Trans-free plastic shortenings from coconut stearin and palm stearin blends

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dc.contributor.authorJeyarani, T.
dc.contributor.authorMohd. Imtiyaj Khan
dc.contributor.authorSakina Khatoon
dc.date.accessioned2014-05-21T08:53:57Z
dc.date.available2014-05-21T08:53:57Z
dc.date.issued2009
dc.description.abstractCoconut oil was fractionated to get 40% and 60% stearins (CSt1 and CSt2), blended with a hard fraction (PSt) from palm oil (10–90%) and its suitability as a plastic fat was studied. Slip melting point increased with increase in the level of PSt and ranged from 25.9 to 49.6 C. CSt2 did not contain any solids above 20 C but increased on incorporating PSt and showed the wider melting range required for plastic fats. Melting profiles of the blends containing 30% and 40% PSt were comparable with that of a commercial bakery shortening. Triglyceride composition showed that the blends contained lower and higher molecular weight triglycerides desirable for plastic fats. FTIR spectra showed a distinct peak at 966 cm 1 characteristic of trans fatty acids in commercial shortening while the peak was absent in blends. This study showed that the blends containing 60–70% CSt with PSt are suitable as trans-free plastic fats.en_US
dc.identifier.citationFood Chemistry 114 (2009) 270–275en_US
dc.identifier.urihttp://hdl.handle.net/123456789/1545
dc.language.isoenen_US
dc.subjecttrans-freeen_US
dc.subjectplastic fatsen_US
dc.subjectcoconut oilen_US
dc.subjectpalm oilen_US
dc.subjectFractionationen_US
dc.subjectblendingen_US
dc.titleTrans-free plastic shortenings from coconut stearin and palm stearin blendsen_US
dc.typeArticleen_US

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