soybean oil palm oil margarine shortening line in uzbekistan
- Product Using: Producing Palm Oil
- Type: Palm Oil Line
- Main Machinery: Palm Oil Line Machine
- Production Capacity: 98%
- Voltage: 380v
- Dimension(L*W*H): 1640*640*1200mm
- Weight: 480 KG
- Warranty: 1 Year
- Key Selling Points: Energy saving
- Machinery Test Report: Provided
- Video outgoing-inspection: Provided
- Warranty of core components: 1 Year
- Core Components: Motor, Pressure vessel, Pump, PLC, Gear, Bearing, Engine, Gearbox
- Raw material: Palm, Palm Kernel
- Color: Green
- Model: 6YL-100
- Productivity: 4000-5000kg/24h
- Power: 7.5kw
- Press shaft speed(r/min): 30-40r/min
- Weight (kg): 480kg
- Function: Screw Pressing Oil Seeds
- Keyword: Machine Oil Press
- Keyword 1: Oil Making Press Machine
- After Warranty Service: Video technical support, Online support, Field maintenance and repair service
- Local Service Location: None
- After-sales Service Provided: Free spare parts, Field installation, commissioning and training, Field maintenance and repair service, Video technical support, Online support
- Certification: ISO
- Project Location: uzbekistan
Margarine and Shortening - Uzbekistan - 2007-2023 - Market Overview
503. -502. 2023. 1. 262. -260. The Uzbek margarine and shortening market stood at $193M in 2023, rising by 7.7% against the previous year. This figure reflects the total revenues of producers and importers (excluding logistics costs, retail marketing costs, and retailers' margins, which will be included in the final consumer price).
Spreadability, the most important property of commercial shortening/margarine has a strong relationship with the SFC of products.2,51,56,57 Therefore, some liquid oils (sunflower oil, rapeseed oil and soybean oil) are often blended with hard fat at different ratios to achieve desirable SFC.5,16,58–60 As a β tending fat, palm fat is the major hard fat in margarine but it can be replaced
Utilization of palm oil and palm products in shortenings and margarines
Palm oil and palm products have become important raw materials in the production of solid-fat formulations such as shortenings and margarines in view of the current trends. 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.
Palm oil, derived from Elaeis guineensis, is a critical component of the global edible oil and industrial fat market. This review provides a comprehensive overview of the sustainability of the palm oil chain, focusing on industrial applications, environmental implications, and economic sustainability. The processing of palm oil, from fruit pulp to refined oil, is detailed, highlighting the
Granular Crystals in Palm Oil Based Shortening/Margarine: A Review
Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are regarded as unwanted because of the deflecting visual appearance and the negative mouthfeel during consumption. In this review, the role of fat
Besides, some potential approaches in preventing the formation of granular crystals in palm oil based shortening and margarine are also introduced. Discover the world's research 25+ million members
Blending, chilling, and tempering of margarines and shortenings - Springer
FIG. 2. Hardness of margarine vs. percentage solid in fat. TABLE I Calculation of the Percentage Solid in Mixtures of Raw Materials Contribution (% solid/% fat) to % solid Fat 10 C 15 C 20 C Liquid oil -0.13 -0.15 -0.13 Hydrogenated soybean oil (HSBO) 0.71 0.56 0.36 Palm oil 0.42 0.29 0.19
the range of 3340 °C.2,4 Moreover, palm oil has high oxidative stability since its components have a high concentration of antioxidants such as tocopherols and tocotrienols and a low concentration of polyunsaturated fatty acids. In the formulation of fat based products, palm oils are often combined with other lipid materials such as soybean
Granular Crystals in Palm Oil Based Shortening/Margarine: A Review
Figure 3. The formation of granular crystals in palm based shortenings (according to 2,14,17,52,53 ). A: molten fat; B: shortening (a matrix of needle-like fat crystals under β form entrapping liquid oils); C: the β → β polymorphic transition in longterm storage palm based shortening; Figure 1.
The resultant interesterified fat was processed through a margarine crystalliser under optimised conditions. The blends before and after CIE were investigated for triacylglycerol (TAG) composition, solid fat content (SFC) and melting characteristics, polymorphic form, fatty acid composition (FAC), bioactive (tocols, sterols, oryzanol) constituents and trans fatty acids (TFA).
- 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.
- Can palm stearin and soya bean oil produce shortening?
- In this study, shortening was produced by formulating a blend of palm stearin and soya bean oil in varying proportions. Physicochemical properties, product stability, and sensory acceptability of the processed shortening were determined. Stability tests of the processed shortening were determined for 6 months at two months intervals.
- Can stearin and soya bean oil be used for shortening?
- Table 4 Sensory acceptability result The technology for the production of shortening using palm stearin and soya bean oil as raw materials using the crystallization process reveals that it is possible to develop products with the desired quality.
- Can palm stearin be used for shortening?
- Even though, there are two shortening processing companies in Ethiopia; none of them are used soya bean oil as a raw material. Therefore, the objective of this study was to produce shortening by blending soybean oil with palm stearin.
