The Effect of Temperature on MDAG Purification Using Creaming Demulsification Technique

Mursalin, Md; Sahrial,; Yernisa, Yernisa

doi:10.1088/1755-1315/309/1/012068

Cited by 2 publications

(1 citation statement)

References 3 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This purification method was executed with modifications according to the procedure of Mursalin dkk. [7]. In this study, various electrolyte solutions containing calcium chloride (CaCl2 (NH4 HCO3), sodium sulfite (Na2(SO3)), and magnesium sulfate (MgSO4) will be evaluated for their ability to purify MDAG.…”

Section: Demulsification Cream Techniquementioning

confidence: 99%

The effect of adding electrolyte solution to the cream demulsification technique on the purification of palm oil-based MDAG

Suriaini

Syamsuddin

Arpi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Glycerolysis is the simplest, least expensive, and most prevalent technique for producing mono-diacylglycerol (MDAG). MDAG, a product derived from palm oil, is crucial to the fat-based food sector. Chemical glycerolysis generally leaves crude MDAG with glycerol residues that exceed the European Union’s maximum (up to 7.5%); thus, it must be purified. Cream demulsification is one of the conventional ways of purification for separating glycerol residues from MDAG. This study investigates the impacts of adding electrolytes (calcium chloride, ammonium bicarbonate, magnesium sulfate, and sodium sulfite) and the effects of electrolyte concentration (2.5%, 5%, 7.5%, and 10% w/v) on the concentration of glycerol, monoglycerol, diglycerol, and triglyceride. Electrolytes have a role in transforming the MDAG emulsion system from a water-in-oil (w/o) system to an oil-in-water (o/w) system, causing the emulsion to break down and form cream. Glycerol and water create a polar phase (skim), whereas MDAG form a non-polar phase (cream). The analysis showed that the highest yield was obtained by adding 5% sodium sulfite (SS) electrolyte, which was 44.51±0.60%. Increasing the electrolyte concentration from 2.5% to 5% resulted in a larger yield, but a further increase of up to 10% did not improve the yield. The glycerol content also de creased from 13.36±0.82% to 1.8±0.32% with the addition of 5% SS electrolyte. This result is in line with the fact that the amount of MAG and DAG increased after the creaming demulsification with 5% SS electrolyte (41.68±1.23% and 25.75±0.26%, respectively).

show abstract

Section: Demulsification Cream Techniquementioning

confidence: 99%

The effect of adding electrolyte solution to the cream demulsification technique on the purification of palm oil-based MDAG

Suriaini

Syamsuddin

Arpi

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

show abstract

Application of MDAG from Fully Hydrogenated Palm Kernel Oil on Making of Icing Sugar and Cake

Mursalin

Sahrial

Yernisa

2020

IOP Conf. Ser.: Earth Environ. Sci.

View full text Add to dashboard Cite

Emulsifier which has aeration capability is needed in making icing sugar and cake. The aeration capability of MDAG derived from fully hydrogenated palm kernel oil which was produced by glycerolysis (furthermore in this paper we named it as MDAG) was compared to the three types of commercial emulsifiers, namely CMC, Tween-80, and ryoto ester (SP). The parameters observed were specific gravity values (for icing sugar), volume increasing and texture (for cakes). The study was arranged in a completely randomized design with 4 replications, the data obtained were analysis by ANOVA and further tests with Duncan New Multiple Range Test (DNMRT). The results showed that MDAG had better aeration capabilities than CMC and Tween-80, and slightly lower than SP. The specific gravity of icing sugar made with no emulsifier, Tween-80, MDAG and SP were 0.76; 0.58; 0.56; and 0.38 gr/cm3, respectively. MDAG's aeration capability in cake making was also quite good. The increasing volume of cake was greater than CMC and Tween-80, and slightly lower than SP. Cake texture was more compact, not too porous, and more tender.

show abstract

The Effect of Temperature on MDAG Purification Using Creaming Demulsification Technique

Cited by 2 publications

References 3 publications

The effect of adding electrolyte solution to the cream demulsification technique on the purification of palm oil-based MDAG

The effect of adding electrolyte solution to the cream demulsification technique on the purification of palm oil-based MDAG

Application of MDAG from Fully Hydrogenated Palm Kernel Oil on Making of Icing Sugar and Cake

Contact Info

Product

Resources

About