Development of palm-based vanaspati (vegetable ghee): effects of crystallisation procedures on the product texture
2021
Wan Rosnani Awg Isa | Sivaruby Kanagaratnam | Rafidah Abd Hamid | Norazura Aila Mohd Hassim | Nur Haqim Ismail | Noor Lida Habi Mat Dian
Trans free vanaspati (vegetable ghee) formulated using a blend of refined, bleached and deodourised (RBD) palm stearin with iodine value of 30 (POs IV30) and palm olein with iodine value of 58 (POo IV58) in 40:60 w/w ratio was produced. The effect of mixing procedure on the crystallization of the blend was investigated. VC-1 treatment which involved mixing of POs IV30 at 24ºC into POo IV58 at 65ºC and mixing the blend to a complete melt at room temperature followed by tempering at 25ºC produced a granulated vanaspati with spherical or granular shape crystals. VC-2 treatment which involved the mixing of POs IV30 at 55ºC into POo IV58 at 24ºC and mixing the blend to a complete melt at room temperature followed by tempering at 25ºC produced small crystals which is suitable for the production of smooth textured vanaspati. Vanaspati produced using VC-3 treatment which involved the mixing of POs IV30 at 24ºC into POo IV58 at 65ºC but was not mixed to a complete melt, followed by tempering at 25ºC produced small crystals and loosely packed structure which led to the formation of a slightly grainy textured vanaspati. Thus, a consistent and homogenous grainy textured vanaspati could be produced under controlled conditions using treatment VC-1 and this will be able to resolve the problem of inconsistency of texture in 100% palm-based grainy vanaspati. Grainy vanaspati is preferred by consumers in India and Pakistan where the demand of vanaspati is very high.
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