Publication : International Conference
Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau. Margarines from binary mixtures between rice bran oil and fractionated palm stearin and their characteristics during storage. 15th Euro Fed Lipid Congress. Uppsala, Sweden. August 27-30, 2017.
AbstractUsing of rice bran oil (RBO) is recently increasing due to its health benefits. This study aimed to produce multipurpose margarines from binary mixtures between RBO and fractionated palm stearin (FPS). RBO and FPS were blended in 11 different weight ratios (from 0:100 to 100:0) and their physicochemical properties and crystallization behavior were characterized. The results showed that RBO:FPS blends at ratios of 10:90, 20:80 and 30:70 were semi-solid at ambient temperature. Their solid fat content (SFC), crystallization and melting behavior and crystal morphology were most similar to those of commercial margarine fats. Accordingly, they were chosen as hardstocks for the preparation of experimental margarines. The properties of the experimental margarines were characterized and compared with those of commercial margarines during 8 weeks of storage at three different temperatures (4, 25 and 30°C). The results showed that the SFC, the aqueous droplet size and the hardness of the margarine made from blend 20:80 did not change significantly throughout storage time at storage temperature of 4 and 25°C and were comparable to the commercial margarines, indicating its good stability. The margarine also showed good spreadability and good whipping property at ambient temperature. Moreover, the fat crystals in the margarine were in polymorph during storage which is a desired characteristic in margarine. As a result, blend 20:80 was recommended to be used as a hardstock for the industrial-scale production of margarine.
AuthorMs.Pawitchaya Podchong
Assoc. Prof.Sopark Sonwai, Ph.D.

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