HYDROGENATED PALM STEARIN
HYDROGENATED PALM STEARIN
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.
Organic palm stearin is the solid fraction of organic palm oil.
The light yellow, neutral-flavored fat is commonly used as a stabilizer for nut butters and vegan butter alternatives.
Hydrogented palm Stearin
Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature.
Hydrogented palm Stearin is more variable in composition than palm olein, the liquid fraction of palm oil, especially in terms of its solid fat content, and therefore has more variable physical characteristics.
Like crude palm fruit oil, palm stearin contains carotenoids, but physically refined palm oils do not, as they are removed or destroyed in the refining process.
Features of Hydrogented palm Stearin:
Precisely formulate
Impeccable quality
Safe packing
Palm stearin is the solid fraction of palm oil that is produced by partial crystallization at controlled temperature.
Hydrogented palm Stearin is a stearin in the sense of stearins and oleins being the solid and liquid fractions respectively of fats and oils; not in the sense of glyceryl tristearate.
Hydrogented palm Stearin is more variable in composition than palm olein, the liquid fraction of palm oil, especially in terms of its solid fat content, and therefore has more variable physical characteristics.
Like crude palm fruit oil, palm stearin contains carotenoids, but physically refined palm oils do not, as they are removed or destroyed in the refining process.
Wilfarin fatty acids are derived from both Palm Oil and Palm Kernel Oil and are produced from the splitting of fats at high temperature and pressure.
Depending on customer requirements, they are available as broad cuts or purer fatty acids by simple or fractional distillation.
Common applications for fatty acids include rubber processing, candles and cosmetic products or use as feedstock to produce derivatives such as MCTs, soap, and metallic soap.
Intermediate chemicals such as fatty alcohols, fatty amines and fatty esters can also be manufactured from fatty acids.
Depending on the grade / type of fatty acids, they are available in paper bags, bulker bags, drums, IBCs, flexibags and bulk shipments.
In normal temperature, hydrogenated RBD palm stearin is white or slight yellow solid wax,flake or bead form, non-soluble in water, little soluble in gasoline, soluble in acetone, benzol, chloroform, alcohol, etc, stable chemical properties.
Hydrogenated RBD palm stearin can be used in making stearate, it can also be used in making MonoGlycerides, soap, polish cream and candles.
Palm stearin is the harder fraction of palm oil, containing a higher proportion of saturated fatty acids and TAGs with a higher melting point of 48–50°C.
The palmitic acid content ranges from 49 to 68% and oleic content from 24 to 34%.
A much harder stearin containing 79% palmitic acid and a tripalmitoylglycerol (PPP) content of 60% is also available.
Hydrogented palm Stearin is mainly used as hard stock for soft margarines and in infant fat formulas.
Similar to super olein, a second fractionation of palm stearin yields another fraction called PMF, which is utilized in the manufacture of a cocoa butter equivalent.
PMF can also be obtained by double fractionation of palm olein.
Palm kernel stearin and hydrogenated palm kernel stearin can be used to prepare compound chocolate bars or coatings.
The objective of this study was to characterize the chemical composition, polymorphism, and melting behavior of the bloom that develops on bars of compound chocolate prepared using these fats.
Bars were stored for 1 year at 15, 20, or 25 °C.
At 15 and 20 °C the bloom was enriched in cocoa butter triacylglycerols, with respect to the main fat phase, whereas at 25 °C the enrichment was with palm kernel triacylglycerols.
The bloom consisted principally of solid fat and was sharper melting than was the fat in the chocolate.
Polymorphic transitions from the initial β‘ phase to the β phase accompanied the formation of bloom at all temperatures.
RBD / Hydrogenated RBD palm oil
Refined bleached deodorized palm oil and Hydrogenated RBD palm oil are widely used for production of fats and margarines.
RBD/Hydrogenated RBDPO also find applications in baking, confectionery and dairy (as milk fat substitute for the manufacturing of products with complex fat composition).
RBD / Hydrogenated RBD palm olein
Refined bleached deodorized palm olein is used in bakery for production of dough, waffles, sugar cones, filling of pastries and chocolates.
Hydrogented palm Stearin is also used in meat industry for production of pates.
Hydrogented palm Stearin decreases the volume of fat needed for frying which contributes to the economic usage from a customer’s view point.
RBD palm stearin
Refined bleached deodorized palm stearin is formed during the fractionation of palm oil, after the crystallization process.
Hydrogented palm Stearin is widely used in the different recipes of specialized fats and margarines, in the interesterification process for the production of high-quality milk fat substitutes, surface-active substances and food emulsifiers.
This PMF is more suitable for CBE than the one obtained from stearin because of its higher concentration of disaturated TAG and a steep solid fat content.
Palm stearin has a wide range of composition, physical properties, solid fat content, and iodine values.
These variations result in different types of palm stearin, which allows food manufacturers a wide choice of materials for their formulations.
Palm stearin can provide the required solids in blends with unsaturated vegetable oils.
Hydrogented palm Stearin is a natural source of solid fat and can be used to provide increased stability for many types of foods that require solid fat functionality.
Therefore, the use of hydrogenation can be avoided.
Palm oil is divided into two main fractions, namely solid fraction called palm stearin (PS) and liquid fraction called palm olein (PO).
The separation of this fraction aims to increase the potential application of palm oil, especially palm stearin, which has flexible melting characteristics for various food industries.
This review presents various uses of palm stearin for the food industry.
The use of stearin is not only for fat-based food but also as a substitute material that can affect the physical and chemical characteristics of other food products.
The more advanced the technology, the more research is developing the potential of stearin with various treatments, especially through interesterification technology.
