Coconut stearin

Although fractionation of CNO is not carried out on any large scale, coconut stearin is produced on a small scale in the EU, US, and probably elsewhere. It is an exceptionally sharp-melting product. The yield of stearin from CNO fractionation is much less than is obtained from PKO and so the product tends to be relatively expensive. The major characteristic values of CNO stearin produced by a major EU manufacturer are shown in Table 6.14. 

The physical properties of PKOs resemble particularly closely those of cocoa butter, and it is generally acknowledged that the best types of CBS are made from this fat. Substantial quantities of PKO are therefore fractionated in Western Europe, the US and Malaysia for this purpose. Coconut stearin, on the other hand, while having exceptionally sharp melting properties and mouth feel, has a melting point which is too low for substitute chocolate and most coatings. It is also obtained in lower yield and so is more costly to produce. Its uses, therefore, are restricted to the finest biscuit creams and a small number of luxury products. 

Wafer cream formulae are the same, except that they always include much re-work from trimmings and they are applied warmer so that they can be spread thinly on the fragile wafer sheets (Table 6.33). The cream in wafer sandwiches is 70-75% of the product weight, and because the amount is so high and the wafer shells have a light delicate texture the SFC profile of lauric fats is essential. Coconut stearin is probably the ideal fat for this product. 

Acid (chain length) Coconut Palm kernel Tallow Palm stearine Soybean Tall Oil High emcic rapeseed... 

Cocoa butter substitutes and equivalents differ greatly with respect to their method of manufacture, source of fats, and functionaHty they are produced by several physical and chemical processes (17,18). Cocoa butter substitutes are produced from lauric acid fats such as coconut, palm, and palm kernel oils by fractionation and hydrogenation from domestic fats such as soy, com, and cotton seed oils by selective hydrogenation or from palm kernel stearines by fractionation. Cocoa butter equivalents can be produced from palm kernel oil and other specialty fats such as shea and ilHpe by fractional crystallization from glycerol and selected fatty acids by direct chemical synthesis or from edible beef tallow by acetone crystallization. 

SMEs are often based on the methyl ester of coconut oil or palm kernel oil, both of which give a carbon distribution predominantly of Ci2 u. Products based on palm stearine, a lower cost oil with mainly C16 18 carbon chains, are more difficult to process, and additional care is needed to avoid producing a dark coloured surfactant. The sources and processing of oleochemcials used in surfactant manufacture will be discussed in more detail later. 

Coconut Palm Kernel Soybean Canola/Rapeseed Palm Stearin Inedible Tallow... 

The tt-sulfo fatty acid esters represent another class of anionic surfactants. Methyl ester sulfonates (MES) are surfactants that are derived from a variety of methyl ester feedstocks such as coconut, palm kernel, palm stearin, beef tallow, and soy. Palmitic and stearic acid derivatives lead to good detergency because of the long hydrophobic residues [3, 4]. The sensitivity of MES to water hardness is similar to AOS and small compared to LAS and SAS. MES have exceptional dispersion power with respect to lime soap. They have only been used in a few Japanese detergents [3, 4]. 

Acids Oil Stearin Tallow Oil Olein Coconut Olein Oil... 

The incorporation of C16-C18 and C12-C14 fatty acids in soaps is important as they provide the cleaning, solubility, and foaming properties required. Tallow and coconut oil have been the traditional sources of these fatty acids. A comparison between the fatty acid composihons of palm oh, pahn stearin, tallow, palm kernel oil, palm kernel oleins, and coconut oil (Table 41) indicates that the first three are rich in C16-C18 fatty acids while pahn kernel and coconut oils are rich in C12-C14 fatty acids. However, for pahn products to establish a niche in the market as raw materials, soap manufacturers have to be convinced that apart from price competitiveness, they will yield soaps with properties and performance comparable if not superior to those from tallow and coconut oil. 

Oleochemical demands. This book is concerned with the source and composition of vegetable oils for use in the food industry, but it must not be forgotten that some 14% of total oils and fats are used in the oleochemical industry. The fats most in demand for this purpose (including some that are not considered in this book) are the two lauric oils (coconut and palmkemel), tallow, palm (especially palm stearin), linseed and castor. In addition, most vegetable oils find some... 

HCNO hardened coconut oil PKOs palmkernel oil stearin... 

Palm oil contains almost equal proportions of saturated (palmitic 48%, stearic 4%, and myristic 1%) and unsaturated acids (oleic 37% and linoleic 10%). The oil can be fractionated to give palm stearin, palm olein, and palm mid fraction. It is used mainly for food purposes but has some nonfood uses. Valuable by-products obtained from palm oil are carotene, tocopherols and tocotrienols (vitamin E), and palm-fatty acid distillate (PFAD). Palm kernel oil is lauric oil, similar in composition to coconut oil (lauric acid 50% and myristic acid 16%) and contains palmitic acid (8%), capric acid (3%), caprilic acid (3%), stearic acid (2.5%), oleic acid (15%), and linoleic acid (2.5%). ... 

Stearin, and a Transesterified Blend of Palm Stearin and Coconut Oil Analyzed by Tandem Mass Spectrometry. J Agric Food Chem, 2001 49,3363-9. 

The oil foams badly when used in mixtures with other oils for frying. The oil can be fractionated and the high-melting-point stearin fraction used as a chocolate substitute fat. The melting point of the oil and its fractions can be further raised by hydrogenation. The effect is greater for palmkernel than coconut oil because the latter contains only low levels of unsaturated acids. 

Tallow Palm Oil Coconut Oil Cotton Seed Oil Linseed Oil Palm Stearin Oil... 

From eight carbons, the molecules are clearly lipophilic and are no more soluble in water. This is the case of long-chain acids or bases. Examples are tallow, stearin (Fig. 3.5) and olein, palm and coconut oil, and other vegetable oils. 

Kallio H., Yli-Jokipii K., Kurvinen J.a-P., Sjovall O., Tahvonen R. Regioisomerism of triacylglycerols in lard, tallow, yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil analyzed by tandem mass spectrometry./ounza/ of Agricultural and Food Chemistry, 49 3363-3369 (2001). 

Other Sources The most commonly used oils and fats in soap making around the world are tallow, palm oil, and their stearines and the two lauric oils, coconut and pahn kernel oil. However, over the years local shortages in these oils and fats have led to a plethora of alternative oils/fats being used as nonlauric and lauric oil substitutes. For instance until the 1990s, India relied on blends of local oils such as linseed, rice bran, and castor which with appropriate hardening, dehydroxylation, etc., could produce a nonlauric blend that mimicked the process and in use behavior of palm oil. Similarly in South America partially hardened soya bean oil has been used as a partial replacement for tallow. Other oils/fats occasionally used as nonlauric replacements include lard (pig fat) and a number of soft oils such as sunflower and groundnut oil. Alternatives to the common lauric oils are extremely limited but include rosin and a range of synthetic surfactants (18). 

Coconut Oil. This is not often sophisticated except by extraction of stearin. The unusually high saponification value and low iodine value are to be noted. Coconut oil is used as an adulterant of butter, but the abnormal Reichert-Polenske i values would indicate its presence. 

Melting Point, Open Tube—Softening Point ( Cc 3-25 ) determines the temperature at which a solidified fat, in an open capillary tube, softens sufficiently to slip and rise to the top of the heating bath. This method is applicable to fats such as coconut oil, stearin, hydrogenated fats, and hard tallows. The results sometimes are reported as melting slip point, but the method is different from the AOCS Slip Point (Cc 4-25). 

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