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Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC

Bangun Nusantoro (UGent) , Stefanie Verstringe (UGent) , Veerle De Graef (UGent) and Koen Dewettinck (UGent)
(2011) Proceedings PIPOC 2011 : food, lifestyle and health.
Author
Organization
Abstract
Fat blends consisting of High Oleic Sunflower Oil (HOSO), Palm Kernel Oil (PKO), Palm Stearin (PS) or Fully Hydrogenated Shea Olein (FHSO) were prepared for shortening production. Each ternary fat blend was prepared to have a content of 50% both body temperature TAGs (25oC < m.p. < 50oC) and heated temperature TAGs (m.p. > 50oC). In the meantime, the temperatures for isothermal crystallization were selected at 35% solid fat content (SFC) for each fat blend. During isothermal crystallization at 35% SFC, the ternary blend containing PS had one broad exothermic peak that reached its peak maximum after 21.3 min. Meanwhile, the ternary blend containing FHSO showed two exothermic peaks of which the first peak emerged during the cooling stage at 30.9oC and the second peak appeared within 1.6 min isothermal time. Both PS and FHSO influenced the crystallization kinetics of the blends differently. The parameters of crystallization kinetics as calculated by the Foubert model were a (55 and 20 Jg-1), t-ind (0.351 and 0.003 h), K (2.89 and 42.61 h-1) and n (6.2 and 6.0), for blends containing PS and FHSO respectively. In addition, it was observed by stop and return DSC measurements that ternary blends containing PS experienced stronger recrystallization compared to those containing FHSO. It was also shown that the ratio of trisaturates (SSS) TAGs in the blends significantly influenced both the exothermic peaks and recyrstallization.
Keywords
SFC, Isothermal crystallization, Palm Stearin, DSC, Palm Kernel Oil

Citation

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MLA
Nusantoro, Bangun, et al. “Isothermal Crystallization of Ternary Fat Blends at the Same Solid Fat Content Value as Measured by DSC.” Proceedings PIPOC 2011 : Food, Lifestyle and Health, 2011.
APA
Nusantoro, B., Verstringe, S., De Graef, V., & Dewettinck, K. (2011). Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC. Proceedings PIPOC 2011 : Food, Lifestyle and Health. Presented at the MPOB International Palm Oil Conference (PIPOC 2011) : Palm oil : fortyfying and energizing the world, Kuala Lumpur, Malaysia.
Chicago author-date
Nusantoro, Bangun, Stefanie Verstringe, Veerle De Graef, and Koen Dewettinck. 2011. “Isothermal Crystallization of Ternary Fat Blends at the Same Solid Fat Content Value as Measured by DSC.” In Proceedings PIPOC 2011 : Food, Lifestyle and Health.
Chicago author-date (all authors)
Nusantoro, Bangun, Stefanie Verstringe, Veerle De Graef, and Koen Dewettinck. 2011. “Isothermal Crystallization of Ternary Fat Blends at the Same Solid Fat Content Value as Measured by DSC.” In Proceedings PIPOC 2011 : Food, Lifestyle and Health.
Vancouver
1.
Nusantoro B, Verstringe S, De Graef V, Dewettinck K. Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC. In: Proceedings PIPOC 2011 : food, lifestyle and health. 2011.
IEEE
[1]
B. Nusantoro, S. Verstringe, V. De Graef, and K. Dewettinck, “Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC,” in Proceedings PIPOC 2011 : food, lifestyle and health, Kuala Lumpur, Malaysia, 2011.
@inproceedings{2009592,
  abstract     = {{Fat blends consisting of High Oleic Sunflower Oil (HOSO), Palm Kernel Oil (PKO), Palm Stearin (PS) or Fully Hydrogenated Shea Olein (FHSO) were prepared for shortening production. Each ternary fat blend was prepared to have a content of 50% both body temperature TAGs (25oC < m.p. < 50oC) and heated temperature TAGs (m.p. > 50oC). In the meantime, the temperatures for isothermal crystallization were selected at 35% solid fat content (SFC) for each fat blend.
During isothermal crystallization at 35% SFC, the ternary blend containing PS had one broad exothermic peak that reached its peak maximum after 21.3 min. Meanwhile, the ternary blend containing FHSO showed two exothermic peaks of which the first peak emerged during the cooling stage at 30.9oC and the second peak appeared within 1.6 min isothermal time. Both PS and FHSO influenced the crystallization kinetics of the blends differently. The parameters of crystallization kinetics as calculated by the Foubert model were a (55 and 20 Jg-1), t-ind (0.351 and 0.003 h), K (2.89 and 42.61 h-1) and n (6.2 and 6.0), for blends containing PS and FHSO respectively. In addition, it was observed by stop and return DSC measurements that ternary blends containing PS experienced stronger recrystallization compared to those containing FHSO. It was also shown that the ratio of trisaturates (SSS) TAGs in the blends significantly influenced both the exothermic peaks and recyrstallization.}},
  author       = {{Nusantoro, Bangun and Verstringe, Stefanie and De Graef, Veerle and Dewettinck, Koen}},
  booktitle    = {{Proceedings PIPOC 2011 : food, lifestyle and health}},
  keywords     = {{SFC,Isothermal crystallization,Palm Stearin,DSC,Palm Kernel Oil}},
  language     = {{eng}},
  location     = {{Kuala Lumpur, Malaysia}},
  title        = {{Isothermal crystallization of ternary fat blends at the same solid fat content value as measured by DSC}},
  year         = {{2011}},
}