title: Application of differential scanning calorimetry (DSC), HPLC and pNMR for interpretation primary crystallisation caused by combined low and high melting TAGs.
abstract: The main goal of the present work was to assess the mechanism of crystallisation, more precisely the dominant component responsible for primary crystal formations and fat agglomerations. Therefore, DSC results exhibited significant effect on temperature transition; peak sharpness and enthalpy at palm stearin (PS) levels more than 40wt.%. HPLC data demonstrated slight reduction in the content of POO/OPO at PS levels less than 40wt.%, while the excessive addition of PS more than 40wt.% increased significantly PPO/POP content. The pNMR results showed significant drop in SFC for blends containing PS less than 40wt.%, resulting in low SFC less than 15% at body temperature (37°C). Moreover, the values of viscosity (η) and shear stress (τ) at PS levels over 40wt.% expressed excellent internal friction of the admixtures. All the data reported indicate that PPO/POP was the major component of primary nucleus developed. In part, the levels of PS should be less than 40wt.%, if these blends are designed to be used for margarine production.
authors.affiliation: Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Sami
authors.initials: S
authors.lastname: Saadi
authors.affiliation: Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia. Electronic address: abdulazis@putra.upm.edu.my.
authors.forename: Abdul Azis
authors.initials: AA
authors.lastname: Ariffin
authors.affiliation: Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Hasanah Mohd
authors.initials: HM
authors.lastname: Ghazali
authors.affiliation: Malaysian Palm Oil Board, 6 Persiaran Institusi, Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia.
authors.forename: Mat Sahri
authors.initials: MS
authors.lastname: Miskandar
authors.affiliation: Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Huey Chern
authors.initials: HC
authors.lastname: Boo
authors.affiliation: Faculty of Food Science and Technology, Universiti Putra Malaysia, 43400 UPM Serdang, Selangor, Malaysia.
authors.forename: Sabo Mohammed
authors.initials: SM
authors.lastname: Abdulkarim
mesh_terms: D002152:Calorimetry, Differential Scanning / Q000379:methods*; D002851:Chromatography, High Pressure Liquid / Q000379:methods*; D003460:Crystallization / Q000379:methods*; D009682:Magnetic Resonance Spectroscopy / Q000379:methods*; D010938:Plant Oils / Q000737:chemistry*; D044366:Transition Temperature
chemical_list: D010938:Plant Oils
keywords: Enthalpy; Fat agglomerations; Internal friction; SFC; Temperature transition; pNMR