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Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin

Received: 8 March 2022     Accepted: 29 March 2022     Published: 24 May 2022
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Abstract

The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CIE) which used in the production of commercial fat based products. Palm stearin (PS) represents the higher melting fraction of palm oil with a higher percentage of saturated fatty acids. Rice bran oil (RBO) is healthy, low melting oil composed of unsaturated fatty acids. The objective was to produce potential trans-fat free bakery margarine using CIE of RBO and PS. Oil blends of RBO and PS were chemically interesterified using sodium methoxide catalyst. The subsequent analysis were conducted to determine iodine value, peroxide value, free fatty acid content (FFA) and slip melting point (SMP) before and after the interesterification reactions. The bakery margarine was prepared using interesterificaton, physical blends and SMP was compared. Results were statistically analyzed with an independent sample using T-test to compare the means and Post hoc Tukey’s test to compare the differences. The results shows that all interesterified blends had lower SMP value compared to the non-interesterified blends (NIE) due to wide-ranging redistribution of fatty acids among the triacylglycerol’s. The SMP of the 40:60 and 50:50 interesterified blends was remained constant (p<0.05). The iodine values of all interesterified blends of PS to RBO (40:60, 50:50, 60:40 and 70:30) were not significantly different (p<0.05). Chemically interesterified oil blends have lower peroxide values. Peroxide values of blends (50:50), (60:40) and (70:30) were not detected after the interesterification. CIE significantly increases the FFA value of binary blends (p<0.05). There was no significant difference between the 40:60 interesterified mixture for FFA. Resulted interesterified fat especially 50:50 and 60:40 binary blends have the potential to use in manufacturing fat spread and margarine. NIE oil blends were shown oil separation during the storage.

Published in World Journal of Food Science and Technology (Volume 6, Issue 2)
DOI 10.11648/j.wjfst.20220602.12
Page(s) 31-38
Creative Commons

This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.

