Palm stearin

Palm stearin, the more saturated fraction of palm oil, is more variable in composition and thus in physical characteristics. The wide range in solid fat content (Table 3.7) is consistent with the wide range in iodine value for the oil. The variation in composition allows food manufacturers a wide choice of materials for their formulations. In fact, many product formulations require some material to provide the solids required at a certain temperature range. Palm stearin can provide the required solids in blends with unsaturated vegetable oils. 

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Palm oil [8002-75-3] Palmolive Palm stearine Pal Sweet Paludrine... 

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

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. 

Standards for named animal fats and named vegetable oils These standards were adopted formally by the CAC in 1999 (Joint FAO/WHO, 1999e). The Standard for Named Animal Fats combines and updates provisions for lard, rendered pork fat, premier jus and edible tallow. The Named Vegetable Oils Standard covers 15 different oils of particular importance in international trade and also the palm oil fractions, palm olein and palm stearin (see Table 8.5). 

Fatty acid Palm stearin Rapeseed oil Rapeseed oil (low erucic acid) Safflowerseed oil Safflowerseed oil (high oleic acid) Sesameseed oil Soyabean oil Sunflowerseed oil Sunflowerseed oil (high oleic acid)... 

Lai, O.M., Ghazali, H.M., Cho, F., Chong, C.L. 2000. Physical properties of lipase-catalyzed transesterified blends of palm stearin and anhydrous milk fat. Food Chem. 70, 215-219. 

Interesterification of milk fat with palm stearin, the harder fraction obtained on fractionation of palm oil, provides a possible route for the production of pastry margarine and bakery products. Milk fat by itself, unless fractionated into a hard fraction, is not very suitable in these applications because it lacks sufficient solids at high temperatures. 

One of the limitations encountered with the use of physical blends of different fats is incompatibility of the fats causing softening of fats due to eutectic effects. Nor Hayati et al. (2000) demonstrated that the eutectic effects observed in physical blends of milk fat and palm stearin was reduced on interesterification of the blend by a 1,3-specific enzyme (Lipozyme). The interesterified blend has better functionality for bakery products than milk fat. 

Nor Hayati, I., Aminah, A., Mamot, S., Nor Aini, I., Noor Lida, H.M., Sabariah, S. 2000. Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification. J. Food Lipids. 7, 175-193. 

Tocol Isomers Soybean Oil Corn Oil Olive Oil Sunflower Oil Milk Fat (Ghee) Wheat Germ Oil Rice Bran Oil Palm Oil Palm Olein Palm Stearin... 

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

Nucleation from the melt has been studied for palm oil, composed of triglycerides of palmitic and oleic acids, and exhibiting at least three polymorphs (van Putte and Bakker 1987). Nucleation curves (induction time x vs temperature T) of palm oil and palm stearin show discontinuities at 297 and 306 °C respectively, indicating the onset of nucleation, and the demarcation of the occurrence of the polymorphs, as confirmed by isothermal Differential Scanning Calorimetry (DSC) studies (Ng I990a,b). 

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]. 

Palmitic Acid Oils The commodity oil richest in palmitic acid is pahn oil (44%). This oil is also rich in oleic acid (37%), contains lower levels of linoleic acid (10%), and is a valuable source of minor components, especially carotenes, toco-pherols, and tocotrienols (Section 3). Palm oil is an important world commodity in feeding the developing world. It is fractionated extensively to give a wider range of uses as palm olein and palm stearin. The only other commodity oil with a significant level of palmitic acid is cottonseed oil (27%). 

Margarine made, for example, by interesterification of palm stearin and sunflower oil (1 1), contains no hydrogenated fat and therefore no tranj -acids. 

Crude palm oil used to be the main form of export in the past. With the establishment of refineries especially in Malaysia during the mid-1970s and 1980s, refined palm oil products have replaced the crude as the main form of palm oil export. A wide range of processed or semiprocessed products are exported, and these include the different fractions of processed pahn oil known as palm olein (liquid) and palm stearin (solid). The availability of refineries also led to the production of specialty fats products aimed at the confectionery markets. A similar trend has been seen in the export of pahn kernel oil. Palm kernel oil is a coproduct to palm oil produced at a ratio of 10-13 tons of palm kernel oil for every 100 tons of palm oil. Even the export of refined palm kernel oil has begun to decline as more is being used locally by the oleochemical industry that has been estabhshed in recent years. 

As mentioned previously, partial glycerides are artifacts of the extraction process, especially the stages prior to sterilization. Oil obtained from unbruised sterilized fruits shows trace levels of partial glycerides. Random analyses of samples of refined palm oil, pahn olein, and palm stearin have shown the presence of about 2% of 1,2-diglycerides and about 4% of 1,3-diglycerides with trace amounts of monoglycerides. These partial glycerides are important as they are known to affect the crystallization behavior of the oil. 

Other characteristics of palm oleins and palm stearin are shown in Table 17. The different types of palm oil products available for export are illustrated in Table 18. 

Refining of Other Palm Products. Beside crude palm oil, crude palm olein, crude palm stearin, cmde kernel oil, crude palm kernel olein, and crude palm kernel stearin can also be refined by either chemical or physical processes described before. The basic unit operations and processing conditions for crude palm olein and stearin are similar to those of palm oil. However, in refining palm kernel products, due to the virtual absence of carotenoids, the earth dosage required in the bleaching stage is lower, usually less than 1.0%. Furthermore, due to the presence of shorter chain (C8-C14) fatty acids, the deodorization temperature required is about 230-250°C. Typical achievable quality of RBD/NBD palm kernel oil is given in Table 34. 

PFAD from Palm Oil PFAD from Palm Olein PFAD from Palm Stearin ... 

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