Publication : International Conference
Pawitchaya Podchong and Sopark Sonwai. Production of a margarine fat from rice bran oil. 1st Asian Conference on Oleo Science. Sapporo, Japan. September 8-9, 2014.
AbstractThis research investigated the possible production of a margarine fat from a blend of rice bran oil (RBO) and its high-melting fraction (HRBO). HRBO was made from solvent fractionation of RBO at 1oC for 16 hours and blended with RBO at different weight ratios (90:10, 80:20, 70:30, 60:40 and 50:50). Microstructure of the fat blends was investigated via polarized light microscopy, solid fat content with pulsed-nuclear magnetic resonance and thermal behavior with differential scanning calorimetry. Fat blends with higher content of HRBO showed more solid fat content and started to crystallize at higher temperature when observed by DSC. All the results were compared to the properties of margarine fats that were commercially available. The blend that exhibited the most similar properties to commercial products was chosen as a suitable formulation for the production of margarine.
AuthorMs.Pawitchaya Podchong
Assoc. Prof.Sopark Sonwai, Ph.D.

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