Preparation of hard butter from palm and sal 'olein mixture'. - (:unkn) unknown (My University)
Olein mixtures [POo:SLo] obtained from the acetone fractionation (at 10 degree C) of palm olein (POo) and sal fat (SL) blends [POo:SL(70:30)]o, [POo:SL(55:45)]o, and [POo:SL(40:60)]o were hydrogenated at: temperature, 200 degree C; pressure, 7 psi; and stirring rate, 500 rpm, using 0.1 catalyst (Nysel SP-7, G-15 Flakes or Resan-22). The physicochemical changes in the olein mixtures during hydrogenation were studied by determining their slip melting points, iodine values, hardness and DSC melting curves. These studies revealed that the use of [POo:SL (70:30)]o, Nysel SP-7 catalyst and a hydrogenation time between 1.0 and 1.5 hr was suitable for the preparation of cocoa butter substitute.
Olein mixtures [POo:SLo] obtained from the acetone fractionation (at 10 degree C) of palm olein (POo) and sal fat (SL) blends [POo:SL(70:30)]o, [POo:SL(55:45)]o, and [POo:SL(40:60)]o were hydrogenated at: temperature, 200 degree C; pressure, 7 psi; and stirring rate, 500 rpm, using 0.1 catalyst (Nysel SP-7, G-15 Flakes or Resan-22). The physicochemical changes in the olein mixtures during hydrogenation were studied by determining their slip melting points, iodine values, hardness and DSC melting curves. These studies revealed that the use of [POo:SL (70:30)]o, Nysel SP-7 catalyst and a hydrogenation time between 1.0 and 1.5 hr was suitable for the preparation of cocoa butter substitute.
Keywords: Aceite de palma; Aceites vegetales.; Aceites.; Esteres.; Fraccionamiento.; Glicéridos; Grasas vegetales.; Grasas vegetales.; Hidrogenación.; Lípidos.; Manteca de cacao.; mezclas; Procesamiento.; sustitutos de manteca de cacao; Triglicéridos.