328

Effect of Oleo-Disaturated Triacylglycerol Content on Properties

of Palm Mid Fraction, Sal Stearin and Borneo Tallow Blends
A.R, M d . AliO, M.S, E m b o n g a, H, O m a r o and C . H . O h Flingohb
aDepartment of Food Science and Nutrition,Faculty of LifeSciences, UniversitiKebangsaan Malaysia, 43600, Bangi, Selangor, Malaysia
and bpalm Oil Research InstituteOf Malaysia

Binary blends of palm mid fraction (PMF) with Borneo a) PMF samples b) SLs sample8
tallow (IP) and PMF with sal stearin (SLs) showed eutec- PMF2 SL
tic behavior. To produce a cocoa butter extender with (IV =39.8) (IV "t37.6)
steep melting profiles and containing not less than 70% acetone fract.
acetone,fract. §
solid fat at 20~ the maximum amount of PMF1 I 1

(IV=49.2) and PMF2 (IV-39.8) that could be added to PMF3 PMF2o SLs3 SLo
(IV-30.8) (liquid portion) (IV,30.3) I
IP in PMF:IP binary systems were about 10% and 33%; ~__ acetonefract.
whereas the amount of PMF2 that could be added to SLsl I i i i

blending SLsl SLo-o

(IV=33.4), SLs2 (IV=31.7) and SLs3 (IV=30.3) in (IV 933.4)
PMF2:SLs binary systems were about 7%, 10% and 38%, PMF1 blending
respectively. Blends of any PMF with an iodine value of (IV=49.2)
37 or lower with IP could fulfill the above specifications SLs2
(IV 931.7)
at any blend ratio.
FIG. 1. Preparation of component fats.
KEY WORDS: Cocoa butter extender, interaction between fats.
Blending. PMF1, PMF2 and PMF3 were each blended
with IP at ratios of 25%, 50% and 75%, respectively. In
Palm mid fraction, sal stearin (Shorea robusta) and other systems, SLsl, SLs2 and SLs3 were blended
Borneo tallow (S. stenoptera), fats which contain high separately with PMF2, also at the same ratios.
amounts of oleo-disaturated triacylglycerols, commonly Analyses. Triacylglycerol composition of the oils and
are used in the production of cocoa butter extenders fractions was determined by using a modification of
(CBE}. Unlike Borneo tallow (IP) which is an intact fat, NARP-HPLC technique that had been reported previ-
the physical chemical characteristics of commercial palm ously (1,2}. The HPLC instrument system employed was
mid fraction (PMF} and sal stearin (SLs) are determined a Waters HPLC Pump 501 (Waters Associates, Milford,
to a large extent by the fractionation process used in their MA) a Rheodyne loop injector (Model 7125, Cotati, CA)
preparation. Furthermore, it is well known that when fats equipped with a 20-gL sample loop, two commercially
are blended, the physical properties of the blends cannot packed C-18 columns (Nucleosil ET, 3 gm, 125 mm X
be predicted in advance from a simple relationship, such 4 mm i.d., Macherey Nagel, Dfiren, Germany) connected
as triacylglycerol or fatty acid composition. Therefore, in series, and an RI Detector ERMA model ERC-7512
in CBE formulation, it is important to understand how (ERMA, Inc., Tokyo, Japan). The columns were ther-
the properties and quantity of each fat used in a blend mostated at 25 ~ Triacylglycerol samples were dissolved
would affect the properties of the CBE produced. This in chloroform at the concentration of 10%. About 4 ~L
paper reports a study of solid fat content of PMF:SLs of these solutions were injected. The mobile phase was
and PMF:IP binary systems using PMF and SLs that dif- a mixture of acetone and acetonitrile at a ratio of 7:3 (v/v},
fer in respect to their iodine value and oleo-disaturated with the flow rate of 1.0 mL/min. Separations were re-
triacylglycerol content. corded with a Waters 740 Data Module.
The physical properties of fats were studied from their
MATERIALS A N D METHODS
solid fat content (SFC) profile (3) on a Newport Analyzer
Mark II continuous wave nuclear magnetic resonance
Preparation of component fats. A commercial sample of (NMR) spectrometer. The sample in the NMR tube was
solvent fractionated palm mid fraction (PMF2) was pur- first melted at 70~ for 30 min and then chilled at 0~
chased from Felda Oil Product (Pasir Gudang, Malaysia}. for 90 min. The tube was then transferred to a 26~ bath
The PMF was then refractionated in the laboratory using and kept for 40 _ .5 hr for stabilization. The stabilized
acetone (solvent to oil ratio of 4:1} to produce a more sample was again chilled at 0~ for 90 min before being
saturated fraction, abbreviated as PMF3 (Fig. 1). The held at the measurement temperature for 60 min prior
liquid portion obtained from the fractionation process was to measurement. The interaction between fats was moni-
then reblended in such a way with PMF2 to produce a tored from isosolid diagrams constructed from the SFC
softer fat (PMF1) with a liquid portion twice that of profiles (4). Analysis of variance and surface responses
PMF2. In a similar procedure, a commercial refined sal were performed using a SASV5 Package on an IBM
fat sample was fractionated by using acetone at the same 4351/M12 computer.
solvent to oil ratio as above to produce a hard fraction
called SL3. The less saturated fraction (SLO) was then
RESULTS A N D DISCUSSION
refractionated to produce a mid fraction called SLsl.
Parts of the SLsl and SLs3 were then reblended to pro- Component fats characteristics. The amount of liquid
duce SLs2. Refined Borneo tallow (IP) (P.T. Cahaya, portion (PMF2o) that could be removed in the prepara-
Kalbar, Indonesia} was used in the CBE formulation tion of PMF3 was 30%. To produce PMF1 with twice
without any pre-modification procedure. the liquid portion of PMF2 (2 X 30% = 60%), the

