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Preparation of plastic fats with zero trans FA from palm oil

Jeyarani, T. and Reddy, S. Y. (2003) Preparation of plastic fats with zero trans FA from palm oil. Journal of the American Oil Chemists' Society, 80 (11). 1107-1113 ; 11 ref..

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Preparation of plastic fats, containing no trans fatty acids, from palm oil was investigated. A series of plastic fats was prepared by subjecting palm oil to dry and solvent fractionation, under a range of different conditions, resulting in different yields of various stearin fractions. Melting characteristics of the stearins varied depending on the process used and yield obtained. Lower-yield stearins tended to be harder and had a wider plastic range than their higher-yield counterparts. Fractions with yields of approx. 35% had melting properties similar to those of commercial vanaspati. The plastic ranges of the palm stearins were further improved by blending them with their corresponding oleins and other oils. Blends containing higher proportions of stearins were harder than those containing lower proportions. Melting profiles of some blends, particularly those containing 40-60% stearin of approx. 25% yield and 40-60% corresponding oleins or mahua or rice bran oils, were similar to those of commercial vanaspati and bakery shortenings. These formulations did not contain any trans fatty acids, unlike commercial hydrogenated fats. It is concluded that plastic fats containing no trans fatty acids can be produced by fractionation and blending and that their production leads to max. utilization of palm oil.

Item Type: Article
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
600 Technology > 09 Industrial oils, fats, waxes, gases
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 22 Jun 2009 06:42
Last Modified: 28 Dec 2011 09:58
URI: http://ir.cftri.com/id/eprint/7558

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