title: Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends.
abstract: Blends of palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) at certain proportions were formulated using a mixture design based on simplex-lattice (Design Expert 8.0.4 Stat-Ease Inc., Minneapolis, 2010). All the 10 oil blends were subjected to chemical interesterification (CIE) using sodium methoxide as the catalyst. The solid fat content (SFC), triacylglycerol (TAG) composition, thermal properties (DSC), polymorphism and microstructural properties were studied. Palm-based trans-free table margarine containing ternary mixture of PS/PKO/SBO [49/20/31 (w/w)], was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SMP and SFC profile as compared to the commercial table margarine. This study has shown chemical interesterification are effective in modifying the physicochemical properties of palm stearin, palm kernel oil, soybean oil and their mixtures.
authors.affiliation: Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia.
authors.forename: Siti Hazirah Mohamad
authors.initials: SH
authors.lastname: Fauzi
authors.forename: Norizzah Abd
authors.initials: NA
authors.lastname: Rashid
authors.forename: Zaliha
authors.initials: Z
authors.lastname: Omar
mesh_terms: D055598:Chemical Phenomena; D004951:Esterification; D005524:Food Technology / Q000379:methods*; D006358:Hot Temperature; D008383:Margarine / Q000032:analysis*; D015394:Molecular Structure; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D013024:Soybean Oil / Q000737:chemistry*; D013228:Stearates / Q000737:chemistry*
chemical_list: D010938:Plant Oils; D013228:Stearates; D000073878:Palm Oil; D013024:Soybean Oil; D008383:Margarine