| Summary: | Chemical interesterification is one of the processes used to modify the
physico-chemical characteristics of oils and fats. An attempt to chemical-restructure
palm stearin (PS) and sesame oil (SO) to form margarine fat which is suitable for
margarine was investigated using sodium methoxide as catalyst. The effect ratio of
PS/SO in color, slip melting point, solid fat index, texture and TAG profile of
margarine fat were studied in the present study.
This research was conducted by four major stages, there are:
characterization and extraction of sesame seed, characterization of sesame oil and
palm stearin, synthesis margarine fat from sesame oil and palm stearin, and
characterization of margarine fat. Margarine fat produced with different variations
of the raw material concentration (% w / w sesame oil: palm stearin = 30:70
|
|---|