Thermodynamic analysis of the isothermal fractionation of palm oil using a novel method for entrainment correction

Hishamuddin, Elina; Nagy, Zoltán K.; Stapley, A.G.F.

doi:10.1016/j.jfoodeng.2019.109806

Cited by 7 publications

(8 citation statements)

References 28 publications

(44 reference statements)

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“…About 6.4% DAG is also present in POo compared to 1.4% in WBSO. The TAG profile of POo in this study was comparable to that obtained by Hishamuddin et al (2020).…”

Section: Triacylglycerols Compositionsupporting

confidence: 86%

Enhancement of physicochemical characteristics of palm olein and winged bean (Psophocarpus tetragonolobus) seed oil blends

Hishamuddin

Saw

2022

OCL

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Incorporation of oils from non-conventional sources into palm olein through the blending process generates a sustainable source of novel oleins with improved physicochemical and functional properties. The objective of this study was to evaluate the effects of blending winged bean (Psophocarpus tetragonolobus) seed oil (WBSO) and palm olein (POo) on the physicochemical properties of the blends. Blends of WBSO (25, 50 and 75% w/w) with POo were prepared and changes in fatty acid (FA) and triacylglycerol (TAG) compositions, iodine value (IV), cloud point and thermal behaviour were studied. Reductions in palmitic (C16:0) and oleic (C18:1) acids with concomitant increases in linoleic (C18:2) and behenic (C22:0) acids were observed as the amount of WBSO increased in the blends. Blending WBSO and POo at 75:25 increased the unsaturated FA content from 56% in palm olein to 64% in the blend, producing the highest IV of 70.5 g I2/100g. At higher WBSO ratios, triunsaturated and diunsaturated TAG species within the blends increased while disaturated TAG species decreased. The lowest cloud point (8.8 °C) was obtained in the oil blend containing 50% WBSO, while the cloud point further increased with increasing amount of WBSO in the blends. This was possibly attributed to increased trisaturated TAG with very long-chained saturated FA (C20 to C24) inherently present in WBSO within the blends. Thermal behaviour analysis by differential scanning calorimetry of the oil blends showed higher onset temperatures for crystallisation with increasing proportions of WBSO in POo, with melting thermograms correspondingly showing decreasing onset melting temperatures. These findings showed that blending WBSO with POo enhanced the physicochemical characteristics of the final oil blends, resulting in higher unsaturation levels and improved cloudiness resistance.

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“…About 6.4% DAG is also present in POo compared to 1.4% in WBSO. The TAG profile of POo in this study was comparable to that obtained by Hishamuddin et al (2020).…”

Section: Triacylglycerols Compositionsupporting

confidence: 86%

Enhancement of physicochemical characteristics of palm olein and winged bean (Psophocarpus tetragonolobus) seed oil blends

Hishamuddin

Saw

2022

OCL

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“…Edible oils and fats have been fractionated since the 19th century to supply feedstocks for margarine, spreads, confectionery fats, emulsifiers, and shortenings, among other things ( Choudhary and Grover, 2019 ). Refined palm oil (RPO) is usually split into two fractions: a liquid olein (POl) fraction with better cold stability and a solid stearin (PS) fraction with better melting properties ( Hishamuddin et al., 2020 ).…”

Section: Introductionmentioning

confidence: 99%

Balancing functional and health benefits of food products formulated with palm oil as oil sources

Sulaiman

Sintang

Mantihal

et al. 2022

Heliyon

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“…Undeniably, the fatty acid profile determination assumes great importance since it is related to vegetable oils' physical properties. The wide range of food and non-food applications is due to palm oil's unique fatty acid composition, which allows its easy fractionation [13][14][15]. Under controlled thermal conditions, palm oil can be fractionated into two components in a single step: a solid fraction (stearin, which contains more trisaturated triacylglycerol and will crystallize) and a liquid fraction (olein, which contains less trisaturated triacylglycerol, remaining liquid) [2,13].…”

Section: Introductionmentioning

confidence: 99%

Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

et al. 2021

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Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance of this cultivar to the market, there is little information about this oil’s properties. In this context, this study aimed to determine a comprehensive physicochemical and thermal characterization of hybrid palm oil (HOPO) compared with the better-known African palm oil (APO). Differences in the distribution of fatty acids, carotenoids, and tocols were observed. Minor differences in density and viscosity were found between the oils, with no relevance for the materials’ processing design. Nevertheless, HOPO showed unique crystallization behavior, which potentially can affect industrial operations, such as fractionation. HOPO did not present the two thermal characteristic regions of APO, attributed to olein and stearin fractions. The HOPO demonstrated a decrease in the melting point of more than 3 °C in relation to APO, and a reduction in the crystallization point of more than 6 °C. Furthermore, besides the higher content of unsaturated fatty acids, HOPO was more stable than APO due to a higher antioxidant content. These results could be useful to establish operation conditions for processes using palm oil from hybrid oil palm.

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Thermodynamic analysis of the isothermal fractionation of palm oil using a novel method for entrainment correction

Cited by 7 publications

References 28 publications

Enhancement of physicochemical characteristics of palm olein and winged bean (Psophocarpus tetragonolobus) seed oil blends

Enhancement of physicochemical characteristics of palm olein and winged bean (Psophocarpus tetragonolobus) seed oil blends

Balancing functional and health benefits of food products formulated with palm oil as oil sources

Thermal and Physical Properties of Crude Palm Oil with Higher Oleic Content

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