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Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage
Author(s) -
Podchong Pawitchaya,
Sonwai Sopark,
Rousseau Dérick
Publication year - 2018
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1002/aocs.12052
Subject(s) - palm stearin , rice bran oil , palm oil , food science , soybean oil , materials science , chemistry , bran , organic chemistry , raw material
Rice bran oil (RBO) usage in Southeast Asia is increasing. The purpose of this study was to incorporate RBO in margarine as a replacement for common oils such as soybean oil. The physicochemical properties of blends of RBO and fractionated palm stearin (FPS) at eleven different weight ratios (from 0:100 to 100:0) were characterized. Results showed that fat blends with ratios of 10:90, 20:80, and 30:70 RBO:FPS were semisolid at ambient temperature, with solid fat contents and a crystal morphology similar to commercial margarine fats. Blends containing ≤30% RBO were made into margarines and compared against commercial margarine over 8 weeks of storage. The margarine with a 20:80 RBO:FPS fat phase was stable against coalescence and phase separation while demonstrating acceptable spreadability and whippability at ambient temperature. Fat crystals in this blend were in the β′ polymorph at all time points during storage, which is a desired characteristic in margarine. This study showed that RBO may be effectively used for margarine production.