Super stearin is an excellent hard stock to substitute hydrogenated products and is also usable in the formulation of zero or low trans margarines and shortenings. The corresponding soft stearin (IV 41–43) can find applications also as ingredient …

The first stearin fraction can be used for shortenings, the second for confectionery butters and the third (or olein fraction) as a frying oil which is liquid at room temperature. Without solvent, the conventional dry fractionation yields a stearin fraction which contains too much entrained oil to be of use as a confectioner's hard butter.

2024年3月1日 · Butter, palm stearin, and coconut oil were melted at 50 °C and centrifuged at 11.000 g for 5 min to obtain a clear liquid oil phase. Melted butter and vegetable fats were mixed at various levels (0, 2, 5, 10, 15, 20, 25 and 30%, w/w) and each concentration was prepared in three independent replicates.

2004年6月1日 · The ΔH c values for stearin fractions were observed to be higher than that of RBD palm oil. The results show that the stearin fractions have occluded a fair amount of olein within the crystal matrix during the fractionation process, as indicated by the two exothermic peaks shown in Fig. 6. The low and high temperature peaks represent olein and ...

Phase behaviour and temperature-dependent viscosities of palm stearin/FHSBO mixtures were studied as a pseudo-binary mixture to represent equilibrium interactions between FHSBO coatings and palm stearin. Fully hydrogenated soybean oil and palm stearin form an ideal liquid solution and are partially immiscible in the solid phase.

2024年12月1日 · Histological sections under 100× and 200× magnification. The red and black arrows indicate hepatic vacuole and lipid droplet, respectively. FSO, fish stearin oil; HLO, fish stearin oil + 3.125 g kg −1 lysolecithin oil; LLO, fish stearin oil + 0.625 g kg −1 lysolecithin oil; MLO, fish stearin oil + 1.875 g kg −1 lysolecithin oil.

2010年6月1日 · The altered composition of TAGs in interesterified blends of palm stearin with olive oil were also reflected in the SFC over the temperature range 10–55 °C. It can be observed that the addition of olive oil to palm stearin caused a marked decrease in the value of SFC, since olive oil is a liquid. (Criado et al., 2007).

2011年8月1日 · The level of canola stearin in the blend was chosen based on our ongoing study of transesterification of canola oil and canola stearin using SCCO 2 as reaction medium. The viscosity of the blend was measured only at 65 °C because the melting point of canola stearin is between 60 and 70 °C and it is a solid at lower temperatures.

2019年7月15日 · Palm stearin (POs) is a natural high-melting (44–60 °C) fraction obtained from palm oil without any hydrogenation process. Besides, POs can be used as cost-effective additives due to their homogeneous triglyceride (TAG) compositions and high melting point.

2023年1月1日 · The study was conducted in March 2021 where peanut oil was purchased in the local market of Ndjamena (Chad) from artisanal producers, sesame oil also produced traditionally was obtained in northern Cameroon (Garoua), olein oil and stearin (manufactured in march 2021) were obtained from oil-producing industry (SCS/RAFCA) of Cameroon.