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Application of hydrogenated palm kernel oil and palm stearin in whipping cream
Author(s) -
Nesaretnam K,
Robertson N,
Basiron Y,
Macphie C S
Publication year - 1993
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740610405
Subject(s) - palm stearin , interesterified fat , palm kernel oil , palm kernel , food science , palm oil , palm , chemistry , emulsion , mathematics , organic chemistry , physics , quantum mechanics , lipase , enzyme
Non‐dairy creams made from hydrogenated palm kernel oil (HPKO) are generally more stable than dairy creams. However, in summer the emulsion tends to separate. This paper outlines some steps that were taken to modify the HPKO with the intention of increasing the stability without affecting whipping performance. This was achieved by blending HPKO with palm stearin (POs). Interesterification was employed to eliminate the increase in solid fat content at 37°C and 40°C. Results of the experiment showed that an interesterified HPKO: POs 66:34 blend proved to have satisfactory whipping performance when compared to creams made with HPKO alone.