LAPSE:2023.6002
Published Article
LAPSE:2023.6002
Improved Thermal Properties and Flow Behavior of Palm Olein-Based Diacylglycerol: Impact of Sucrose Stearate Incorporation
February 23, 2023
Abstract
Palm olein-based diacylglycerol (POL-DAG) oil is a healthy product that is produced through enzymatic reaction and purification processes. However, POL-DAG oil easily solidifies at room temperature and crystallizes at high temperatures. The effect of different concentrations of sucrose stearate (1 and 10 g kg−1) added as a nonionic emulsifier, to POL-DAG oil containing 800 g kg−1 diacylglycerol, on its physical properties and flow behavior were investigated. The thermal properties of POL-DAG oil in melting, crystallization transition, and onset temperature were significantly decreased (p < 0.05) with the addition of emulsifiers. Besides, the incorporation of emulsifiers also significantly reduced (p < 0.05) the hardness of POL-DAG oil. Moreover, all POL-DAG oils with emulsifiers incorporated exhibited shear-thinning behavior, a low consistency coefficient (K) and a low apparent viscosity. The present study resolves the solidification issue and eases the pourability of POL-DAG oil by the incorporation of sucrose stearate. The process of adding an emulsifier to POL-DAG oil is a simple method that does not require advanced technology or process modifications to manage the POL-DAG oil and thus is highly applicable for the fats and oils industries and palm oil refineries.
Palm olein-based diacylglycerol (POL-DAG) oil is a healthy product that is produced through enzymatic reaction and purification processes. However, POL-DAG oil easily solidifies at room temperature and crystallizes at high temperatures. The effect of different concentrations of sucrose stearate (1 and 10 g kg−1) added as a nonionic emulsifier, to POL-DAG oil containing 800 g kg−1 diacylglycerol, on its physical properties and flow behavior were investigated. The thermal properties of POL-DAG oil in melting, crystallization transition, and onset temperature were significantly decreased (p < 0.05) with the addition of emulsifiers. Besides, the incorporation of emulsifiers also significantly reduced (p < 0.05) the hardness of POL-DAG oil. Moreover, all POL-DAG oils with emulsifiers incorporated exhibited shear-thinning behavior, a low consistency coefficient (K) and a low apparent viscosity. The present study resolves the solidification issue and eases the pourability of POL-DAG oil by the incorporation of sucrose stearate. The process of adding an emulsifier to POL-DAG oil is a simple method that does not require advanced technology or process modifications to manage the POL-DAG oil and thus is highly applicable for the fats and oils industries and palm oil refineries.
Record ID
Keywords
crystallization, diacylglycerol, emulsifier, rheology, sucrose ester, sugar ester
Subject
Suggested Citation
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. (2023). LAPSE:2023.6002
Author Affiliations
Ng SP: Department of Bioscience, Faculty of Applied Sciences, Tunku Abdul Rahman University College, Jalan Genting Kelang, Setapak, Kuala Lumpur 53300, Malaysia [ORCID]
Khor YP: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
Lim HK: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
Lai OM: Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
Wang Y: JNU-UPM International Join Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Wang Y: Guangdong Research Center of Lipid Science and Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Tan CP: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; Laboratory of Processing and Product Development, Institute of Plantation Studies, Universiti Putra Malaysia, Serdang 43400, Malaysi [ORCID]
Khor YP: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
Lim HK: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia
Lai OM: Department of Bioprocess Technology, Faculty of Biotechnology and Biomolecular Sciences, Universiti Putra Malaysia, Serdang 43400, Malaysia
Wang Y: JNU-UPM International Join Laboratory on Plant Oil Processing and Safety (POPS), Department of Food Science and Engineering, Jinan University, Guangzhou 510632, China
Wang Y: Guangdong Research Center of Lipid Science and Applied Engineering Technology, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China
Tan CP: Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Malaysia; Laboratory of Processing and Product Development, Institute of Plantation Studies, Universiti Putra Malaysia, Serdang 43400, Malaysi [ORCID]
Journal Name
Processes
Volume
9
Issue
4
First Page
604
Year
2021
Publication Date
2021-03-30
ISSN
2227-9717
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Original Submission
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PII: pr9040604, Publication Type: Journal Article
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LAPSE:2023.6002
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https://doi.org/10.3390/pr9040604
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[v1] (Original Submission)
Feb 23, 2023
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Feb 23, 2023
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