Phase Composition During Palm Olein Fractionation and its Effect on Soft PMF and Superolein Quality |
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Authors: | Gijs Calliauw Véronique Gibon Wim De Greyt Laurence Plees Imogen Foubert Koen Dewettinck |
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Affiliation: | (1) Desmet-Ballestra R&D Center, Zaventem, Belgium;(2) Laboratory of Food Technology and Engineering, Department of Food Quality and Food Safety, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium |
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Abstract: | Refined palm olein was dry fractionated via three different cooling programs on laboratory-scale fractionation equipment.
The enrichment and depletion of the main triacylglycerols in the liquid and solid phase was plotted as a function of the crystallization
degree of the oil. It was shown that for the given conditions and palm olein composition, the initial crystals mainly consisted
of PPP, diacylglycerols, POP and PLP. At higher crystallization degrees, a sharp viscosity increase in the crystal suspension
was primarily related to an obvious decrease of POP but also of POS in the recovered superolein, while the general crystallization
rate of the system remained unchanged. Rather than a change in crystallization rate of POP, a change in the ratio between
the crystallizing monounsaturated triacylglycerols is linked with the high viscosity of the crystal slurry. For a comparable
degree of crystallization, the superolein of the more viscous crystal slurry, obtained through a membrane press filtration
up to 15 bar, was more unsaturated than the superolein filtered from the less viscous slurry. Consequently, the high unsaturation
in the corresponding soft palm mid fraction is only the result of an incomplete phase separation, and not due to an increased
intersolubility of unsaturated triacylglycerols in the crystals. |
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Keywords: | Crystallization Dry fractionation Intersolubility Palm olein Superolein |
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