Composition and crystallization behavior of solvent-fractionated palm stearin

Abstract

Palm stearin (PS) is an extensively used trans-free hardstock. Depending on process parameters, fractions with unique compositions, hardness, and solid fat content can be tailored toward specific applications. In this work, the composition and crystallization of PS fractionated with acetone at 30°C, 35°C, or 40°C into various liquid (LF) and solid (SF) fractions were investigated. After fractionation, iodine value (IV) of PS changed from 37 to values ranging from 24 to 51. The IV of the LF increased with a decrease in fractionation temperature whereas that of the SF (~24) was unaffected. The main fatty acids of all PS fractions were palmitic and oleic acids, with the LF having a lower palmitic acid but higher oleic acid content than the SF. LF and SF obtained at higher fractionation temperatures showed more rapid crystallization rates. Under the microscope, the LF fractionated at 30°C and 35°C consisted of spherulites whereas those fractionated at 40°C exhibited dendritic crystals. All SF consisted of spherulites comprised of large rod-like crystals. All samples existed as mixtures of β' and β crystals. This study serves as the basis for the development of baking margarines and pastry shortenings using fractionated PS.

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

“…The modifications of the fatty acids observed in the BKF fractions were due to the dilution and solubilization of the fatty acids in the solvent fractionation. Our findings are in line with the findings of Zaliha, Chong, Cheow, Norizzah, and Kellens (2004), Marikkar, Saraf, and Dzulkifly (2013), Ahmad, Nadeem, Ayaz, and Jaspal (2015), and Podchong, Tan, Sonwai, and Rousseau (2018), who also reported the modifications in fatty acids after fractionation fats from different sources such as palm stearin, palm oil, milk fat, and coconut oil. After single or multi‐stages fractionation, the fatty acids in the BKF stearin (solid) and olein (liquid) fraction changes were found to be similar to those of fats.…”

“…The unsaturated fatty acids (mainly linoleic acid) were presumably the key factors for causing SMP variations in the samples. Similar decreasing and increasing trends for SMP were observed in solvent fractionated mango kernel fat and palm stearin fractions by Jin, Zheng, et al (2017) and Podchong et al (2018).…”

“…These results indicated that the BKF‐stearin fractions showed more SFAs as a function of crystallization time and temperature. Similar trends for iodine values were observed by Kang, Kim, Kim, Lee, and Kim (2013), Marikkar et al (2013), Jin et al (2016), Jin, Zheng, et al (2017), and Podchong et al (2018) who fractionated palm stearin, coconut oil, and mango seed fat by solvents. Moreover, stearin fraction III (39.9 g iodine/100 g) showed closer IV to that of commercial CB, whereas olein fraction showed comparable IV with palm oil.…”

Dry Fractionation of Cupuassu (Theobroma grandiflorum) Fat: Physical–Chemical Properties and Polymorphic Behavior

“…Additionally, it is a cheap, simple operation in which flavors are usually preserved. Dry fractionation obtains fractions with different physical properties than the original fat without producing trans fatty acids (Podchonga et al, 2018).…”

In Situ Observation and Physical–Chemical Characteristics of Rambutan (Nephelium lappaceum L.) Kernel Olein Crystals Obtained from Acetone Fractionation

“…They found that as fractionation temperature was lowered, yield of fat crystals increased. Podchong et al (2018) investigated the fractionation of palm stearin using acetone. Their results supported that fat crystal yield obtained at 30 C was higher than at 35 and 40 C. Similarly, Kar et al (2015) reported that the crystal yields of coconut oil from isopropanol fractionation varied with the crystallization temperature, as 43 to 71% of fat crystals could be obtained when crystallized at temperature between 15 and 10 C, respectively.…”