Influence of Diacylglycerol on Physicochemical Properties and Crystallization Behavior of Palm Oil

Huang, Xin; Wang, Jingkang; Bi, Jingtao; Hao, Hongxun

doi:10.1002/ceat.201700550

Cited by 8 publications

(4 citation statements)

References 25 publications

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“…Selain itu, sedikit fosfatida masih terkandung dalam RPO (Chompoo, Damrongwattanakool, & Raviyan, 2019). Kandungan fitonutrien, ALB, MAG, DAG dan fosfatida ini diperkirakan dapat mempengaruhi kristalisasi fraksional RPO (Akoh, Wagh, & Martini, 2017;Huang, Wang, Bi, & Hao, 2018;Omar et al, 2015).…”

Section: Manda Edy Mulyonounclassified

Kajian Teknologi Kristalisasi Fraksional Pada Produksi Minyak Sawit Merah Tinggi Oleat-Rendah Palmitat

Mulyono

2022

war

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Saat ini, kebutuhan pangan bernutrisi meningkat signifikan seiring dengan perubahan gaya hidup masyarakat yang lebih sehat. Hal ini memicu berbagai penelitian pada rekomposisi dan fungsionalisasi minyak nabati serta teknologi yang berkaitan dengannya. Minyak sawit merah (RPO) dengan komposisi uniknya, selain komposisi asam lemak jenuh dan tidak jenuh pada rasio berimbang juga mengandung fitonutrien yang tinggi, menarik untuk diteliti lebih lanjut guna menjawab kebutuhan pangan fungsional. Tulisan ini mengkaji teknologi kristalisasi fraksional yang dibutuhkan untuk menghasilkan minyak sawit merah dengan karakter tinggi oleat-rendah palmitat serta kaya nutrisi. Penggunaan pendekatan matematis dengan persamaan Hildebrand dalam teknologi kristalisasi juga disajikan dalam tulisan ini.

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Section: Manda Edy Mulyonounclassified

Kajian Teknologi Kristalisasi Fraksional Pada Produksi Minyak Sawit Merah Tinggi Oleat-Rendah Palmitat

Mulyono

2022

war

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“…On the other hand, at higher concentration, DAG itself crystallized, acting as a heterogeneous nucleus for the crystallization of TAG and accelerate the crystallization process. [ 59 ] The change in crystallization rate can be observed from the Avrami constant, k value, which decreases from 2.15 × 10 −6 to 5.17 × 10 −7 min −1 with 2% of DAG and increases to 9.39 × 10 −2 min −1 when 50% DAG was added. [ 14 ] DAG mainly alter the nucleation process by changing the induction time but did not affect the crystallization time.…”

Section: Seeding Agentsmentioning

confidence: 99%

“…However, a higher degree of supercooling minimized the effect of DAG. [ 59 ] A low temperature increases the crystallization rate and viscosity of the oil, thereby reducing the possibility of DAG incorporated into the growing crystals. All these suggest that DAG does play a role in palm oil crystallization.…”

Section: Seeding Agentsmentioning

confidence: 99%

“…[ 14 ] The reason is similar to DAG, whereby structural similarity between MAG and TAG allows a better interaction between the two molecules and for MAG to affect TAG crystallization. [ 59 ] MAG shows a weaker effect as compared to DAG due to the lack of one fatty acid chain. There is a lesser site for interaction between MAG and TAG as compared to DAG and TAG.…”

Section: Seeding Agentsmentioning

confidence: 99%

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A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Tong

Tang

Lee

2021

Euro J Lipid Sci & Tech

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Fractionation is a well‐established process adopted in the fats and oils industries. It involves the separation of low and high melting triacylglycerol under controlled cooling conditions into olein and stearin fractions with distinct chemical and physical properties. Amongst the other vegetable oils, palm oil is one of the most fractionated oils in the past few decades mainly attributed to its semisolid properties. The various fraction of palm oil allows it to be used in different types of food products such as margarine, frying oil, and cocoa butter substitute. In fractionation, proper control of the fractionation conditions is important to produce the fractions with desirable stearin and olein quality. The purpose of this paper is to critically review the fractionation conditions (crystallization temperature, agitation, cooling rate and crystallization time) that affect the yield and quality of the oil produced. Additionally, it also provides the latest updates on the influence of seeding agents (diacylglycerol, monoacylglycerol, hard fat, phytosterol, phospholipid, lecithin, essential oil, sugar, polyglycerol ester, and talc) used in fractionation. This article is useful to provide a fundamental understanding of fractionation to scientists from the industries or academia working in the fats and oils industries. Practical Applications: This paper provides an in‐depth understanding of fractionation particularly on the parameters of fractionation in influencing the quality and yield of the stearin and olein produced. It also for the first time presents the effect of addition of various seeding agents on palm oil fractionation which can help the industry to select the appropriate seeding agents to improve the currently employed fractionation process. Thus, it can act as a guideline for the industry to understand and select the appropriate fractionation conditions when developing a new product using this approach. The fractionation conditions discussed here can also be used as a reference when fractionating other types of fats and oils as most of them share a common background.

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Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats

Zhou,

Mao,

Lee

et al. 2023

J Americ Oil Chem Soc

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Compared with conventional plant oils, diacylglycerol (DAG)‐based fats exhibit a higher melting point and could serve as a solid base oil for preparing specialty fats. In this study, different chain length DAG‐based solid fats were prepared, and the influences of acyl groups on the physical property, crystal microstructure, and crystallization kinetics of the binary solid fat phase were explored. The slipping melting point (SMP) of obtained medium chain‐DAG (MCD‐fats), medium‐long chain‐DAG (MLCD‐fats), and long chain‐DAG (LCD‐fats) fats were 35.67, 40.70, and 52.30°C, and their original β′ crystal content were 46.3%, 56.1%, and 66.9%, respectively. The solid fat content (SFC) profiles and crystallization properties were significantly affected as the fatty acid chain length and acylglycerols compositions changes. The microstructure of crystal in DAG‐fats got denser slowly during storage. DAG can delay the translation of crystal form and stabilize β′ crystal form, which is related to their three‐dimensional crystalline network changes. The hardness of MCD‐fats and LCD‐fats were higher than that of MLCD‐fats because of the acylglycerol compositions as well as fat crystals in DAG‐fats. Applying high melting point DAG as a novel base stock has an immense potential value in the production of specialty fats with low saturated fat, high stability, and decent operability.

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Influence of Diacylglycerol on Physicochemical Properties and Crystallization Behavior of Palm Oil

Cited by 8 publications

References 25 publications

Kajian Teknologi Kristalisasi Fraksional Pada Produksi Minyak Sawit Merah Tinggi Oleat-Rendah Palmitat

Kajian Teknologi Kristalisasi Fraksional Pada Produksi Minyak Sawit Merah Tinggi Oleat-Rendah Palmitat

A Review on the Fundamentals of Palm Oil Fractionation: Processing Conditions and Seeding Agents

Physical, textural and crystallization characteristics of different chain length diacylglycerol‐based solid fats

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