The uses of palm stearin for the food industry include polysaccharide-based coating substitutes, margarine, shortening, cocoa butter replacers, lard replacers, and emulsion products.
Palm stearin has a good effect on the physicochemical, functional, sensorial properties of various food products.
Uses of Hydrogented palm Stearin:
Hydrogented palm Stearin is a useful source of natural hard vegetable fat for food applications.
Composition
Palm stearin consists of mostly glyceryl tripalmitate, with most of the rest of the fat content being glyceryl dipalmitate monooleate.
In terms of fatty acid composition, a typical soft palm stearin might contain almost 50% palmitic acid and 35% oleic acid.
Hydrogented palm Stearin description
Palm stearin is the solid fraction of palm oil.
Hydrogented palm Stearin Ingredients
100% RBD stearin.
Applications of Hydrogented palm Stearin
Food: Margarines.
Chemical:
Soaps.
Crayons.
Paraffin.
Manufacture of candles.
Hydrogented palm Stearin Description
In normal temperature, hydrogenated RBD palm stearin appears to be white or slight yellow solid wax.
The chemical properties is stable and Hydrogented palm Stearin is non-soluble in water, little soluble in gasoline, soluble in acetone, benzol, chloroform, alcohol, etc.
Hydrogenated RBD palm stearin can be used in making stearates, soap, polish cream, candle industry,cosmetic,fertilizer and so on.
Hydrogented palm Stearin Feature
In normal temperature, hydrogenated RBD palm stearin appears to be white or slight yellow solid wax.
The chemical properties is stable and Hydrogented palm Stearin is non-soluble in water, little soluble in gasoline, soluble in acetone, benzol, chloroform, alcohol, etc.
Characteristics
-Healthy oil.
-100% vegetal.
-Non-hydrogenated.
-Cholesterol-free.
-Free of unpleasant odors and tastes.
-Free of trans-fatty acids.
-Additional qualities
-In the food industry its physical and chemical characteristics make stearing a very stable oil, with a melting point of around 56°C.
In the chemical industry it can be hydrogenated for special applications of high hydrogenated paraffin, manufacture of candles, soaps, crayons, etc.
-Very stable oil with a melting point of around 56°C.
-Excellent oil for the production of paraffin and candles.
-Ideal oil for the manufacture of all types of soaps.
Product lifetime
-6 months from date of manufacturing.
Industry
-Food and Chemical.
Hydrogenation of fatty acids is commercially veryimportant to oleo-chemical industry.
Palm stearin fatty acid is a potential substitute for tallow fatty acid because of its composition, cost and ease availability from tropical countries.
Hydrogented palm Stearin is a renewable source that can be obtained from palm oil.
Palm oil (triglycerides) can be crystallized into a low melting fraction, olein (triglycerides) and high melting fraction, stearin (triglycerides).
Further steam splitting of this high melting fraction, stearin (triglycerides) gives fatty acid (i.e. Palm stearin fatty acid) and glycerol.
This split palm stearin fatty acid contains mixture of saturated and unsaturated fatty acids. Hydrogenation of palm stearin fatty acid leads to production of palmitic acid and stearic acid.
The mixture of these saturated fatty acids have widespread application in the manufacture of synthetic detergents, soaps, cosmetics, greases, plastics, textiles and various types of protective and decorative coatings.
Hydrogented palm Stearin is also used in the form of derivatives such as metallic salts, alcohols, amides, bromides, nitrites, amines etc.
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.
Hydrogenated palm stearin for Textile Auxiliaries – Softeners
Softener is a kind of chemical substance that can change the static and dynamic friction coefficient of fiber, which can adsorb on the surface of textile fiber and smooth the fiber, so as to change the handle and make the product more comfortable.
The widely used raw material in softeners production is saturated fatty acids, such as hydrogenated palm stearin and stearic acid.
Although natural oils can be used as lubricants and processing aids in textiles, they have some serious disadvantages.
Due to the unsaturated bonds, these molecules are strongly adsorbed on the surface of the fiber and will not be completely washed away from the finished product.
The remaining natural oil is automatically oxidized in the presence of oxygen to form a resin-like product and “yellow”.
Oils with conjugated double bond fatty acids are even worse in this regard.
The storage stability of these substances in warehouses and under ultraviolet light is very poor.
Thus, modern textile processing factories prefer to use saturated fatty acids instead of natural oil.
Different types of saturated fatty acids can result in different types of softeners.
Softeners can be classified in terms of main components, which are long-chain fatty acid (saturated or unsaturated) derivatives and organosilicon.
(1) Fatty acid softeners
This kind of softener is usually a kind of surfactant, which is used earlier.
The main materials are stearic acid, oleic acid, and other long-chain fatty acids or esters, or polyethylene.
They are prepared by introducing water-soluble groups or emulsifying and dispersing agents.
After finishing with this kind of softener, the handle is generally thick.
(2) Silicone softener
Hydrogented palm Stearin is usually synthesized from octamethylcyclosiloxane (D4), which is emulsified and dispersed in an aqueous solution by an emulsifier.
Up to now, there are many kinds of products developed, such as methyl silicone oil, hydrogen-containing silicone oil, hydroxyl silicone oil, amino silicone oil, epoxy modified silicone oil, etc.
The softness and smoothness of the fabric treated with this kind of softener are significantly improved.
(3) The mixture of fatty acids and organosilicon
Fatty acid softeners have the advantages of simple synthesis, low price, and full handle, but they are usually not smooth enough.
Silicone softeners can improve the smoothness of fabrics, so manufacturers often add 10-50% silicone into fatty acid softeners.
At present, the softener for middle and low gear shift is often this kind of product.