Application Of Palm Oil And Palm Kernel Oil In Producing Non-Dairy Whipping Cream
Refined, bleached and deodorized palm kernel oil (RBDPKO) and refined, bleached and deodorized palm oil (RBDPO), sucrose, corn syrup solids, sodium caseinate, soybean lecithin , carboxymethylcellulose (CMC), monoacylglycerol and distilled water were blended and made into creams. The creams were...
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| Format: | Thesis |
| Language: | English English |
| Published: |
2003
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| Subjects: | |
| Online Access: | http://psasir.upm.edu.my/id/eprint/11871/1/FSMB_2003_32.pdf |
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| Summary: | Refined, bleached and deodorized palm kernel oil (RBDPKO) and
refined, bleached and deodorized palm oil (RBDPO), sucrose, corn syrup
solids, sodium caseinate, soybean lecithin , carboxymethylcellulose (CMC),
monoacylglycerol and distilled water were blended and made into creams. The
creams were measured in terms of fatty acid composition (FAC), stability, slip
melting point (SMP), iodine value (IV), whipping test, overrun, viscosity and
solid fat content (SFC) . Differential scanning calorimetry (DSC) and X-ray
diffractometry (XRD) were used to study the crystal structure of the creams.
The results showed that the increase in unsaturated fatty acids (UFA) , among
which oleic acid was the most prominent, could produce a more stable foam in
palm oil-based whipping cream. It was shown that increasing the IV had an
increasing effect on the stability of foam in non-dairy whipping cream as well .
This study showed the advantages of a palm oil-based whipping cream over
commercial dairy whipping cream (DWC) particularly when the stability of the foam is being considered and the product is destined to be consumed in hot
weather. It was shown that the percentage of fat in whipping cream, whether
dairy or non-dairy, was not the only determining factor for producing a stable
foam , but the composition of the component fat must be taken into account as
well. It was also found that the IV was highly correlated with overrun and SFC
and the increase in the degree of unsaturation can lead to the raising of
overrun . However, there was no correlation between IV and the trend of
viscosity in the creams as viscosity is mostly under the influence of stabilisers
and emulsifiers, rather than the degree of unsaturation in fatty acids (FA)
Viscosity acted as an independent variable of SFC as well . The studies using
OSC and XRD on palm oil-based whipping cream developed showed that all
blends possessed a stable and shiny B polymorph at 25°C, which stands
RBOPO and RBDP KO in an advantage for application in a non-dairy whipping
cream. Some eutectic effects were also observed in some blends, which could
be attributed to complex combination of triacylglycerol (TAG) in RBDPO and
RBDPKO. It was also found that addition of RBOPO and RBDP KO to OWC
could increase its stability and consistency in hot weather. |
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