Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings

This thesis covers the establishment of palm oil-based fluid shortening production by investigating the static and dynamic crystallization behaviors of palm oil blends with and without emulsifier at various temperature treatments. Solid fat content (SFC), crystal size and distribution, fatty acid co...

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Main Author:	Mat Sahri, Miskandar
Format:	Thesis
Language:	English English
Published:	2006
Subjects:	Crystallization Palm oil
Online Access:	http://psasir.upm.edu.my/id/eprint/5277/1/FSTM_2006_22.pdf
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spelling	my-upm-ir.52772013-05-27T07:21:40Z Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings 2006 Mat Sahri, Miskandar This thesis covers the establishment of palm oil-based fluid shortening production by investigating the static and dynamic crystallization behaviors of palm oil blends with and without emulsifier at various temperature treatments. Solid fat content (SFC), crystal size and distribution, fatty acid content (FAC) and triacylglycerol (TAG) composition of the palm oil blends were determined and analyzed using ANOVA at 95% confidence level. Palm oil-based fluid shortening formulation, emulsifier and stirring speed were optimized using response surface methodology (RSM) based on the storage study that included SFC, viscosity, pourability and crystal size and distribution. Crystal development of the blends as a function of time had developed crystallization curves that demonstrated distinct steps corresponding to crystallization stages due to the occurrence of mixed crystallization. Slow crystallization without emulsifier was influenced by the total saturated FAC, with significant (P<0.05) changes in SFC, crystal distribution and viscosity. Lecithin at 0.03% was generally a crystal promoter; however, at 0.06 and 0.09% it acted as a crystal inhibitor. STS was generally a crystal inhibitor at 0.03, 0.06 and 0.09%. Temperature cycling processes at Cycle 3 had caused the blends with slip melting points (SMP) of 26.5 - 33.5°C to crystallize forming uniform crystal aggregates. Crystal size of blends with emulsifier was significantly increased as the temperature cycling was reduced and the emulsifier content was increased. However, blends with 0.03 and 0.06% lecithin and 0.09% STS had low viscosities. Blends of SMP 21.6 - 26.5°C with 0.09% STS and 0.03% lecithin formed crystal aggregates ranging from 10 – 40 μm and produced low SFCs. The model developed by RSM comprising of 20 - 23% palm oil, 77 - 80% palm olein, 0.02-0.06% lecithin and crystallized at stirring speed of 150 – 300 RPM had established palm oil-based fluid shortenings stable at storage of 25 – 30ºC for three weeks. It is concluded that the size of the crystal aggregates and their distribution in the bulk, were important factors contributing to palm oil-based fluid shortening to flow. Crystallization Palm oil 2006 Thesis http://psasir.upm.edu.my/id/eprint/5277/ http://psasir.upm.edu.my/id/eprint/5277/1/FSTM_2006_22.pdf application/pdf en public phd doctoral Universiti Putra Malaysia Crystallization Palm oil Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Crystallization Palm oil
spellingShingle	Crystallization Palm oil Mat Sahri, Miskandar Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
description	This thesis covers the establishment of palm oil-based fluid shortening production by investigating the static and dynamic crystallization behaviors of palm oil blends with and without emulsifier at various temperature treatments. Solid fat content (SFC), crystal size and distribution, fatty acid content (FAC) and triacylglycerol (TAG) composition of the palm oil blends were determined and analyzed using ANOVA at 95% confidence level. Palm oil-based fluid shortening formulation, emulsifier and stirring speed were optimized using response surface methodology (RSM) based on the storage study that included SFC, viscosity, pourability and crystal size and distribution. Crystal development of the blends as a function of time had developed crystallization curves that demonstrated distinct steps corresponding to crystallization stages due to the occurrence of mixed crystallization. Slow crystallization without emulsifier was influenced by the total saturated FAC, with significant (P<0.05) changes in SFC, crystal distribution and viscosity. Lecithin at 0.03% was generally a crystal promoter; however, at 0.06 and 0.09% it acted as a crystal inhibitor. STS was generally a crystal inhibitor at 0.03, 0.06 and 0.09%. Temperature cycling processes at Cycle 3 had caused the blends with slip melting points (SMP) of 26.5 - 33.5°C to crystallize forming uniform crystal aggregates. Crystal size of blends with emulsifier was significantly increased as the temperature cycling was reduced and the emulsifier content was increased. However, blends with 0.03 and 0.06% lecithin and 0.09% STS had low viscosities. Blends of SMP 21.6 - 26.5°C with 0.09% STS and 0.03% lecithin formed crystal aggregates ranging from 10 – 40 μm and produced low SFCs. The model developed by RSM comprising of 20 - 23% palm oil, 77 - 80% palm olein, 0.02-0.06% lecithin and crystallized at stirring speed of 150 – 300 RPM had established palm oil-based fluid shortenings stable at storage of 25 – 30ºC for three weeks. It is concluded that the size of the crystal aggregates and their distribution in the bulk, were important factors contributing to palm oil-based fluid shortening to flow.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Mat Sahri, Miskandar
author_facet	Mat Sahri, Miskandar
author_sort	Mat Sahri, Miskandar
title	Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
title_short	Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
title_full	Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
title_fullStr	Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
title_full_unstemmed	Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings
title_sort	crystallization behavior of palm oil blends and palm oil-based fluid shortenings
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	2006
url	http://psasir.upm.edu.my/id/eprint/5277/1/FSTM_2006_22.pdf
_version_	1747810390019932160

Crystallization Behavior of Palm Oil Blends and Palm Oil-Based Fluid Shortenings

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