Journal of Oil Palm Research Vol.   p.  
DOI: https://doi.org/10.21894/jopr.2020.0078

PHASE BEHAVIOUR OF HIGH, MEDIUM AND LOW MELTING FRACTIONS IN LAURIC FAT BLENDS FORMULATED BASED ON MELTING TRIACYLGLYCEROL GROUP

Author(s): BANGUN NUSANTORO*,**; YANTY NOORZIANNA MANAF#; DAVY VAN DE WALLE*; FILIP VAN BOCKSTAELE* and KOEN DEWETTINCK*

Lauric fat blends aimed for bakery shortening were prepared as a ternary mixture characterised by three distinct melting peaks on their differential scanning calorimeter (DSC) melting thermograms. Those melting peaks closely correlated to the high, medium, and low melting fractions (HMF, MMF, and LMF) in the blends. In the simpler binary mixture, hard fats, (i.e. palm stearin and fully hydrogenated rapeseed oil) formed an ideal solubility in different liquid oils [i.e. medium chain triacylglycerol oil (MCT-oil) and high oleic sunflower oil (HOSO)]. However, slight deviations from ideality were observed when liquid oils were replaced by lauric oils (i.e. palm kernel oil and coconut oil). In the more complex ternary mixture, the HMF formed an ideal solubility in both the MMF and LMF within the range of given formulas. In addition, the interaction of solid crystals in lauric fat blends was of monotectic behaviour as shown in the isosolid diagram. Nevertheless, the influence of solubility seemed to override that of solid interaction. Both the solubility curves and isosolid lines can provide valuable information about the interaction of HMF, MMF, and LMF in lauric fat blends. Therefore, they are useful for improving the formulation of plastic fats.

Keywords: , , , , ,

Author Information
* Laboratory of Food Technology and Engineering, Department of Food Technology, Safety and Health, Faculty of Bioscience Engineering, Ghent University, Belgium.
E-mail: bpnusantoro@ugm.ac.id

** Department of Food and Agricultural Product Technology, Gadjah Mada University, Indonesia.

‡ Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, 43400 UPM Serdang, Selangor, Malaysia.


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