Grasas y Aceites, Vol 68, No 4 (2017)

Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points


https://doi.org/10.3989/gya.0553171

B. P. Nusantoro
Laboratory of Food Technology and Engineering, Ghent University - Department of Food and Agricultural Product Technology, Gadjah Mada University, Belgium
orcid http://orcid.org/0000-0003-4156-6791

N. A.M. Yanty
Halal Products Research Institute, Universiti Putra Malaysia, Malaysia
orcid http://orcid.org/0000-0002-3421-5494

D. Van de Walle
Laboratory of Food Technology and Engineering, Ghent University, Belgium
orcid http://orcid.org/0000-0003-1018-1696

C. Hidayat
Department of Food and Agricultural Product Technology, Gadjah Mada University, Indonesia
orcid http://orcid.org/0000-0001-6540-5306

S. Danthine
Laboratory of Food Science and Formulation, University of Liege, Belgium
orcid http://orcid.org/0000-0002-0008-676X

K. Dewettinck
Laboratory of Food Technology and Engineering, Ghent University, Belgium
orcid http://orcid.org/0000-0001-5050-2269

Abstract


A calculation procedure for formulating lauric and palmitic fat blends has been developed based on grouping TAG melting points. This procedure offered more flexibility in choosing the initial fats and oils and eventually gave deeper insight into the existing chemical compositions and better prediction on the physicochemical properties and microstructure of the fat blends. The amount of high, medium and low melting TAGs could be adjusted using the given calculation procedure to obtain the desired functional properties in the fat blends. Solid fat contents and melting behavior of formulated fat blends showed particular patterns with respect to ratio adjustments of the melting TAG groups. These outcomes also suggested that both TAG species and their quantity had a significant influence on the crystallization behavior of the fat blends. Palmitic fat blends, in general, were found to exhibit higher SFC values than those of Lauric fat blends. Instead of the similarity in crystal microstructure, lauric fat blends were stabilized at β polymorph while palmitic fat blends were stabilized at β’ polymorph.

Keywords


Crystallization; Fat blend; Formulation; Lauric; Palmitic; TAG grouping

Full Text:


HTML PDF XML

References


Avramenko Y, Kraslawski A. 2008. Case based design: Applications in process engineering. Berlin: Springer. https://doi.org/10.1007/978-3-540-75707-8 PMid:18568819 PMCid:PMC3334146

Block J, Barrera-Arellano D, Figueiredo M, Gomide FAC. 1997. Blending process optimization into special fat formulation by neural networks. J. Am. Oil Chem. Soc. 74, 1537–1541. https://doi.org/10.1007/s11746-997-0073-5

Dijkstra AJ. 2008. Controlling physical and chemical properties of fat blends through their triglyceride compositions. In: Dijkstra AJ, Hamilton RJ and Hamm W (Eds.) Trans fatty acids, Blackwell Publishing Ltd, Oxford. https://doi.org/10.1002/9780470697658.ch5

Firestone D. 1998. Official methods and recommended practices of the aocs. 5 Edn.: American Oil Chemists' Society.

Frankel EN. 1991. Review. Recent advances in lipid oxidation. J. Sci. Food Agric. 54, 495–511. https://doi.org/10.1002/jsfa.2740540402

Ghotra BS, Dyal SD, Narine SS. 2002. Lipid shortenings: A review. Food Res. Int. 35, 1015–1048. https://doi.org/10.1016/S0963-9969(02)00163-1

Gibon V, De Greyt W, Kellens M. 2007. Palm oil refining. Eur. J. Lipid Sci. Technol. 109, 315–335. https://doi.org/10.1002/ejlt.200600307

Himawan C, Starov VM, Stapley AGF. 2006. Thermodynamic and kinetic aspects of fat crystallization. Adv. Colloid Interface Sci. 122, 3–33. https://doi.org/10.1016/j.cis.2006.06.016 PMid:16904622

Jin Q, Zhang T, Shan L, Liu Y, Wang X. 2008. Melting and solidification properties of palm kernel oil, tallow, and palm olein blends in the preparation of shortening. J. Am. Oil Chem. Soc. 85, 23–28. https://doi.org/10.1007/s11746-007-1152-3

