Blends of palm kernel oil, soybean oil and palm stearin as an alternative to milk fat for frozen dessert application

In this study, the ternary blends of palm kernel oil (PKO), soybean oil (SBO) and two types of palm stearin (PS) (PS33 and PS38) were systematically prepared and evaluated for their application as an alternative to milk fat in frozen dessert. The physicochemical characteristics namely fatty acids co...

Full description

Saved in:
Bibliographic Details
Published in:Journal of food science and technology 2022-08, Vol.59 (8), p.3010-3019
Main Authors: Hasan, T., Thoo, Y. Y., Chew, C. L., Kong, P. S., Siow, L. F.
Format: Article
Language:English
Subjects:
Animal fat
Body temperature
Butter
Chemistry
Chemistry and Materials Science
Chemistry/Food Science
Composition
Constituents
Desserts
Fatty acids
Food Science
Kernels
Melting
Microstructure
Milk
Mixtures
Nutrition
Oils & fats
Original
Original Article
Room temperature
Soybean oil
Soybeans
Stearin
Tags
Triglycerides
Vegetable oils
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:In this study, the ternary blends of palm kernel oil (PKO), soybean oil (SBO) and two types of palm stearin (PS) (PS33 and PS38) were systematically prepared and evaluated for their application as an alternative to milk fat in frozen dessert. The physicochemical characteristics namely fatty acids constituent, triacylglycerols (TAGs) composition, melting behavior, solid fat content (SFC) and microstructure were studied. All ternary blends of PKO/SBO/PS33 and PKO/SBO/PS38 had comparable microstructure to that of milk fat. However, 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) mixtures were found to have similar SFC as milk fat at temperature above 20 °C, allowing these ternary blends to be completely melted at body temperature. With this, 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) mixtures were able to provide similar meltdown and mouth feel as milk fat at room temperature. Nonetheless, fatty acids constituent, TAGs composition and melting behavior of the blends were different from milk fat. This study showed that ternary blends of PKO, SBO and PS at ratios 80/15/5 (PKO/SBO/PS33) and 80/15/5 to 80/5/15 (PKO/SBO/PS38) can be potentially used as a milk fat alternative for frozen dessert application based on its similar microstructure and SFC profile as the milk fat.
ISSN:0022-1155
0975-8402
DOI:10.1007/s13197-022-05507-z