JAOCS, VoL 68, no. 5 (May 1991)

 329

PROPERTIES OF VEGETABLE BUTTERS BLENDS

38t
P M F 2 : P M F 2 o h a d to b e b l e n d e d a t t h e r a t i o of 40:30.
T h e IV difference b e t w e e n P M F 2 ( I V = 3 9 . 8 ) a n d P M F 1
( I V = 4 9 . 2 ) , a n d b e t w e e n P M F 2 a n d P M F 3 ( I V = 3 0 . 8 ) is
equal. T h u s , t h e s e fats were s u i t a b l e for t h e 3 X 5 fac-
torial blending study.
T h e i n i t i a l f r a c t i o n a t i o n of the sal fat s a m p l e p r o d u c e d
20% of a sal s t e a r i n f r a c t i o n (SLs3) ( I V = 3 0 . 3 ) a n d 80%
of sal olein (SLo). T h e a m o u n t of m i d f r a c t i o n (SLo-s,
which is d e s i g n a t e d as S L s l ) t h a t could be r e m o v e d from
t h e f r a c t i o n a t i o n of SLs3 was 56%. T h e IV of t h i s m i d
f r a c t i o n w a s 33.4. To p r o d u c e a f r a c t i o n s u i t a b l e for t h e
3 • 5 factorial s t u d y , t h e S L s l a n d SLs3 f r a c t i o n s were
b l e n d e d a t t h e r a t i o of 1:1 to give f r a c t i o n SLs2 P
v

(IV=31.7). n"
I P c o n t a i n s high a m o u n t s of P O S a n d SOS, a n d tlJ
}-
relatively low IV {31.6) {Table 1). This fat r e s e m b l e s cocoa
b u t t e r (CB) a n d c a n be u s e d as is i n a C B E f o r m u l a t i o n .

TABLE 1

Oleo-Disaturated Triacylglycerol Content of Fats and Fractions

and Their Iodine Valuesa

PMF1 PMF2 PMF3 SL SLsl SLs2 SLs3 IP CB

POP 46.6 56.1 68.0 1.3 1.4 1.7 1.7 9.4 14.1 0 25 5O Y5 ioo
POS 9.7 12.6 15.2 9.1 10.0 1 1 . 0 12.2 36.0 39.3
SOS 1.1 1.3 2.2 45.6 50.3 56.8 61.9 40.4 30.5 PMF2 (%)
SOA -- -- -- 10.4 11.7 1 2 . 6 13.3 4.7 --
FIG. 3. Isosolid diagram of PMF2:IP blend.
Total 57.4 70,0 85.4 66.4 73.4 8 2 . 1 89.1 90.5 83.9

IV 49.2 39,8 30.8 37.6 33.4 31.7 30.3 31.6 32.2

ap, C16:0; O, C18:1; S, C18:0; A, C20:0; and CB, Malaysian cocoa
butter.

58

::.:.%6 f ~ - ~ o

32 L ~ ' - - ~ "'0--30%--~ --v---- /~,

t.)
o~ 30
O
v
fl- 28
hJ
F- 26

24

22f
2O

0 25 5O 75 IO0 0 25 ' i6o

PMFI (%) PMF 3 (%)

FIG. 2. Isosolid diagram of P M F I : I P blend. FIG. 4. Isosolid diagram of PMF3:IP blend.