Kellens M, Gibon V, Hendrix M, De Greyt W. 2007. Palm oil fractionation. Eur. J. Lipid Sci. Technol. 109, 336–349. https://doi.org/10.1002/ejlt.200600309

L'Abbé M, Stender S, Skeaff C. 2009. Approaches to removing trans fats from the food supply in industrialized and developing countries. Eur. J. Clin. Nutr. 63, S50-S67. https://doi.org/10.1038/ejcn.2009.14

Lin SW. 2011. Palm oil. In: Gunstone FD (Ed.) Vegetable oils in food technology: Composition, properties and uses, Blackwell Publishing, Chichester, UK: pp: 25–58. https://doi.org/10.1002/9781444339925.ch2

Manaf YNA, Marikkar JMN, Musthafa S, Saari MM. 2014. Composition and thermal analysis of binary mixtures of mee fat and palm stearin. J. Oleo Sci. 63, 325–332. https://doi.org/10.5650/jos.ess13193 PMid:24671022

Meng Z, Liu Y-F, Jin Q-Z, Huang J-H, Song Z-H, Wang F-Y, Wang X-G. 2011. Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil. J. Agric. Food Chem. 59, 1432–1441. https://doi.org/10.1021/jf103875f PMid:21222456

Meng Z, Liu Y, Shan L, Jin Q, Wang F, Wang X. 2011. Specialty fats from beef tallow and canola oil: Establishment of reaction conditions, characterization of products, and evaluation of crystal stability. Food Biophys. 6, 115–126. https://doi.org/10.1007/s11483-010-9186-8

Mohammadi ZB, Maghsoudlou Y, Safafar H, Mahoonak ARS. 2012. Physicochemical properties and stability of oil extracted from three canola cultivars grown in Golestan province of Iran. J. Agric. Sci. Technol. 14, 577–586.

MS-814. 2007. Palm oil - specification (second revision). In: Malaysian Standard, SIRIM Berhad, Selangor Darul Ehsan: pp: 5.

Nusantoro BP, Xanthina M, Kadivar S, Yanty NAM, Dewettinck K. 2016. Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points. J. Am. Oil Chem. Soc. 93, 1051–1062. https://doi.org/10.1007/s11746-016-2851-4

O'Brien RD. 2008. Fats and oils: Formulating and processing for applications. 3 Edn., Boca Raton: CRC press. https://doi.org/10.1201/9781420061673

O'Brien RD, Jones LA, King CC, Wakelyn PJ, Wan PJ. 2005. Cottonseed oil. Bailey's industrial oil and fat products, John Wiley & Sons, Inc.

Podmore J. 2008. Food applications of trans fatty acids. In: Dijkstra AJ, Hamilton RJ and Hamm W (Eds.) Trans fatty acids, Blackwell Publishing Ltd, Oxford. https://doi.org/10.1002/9780470697658.ch8 PMid:18514446

Rombaut R, De Clercq N, Foubert I, Dewettinck K. 2009. Triacylglycerol analysis of fats and oils by evaporative light scattering detection. J. Am. Oil Chem. Soc. 86, 19–25. https://doi.org/10.1007/s11746-008-1316-9

Smallwood N. 1989. Using computers for oil blending. J. Am. Oil Chem. Soc. 66. Szyd?owska-Czerniak A, Karlovits G, Lach M, Sz?yk E. 2005. X-ray diffraction and differential scanning calorimetry studies of ?? ? ? transitions in fat mixtures. Food Chem. 92, 133–141.

Talbot G, Smith K, Bhaggan K. 2012. Influence of minor components on fat crystallization. Lipid Technol. 24, 83–85. https://doi.org/10.1002/lite.201200180

Wiedermann L. 1968. Margarine oil formulation and control. J. Am. Oil Chem. Soc. 45, A515–A560. https://doi.org/10.1007/BF02668978




Copyright (c) 2017 Consejo Superior de Investigaciones Científicas (CSIC)

Creative Commons License
This work is licensed under a Creative Commons Attribution 4.0 International License.


Contact us grasasyaceites@ig.csic.es

Technical support soporte.tecnico.revistas@csic.es