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

Abstract

Hard fat stocks containing highly saturated fats are a necessary ingredient for fabrication of trans-free plastic fats. Crystal fractions obtained from the fractionation of fats naturally containing saturated fatty acids (SFA) may be a promising approach to produce the desired hard fat stocks. Influences of cooling rate (0.4, 2.0 and 10.0 CÁmin −1) and fractionation temperature (15 and 20 C) on the formation of solid fat crystals of rambutan (Nephelium lappaceum L.) kernel olein (RKOle) during acetone fractionation were examined using in situ observation with polarized light microscopy (PLM). The resulting stable crystals were then separated and characterized by their iodine values, fatty acid compositions, crystal polymorphism, solid fat index, and melting behavior. PLM results showed that cooling rate affected crystal formation. Entrained oil on the surface and number of small crystals increased at higher cooling rates of RKOle. Stable crystals were obtained at a cooling rate of 2.0 CÁmin −1 and 6 hours, which had lower iodine value and contained more SFA with a higher amount of solid fat than incipient RKOle. Crystals fractionated at 20 C were larger in size, fewer in number, and had less entrained oil compared to those fractionated at 15 C. Their main polymorph was the β' form with a melting range comparable to common fully hydrogenated oils. Results suggested that RKOle crystals have potential for use as hard fat stocks for various purposes.