Malays. Appl. Biol. (2018) 47(2): 57–69
THE INFLUENCE OF CHEMICAL INTERESTERIFICATION ON
THE PHYSICOCHEMICAL AND MICROSTRUCTURAL
PROPERTIES OF PALM STEARIN, PALM KERNEL OIL,
RICE BRAN OIL AND THEIR BLENDS
MOHD AKRAM ZUHER1, NORIZZAH ABD RASHID1*, ZALIHA OMAR2 and
NOORLAILA AHMAD1
1Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia
2Malaysian Palm Oil Board (MPOB), No 6, Persiaran Institusi, Bandar Baru Bangi,
43000 Kajang, Selangor, Malaysia
*E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Accepted 22 April 2018, Published online 25 May 2018
ABSTRACT
Blends of palm stearin (PS), palm kernel oil (PKO) and rice bran oil (RBO) were formulated using Design Expert 9.0 according to Simplex Lattice Mixture Design. Ten blends with 6 replicates were subjected to chemical interesterication (CIE) and the effects of CIE on the triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), polymorphism and microstructure were investigated. Chemical interesterification changed the TAG composition, microstructure and SFC profile of the blends. The polymorphism was not affected except for PKO and its binary blends. Interesterified blends had lower SMP than their respective non-interesterified blends except for PS, RBO and PKO:RBO blends. The optimised PS:PKO:RBO (22:16:62) blend formulated have similar SMP and SFC profile with the commercial soft table margarine.
Key words: Chemical interesterification, mixture design, Design Expert, palm stearin, palm kernel oil, rice bran oil
