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Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios

Bangun Nusantoro UGent, Sheida Kadivar, Veerle De Graef UGent and Koen Dewettinck UGent (2011) Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
abstract
Ternary fat blends consisting of Palm Kernel Oil (high in Lauric acid), Palm Stearin (high in Palmitic acid) and fully hydrogenated Shea Olein (high in Stearic acid) were prepared to have a similar amount of high melting triacylglecerols at a specified temperature interval by diluting in high oleic sunflower oil. The amount of triacylglycerol species melted at 25oC or above was set at 50% in the fat blend. These blends were prepared as fatstock for shortening production. Triacylglycerol composition of the blends was confirmed by HPLC analysis. It was shown that fat blend with high Palmitic content gave an overestimation on solid fat content/SFC value. At 15oC, SFC of fat blend with high Palmitic content was 51.9% compared to 46.4% and 34.3% on fat blends with high Stearic and high Lauric contents. However, it was indicated on large deformation test using a texture analyzer that the fat blend with high Stearic content still gave the highest value on hardness followed by those of high Palmitic and Lauric contents respectively. Morphology of the crystal and network development on the fat blend with high Lauric content were also found to be distinctively different compared to those of high Palmitic or Stearic contents as measured by Polarized Light Microscopy.
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
PLM, microstructure, SFC, crystallization, Palm oil
in
Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts
conference name
2nd Conference on Food Science and Technology : Mekong Delta, Vietnam (MekongFood 2) : Food safety and food quality in Souteast Asia : challenges for the next decade
conference location
Can Tho, Vietnam
conference start
2011-11-09
conference end
2011-11-12
language
English
UGent publication?
yes
classification
C3
id
2009561
handle
http://hdl.handle.net/1854/LU-2009561
alternative location
http://www.mekongfood.vn/ShowDirect.aspx?sumid=37
date created
2012-01-31 12:37:07
date last changed
2016-12-19 15:35:57
@inproceedings{2009561,
  abstract     = {Ternary fat blends consisting  of Palm Kernel Oil (high in Lauric acid), Palm Stearin (high in Palmitic acid) and fully hydrogenated Shea Olein (high in Stearic acid) were prepared to have a similar amount of high melting triacylglecerols at a specified temperature interval by diluting in high oleic sunflower oil. The amount of triacylglycerol species melted at 25oC or above was set at 50\% in the fat blend. These blends were prepared as fatstock for shortening production. Triacylglycerol composition of the blends was confirmed by HPLC analysis.
It was shown that fat blend with high Palmitic content gave an overestimation on solid fat content/SFC value. At 15oC, SFC of fat blend with high Palmitic content was 51.9\% compared to 46.4\% and 34.3\% on fat blends with high Stearic and high Lauric contents. However, it was indicated on large deformation test using a texture analyzer that the fat blend with high Stearic content still gave the highest value on hardness followed by those of high Palmitic and Lauric contents respectively. Morphology of the crystal and network development on the fat blend with high Lauric content were also found to be distinctively different compared to those of high Palmitic or Stearic contents as measured by Polarized Light Microscopy.},
  author       = {Nusantoro, Bangun and Kadivar, Sheida and De Graef, Veerle and Dewettinck, Koen},
  booktitle    = {Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts},
  keyword      = {PLM,microstructure,SFC,crystallization,Palm oil},
  language     = {eng},
  location     = {Can Tho, Vietnam},
  title        = {Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios},
  url          = {http://www.mekongfood.vn/ShowDirect.aspx?sumid=37},
  year         = {2011},
}

Chicago
Nusantoro, Bangun, Sheida Kadivar, Veerle De Graef, and Koen Dewettinck. 2011. “Crystallization Behavior of Several Fat Blends Having Similar High Melting Triacylglycerol Ratios.” In Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts.
APA
Nusantoro, B., Kadivar, S., De Graef, V., & Dewettinck, K. (2011). Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. Presented at the 2nd Conference on Food Science and Technology : Mekong Delta, Vietnam (MekongFood 2) : Food safety and food quality in Souteast Asia : challenges for the next decade.
Vancouver
1.
Nusantoro B, Kadivar S, De Graef V, Dewettinck K. Crystallization behavior of several fat blends having similar high melting triacylglycerol ratios. Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. 2011.
MLA
Nusantoro, Bangun, Sheida Kadivar, Veerle De Graef, et al. “Crystallization Behavior of Several Fat Blends Having Similar High Melting Triacylglycerol Ratios.” Food Science and Technology : Mekong Delta, Vietnam, 2nd Conference, Abstracts. 2011. Print.