The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation
Palm oil (PO) and fully hydrogenated palm oil (FHPO) were subjected to enzymatic interesterification using 9.5% of TLIM Lipozyme. The optimum condition for this process occurred at 62.75°C, with reaction time 172.50 minutes with the ratio of 1:1 for palm oil to hydrogenated palm oil respectively. Th...
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universiti Putra Malaysia Press
2019
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/67237/1/17%20JST-1091-2018.pdf |
| _version_ | 1796978472897216512 |
|---|---|
| author | Mohamad Alwi, Siti Maslina Lai, Oi Ming |
| author_facet | Mohamad Alwi, Siti Maslina Lai, Oi Ming |
| author_sort | Mohamad Alwi, Siti Maslina |
| collection | UPM |
| description | Palm oil (PO) and fully hydrogenated palm oil (FHPO) were subjected to enzymatic interesterification using 9.5% of TLIM Lipozyme. The optimum condition for this process occurred at 62.75°C, with reaction time 172.50 minutes with the ratio of 1:1 for palm oil to hydrogenated palm oil respectively. The Palmitoyl-Oleoyl-Stereoyl (POS) yield obtained was approximately 15%. Product was subsequently subjected to a fractionation process at various cooling temperatures and reaction time. At 34°C, POS achieved was at the highest level which was approximately 31% after 12 hours cooling process. The study of physiochemical properties of the Cocoa butter Equivalent (CBE) fat was determined for the purpose of characterization identification. The properties identified were solid fat content, slip melting point (SMP) and iodine value (IV). The IV and SMP values obtained were 44.30 and 29°C respectively. However, CBE produced almost 0% of Solid Fat Content (SFC) at 30°C. Apart from the high yield of POS, the physicochemical characteristics showed significant compatibility with that of CB. In addition, the crystal polymorph of CBE 34 physicochemical characteristics of CBE34 (β'+β) was similar to CBE. Hence, from this study, CBE 34 is recommended for utilization in the confectionery industry as CBE. |
| first_indexed | 2024-03-06T09:55:02Z |
| format | Article |
| id | upm.eprints-67237 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-03-06T09:55:02Z |
| publishDate | 2019 |
| publisher | Universiti Putra Malaysia Press |
| record_format | dspace |
| spelling | upm.eprints-672372019-03-08T06:27:42Z http://psasir.upm.edu.my/id/eprint/67237/ The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation Mohamad Alwi, Siti Maslina Lai, Oi Ming Palm oil (PO) and fully hydrogenated palm oil (FHPO) were subjected to enzymatic interesterification using 9.5% of TLIM Lipozyme. The optimum condition for this process occurred at 62.75°C, with reaction time 172.50 minutes with the ratio of 1:1 for palm oil to hydrogenated palm oil respectively. The Palmitoyl-Oleoyl-Stereoyl (POS) yield obtained was approximately 15%. Product was subsequently subjected to a fractionation process at various cooling temperatures and reaction time. At 34°C, POS achieved was at the highest level which was approximately 31% after 12 hours cooling process. The study of physiochemical properties of the Cocoa butter Equivalent (CBE) fat was determined for the purpose of characterization identification. The properties identified were solid fat content, slip melting point (SMP) and iodine value (IV). The IV and SMP values obtained were 44.30 and 29°C respectively. However, CBE produced almost 0% of Solid Fat Content (SFC) at 30°C. Apart from the high yield of POS, the physicochemical characteristics showed significant compatibility with that of CB. In addition, the crystal polymorph of CBE 34 physicochemical characteristics of CBE34 (β'+β) was similar to CBE. Hence, from this study, CBE 34 is recommended for utilization in the confectionery industry as CBE. Universiti Putra Malaysia Press 2019 Article PeerReviewed text en http://psasir.upm.edu.my/id/eprint/67237/1/17%20JST-1091-2018.pdf Mohamad Alwi, Siti Maslina and Lai, Oi Ming (2019) The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation. Pertanika Journal of Science & Technology, 27 (1). pp. 331-342. ISSN 0128-7680; ESSN: 2231-8526 http://www.pertanika.upm.edu.my/Pertanika%20PAPERS/JST%20Vol.%2027%20(1)%20Jan.%202019/17%20JST-1091-2018.pdf |
| spellingShingle | Mohamad Alwi, Siti Maslina Lai, Oi Ming The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation |
| title | The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation |
| title_full | The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation |
| title_fullStr | The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation |
| title_full_unstemmed | The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation |
| title_short | The physicochemical properties of cocoa butter equivalent produced from lipase-catalyzed palm oil and hydrogenated palm oil via physical fractionation |
| title_sort | physicochemical properties of cocoa butter equivalent produced from lipase catalyzed palm oil and hydrogenated palm oil via physical fractionation |
| url | http://psasir.upm.edu.my/id/eprint/67237/1/17%20JST-1091-2018.pdf |
| work_keys_str_mv | AT mohamadalwisitimaslina thephysicochemicalpropertiesofcocoabutterequivalentproducedfromlipasecatalyzedpalmoilandhydrogenatedpalmoilviaphysicalfractionation AT laioiming thephysicochemicalpropertiesofcocoabutterequivalentproducedfromlipasecatalyzedpalmoilandhydrogenatedpalmoilviaphysicalfractionation AT mohamadalwisitimaslina physicochemicalpropertiesofcocoabutterequivalentproducedfromlipasecatalyzedpalmoilandhydrogenatedpalmoilviaphysicalfractionation AT laioiming physicochemicalpropertiesofcocoabutterequivalentproducedfromlipasecatalyzedpalmoilandhydrogenatedpalmoilviaphysicalfractionation |