Stearin - an overview | ScienceDirect Topics 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 for margarines and shortening fats or as dairy replacer fat
Stearin - an overview | ScienceDirect Topics 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
Optimization of the mixture of groundnut, palm, stearin, and sesame . . . 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
Thermal properties of palm stearin, canola oil and fully hydrogenated . . . Differential scanning calorimetry (DSC) for the blend palm stearin (PS) - canola oil (CO) - fully hydrogenated soybean oil (FHSO) 1:1:1 It can be observed that the addition of CO or PS does not significantly changes the final melting point of FHSO if they are in the same proportion
Effects of chemical interesterification on the physicochemical . . . Blends of palm stearin (PS), palm kernel oil (PKO) and soybean oil (SBO) at certain proportions were formulated using a mixture design based on simplex-lattice (Design Expert 8 0 4 Stat-Ease Inc , Minneapolis, 2010) All the 10 oil blends were subjected to chemical interesterification (CIE) using sodium methoxide as the catalyst
Effects of chemical interesterification on physicochemical properties . . . The interesterified stearin and PKOo blends containing 20–60% stearin have less steep SFC slopes and lower melting points, which are below body temperature These blends might be suitable for margarine and shortening, non-tempered confectionery fats, whipped cream and similar products which require a more gentle melting profile, below body
Comparative analysis of graded blends of palm kernel oil, palm kernel . . . 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
Milk fat and primary fractions obtained by dry fractionation Moreover, efficiency of the fractionation process is limited by the contamination of the stearin fraction by a liquid fraction entrapped within the stearin crystal network (evaluated to about 50 ± 10% of olein left into the stearin, while the solubility of trisaturated TG in olein is about 8–10%), the composition of which corresponds to that
In search of confectionary fat blends stable to heat: Hydrogenated palm . . . The CFB used in this study was a blend of hydrogenated palm kernel oil stearin, lecithin, polyglycerol polyricinoleate (PGPR) and cocoa butter Samples made with different proportions of SMS to CFB were prepared and the crystal structure, the melting behaviour, the crystal morphology and crystallization kinetics were studied