Publication : International Conference
Pawitchaya Podchong, Sopark Sonwai and Dérick Rousseau. Characterization of margarines produced from binary lipid systems of rice bran oil and fractionated palm stearin. 19th Food Innovation Asia Conference 2017. Bangkok, Thailand. June 15-17, 2017.
AbstractRice bran oil (RBO) is a healthy edible oil containing γ-oryzanol, tocopherol, other antioxidants and nutrients. Recently, the using of RBO is increasing. The objective of this research was to produce margarine from blends of RBO and fractionated palm stearin (FPS). RBO was blended with FPS 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, crystallization and melting characteristic and crystal morphology were most similar to those of commercial margarine fats. Therefore, they were chosen as hardstocks for the production 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 solid fat content, the hardness and the droplet size of the margarine made from the blend at the ratio of 20:80 did not change significantly over time. The comparison to the commercial margarines, indicated 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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