Applications of Near Infra-Red (NIR) spectroscopy in the analysis of solid fat content of palm oil product
2001
Tang, T.S. | Chong, C.L.
Fourier transform near infra-red spectroscopy (FTNIR) was evaluated as a suitable secondary method for determining the solid fat content (SFC) of palm oil product. The SFC profile is an important property of formulated fat blends as it provides a mean to predict its suitability in texturized products (margarine, shortening, vanaspati, etc.) or confectionery fats (cocoa butter, its substitutes or replacers). The SFC of fat product depends on its triglycerides composition, and triglyceride molecules have characteristic mid-IR and NIR spectra. Thus, it is possible that the NIR spectrum of a fat product could be correlated with its SFC at any particular temperature. Twenty samples of shortenings made from blends of palm oil and palm stearin were used as calibration standards for SFC at 20, 30, 35 and 40 degrees celcius. Partial least square regression (PLSR) on the first derivatives of the normalized spectra was used to establish the regression equation. Results obtained for each of the temperatures evaluated show excellent correlation with r2 of greater than 0.98, and the standard errors of estimate and prediction were lower than those obtainable in convention nuclear magnetic resonance (NMR) method. This encouraging development shows that NIR is a suitable alternative to NMR spectroscopy for the determination of SFC which is messy, tedious and time consuming.
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