| Topic: | Cocoa Butter Alternatives from Fully Hydrogenated Palm Kernel Oil, Coconut Oil, and Fully Hydrogenated Palm Stearin via Enzymatic Interesterification using TTL lipase |
| Abstract: | The objective of this research was to study the physical properties of Interesterified fats (IFs) were prepared from enzymatic interesterification (EIE) of fully hydrogenated palm kernel oil (FHPKO), coconut oil (CNO), and fully hydrogenated palm stearin (FHPS) blends in various mass ratios by using TTL lipase at 60C for 6 hours. The thermal properties, solid fat content (SFC), and crystal morphology of the IF were investigated and compared with commercial cocoa butter alternatives (CBA). After EIE, the thermal properties were significantly different from those Non-interesterified fats (NFs). Both SFC and crystal size of all IFs lower than the NFs. In addition, the interesterified blend 80:10:10 showed the melting behavior and SFC curves most similar to the commercial CBA. Therefore, it had the potential for use as CBA. |
| Author: | 630920022 : Miss Sirinapa Rungsang
Assoc. Prof. Sopark Sonwai, Ph.D. |
| Full Paper: | บทความวิจัยงานประชุมวิชาการ(docx) |
| บทความวิจัยงานประชุมวิชาการ(pdf) |
| Presentation: | งานนำเสนอประชุมวิชาการ(pptx) |
| File: | เกียรติบัตรงานประชุมวิชาการ(pdf)
Proceeding(pdf)
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| Journal ranking: | มีการตีพิมพ์ในรายงานสืบเนื่องจากการประชุมวิชาการระดับชาติ |