Copyright

Copyright © The Author(s), 2022. Published by Science Publishing Group

Keywords

Chemical Interesterification, Trans Fatty Acids, Rice Bran Oil, Bakery Margarine

References
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[2] Oliveira, P. D. et al. (2017) ‘Chemical interesterification of blends with palm stearin and patawa oil’, Food Chemistry, 215, pp. 369–376. doi: 10.1016/j.foodchem.2016.07.165.
[3] Norizzah, A. R. et al. (2004) ‘Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends’, Food Chemistry, 86 (2), pp. 229–235. doi: 10.1016/j.foodchem.2003.09.030.
[4] Abd Rashida, N., Kamarulzaman, N. A. and Omar, Z. (2016) ‘Effect of chemical and enzymatic interesterification on the physicochemical properties of palm oil and palm kernel oil blends’, Jurnal Teknologi, 78 (11–2), pp. 1–6. doi: 10.11113/jt.v78.9935.
[5] Patterson, H. B. W. (2011) Hydrogenation Process Techniques, Hydrogenation of Fats and Oils: Theory and Practice: Second Edition. AOCS Press. doi: 10.1016/B978-1-893997-93-6.50008-7.
[6] Alsobaai, A. M. et al. (2012) ‘Effect of hydrogenation temperature on the palm mid-fraction fatty acids composition and conversion’, Journal of King Saud University - Engineering Sciences, 24 (1), pp. 45–51. doi: 10.1016/j.jksues.2011.02.004.
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[9] Farajzadeh Alan, D. et al. (2019) ‘Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil’, Food Science and Nutrition, 7 (11), pp. 3722–3730. doi: 10.1002/fsn3.1231.
[10] Karabulut, I., Turan, S. and Ergin, G. (2004) ‘Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends’, European Food Research and Technology, 218 (3), pp. 224–229. doi: 10.1007/s00217-003-0847-4.
[11] Koushki, M., Nahidi, M. and Cheraghali, F. (2015) ‘Physico-chemical properties, fatty acid profile and nutrition in palm oil’, Archives of Advances in Biosciences, 6 (3), pp. 117–134. doi: 10.22037/jps.v6i3.9772.
[12] Nusantoro, B. P. et al. (2009) ‘Physicochemical Properties of Palm Stearin and Palm Mid Fraction Obtained By Dry Fractionation’, 29 (3).
[13] Shafie, N. H. and Esa, N. M. (2017) ‘The Healing Components of Rice Bran’, Functional Foods: Wonder of the World, (November 2017), pp. 341–368.
[14] Lai, O. M. et al. (2019) Nutritional studies of rice bran oil, Rice Bran and Rice Bran Oil: Chemistry, Processing and Utilization. doi: 10.1016/B978-0-12-812828-2.00002-0.
[15] Dunford, N. T. (2019) Chemistry of rice bran oil, Rice Bran and Rice Bran Oil: Chemistry, Processing and Utilization. Elsevier Inc. doi: 10.1016/B978-0-12-812828-2.00001-9.
[16] Ghazani, S. M. and Marangoni, A. G. (2017) Extraction and Analysis of Lipids, Food Lipids. doi: 10.1201/9781315151854-13.
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[18] Soares, F. A. S. D. M. et al. (2012) ‘Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: Physicochemical properties’, Journal of Agricultural and Food Chemistry, 60 (6), pp. 1461–1469. doi: 10.1021/jf204111t.
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[21] Farfán, M. et al. (2015) ‘Comparison of chemical and enzymatic interesterification of fully hydrogenated soybean oil and walnut oil to produce a fat base with adequate nutritional and physical characteristics’, Food Technology and Biotechnology, 53 (3), pp. 361–366. doi: 10.17113/ftb.53.03.15.3854.
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[23] A, M. and H, Z. (2016) ‘Free Fatty Acid Profiling of Rice Bran oils for Improving Shelf Life through Parboiling and Different Treatments’, Journal of Nutrition & Food Sciences, 06 (01), pp. 1–6. doi: 10.4172/2155-9600.1000449.
[24] Costales-Rodríguez, R. et al. (2009) ‘Chemical and enzymatic interesterification of a blend of palm stearin: Soybean oil for low trans-margarine formulation’, JAOCS, Journal of the American Oil Chemists’ Society, 86 (7), pp. 681–697. doi: 10.1007/s11746-009-1395-2.
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    Suduwa Devage Chamika Sewwandi, Palitha Chandrapema Arampath. (2022). Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin. World Journal of Food Science and Technology, 6(2), 31-38. https://doi.org/10.11648/j.wjfst.20220602.12

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    ACS Style

    Suduwa Devage Chamika Sewwandi; Palitha Chandrapema Arampath. Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin. World J. Food Sci. Technol. 2022, 6(2), 31-38. doi: 10.11648/j.wjfst.20220602.12

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    AMA Style

    Suduwa Devage Chamika Sewwandi, Palitha Chandrapema Arampath. Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin. World J Food Sci Technol. 2022;6(2):31-38. doi: 10.11648/j.wjfst.20220602.12

