Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases

Palm stearin, the cheaper and more solid fraction of palm oil, is a useful hard fat in the manufacture of edible fat such as margarine. However, with slip melting points ranging between 46 to 56°C, only 10% of palm stearin can be added to a standard table margarine. This study was conducted to in...

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Main Author:	Lai, Oi Ming
Format:	Thesis
Language:	English English
Published:	1998
Subjects:	Transesterification. Lipase.
Online Access:	http://psasir.upm.edu.my/id/eprint/8518/1/FSMB_1998_6_A.pdf
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id	my-upm-ir.8518
record_format	uketd_dc
spelling	my-upm-ir.85182012-07-31T03:50:16Z Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases 1998 Lai, Oi Ming Palm stearin, the cheaper and more solid fraction of palm oil, is a useful hard fat in the manufacture of edible fat such as margarine. However, with slip melting points ranging between 46 to 56°C, only 10% of palm stearin can be added to a standard table margarine. This study was conducted to investigate the performance of lipase-catalysed transesterified fat blends containing high levels of palm stearin (minimum 40%) when processed into table margarine. In the first part of the work, the effect of several reaction conditions on lipase-aided transesterification of palm stearin was studied. Results on the effect of lyophilisation of enzyme on transesterification indicated increases in % triglyceride (TG) when drying time was increased. The maximum yield was at 4 or 6 hours of drying. Studies on the effect of reaction time indicated that 8h of reaction produced the highest % TG remaining and Rhizomucor miehei and A lcaligenes lipases both showed maximum rates at 6h reaction time. The transesterification process also decreased the slip melting point (SMP) of palm stearin slightly after 24h reaction with R. miehei lipase registering the largest decrease (5.5°C) compared to the initial unreacted mixture. The catalytic stability of R. miehei and Pseudomonas lipases, after being subjected to ten runs of repeated usage indicated that the lipases can be reused to produce fairly constant products on a large scale. The rates of transesterification were found to vary with different lipase sources. Bacterial lipase of Pseudomonas was found to have the fastest rate of reaction (50.0h⁻¹) followed by R. miehei lipase (27.1h⁻¹). Generally, both the above lipases also produced the highest degree of transesterification and % FFA. Pseudomonas lipase-catalysed mixtures caused the biggest drop in SMP and solid fat content (SFC) in all the three mixtures studied. Transesterification. Oils and fats, Edible. Lipase. 1998 Thesis http://psasir.upm.edu.my/id/eprint/8518/ http://psasir.upm.edu.my/id/eprint/8518/1/FSMB_1998_6_A.pdf application/pdf en public phd doctoral Universiti Putra Malaysia Transesterification. Oils and fats, Edible. Lipase. Food Science and Technology English
institution	Universiti Putra Malaysia
collection	PSAS Institutional Repository
language	English English
topic	Transesterification. Transesterification. Lipase.
spellingShingle	Transesterification. Transesterification. Lipase. Lai, Oi Ming Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
description	Palm stearin, the cheaper and more solid fraction of palm oil, is a useful hard fat in the manufacture of edible fat such as margarine. However, with slip melting points ranging between 46 to 56°C, only 10% of palm stearin can be added to a standard table margarine. This study was conducted to investigate the performance of lipase-catalysed transesterified fat blends containing high levels of palm stearin (minimum 40%) when processed into table margarine. In the first part of the work, the effect of several reaction conditions on lipase-aided transesterification of palm stearin was studied. Results on the effect of lyophilisation of enzyme on transesterification indicated increases in % triglyceride (TG) when drying time was increased. The maximum yield was at 4 or 6 hours of drying. Studies on the effect of reaction time indicated that 8h of reaction produced the highest % TG remaining and Rhizomucor miehei and A lcaligenes lipases both showed maximum rates at 6h reaction time. The transesterification process also decreased the slip melting point (SMP) of palm stearin slightly after 24h reaction with R. miehei lipase registering the largest decrease (5.5°C) compared to the initial unreacted mixture. The catalytic stability of R. miehei and Pseudomonas lipases, after being subjected to ten runs of repeated usage indicated that the lipases can be reused to produce fairly constant products on a large scale. The rates of transesterification were found to vary with different lipase sources. Bacterial lipase of Pseudomonas was found to have the fastest rate of reaction (50.0h⁻¹) followed by R. miehei lipase (27.1h⁻¹). Generally, both the above lipases also produced the highest degree of transesterification and % FFA. Pseudomonas lipase-catalysed mixtures caused the biggest drop in SMP and solid fat content (SFC) in all the three mixtures studied.
format	Thesis
qualification_name	Doctor of Philosophy (PhD.)
qualification_level	Doctorate
author	Lai, Oi Ming
author_facet	Lai, Oi Ming
author_sort	Lai, Oi Ming
title	Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
title_short	Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
title_full	Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
title_fullStr	Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
title_full_unstemmed	Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases
title_sort	production, properties and application of blends of palm stearin with palm kernel olein, sunflower oil or anhydrous milkfat transesterified by lipases
granting_institution	Universiti Putra Malaysia
granting_department	Food Science and Technology
publishDate	1998
url	http://psasir.upm.edu.my/id/eprint/8518/1/FSMB_1998_6_A.pdf
_version_	1747810823245398016

Production, Properties and Application of Blends of Palm Stearin with Palm Kernel Olein, Sunflower Oil or Anhydrous Milkfat Transesterified by Lipases

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