Cover Image

Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions

Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions....

Full description

Saved in:
Bibliographic Details
Main Authors: Abd Latip, Razam, Lee, Yee Ying, Tang, Teck Kim, Phuah, Eng Tong, Lee, Choon Min, Tan, Chin Ping, Lai, Oi Ming
Format: Article
Language:English
Published: PeerJ 2013
Online Access:http://psasir.upm.edu.my/id/eprint/58563/1/58563.pdf
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:psasir.upm.edu.my:58563
record_format eprints
spelling oai:psasir.upm.edu.my:58563 http://psasir.upm.edu.my/id/eprint/58563/ Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions Abd Latip, Razam Lee, Yee Ying Tang, Teck Kim Phuah, Eng Tong Lee, Choon Min Tan, Chin Ping Lai, Oi Ming Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions. In the present study, dry fractionation of palm-based diacylglycerol (PDAG) was performed at different: cooling rates (0.05, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0°C/min), end-crystallisation temperatures (30, 35, 40, 45 and 50°C) and agitation speeds (30, 50, 70, 90 and 110 rpm) to determine the effect of these parameters on the properties and yield of the solid and liquid portions. To determine the physicochemical properties of olein and stearin fraction: Iodine value (IV), fatty acid composition (FAC), acylglycerol composition, slip melting point (SMP), solid fat content (SFC), thermal behaviour tests were carried out. Fractionation of PDAG fat changes the chemical composition of liquid and solid fractions. In terms of FAC, the major fatty acid in olein and stearin fractions were oleic (C18:1) and palmitic (C16:0) respectively. Acylglycerol composition showed that olein and stearin fractions is concentrated with TAG and DAG respectively. Crystallization temperature, cooling rate and agitation speed does not affect the IV, SFC, melting and cooling properties of the stearin fraction. The stearin fraction was only affected by cooling rate which changes its SMP. On the other hand, olein fraction was affected by crystallization temperature and cooling rate but not agitation speed which caused changes in IV, SMP, SFC, melting and crystallization behavior. Increase in both the crystallization temperature and cooling rate caused a reduction of IV, increment of the SFC, SMP, melting and crystallization behaviour of olein fraction and vice versa. The fractionated stearin part melted above 65°C while the olein melted at 40°C. SMP in olein fraction also reduced to a range of 26 to 44°C while SMP of stearin fractions increased to (60-62°C) compared to PDAG. PeerJ 2013 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/58563/1/58563.pdf Abd Latip, Razam and Lee, Yee Ying and Tang, Teck Kim and Phuah, Eng Tong and Lee, Choon Min and Tan, Chin Ping and Lai, Oi Ming (2013) Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions. PeerJ, 1. art. no. e72. pp. 1-15. ISSN 2167-8359 https://peerj.com/articles/72/ 10.7717/peerj.72
institution UPM IR
collection UPM IR
language English
description Fractionation which separates the olein (liquid) and stearin (solid) fractions of oil is used to modify the physicochemical properties of fats in order to extend its applications. Studies showed that the properties of fractionated end products can be affected by fractionation processing conditions. In the present study, dry fractionation of palm-based diacylglycerol (PDAG) was performed at different: cooling rates (0.05, 0.5, 1.0, 1.5, 2.0, 2.5 and 3.0°C/min), end-crystallisation temperatures (30, 35, 40, 45 and 50°C) and agitation speeds (30, 50, 70, 90 and 110 rpm) to determine the effect of these parameters on the properties and yield of the solid and liquid portions. To determine the physicochemical properties of olein and stearin fraction: Iodine value (IV), fatty acid composition (FAC), acylglycerol composition, slip melting point (SMP), solid fat content (SFC), thermal behaviour tests were carried out. Fractionation of PDAG fat changes the chemical composition of liquid and solid fractions. In terms of FAC, the major fatty acid in olein and stearin fractions were oleic (C18:1) and palmitic (C16:0) respectively. Acylglycerol composition showed that olein and stearin fractions is concentrated with TAG and DAG respectively. Crystallization temperature, cooling rate and agitation speed does not affect the IV, SFC, melting and cooling properties of the stearin fraction. The stearin fraction was only affected by cooling rate which changes its SMP. On the other hand, olein fraction was affected by crystallization temperature and cooling rate but not agitation speed which caused changes in IV, SMP, SFC, melting and crystallization behavior. Increase in both the crystallization temperature and cooling rate caused a reduction of IV, increment of the SFC, SMP, melting and crystallization behaviour of olein fraction and vice versa. The fractionated stearin part melted above 65°C while the olein melted at 40°C. SMP in olein fraction also reduced to a range of 26 to 44°C while SMP of stearin fractions increased to (60-62°C) compared to PDAG.
format Article
author Abd Latip, Razam
Lee, Yee Ying
Tang, Teck Kim
Phuah, Eng Tong
Lee, Choon Min
Tan, Chin Ping
Lai, Oi Ming
spellingShingle Abd Latip, Razam
Lee, Yee Ying
Tang, Teck Kim
Phuah, Eng Tong
Lee, Choon Min
Tan, Chin Ping
Lai, Oi Ming
Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
author_facet Abd Latip, Razam
Lee, Yee Ying
Tang, Teck Kim
Phuah, Eng Tong
Lee, Choon Min
Tan, Chin Ping
Lai, Oi Ming
author_sort Abd Latip, Razam
title Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
title_short Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
title_full Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
title_fullStr Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
title_full_unstemmed Palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
title_sort palm-based diacylglycerol fat dry fractionation: effect of crystallisation temperature, cooling rate and agitation speed on physical and chemical properties of fractions
publisher PeerJ
publishDate 2013
url http://psasir.upm.edu.my/id/eprint/58563/1/58563.pdf
_version_ 1819297858972549120
score 13.4562235

Similar Items