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Palm Stearin for Preparation of Vegetable Oil Blends and Foods

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/12173/
 
Title Palm Stearin for Preparation of Vegetable Oil Blends and
Foods
 
Creator Prashant Kumar, P. K.
 
Subject 19 Lipids-oils/fats
 
Description Palm tree yields high amount of fruits which contain oil, and is being produced in
many countries for edible purposes. The crude oil undergoes refining to get a pale
yellow coloured oil which is used for cooking purpose. The oil also contains
natural antioxidants with beneficial properties such as β-carotene, coenzyme Q10,
tocotrienols, tocopherols, squalene, phytosterols, etc. in substantial amounts in
the crude oil which provide health benefits. But these get removed during
refining. Several physical, chemical, and biochemical methods are used to refine
the high acidic vegetable oils. Commercially steam deacidification is employed to
remove the free fatty acids from crude palm oil. The other coomercially used
method like caustic refining is not popular in the deacidification of high acidic
crude palm oil. Most of the deacidification processes are based on the removal of
free fatty acids from the oil which takes place along with the loss of substantial
amounts of neutral lipids. Hence, the final product yields will vary accordingly
and antioxidants retention in the oil also depends on the methods of
deacidification used. The literature is scarce about the deacidification of crude
palm oil which will retain most of the antioxidants and neutral lipids present in
the oil. These aspects may enhance the yield of edible oils and reduce the quantity
of waste products such as palm fatty acid distillate.
Palm oil in its crude form is a mixture of low melting and a high melting
glycerides. The crude oil is fractionated into a solid palm stearin fraction and a
liquid olein fraction. The olein is useful for edible purposes while the solid
fraction called as stearin is used for non-food applications such as candle and wax
making. Crude palm stearin in its native state has no edible application because of
the high melting point. To reduce high melting point of stearin fraction, it has to
be subjected for fractionation, blending, enzymatic modification or combination
of two of these processes. There is no study on the direct utilization of stearin;
instead it has to be first refined, then blended with other vegetable oils and further
modification through interesterification. The literature is scarce about the
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utilization of high acidic stearin fractions for improving the stability of vegetable
oils through modification processes such as blending, esterification,
interesterification or the combination of these techniques.
Hydrogenation of vegetable oils is a common process used in the industry
to make the hard fat for food applications. But, the process of partial
hydrogenation of oils develops detrimental compounds like trans fatty acids and
trans fatty acids have been recently implicated in health disorders. Hydrogenated
fat is used in many processed foods to get extended shelf life. In our country,
about 1.1 million metric tons of fats were produced annually by hydrogenation
and a large amount of these are being utilized in confectionary, bakery and readyto-
eat food products. Therefore, it is proposed to utilize palm stearin with high
melting point for the preparation of trans free vegetable fat suitable for food
applications.
With this background, an attempt was made to study the chemistry and
processing aspects of the oil and its fractions and also to find ways to utilize the
waste fraction.
 
Contributor Gopala Krishna, A. G.
 
Date 2015
 
Type Thesis
NonPeerReviewed
 
Format application/pdf
 
Language en
 
Rights —
 
Identifier http://ir.cftri.com/12173/1/Prasanth%20Kumar%20P.K%2C%20Dept.%20of%20Traditional%20Food%20and%20Sensory%20Science%2C%20CSIR-CFTRI%2C%20Thesis%20Titled%20as%20Palm%20stearin%20for%20preparation%20of%20vegetable%20oil%20blends%20and%20foods.pdf
Prashant Kumar, P. K. (2015) Palm Stearin for Preparation of Vegetable Oil Blends and Foods. PhD thesis, University of Mysore.