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Trans-free plastic shortenings from coconut stearin and palm stearin blends

Jeyarani, T. and Imtiyaj Khan, Mohammad and Sakina, Khatoon (2009) Trans-free plastic shortenings from coconut stearin and palm stearin blends. Food Chemistry, 114 (1). pp. 270-275. ISSN 0308-8146

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Official URL: http://www.sciencedirect.com/science/article/B6T6R...

Abstract

Coconut oil was fractionated to get 40% and 60% stearins (CSt1 and CSt2), blended with a hard fraction (PSt) from palm oil (10-90%) and its suitability as a plastic fat was studied. Slip melting point increased with increase in the level of PSt and ranged from 25.9 to 49.6C. CSt2 did not contain any solids above 20C but increased on incorporating PSt and showed the wider melting range required for plastic fats. Melting profiles of the blends containing 30% and 40% PSt were comparable with that of a commercial bakery shortening. Triglyceride composition showed that the blends contained lower and higher molecular weight triglycerides desirable for plastic fats. FTIR spectra showed a distinct peak at 966cm-1 characteristic of trans fatty acids in commercial shortening while the peak was absent in blends. This study showed that the blends containing 60-70% CSt with PSt are suitable as trans-free plastic fats.

Item Type: Article
Uncontrolled Keywords: Trans-free Plastic fats Coconut oil Palm oil Fractionation Blending
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 17 Jun 2009 09:02
Last Modified: 11 Jun 2019 05:32
URI: http://ir.cftri.com/id/eprint/9045

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