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  • ACSSSR 2010 (Khazainah Khalid)

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    mushairi_uitm
    25 tayangan1 halaman
    This study modified palm oil through an enzymatic acidolysis process using different molar ratios of palm oil to capric acid to lower the cloud point value. This was done to replace corn and olive oils in salad dressings with palm oil, allowing the dressings to remain liquid even at chill temperatures. Results showed that increasing the molar ratio of palm oil to capric acid decreased the cloud point value after each acidolysis reaction, modifying the palm oil for use in salad dressings.

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    This study modified palm oil through an enzymatic acidolysis process using different molar ratios of palm oil to capric acid to lower the cloud point value. This was done to replace corn and olive oils in salad dressings with palm oil, allowing the dressings to remain liquid even at chill temperatures. Results showed that increasing the molar ratio of palm oil to capric acid decreased the cloud point value after each acidolysis reaction, modifying the palm oil for use in salad dressings.

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    Attribution Non-Commercial (BY-NC)
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    Tandai sebagai konten tidak pantas
    25 tayangan1 halaman

    ACSSSR 2010 (Khazainah Khalid)

    Diunggah oleh

    mushairi_uitm
    This study modified palm oil through an enzymatic acidolysis process using different molar ratios of palm oil to capric acid to lower the cloud point value. This was done to replace corn and olive oils in salad dressings with palm oil, allowing the dressings to remain liquid even at chill temperatures. Results showed that increasing the molar ratio of palm oil to capric acid decreased the cloud point value after each acidolysis reaction, modifying the palm oil for use in salad dressings.

    Hak Cipta:

    Attribution Non-Commercial (BY-NC)
    Unduh sebagai DOC, PDF, TXT atau baca online dari Scribd
    Tandai sebagai konten tidak pantas
    dari 1

    Modification of Palm Oil Property; Lowering Cloud Point by Enzymatic Acidolysis

    This study was carried out with the aim of replacing the usage of corn oil and olive oil in
    preparing salad dressing with local agriculture and agro based product; palm oil. The
    palm oil property structure has been modified by lowering the cloud point value by
    enzymatic acidolysis process at different mole ratio of palm oil to capric acid of 1:1, 1:2,
    1:3 and 1:5 to ensure that the dressing made can last longer in the liquid form even at the
    chill temperature. Lipase 1, 3-specific from Rhizomucor miehei; lipozyme RM IM was
    used in this study. Cloud point value was determined using PORIM p4.3 method (1995).
    Results showed that by increasing the mole ratio of palm oil to capric acid resulted in the
    increase of cloud point value before and after acidolysis significantly (p<0.05). The cloud
    point value was decreased after acidolysis for each mole ratio.

    Keywords: Salad Dressing; Palm Oil; Cloud Point; Enzymatic Acidolysis

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