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Physical Characteristics of Shortenings Based on Modified Palm Oil, Milkfat and Low Melting Milkfat Fraction by Dr. I. NorAini; Dr. M. S. Embong; Dr. A. Aminah; Dr. A. R. Md. Ali; Dr. C. H. Che Maimon is a Agricultural and Biological Sciences article available to read on EtoBox.

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## A i n i , M. S . E m b o n g , A . A m i n a h , A . R . M d . A l i a n d C . H . Che M a i m o n \* Slip melting points of shortenings based on modified palm oils, milkfat and low melting milkfat fraction ranged from 33.8 to 43.7"C us- ing 16 hr tempering and 36.5 to 46.1"C using 1 hr tempering. Addition of AMF to PO, HPO or IEPO lowered their melting points. Shortenings P0:AMF. HPO and HP0:AMF were in the 8' form while P0s:SfMF shortenings were in the p form. Improvement in solid fat content profile of palm oil shortening was achieved by interesterification process and by blending with AMF. Shortenings based on palm stearin with soft/low melting milkfat fraction also had very good solid fat content profiles. Shortenings based on PO, HP0:AMF 60:40 and P0s:SfMF 40:60 showed good consistency throughout the study with yield values ranging from 250 to 710 g/cmz.

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Author

Dr. I. NorAini; Dr. M. S. Embong; Dr. A. Aminah; Dr. A. R. Md. Ali; Dr. C. H. Che Maimon

Publisher

John Wiley and Sons; Wiley (John Wiley & Sons); Wiley (ISSN 0931-5985)

Published

1995

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)