Zero‐trans shortening using palm stearin and rice bran oil

Abstract

Several pilot-scale trials reported in this paper, using palm stearin-rice bran oil (PS-RBO) blends, obviously did not contain trans FA (TFA), whereas the commercial products were found to contain 18-27% TFA. The effects of processing conditions such as rate of agitation, crystallization temperature, and composition of the blends on the crystal structure of shortenings were studied. The products were evaluated for their physicochemical characteristics using DSC, X-ray diffraction (XRD), HPLC, and and FTIR techniques. The formulation containing 50% PS and 50% RBO showed melting and cooling characteristics similar to those of hydrogenated commercial "vanaspati" samples. Analysis of the FA composition revealed that the formulated shortenings contained 15-19% C 18:2 PUFA. Tocopherol and tocotrienol contents of the experimental shortenings were in the range of 850-1000 ppm with oryzanol content up to 0.6%. XRD studies demonstrated that the crystal form in the shortenings was predominantly the most stable β′ form, and there was less of the undesirable β form.

Trans-free fats with the products of the oil palm - a selective review

“…This required selective hydrogenation and a high trans fatty acid content (35% trans in India, up to 50% trans in Iran.) Trans free blends of palm stearin with liquid oil have been proposed (Ray & Bhattacharyya 1996;Nor Aini et al 2001;Mayamol et al 2004). 40-60% stearin is used, depending on the grade of stearin.…”

Characterization of Solvent-Fractionated Mustard Oil by High Performance Liquid Chromatography

“…Among different fractionation methods, solvent fractionation with low temperature is the most efficient one and the used solvent such as hexane, acetone, isopropyl alcohol and their mixture increases the yields of fractionated products at low temperature (Hamm, 1995). Usually, the liquid phase contains more TAG molecules with unsaturated fatty acids while the solid phase contains more saturated TAG molecules (Chong, 1992;Lee and Foglia, 2001;Mayamol et al, 2004). The objectives of this study were to prepare erucic acid reduced TAG fractions from MO; to analyze total and positional distribution of fatty acid content of MO and fractions obtained from MO.…”

Comparison of geometrical isomerization of unsaturated fatty acids in selected commercially refined oils

“…The influence of dietary fats/oils on human health and nutrition is related to the quantity of fats/oils consumed, fatty acid (FA) compositions, and the bioactive micronutrients present (Mayamol et al, 2004). Vegetable oils constitute an indispensable part of the human diet and their consumption has been steadily increasing worldwide while that of animal fats has decreased.…”