Palm oil utilization for production of carotene emulsion as a vitamin a supplement
2000
Wulandari, O.V. | Muchtadi, T.R. | Adawiyah, D.R. (Institut Pertanian Bogor (Indonesia). Fakultas Teknologi Pertanian)
English. Palm oil contains high beta-carotene equal to 60.000 IU vitamin A activity. This research was conducted to reformulate palm oil emulsion from the previous method (Saputra 1996), especially in using raw material and mouth feel characteristics and to investigate effect of storage on its Beta-carotene. Refining processes consist of degumming, netralisation, deodorisation and fractionation at modified temperature and time. Deodorized palm oil (180 deg. C, 30 minutes) contained about 250 ppm total carotene, free fatty acid 0.25 percent and had significant different for its taste and flavor. Emulsion for that had good acceptability was the formula using sucrose 30 percent and citric acid 0.3 percent. After 6 weeks storage, the peroxide value was 1-4 meq/1000 g emulsion and acid value was 3-4 mg KOH/g emulsion. This emulsion contained 57 percent fat with viscosing of 1000 cps. No microorganisms were detected during storage
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