Trans free palm-based oil for chocolate spread
2007
Salmi Yati S. | Mamot S. | Osman H.
Trans-free oils for chocolate spread were produced based on palm oil blends. The oils were characterized for their physico-chemical characteristics and performance in the product. Comparisons between the blends were made, in which they comprised of noninteresterifiedPO and interesterified (IE) PO. The oils were analyzed for solid fatcontent (SFC) and those contained enough solid at 10°C were chosen for further analysis; slip melting points and triacylglycerol compositions. The slip melting points of the oils were in the range of 30.8 - 44.4°C. The oils did not contain trans fatty acids.Content of disaturated and trisaturated were in the range of 26.3 - 41.7% and 3.3 - 9.2% respectively. Products were developed and analyzed for spreadability. Comparison study of product characteristics were made with commercial samples. It was found that more of PO could be used in this product and the IE PO inhibited the occurrence of posthardening. Spreadability of products was in the range of recommended spreadable products served at refrigerated temperature 100-200g and could be spread easily. The study has shown that modified palm oil which was free from trans fatty acid could beused successfully to produce chocolate spread and this provides an alternative to the hydrogenated oil.
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Эту запись предоставил Universiti Putra Malaysia