Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation
Abstract
:1. Introduction
2. Materials and Methods
2.1. Materials
2.2. Pilot Scale Production of POL-DAG
2.3. Preparation of POL-DAG with and without an Emulsifier
2.4. DSC Thermal Analysis
2.5. Textural Properties Analysis
2.6. Rheological Behavior
2.7. Statistical Analysis
3. Results and Discussion
3.1. Effect of Addition of Sucrose Stearate on the Crystallization and Melting Properties of POL-DAG Oil
3.2. Effect of Addition of Sucrose Stearate on Textural Property of POL-DAG Oil
3.3. Effect of Addition of Sucrose Stearate on the Rheological Behaviour of POL-DAG Oil
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Transition Temperature (°C) | ||||
---|---|---|---|---|
Sample | Ton (°C) | T1 | T2 | T3 |
Crystallization Properties | ||||
POL-DAG without emulsifier | 38.63 ± 0.31 a | −3.02 | 11.48 | 37.32 |
POL-DAG with 1 g/kg emulsifier | 37.45 ± 0.24 b | −4.83 | 9.67 | 35.67 |
POL-DAG with 10 g/kg emulsifier | 33.28 ± 0.43 c | −3.43 | 8.90 | 31.90 |
Melting Properties | ||||
POL-DAG without emulsifier | - | 25.35 | 50.77 | - |
POL-DAG with 1 g/kg emulsifier | - | 24.68 | 50.93 | - |
POL-DAG with 10 g/kg emulsifier | - | 24.60 | 46.43 | - |
Sample | Hardness (N) |
---|---|
POL-DAG without emulsifier | 0.31 ± 0.03 a |
POL-DAG with 1 g/kg emulsifier | 0.01 ± 0.00 b |
POL-DAG with 10 g/kg emulsifier | 0.01 ± 0.00 b |
Sample | K | n | 10 s−1 (Pa·s) | 100 s−1 (Pa·s) | R2 |
---|---|---|---|---|---|
POL-DAG without emulsifier | 282.30 a | 0.18 c | 47.67 a | 2.02 a | 0.98 |
POL-DAG with1 g/kg emulsifier | 15.87 b | 0.47 a | 5.33 b | 1.13 b | 0.98 |
POL-DAG with 10 g/kg emulsifier | 3.67 c | 0.30 b | 0.77 c | 0.13 c | 0.99 |
Standard deviation range | 0.15–1.23 | 0.02–0.03 | 0.10–0.45 | 0.05–0.10 | - |
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Ng, S.P.; Khor, Y.P.; Lim, H.K.; Lai, O.M.; Wang, Y.; Wang, Y.; Tan, C.P. Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation. Processes 2021, 9, 604. https://doi.org/10.3390/pr9040604
Ng SP, Khor YP, Lim HK, Lai OM, Wang Y, Wang Y, Tan CP. Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation. Processes. 2021; 9(4):604. https://doi.org/10.3390/pr9040604
Chicago/Turabian StyleNg, Siou Pei, Yih Phing Khor, Hong Kwong Lim, Oi Ming Lai, Yong Wang, Yonghua Wang, and Chin Ping Tan. 2021. "Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation" Processes 9, no. 4: 604. https://doi.org/10.3390/pr9040604