The Effects of Polyglycerol Esters on Palm Olein Fractionation

Abstract

This study was undertaken to investigate the effects of adding 0.1% (w/w)-0.9% (w/w) polyglycerol esters (PGE) on palm olein fractionation based on crystal nucleation, crystal growth and product quality aspects. Palm olein (IV 56) with PGE additives was subjected to crystallisation at a temperature of 13°C for 335 min. The crystal nucleation and its growth were monitored using focused beam reflectance measurement (FBRM) technique, during which the in-line changes of crystal size distribution during the process were analysed. The fractionated products were analysed for their iodine value (IV) and triacylglycerol (TAG) composition. The FBRM results showed that the PGE promoted crystal nucleation coupled with reduced formation of undesired large crystals during the crystallisation stage. The product analysis also showed that the PGE discouraged the formation of olein entrainment in the solid fraction but promoted the formation of 1, 3-dipalmitoyl-2-oleoyl-glycerol (POP) content in the solid fraction. In addition, PGE also slowed the formation of 1-palmitoyl-2,3-dioleoy-glycerol (POO). The optimal dosage that offered best performance was 0.3% (w/w) PGE which gave the most medium sized crystals and best palm mid fraction product with lowest IV and highest content of POP. These results implied that PGE is a nucleation enhancing and crystal growth retarding additive in palm olein crystallisation at 0.3% (w/w) dosage.

Synthesis, Characterization, Self-Assembly, and Irritation Studies of Polyglyceryl-10 Caprylates

“…Polyglycerin has numerous hydrophilic hydroxyl groups, which can be modified to prepare different polyglyceryl derivatives for various applications, such as surfactants [13][14][15], food additives [16][17][18], pharmaceuticals [19][20][21], and cosmetics [22,23]. Polyglyceryl fatty acid esters are one of the most investigated polyglyceryl derivatives [24,25], and their chemical and physical properties can be regulated by adjusting the degree of esterification [26]. Moreover, the safety of polyglyceryl esters was also evaluated in a 2-years dietary study, and results showed that they were not carcinogenic and did not produce any adverse effects (test concentration: 5%) [27].…”