Staff View: Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit

Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit

Post-crystallisation is a hardening phenomenon in margarine and shortening after production. The choice of oils and fats, diacylglycerol (DAG) content and processing are several ways identified that could overcome post-crystallisation problem. There have been studies to understand this phenomenon, t...

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Main Authors:	Rafidah Abd Hamid, Zaliha Omar, Sivaruby Kanagaratnam, Miskandar Mat Sahri, Noor Lida Habi Mat Dian, Rosnani Osman
Format:	Journal Contribution
Language:	English
Published:	2021
Subjects:	Margarine Crystallization Hardening Shortening Emulsions food storage Palm oils Heat exchangers Stearin Iodine Sunflower oil Water supply Fatty acids Emulsifiers Temperature Homogenization
Online Access:	http://agris.upm.edu.my:8080/dspace/handle/0/18638
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spelling	oai:http:--agris.upm.edu.my:0-18638Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unitRafidah Abd HamidZaliha OmarSivaruby KanagaratnamMiskandar Mat SahriNoor Lida Habi Mat DianRosnani OsmanMargarineCrystallizationHardeningShorteningEmulsionsfood storagePalm oilsHeat exchangersStearinIodineSunflower oilWater supplyFatty acidsEmulsifiersTemperatureHomogenizationPost-crystallisation is a hardening phenomenon in margarine and shortening after production. The choice of oils and fats, diacylglycerol (DAG) content and processing are several ways identified that could overcome post-crystallisation problem. There have been studies to understand this phenomenon, through the effects of emulsion temperatures, throughput speed, tube-cooler temperatures and pin-worker speed. Post-crystallisation in non-hydrogenated margarine during storage is significantly related to processing. Thus, minimising the post-hardening problem in palm-based soft margarine by studying the performance of high pressure working unit of margarine pilot plant will be the objective of the current work. A formulation containing palm oil as the major oil and a soft oil with a balanced ratio of 1:1:1 in saturated, monounsaturated and polyunsaturated fatty acids was processed in a margarine pilot plant. For evaluating the effects of high pressure coupled with pin-rotor, a high-speed pin-rotor and a double stage homogeniser were installed. The oils and fats and the finished products were analysed for their fatty acid composition, solid fat content, texture and hardness value upon storage. Post-crystallisation was greatly minimised in the soft margarine with the maximum usage of non-hydrogenated palm oil formulation at controlled storage temperatures of 5°C, 10°C, 15°C and 20°C.2021-04-24T04:46:11Z2021-04-24T04:46:11Z2018Journal ContributionArticleNon-RefereedJournal of Oil Palm Research (Malaysia), 30 (4), p. 617-6341511-2780http://agris.upm.edu.my:8080/dspace/handle/0/18638MY2021050448enhttp://jopr.mpob.gov.my/wp-content/uploads/2018/12/jopr2018v30dec-miskandar.pdfMalaysiahttp://www.oceandocs.org/license
institution	AGRIS
collection	AGRIS
language	English
topic	Margarine Crystallization Hardening Shortening Emulsions food storage Palm oils Heat exchangers Stearin Iodine Sunflower oil Water supply Fatty acids Emulsifiers Temperature Homogenization
spellingShingle	Margarine Crystallization Hardening Shortening Emulsions food storage Palm oils Heat exchangers Stearin Iodine Sunflower oil Water supply Fatty acids Emulsifiers Temperature Homogenization Rafidah Abd Hamid Zaliha Omar Sivaruby Kanagaratnam Miskandar Mat Sahri Noor Lida Habi Mat Dian Rosnani Osman Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit
description	Post-crystallisation is a hardening phenomenon in margarine and shortening after production. The choice of oils and fats, diacylglycerol (DAG) content and processing are several ways identified that could overcome post-crystallisation problem. There have been studies to understand this phenomenon, through the effects of emulsion temperatures, throughput speed, tube-cooler temperatures and pin-worker speed. Post-crystallisation in non-hydrogenated margarine during storage is significantly related to processing. Thus, minimising the post-hardening problem in palm-based soft margarine by studying the performance of high pressure working unit of margarine pilot plant will be the objective of the current work. A formulation containing palm oil as the major oil and a soft oil with a balanced ratio of 1:1:1 in saturated, monounsaturated and polyunsaturated fatty acids was processed in a margarine pilot plant. For evaluating the effects of high pressure coupled with pin-rotor, a high-speed pin-rotor and a double stage homogeniser were installed. The oils and fats and the finished products were analysed for their fatty acid composition, solid fat content, texture and hardness value upon storage. Post-crystallisation was greatly minimised in the soft margarine with the maximum usage of non-hydrogenated palm oil formulation at controlled storage temperatures of 5°C, 10°C, 15°C and 20°C.
format	Journal Contribution
author	Rafidah Abd Hamid Zaliha Omar Sivaruby Kanagaratnam Miskandar Mat Sahri Noor Lida Habi Mat Dian Rosnani Osman
author_facet	Rafidah Abd Hamid Zaliha Omar Sivaruby Kanagaratnam Miskandar Mat Sahri Noor Lida Habi Mat Dian Rosnani Osman
author_sort	Rafidah Abd Hamid
title	Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit
title_short	Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit
title_full	Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit
title_fullStr	Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit
title_full_unstemmed	Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit
title_sort	quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit
publishDate	2021
url	http://agris.upm.edu.my:8080/dspace/handle/0/18638
_version_	1819285416151351296
score	13.4562235

Quality soft table margarine with minimal post-crystallisation through high pressure pin-rotor unit

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