التفاصيل البيبلوغرافية
| العنوان: |
Preparation of Restructured Palm Oil for Industrial Specialty Fat using Beeswax-Cocoa Butter as Oleogelator. |
| المؤلفون: |
Ristanti, Eky Yenita, Loppies, Justus Elisa, Ramlah, Sitti, Ariyanti, Wahyuni, Ariyanti, Melia |
| المصدر: |
AIP Conference Proceedings; 2018, Vol. 2049 Issue 1, p020012-1-020012-5, 5p |
| مصطلحات موضوعية: |
PALM oil, BEESWAX, COCOA butter, FATS & oils, OLEOCHEMICALS |
| مستخلص: |
Fat-structured food materials are important in the daily diet as fat affects material functionality, flavor perception, texture and health characteristics. Restructuring edible oil to form solid-like material which can be used in food industry as specialty fat has significant impacts, as it is considered to be healthier than high-trans-fat margarine and shortenings prepared from conventional hydrogenation process. Oleogelation is one of fat restructuring methods, in which 10% of oleogelator was used to trap oil. In this research, oleogelation process was carried out to restructure palm oil into solid-like lipid, therefore can be used as industrial specialty fat, widely used to make chocolate for filling, coating, spread and confectionary application. Beeswax and cocoa butter were used as oleogelator with ratio of beeswax and cocoa butter varied at 9:1; 8:2; 7:3; 6:4; 5:5; 4:6; 3:7; 2:8 and 1:9. The result shows that specialty fat prepared from restructuring palm oil using oleogelator beeswax and cocoa butter at concentration 9:1 has the most solid texture at room temperature. Solidity was decreasing with more cocoa butter addition. Changes in proportion of beeswax and cocoa butter do not affect functional groups composition. However, changes in proportion of beeswax and cocoa butter affect melting behaviour of resulted specialty fats. [ABSTRACT FROM AUTHOR] |
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| قاعدة البيانات: |
Complementary Index |
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