Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends
Table 2
Physical properties of zero-trans crystallized fats produced from palm stearin-high oleic safflower oil blends compared to hydrogenated commercial shortening1,2.
Concentration PS/HOSO3 (%)
Rate of agitation (rpm)
Color (red)
RI4
Melting point (°C)
Density (g/mL)
Acidity (Oleic %)
Peroxides (Meq O2/Kg)
Moisture (°C)
Iodine value (gr. I2/100 gr)
50 : 50
1000
1.4610
46
0.908
0.015
0.60
0.5
52.45
2000
1.4610
46
0.909
0.015
0.60
0.5
52.45
3000
1.4610
46
0.908
0.015
0.60
0.5
52.45
70 : 30
1000
1.4595
48
0.931
0.015
0.60
0.5
46.45
2000
1.4595
48
0.932
0.015
0.60
0.5
46.45
3000
1.4595
48
0.931
0.015
0.60
0.5
46.45
90 : 10
1000
1.4580
50
0.877
0.015
0.60
0.5
34.03
2000
1.4580
50
0.877
0.015
0.60
0.5
34.03
3000
1.4580
50
0.877
0.015
0.60
0.5
34.03
Hydrogenated commercial shortening
1.4590
45
0.810
0.015
0.55
0.4
43.00
letter within each column indicates highly significant differences (). are the mean of three replicates; = palm stearin-high oleic safflower oil blends; = refractive index (50/25°C).
