Effects of emulsifiers on crystal behaviour of palm oil blends on slow and step-wise crystallizations.
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Petaling Jaya : MPOB,
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The effect of slow and step-wise crystallization processes on the crystallization properties of palm-based fluid shortening of palm oil and olein blends with emulsifier was studied. Crystallization temperature had influenced the crystallization properties of the oils and fats blends containing lecithin and sorbitan tristearate (STS). Slow crystallization produced more solid than step-wise process as shown by the solid fat content (SFC). Crystal size was generally reduced as emulsifier was added to the oil and fats blends depending on the crystallization temperature and the ratio of emulsifier to oils and fats. However, increasing the lecithin content at step-wise crystallization had increased the crystal size. Formation of big crystal aggregates were enhanced by the free movements of the high melting crystals, as the low melting ones melted when the temperature was raised. Crystallization was rapid in blends with low palm olein ratios causing compact crystal arrangements. As the palm olein ratios in the blends were increased to a maximum of 40 percent, crystal development and distribution were significant. The viscosities of the blends with lecithin and STS by slow crystallization were significantly different (P 0.05). Blends with 0.03 and 0.06 percent lecithin were lower in viscosity, while the similar effect was on 0.09 percent STS.
The effect of slow and step-wise crystallization processes on the crystallization properties of palm-based fluid shortening of palm oil and olein blends with emulsifier was studied. Crystallization temperature had influenced the crystallization properties of the oils and fats blends containing lecithin and sorbitan tristearate (STS). Slow crystallization produced more solid than step-wise process as shown by the solid fat content (SFC). Crystal size was generally reduced as emulsifier was added to the oil and fats blends depending on the crystallization temperature and the ratio of emulsifier to oils and fats. However, increasing the lecithin content at step-wise crystallization had increased the crystal size. Formation of big crystal aggregates were enhanced by the free movements of the high melting crystals, as the low melting ones melted when the temperature was raised. Crystallization was rapid in blends with low palm olein ratios causing compact crystal arrangements. As the palm olein ratios in the blends were increased to a maximum of 40 percent, crystal development and distribution were significant. The viscosities of the blends with lecithin and STS by slow crystallization were significantly different (P 0.05). Blends with 0.03 and 0.06 percent lecithin were lower in viscosity, while the similar effect was on 0.09 percent STS.
The effect of slow and step-wise crystallization processes on the crystallization properties of palm-based fluid shortening of palm oil and olein blends with emulsifier was studied. Crystallization temperature had influenced the crystallization properties of the oils and fats blends containing lecithin and sorbitan tristearate (STS). Slow crystallization produced more solid than step-wise process as shown by the solid fat content (SFC). Crystal size was generally reduced as emulsifier was added to the oil and fats blends depending on the crystallization temperature and the ratio of emulsifier to oils and fats. However, increasing the lecithin content at step-wise crystallization had increased the crystal size. Formation of big crystal aggregates were enhanced by the free movements of the high melting crystals, as the low melting ones melted when the temperature was raised. Crystallization was rapid in blends with low palm olein ratios causing compact crystal arrangements. As the palm olein ratios in the blends were increased to a maximum of 40 percent, crystal development and distribution were significant. The viscosities of the blends with lecithin and STS by slow crystallization were significantly different (P 0.05). Blends with 0.03 and 0.06 percent lecithin were lower in viscosity, while the similar effect was on 0.09 percent STS.
Palabras clave
Aceite de palma, Cristalización., Emulsificantes., grasas para hornear, Margarina de panaderia, mezclas, Viscosidad.