Encapsulation of food ingredients by nanoorganogels (nanooleogels)

Esposito, Cloé L.; Roullin, V. Gaëlle; Kirilov, Plamen

doi:10.1016/b978-0-12-815673-5.00008-8

Cited by 2 publications

(2 citation statements)

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“…Generally, the palm oil produced from oil palm fruits consists of palm kernel and mesocarp fiber. Palm oil’s most outstanding feature is the presence of a saturated and unsaturated fatty acid ratio of 1:1, which is a nutritionally favorable fatty acid content for human consumption [ 3 ]. Palm oil’s relatively high melting point enables it to have widespread application in the food industry.…”

Section: Introductionmentioning

confidence: 99%

“…Due to the genotoxic nature of GE, the EFSA in 2017 has set the limit of the presence of GE in vegetable oils is ≤1 mg/kg. Subsequently, the GE limit in palm oil has been followed by major food manufacturers companies, including Nestle and Unilever [ 3 ]. The 3-MCPD limits were set by EFSA to be at 2.5 ppm for palm oil and palm oil derivatives in 2018.…”

Section: Introductionmentioning

confidence: 99%

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Influence of the Degumming Process Parameters on the Formation of Glyceryl Esters and 3-MCPDE in Refined Palm Oil: Optimization and Palm Oil Quality Analyses

Nidzam

Hossain

Ismail

et al. 2022

Foods

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The presence of glyceryl esters (GE) and 3-monochloropropane-1,2-diol esters (3-MCPDE) in refined, bleached, and deodorized (RBD) palm oil is severely concerning to the palm oil consumer. In the present study, the influence of the phosphoric acid degumming process on the formation of GE and 3-MCDE and in the RBD palm oil was determined with varying the acid dose (0.03–0.06 wt%), temperature (70–100 °C), and reaction time (15–45 min). The experimental conditions of the acid degumming process were designed following the central composite design of experiments, and they were optimized using Response Surface Methodology (RSM) based on the minimal formation of GE and 3-MCDE in the RBD palm oil. The optimal experimental conditions of the acid degumming process were a reaction time of 30 min, phosphoric acid concentration of 0.06 wt%, and temperature of 90 °C. Under these experimental conditions, the minimal GE and 3-MCDE formation in RBD palm oil were determined to be 0.61 mg/kg and 0.59 mg/kg; respectively. Several analytical methods were employed to determine RBD palm oil quality, including color, phosphorus, free fatty acids (FFAs), peroxide values, and fatty acid properties. It was found that the phosphoric acid degumming of CPO effectively removed the phosphorus and hydroperoxide content without conceding the quality of palm oil.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%