Melting and Solidification Properties of Palm-Based Diacylglycerol, Palm Kernel Olein, and Sunflower Oil in the Preparation of Palm-Based Diacylglycerol-Enriched Soft Tub Margarine

Food and Bioprocess Technology

Volumn 5, Issue 5, 2012, Pages 1674-1685

  Saberi, Amir Hossein ^a   Lai, Oi Ming ^a   Miskandar, Mat Sahri ^b  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b MALAYSIAN PALM OIL BOARD   (Malaysia)

Author keywords

Design expert; Palm kernel olein; Palm based diacylglycerol; Soft tub margarine; Ternary blend

Indexed keywords

DESIGN-EXPERT; DIACYLGLYCEROL; PALM KERNEL; SOFT TUB MARGARINE; TERNARY BLENDS;

DIFFERENTIAL SCANNING CALORIMETRY; EUTECTICS; MELTING; MIXTURES; PLASTIC PRODUCTS; POLYMER BLENDS; SATURATED FATTY ACIDS; SOLIDIFICATION; VEGETABLE OILS;

GLYCEROL;

ELAEIS; HELIANTHUS;

EID: 84862139425     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0475-5     Document Type: Article

References (28)

1. Aini, I. N., & Miskandar, M. S. (2007). Utilization of palm oil and palm products in shortenings and margarines. European Journal of Lipid Science and Technology, 109(4), 422-432.
2. Anonymous (2008). Malaysian palm oil industry performance 2007. Global Oils and Fats Business Magazine, 5(1), 8.
3. Cheong, L. Z., Tan, C. P., Long, K., Yusoff, M. S. A., Arifin, N., Lo, S. K., et al. (2007). Production of a diacylglycerol-enriched palm olein using lipase-catalyzed partial hydrolysis: Optimization using response surface methodology. Food Chemistry, 105(4), 1614-1622.
4. Cheong, L. Z., Tan, C. P., Long, K., Suria Affandi Yusoff, M., & Lai, O. M. (2009a). Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery margarine during storage. Journal of the American Oil Chemists' Society, 86(8), 723-731.
5. Cheong, L. Z., Zhang, H., Xu, Y., & Xu, X. (2009b). Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil. Journal of Agricultural and Food Chemistry, 57(11), 5020-5027.
6. Dian, NLHM, Ibrahim, NAN, & Idris, NA (2006) Interesterified palm products for solid fat applications. Palm Oil Developments(POD 45), 12-19.
7. Firestone, D. (1989). Official and tentative methods of the American Oil Chemists' Society (4th ed.). Champaign: AOCS Press.
8. Formo, M. W., & Formo, M. W. (1979). Physical properties of fats and fatty acids. In D. Swern (Ed.), Bailey's industrial oil and fat products, vol. 1 (4th ed., pp. 177-232). New York: Wiley-Interscience.
9. Goh, E. M. (2002). Applications and uses of palm and palm kernel oils in speciality products. Malaysian Oil Science and Technology, 11(1), 46-50.
10. Jin, Q., Zhang, T., Shan, L., Liu, Y., & Wang, X. (2008). Melting and solidification properties of palm kernel oil, tallow, and palm olein blends in the preparation of shortening. Journal of the American Oil Chemists' Society, 85(1), 23-28.
11. Lai, O. M., Ghazalia, H. M., Cho, F., & Chong, C. L. (2000). Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesterified palm stearin: Palm kernel olein mixture during storage. Food Chemistry, 71(2), 173-179.
12. Lo, S. K., Tan, C.-P., Long, K., Yusoff, M., & Lai, O.-M. (2008). Diacylglycerol oil-properties, processes and products: A review. Food and Bioprocess Technology, 1(3), 223-233.
13. Maki, K. C., Davidson, M. H., Tsushima, R., Matsuo, N., Tokimitsu, I., Umporowicz, D. M., et al. (2002). Consumption of diacylglycerol oil as part of a reduced-energy diet enhances loss of body weight and fat in comparison with consumption of a triacylglycerol control oil. The American Journal of Clinical Nutrition, 76(6), 1230-1236.
14. Masui, K., Katsuragi, Y., Toi, T., & Yasukawa, T. (2002). Fat or oil composition. United States Patent No 6495536 B1.
15. Morita, O., & Soni, M. G. (2009). Safety assessment of diacylglycerol oil as an edible oil: A review of the published literature. Food and Chemical Toxicology, 47(1), 9-21.
16. Murata, M., Hara, K., & Ide, T. (1994). Alteration by diacylglycerols of the transport and fatty acid composition of lymph chylomicrons in rats. Bioscience, Biotechnology, and Biochemistry, 58(8), 1416-1419.
17. Narine, S. S. (2005). Lipid phase behavior. In Marangoni (Ed.), Fat Crystal Networks (pp. 83-114). New York: Marcel Dekker.
18. Noor Lida, H. M. D., Sundram, K., & Idris, N. A. (2006). DSC study on the melting properties of palm oil, sunflower oil, and palm kernel olein blends before and after chemical interesterification. Journal of the American Oil Chemists' Society, 83(8), 739-745.
19. Noor Lida, H. M. D., Kalyana, S., & Nor Aini, I. (2007). Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends. European Journal of Lipid Science and Technology, 109(2), 147-156.
20. Nor Aini, I., Razali, I., Osman, A., Wan Rosnani, A. I., & Karimah, A. (2002). Palm oil: traditional, recent and potential applications in foods. Sains Malaysiana, 31, 241-259.
21. Nor Hayati, I., Che Man, Y. B., Tan, C. P., & Nor Aini, I. (2009). Physicochemical characteristics of soybean oil, palm kernel olein, and their binary blends. International Journal of Food Science & Technology, 44(1), 152-161.
22. Siew, W. L., Tang, T. S., & Tan, Y. A. (1995). PORIM test methods. Palm Oil Research Institute of Malaysia. Kuala Lumpur: Ministry of Primary Industries.
23. Sikorski, D. (2004). Application of diacylglycerol oil in baked goods, nutritional beverages/bars, sauces and gravies. In Y. Katsuragi, T. Yasukawa, N. Matsuo, B. D. Flickinger, I. Tokimitsu, & M. G. Matlock (Eds.), diacylglycerol oil (pp. 223-252). Champaign: AOCS Press.
24. Taguchi, H., Watanabe, H., Onizawa, K., Nagao, T., Gotoh, N., Yasukawa, T., et al. (2000). Double-blind controlled study on the effects of dietary diacylglycerol on postprandial serum and chylomicron triacylglycerol responses in healthy humans. Journal of the American College of Nutrition, 19(6), 789-796.
25. Teah, Y. K. (1982). Margarine formulations no. 2: formulation for table margarine. Interim Report: End Use and TAS Division. Kuala Lumpur: PORIM.
26. Timms, R. E. (1984). Phase behaviour of fats and their mixtures. Progress in Lipid Research, 23(1), 1-38.
27. Yang, T., Zhang, H., Mu, H., Sinclair, A. J., & Xu, X. (2004). Diacylglycerols from butterfat: Production by glycerolysis and short-path distillation and analysis of physical properties. Journal of the American Oil Chemists' Society, 81(10), 979-987.
28. Yasukawa, T., & Katsuragi, Y. (2004). Diacylglyserol. In Y. Katsuragi, T. Yasukawa, N. Matsuo, B. D. Flickinger, I. Tokimitsu, & M. G. Matlock (Eds.), Diacyglycerol oil (pp. 1-15). New York: AOCS Press.