Usage of Palm Oil, Palm Kernel Oil and Their Fractions as Confectionery Fats

Hassim, Norazura Aila Mohd

doi:10.21894/jopr.2017.2903.01

Cited by 17 publications

(10 citation statements)

References 34 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…These results in Table 2 show that the palm kernel oil used in this work is saturated at 86.25% with 47.16% of lauric acid. This is in agreement with the literature which estimates the average percentage of saturated fatty acid at about 82% with 48% of lauric acid [45,47]. The high proportion of saturated fatty acid found in the precursors (88.33% of saturated acid with 52.75% of lauric acid) indicates that the carboxylates present in the oil are almost completely released in solution irrespective of their molar masses.…”

Section: Gas Chromatography (Gc) Analysissupporting

confidence: 92%

Green Synthesis of Iron-Doped Cobalt Oxide Nanoparticles from Palm Kernel Oil via Co-Precipitation and Structural Characterization

et al. 2021

View full text Add to dashboard Cite

In this study, a bio-derived precipitating agent/ligand, palm kernel oil, has been used as an alternative route for the green synthesis of nanoparticles of Fe-doped Co3O4 via the co-precipitation reaction. The palm oil was extracted from dried palm kernel seeds by crushing, squeezing and filtration. The reaction of the palm kernel oil with potassium hydroxide, under reflux, yielded a solution containing a mixture of potassium carboxylate and excess hydroxide ions, irrespective of the length of saponification. The as-obtained solution reacts with an aqueous solution containing iron and cobalt ions to yield the desired metallo-organic precursor, iron cobalt carboxylate. Characterization of the precursors by IR and gas chromatography (GC) attests to the presence of carboxylate fatty acids in good agreement with the proportion contained in the oil, and ICP confirms that the metallic ratios are in the proportion used during the synthesis. Analysis of the products thermally decomposed between 400 °C and 600 °C by XRD, EDX, TEM and ToF-SIMS, established that cobalt iron oxide nanoparticles (Co(1−x)Fex)3O4 were obtained for x ≤ 0.2 and a nanocomposite material (Co(1−x)Fex)3O4/Fe3O4 for x ≥ 0.2, with sizes between 22 and 9 nm. ToF-SIMS and XRD provided direct evidence of the progressive substitution of cobalt by iron in the Co3O4 crystal structure for x ≤ 0.2.

show abstract

Section: Gas Chromatography (Gc) Analysissupporting

confidence: 92%

Green Synthesis of Iron-Doped Cobalt Oxide Nanoparticles from Palm Kernel Oil via Co-Precipitation and Structural Characterization

et al. 2021

View full text Add to dashboard Cite

show abstract

“…However, because of the diminishing global supply of cocoa driven by climate and environmental change, using cocoa butter is quite expensive ( Biswas et al., 2016 ). Hence, palm fats are recommended as a cocoa butter substitute due to their physicochemical qualities ( Jahurul et al., 2014 ; Hassim and Dian, 2017 ).…”

Section: Applications Of Palm Oil In the Food Industrymentioning

confidence: 99%

“…While some researchers believe that saturated fat consumption causes type 2 diabetes, the link between PO consumption and diabetes risk is yet unknown ( Liu et al., 2019 ). Hasrini et al. (2017) tested the antidiabetic and immunomodulatory potential of purple soymilk enriched with CPO on diabetic patients.…”

Section: Palm Oil and Healthmentioning

confidence: 99%

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

Sulaiman

Sintang

Mantihal

et al. 2022

Heliyon

View full text Add to dashboard Cite

“…Therefore, triacylglycerols (TAGs) of BKF compose these fatty acids, in particular, a high content of symmetrical monounsaturated TAGs (SUS‐TAGs, 46.2%), which contributes to their different physicochemical and thermal properties. This high similarity in TAGs as well as fatty acids makes the BKF very suitable for the manufacturing of confectionary products, especially chocolate products (Hassim & Dian, 2017; Jahurul, Ping, et al, 2019; Jahurul, Soon, et al, 2018; Jin et al, 2018; Jin, Zheng, et al, 2017; Reddy & Jeyarani, 2001). However, BKF also contains triunsaturated and diunsaturated TAGs (UUU‐TAGs and SUU‐TAGs), which could give undesirable physicochemical and thermal properties to the finished products (Jin, Zheng, et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Norazlina

Jahurul

Mamat

et al. 2020

J Food Process Preserv

View full text Add to dashboard Cite

Given the demand for new fats and oils, and the limited research on bambangan kernel fat (BKF), this study aimed to fractionate BKF and to determine its physicochemical properties such as fatty acids, iodine value (IV), acid value, peroxide value, slip melting point (SMP), and solid fat content (SFC). The major fatty acids of stearin fractions were palmitic, stearic, and oleic acids, with the first stearin having a higher stearic acid (48.50%) but lower oleic acid (33.76%) content than the second stearin. High SMP (36.3°C) and low IV (39.9 g iodine/100g) values were found in Fraction‐III compared to Fraction‐I. The SFC did not drop to 0% at body temperature, which was shifted to 0% above 40°C for both the stearin fractions, which indicates it is heat‐resistant. This study shows that the BKF‐stearins fractions could be used as suitable raw materials for developing new fatty products in the food industry, especially the confectionery industries. Practical applications This study showed the effects of fractionation of BKF on their technological properties. Fractionation of fats and oils provides an opportunity to extend their application as well as to replace, fully or partially, the chemical modification processes. Suitability of high‐melting fractions of vegetable fats and oils in the formulation of various food products is already established. The results of this study provide new information, showing that certain fractions of BKF could be suitable for developing new fatty products in the food industry.

show abstract

Usage of Palm Oil, Palm Kernel Oil and Their Fractions as Confectionery Fats

Abstract: ABSTRACT

Cited by 17 publications

References 34 publications

Green Synthesis of Iron-Doped Cobalt Oxide Nanoparticles from Palm Kernel Oil via Co-Precipitation and Structural Characterization

Green Synthesis of Iron-Doped Cobalt Oxide Nanoparticles from Palm Kernel Oil via Co-Precipitation and Structural Characterization

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

Characteristics of bambangan kernel fat fractions produced by solvent fractionation and their potential industrial applications

Contact Info

Product

Resources

About