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  • @article{10.11648/j.wjfst.20220602.12,
      author = {Suduwa Devage Chamika Sewwandi and Palitha Chandrapema Arampath},
      title = {Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin},
      journal = {World Journal of Food Science and Technology},
      volume = {6},
      number = {2},
      pages = {31-38},
      doi = {10.11648/j.wjfst.20220602.12},
      url = {https://doi.org/10.11648/j.wjfst.20220602.12},
      eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.wjfst.20220602.12},
      abstract = {The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CIE) which used in the production of commercial fat based products. Palm stearin (PS) represents the higher melting fraction of palm oil with a higher percentage of saturated fatty acids. Rice bran oil (RBO) is healthy, low melting oil composed of unsaturated fatty acids. The objective was to produce potential trans-fat free bakery margarine using CIE of RBO and PS. Oil blends of RBO and PS were chemically interesterified using sodium methoxide catalyst. The subsequent analysis were conducted to determine iodine value, peroxide value, free fatty acid content (FFA) and slip melting point (SMP) before and after the interesterification reactions. The bakery margarine was prepared using interesterificaton, physical blends and SMP was compared. Results were statistically analyzed with an independent sample using T-test to compare the means and Post hoc Tukey’s test to compare the differences. The results shows that all interesterified blends had lower SMP value compared to the non-interesterified blends (NIE) due to wide-ranging redistribution of fatty acids among the triacylglycerol’s. The SMP of the 40:60 and 50:50 interesterified blends was remained constant (p<0.05). The iodine values of all interesterified blends of PS to RBO (40:60, 50:50, 60:40 and 70:30) were not significantly different (p<0.05). Chemically interesterified oil blends have lower peroxide values. Peroxide values of blends (50:50), (60:40) and (70:30) were not detected after the interesterification. CIE significantly increases the FFA value of binary blends (p<0.05). There was no significant difference between the 40:60 interesterified mixture for FFA. Resulted interesterified fat especially 50:50 and 60:40 binary blends have the potential to use in manufacturing fat spread and margarine. NIE oil blends were shown oil separation during the storage.},
     year = {2022}
    }
    

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  • TY  - JOUR
    T1  - Preparation of Trans Fat Free Bakery Margarine with Rice Bran Oil and Palm Stearin
    AU  - Suduwa Devage Chamika Sewwandi
    AU  - Palitha Chandrapema Arampath
    Y1  - 2022/05/24
    PY  - 2022
    N1  - https://doi.org/10.11648/j.wjfst.20220602.12
    DO  - 10.11648/j.wjfst.20220602.12
    T2  - World Journal of Food Science and Technology
    JF  - World Journal of Food Science and Technology
    JO  - World Journal of Food Science and Technology
    SP  - 31
    EP  - 38
    PB  - Science Publishing Group
    SN  - 2637-6024
    UR  - https://doi.org/10.11648/j.wjfst.20220602.12
    AB  - The most common modification technique used to improve the antioxidant capacity and plasticity of oils is partial hydrogenation. However, during this method formation of trans fatty acids (TFA) is the significant drawback that causes harmful effects on human health. An alternative method for partial hydrogenation is chemical interesterification (CIE) which used in the production of commercial fat based products. Palm stearin (PS) represents the higher melting fraction of palm oil with a higher percentage of saturated fatty acids. Rice bran oil (RBO) is healthy, low melting oil composed of unsaturated fatty acids. The objective was to produce potential trans-fat free bakery margarine using CIE of RBO and PS. Oil blends of RBO and PS were chemically interesterified using sodium methoxide catalyst. The subsequent analysis were conducted to determine iodine value, peroxide value, free fatty acid content (FFA) and slip melting point (SMP) before and after the interesterification reactions. The bakery margarine was prepared using interesterificaton, physical blends and SMP was compared. Results were statistically analyzed with an independent sample using T-test to compare the means and Post hoc Tukey’s test to compare the differences. The results shows that all interesterified blends had lower SMP value compared to the non-interesterified blends (NIE) due to wide-ranging redistribution of fatty acids among the triacylglycerol’s. The SMP of the 40:60 and 50:50 interesterified blends was remained constant (p<0.05). The iodine values of all interesterified blends of PS to RBO (40:60, 50:50, 60:40 and 70:30) were not significantly different (p<0.05). Chemically interesterified oil blends have lower peroxide values. Peroxide values of blends (50:50), (60:40) and (70:30) were not detected after the interesterification. CIE significantly increases the FFA value of binary blends (p<0.05). There was no significant difference between the 40:60 interesterified mixture for FFA. Resulted interesterified fat especially 50:50 and 60:40 binary blends have the potential to use in manufacturing fat spread and margarine. NIE oil blends were shown oil separation during the storage.
    VL  - 6
    IS  - 2
    ER  - 

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Author Information
  • Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka

  • Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka

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