JAOCS, Vol. 68, no. 5 (May 1991)

330
A.R. MD. A L I E T AL.

:58 58

36 56

34 54

32 52
s L~
O
O
v 30 v 50
Q; d
Ld 28 LU 28
F- t-
26 26

24 24

22 22

20 20

0 25 50 75 I00 0 25 50 75 I00
PMF2 ( % ) PMF2 (%)
FIG. 5. Isosolid diagram of PMF2:SLsl blend. FIG. 7. IsosoLid diagram of PMF2:SLs3 blend.

38

.'36 85,4

:54

32
Q.
(,9
o
v 50 P,
n'
::E
I..iJ 2 8 71.4
I-
26
24

22

20
57-4
, I I I I

0 25 50 75 I00 I00 75 50 25 0
PMF2 (%) (%) PMF
FIG. 6. Isosolid diagram of PMF2:SLs2 blend. FIG. 8. SFC at 20~ of P M F : I P binary system.

JAOCS, Vol. 68, no, 5 (May 1991)

 331

PROPERTIES OF VEGETABLE BUTTERS BLENDS

~
85.4

v
u_
S v

%
ll (,0
u_ LL
0 0
I-- 81.;
I--
Z
UJ
Z
71.4
klJ
Z
/
0 0
(.9 o 30%
--""""~ 2 % 0(M
0
co
U') c9
(.9
74.~ 50~
57:4
5 is ,oh
,60 6 (% PMF )
(%) PMF FIG. 11. SFC at 30~ of PMF:SLs binary system.
FIG. 9. SFC at 30~ of PMF:IP binary system.

i
that such interaction patterns were correlated with the
89.I interaction between POO, SO0, POP, POS and SOS. In-
8E ~
teraction between these triacylglycerols was reviewed in
1967 by Rossell (5).

i
Figures 8 and 9 show that to produce P M F : I P blends
v with steep melting profiles and not less than 70% solid
if)
._] fat content at 20~ (one of the more i m p o r t a n t charac-
(#)
teristics of CBE) (6), the amount of PMF1 and PMF2 that
IJ_ could be added were limited to about 10% {point A) and
0
81.2 33% (point B), respectively. Blends of P M F with iodine
values of 37 or lower {with IP) fulfilled the above specifica-
ill tion of 70% SFC at 20~ at any blend ratio. In the binary
s y s t e m of P M F 2 : S L s {Figs. 10 and 11), to fulfill such
0 specification, the m a x i m u m a m o u n t of P M F 2 t h a t could
(D
be added to S L s l , SLs2 and SLs3 was 7%, 15% and 35%,
0 respectively.
P,I

73-4.
ACKNOWLEDGMENT
5 ,go TY
I
100 This work was supported in part by research grants from the Inter-
(% PMF ) national Foundation for Science, Sweden, and the Universiti Kebang-
saan Malaysia.
FIG. 10. SFC at 20~ of PMF:SLs binary system.

Table 1 also shows t h a t reduction of P M F ' s IV causes
an increase in P O P and POS triacylglycerol content.
I n t e r a c t i o n o f c o m p o n e n t fats. Binary blends of P M F
of lower IV with Borneo tallow (IP), or sal stearin of lower
IV with P M F showed improved isosolid profiles. Never-
theless, all the blends showed eutectic interaction with
the minimum point at about 75% P M F {Figs. 2-7}. These
results suggest that improving the quality of component
fats could reduce the incompatibility between them, but
this will not eliminate the eutectic behavior. It is believed
REFERENCES
1. Hamdy, A., and E.G. Perkins, J. Am. Oil Chem. Soc. 58:867{1981}.
2. Dong, M.W., and J.L. Dicesare, Ibid. 60:788 11983).
3. Flingoh, C.H.Oh, in Proceedings of Workshop on Quality In The
Palm Oil Industry, Palm Oil Research Institute Of Malaysia,
1983, pp. 246-254.
4. Rossell, J.B., Chem. & Ind. 17.'832 {1973}.
5. Rossell, J.B., Adv. Lipid Res. 5:353 {1967}.
6. Traitler, H., and A. Dieffenbacber, J. Am. Oil Chem. Soc. 62:417
(1985).
[Received June 28, 1990; accepted February 9, 1991]

JAOCS, Vol, 68, no, 5 (May 1991)