Palm stearin (POs), sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various ratios and subjected to chemical interesterification (CIE). Fatty acid composition, triacylglycerol (TAG) composition, solid fat content (SFC) and polymorphic behaviour of the interesterified blends were analysed and compared with the properties of the unreacted blends. Upon CIE, extensive rearrangement of fatty acids among TAGs was evident. New TAGs were formed and concentrations of several TAGs were changed. These changes in TAG profiles resulted in some changes in the physical properties of the blends. The SFC of the interesterified blends, except binary blends of POs\/PKOo, were softer than their respective unreacted blends. All the unreacted blends, except blends with high proportion of SFO which were liquid at measurement temperature, stabilized exclusively in \u00df\u2019 crystal or as a mixture of \u00df\u2019 and b crystals with the \u00df\u2019 crystals dominating. More \u00df crystals were observed in the binary blends of POs\/SFO following CIE. Other blends especially blends containing high proportion of PKOo were still dominated by \u00df\u2019 crystals. Based on the SFC profile, 16.2%-22.5% POs, 0.0%-22.5% PKOo and 57.5%-81.2% SFO blends could be used directly to formulate tub type spreads for temperate countries and 20.0%-25.0% POs, 18.8%-47.5% PKOo and 32.5%-60.0% SFO are suggested for tropical countries. Simple blends of POs\/SFO\/PKO are not suitable for block type spread formulation. After CIE, more POs and PKOo could be incorporated into the fat spread formulations. Interesterified blends of 41.2%-53.1% POs, 0.0%-23.8% PKOo and 35.0%-51.2% SFO are suitable for tub type spread formulations for tropical countries. For block type spreads, 47.5%-52.5% POs, 0%-15.0% PKOo and 37.5%-47.5% SFO are recommended. However, interesterified blends of POs\/SFO\/PKOo are not suitable for tub type spreads for temperate countries.<\/p>\n","protected":false},"excerpt":{"rendered":"
Palm stearin (POs), sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various ratios and subjected to chemical interesterification (CIE). Fatty acid composition, triacylglycerol (TAG) composition, solid fat content (SFC) and polymorphic behaviour of the interesterified blends were analysed and compared with the properties of the unreacted blends. Upon CIE, extensive rearrangement of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[310],"tags":[1116,1117,1118,1078,906,628,106],"class_list":["post-2362","post","type-post","status-publish","format-standard","hentry","category-no-43-november-2001","tag-blending","tag-interestification","tag-fat-spread","tag-mpob-publications","tag-palm-kernel-oil","tag-palm-stearin","tag-palm-oil"],"acf":[],"_links":{"self":[{"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/posts\/2362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/comments?post=2362"}],"version-history":[{"count":0,"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/posts\/2362\/revisions"}],"wp:attachment":[{"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/media?parent=2362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/categories?post=2362"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/opb.mpob.gov.my\/index.php\/wp-json\/wp\/v2\/tags?post=2362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}