4][5] mentions in which solvent the sodium methoxide was dissolved; I presume that it was methanol since this compound is an essential reagent in FAME synthesis by transesterification.…”