Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification

I. Nor Hayati, Aminah Abdullah, S. Mamot, I. Nor Aini, H. M. Noor Lida, S. Sabariah

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9 Citations (Scopus)

Abstract

Melting characteristics and solid fat content of anhydrous milk fat (AMF), soft palm oil stearin (SPOs), hard palm oil stearin (HPOs) and their blends were studied by differential scanning calorimetry (DSC) and nuclear magnetic resonance (NMR) spectroscope respectively. Solid fat contents (SFC) determined by NMR were used to construct isosolid diagrams; these indicated the presence of an eutectic effect along the binary blends of AMF:SPOs which only could be observed at 5 and 10C. The effect was reduced after interesterification by sn-1,3-specific lipase. The modification also reduced the number of the distinct DSC melting peaks, demonstrating a better miscibility among the blended fats. A substantial decrease in DSC melting enthalpy of interesterified blends was found to be parallel to a decrease in SFC that was observed at 25-40C. Fatty acid composition showed that improved functionality of AMF may be due to an enrichment in long-chain saturated fatty acids contributed both by SPOs and HPOs.

Original languageEnglish
Pages (from-to)175-193
Number of pages19
JournalJournal of Food Lipids
Volume7
Issue number3
Publication statusPublished - Sep 2000

Fingerprint

enzymatic interesterification
anhydrous milk fat
stearin
differential scanning calorimetry
blended foods
melting
milk fat
Freezing
Milk
Melting
Fats
lipid content
palm oils
nuclear magnetic resonance spectroscopy
long chain saturated fatty acids
Differential Scanning Calorimetry
Differential scanning calorimetry
enthalpy
fatty acid composition
Magnetic Resonance Spectroscopy

ASJC Scopus subject areas

  • Food Science

Cite this

Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification. / Nor Hayati, I.; Abdullah, Aminah; Mamot, S.; Nor Aini, I.; Noor Lida, H. M.; Sabariah, S.

In: Journal of Food Lipids, Vol. 7, No. 3, 09.2000, p. 175-193.

Research output: Contribution to journalArticle

Nor Hayati, I. ; Abdullah, Aminah ; Mamot, S. ; Nor Aini, I. ; Noor Lida, H. M. ; Sabariah, S. / Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification. In: Journal of Food Lipids. 2000 ; Vol. 7, No. 3. pp. 175-193.
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