stable performance edible palm oil margarine production line

   
stable performance edible palm oil margarine production line
                                               
                                               
                                               
                                               
  • stable performance edible palm oil margarine production line
  • Are palm oil based margarines hard?
  • Two typical commercial palm oil-based margarines, denoted A (complained as with over-hardness) and B (commercially considered as with acceptable hardness), respectively, were compared in terms of hardness, solid fat content (SFC), lipid composition [fatty acid and triacylglycerol (TAG) composition], crystallization behavior and microstructure.
  • Do flow rates affect the production of palm oil-based margarine?
  • The effect of flow rates on the production of palm oil-based margarine was studied. The flow rates studied were 15, 30, and 45 kg/h, with other parameters such as emulsion and tube cooler temperature, speed of the tube cooler, intermediate crystallizer and pin worker unit kept constant.
  • Are Margarines made from palm oil different emulsion temperatures?
  • Margarines made from refined, bleached, and deodorized palm oil at different emulsion temperatures showed no significant difference in their consistency, polymorphic behavior, and solid fat content (SFC) during storage, although differences were observed during processing.
  • Why is palm oil used in margarines & shortenings?
  • Palm oil is very suitable as a major component in margarines and shortenings because it is naturally semi-solid and it can be further modified by fractionation, interesterification, hydrogenation and blending. It is high in palmitic acid (44%) and crystallizes in the ¦Â'form which is desirable in margarines and shortenings.
  • Does margarine B contain palm stearin?
  • The content of saturated fatty acids in margarine B add up to 62.78% which indicates probably more amount of palm stearin contained. Small amounts of medium chain fatty acids (C8:0, C10:0, C12:0, C14:0) also appear in margarine B, which may indicate inclusion of palm kernel oil or coconut oil.
  • Does palm oil affect margarine crystallization behavior?
  • However, the use of various palm oil fractions in margarine complexes the crystallization behavior which is critical for the physical properties of margarines; in some cases, this causes textural defects in margarines in which over-hardness is involved.