Two-Stage Technology for Palm Oil Fractionation for Production of Cocoa Butter Substitutes

Radzievska, Iryna; Melnyk, O.P.; Galenko, Oleg

doi:10.15407/scine14.01.036

Cited by 2 publications

(1 citation statement)

References 11 publications

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“…This is due to the fact that meat raw materials are of high quality, obtained from chilled meat (Figure 1). Compared with the data of Sadeghinezhad J., in which the histological method was mainly used to detect fresh and defrosted pork meat, ice crystals and changes in muscle fiber were not detected in experimental samples of the chops [24]. Hajimohammadi B, Izadi F found animal and vegetable components, namely, transverse sections of the striped skeleton, dense connective tissue and smooth stomach muscles, cotyledonous soybean cells, soy extrudate in the studies of minced meat [25].…”

Section: Histological Studies Of Truncated Semi-finished Productsmentioning

confidence: 99%

Microscopic examination of chops with content of lentil flour

Simonova¹,

Peshuk²,

Galenko³

2019

UJFS

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Introduction. Histological examination of trunctated semifinished products including poultry meat and sprouted lentil flour was performed in order to determine ingredients of formula and their characteristics for further identification of these components. Materials and methods. In order to perform histological examination proper samples of trunctated semi-finished products were fixed in 10% neutral buffered formalin. Subsequently material was dehumidified in series of alcohol solutions with ascendent concentration 70, 80, 90, 96°, condensed in two portion of chloroforme and embedded in paraffin. Slices with thickness of from 5 to 15 m were prepared using sliding microtome; thereafter they were stained with hematoxylin and eosin. Light microscopy and microphotographing were performed using microscope. Results and discussion. During the soaking of lentils for germination, the initial humidity was 15%, and after 8 hours it reached a degree of soaking 35%, which affects the processes of growth and metabolism of the grain, formation of enzymes. To minimize the loss of nutrients during germination, control of the duration of germination and germination temperature is performed; on average it lasts from 72 to 88 hours at a temperature of 17±2 °С. A histological study of the investigated trunctated semifinished products showed polygonal and round muscular fibers with pronounced nuclei under sarcolemma, which corresponds to highquality meat raw material, it means that chilled meat is used. Adding to the products of sprouted lentil flour leads to an improvement in the degree of swelling of fibers and more active accumulation of particles of minced meat finely-grainular protein mass, which improves the conditions for the formation of products and their structure. Cells of lentil seedcoat are stained in pink color, forming dense translucent structures that are similar to cell lines with a noticeable violet colored cellulose shell. The mincemeat is even and homogeneous, the components are well mixed, resulting in loosening of the fibers. Conclusions. The method of obtaining flour of germinated lentils has been characterized and the components of truncated semi-finished products has been identified. Sprouted lentil flour look like purple lines of cells, cells of pepper and onion have brown colour.

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Section: Histological Studies Of Truncated Semi-finished Productsmentioning

confidence: 99%

Microscopic examination of chops with content of lentil flour

Simonova¹,

Peshuk²,

Galenko³

2019

UJFS

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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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Two-Stage Technology for Palm Oil Fractionation for Production of Cocoa Butter Substitutes

Cited by 2 publications

References 11 publications

Microscopic examination of chops with content of lentil flour

Microscopic examination of chops with content of lentil flour

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

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