Formulasi campuran olein minyak sawit untuk memproduksi shortening bebas lemak trans [Formulation of palm oil olein mixture to produce trans-fat-free shortening]

Mursalin Mursalin, Yernisa Yernisa, Achmad Hizazi

Abstract


Shortening is a solid fat with the functional properties needed to produce a better texture and appearance for bakery or confectionery products, as well as frying and cooking media. Shortening is made by mixing two or more vegetable oils and then modifying them through a chemical or enzymatic interesterification process. In this research, the raw material for shortening was prepared from a mixture of 2 types of palm oil olein: refined olein (ROL) and mid olein (MOL). This research aimed to determine the optimal ROL and MOL mixture ratio in the chemical interesterification process, which produces shortening with the best quality and specifications. Five levels of ROL/MOL comparison consisting of (100/0), (95/5), (90/10), (85/15), and (80/20) were chemically inter-esterified using a sodium methoxide catalyst under a vacuum of 0.8 bar at a temperature of 110 oC and speed of 500 rpm. The results showed that the increase of MOL in the ROL/MOL formulation tends to increase the shortening melting point. However, increasing MOL did not change the iodine value, and all the ROL/MOL ratios produced shortening with specifications that met the SNI 3718:2018 requirement, and the best ROL/MOL ratio was 80/20.


Keywords


chemical interesterification, shortening, sodium methoxide, trans fatty acids

Full Text:

PDF

References


Ahmadi, L., & Marangoni, A. G. (2009). Functionality and physical properties of interesterified high oleic shortening structured with stearic acid. Food Chemistry, 117(4), 668-673. https://doi.org/10.1016/j.foodchem.2009.04.072

Ahmed, I. I., Sorour, M. A., Abbas, M. S., & Soliman, A. S. (2020). Physiochemical properties of a model shortening with transfree and low-saturated fatty acid. Journal of Advanced Pharmacy Education and Research, 10(3), 34-40. https://japer.in/article/physiochemical-properties-of-a-model-shortening-with-trans-free-and-low-saturated-fatty-acid

Berger, K. G., & Idris, N. A. (2005). Formulation of zero-trans acid shortenings and margarines and other food fats with products of the oil palm. In JAOCS, Journal of the American Oil Chemists’ Society, 82(11), 775-782. https://doi.org/10.1007/s11746-005-1143-9

Braipson-Danthine, S., & Gibon, V. (2007). Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions. European Journal of Lipid Science and Technology, 109(4), 359-372. https://doi.org/10.1002/ejlt.200600289

Che Man, Y. B., Shamsi, K., Yusoff, M. S. A., & Jinap, S. (2003). A study on the crystal structure of palm oil-based whipping cream. JAOCS, Journal of the American Oil Chemists’ Society, 80(5), 409-415. https://doi.org/10.1007/s11746-003-0713-1

Chojnacka, A., & Gładkowski, W. (2018). Production of structured phosphatidylcholine with high content of myristic acid by lipase-catalyzed acidolysis and interesterification. Catalysts, 8(7), 281. https://doi.org/10.3390/catal8070281

Geng, L., Zhou, W., Qu, X., Sa, R., Liang, J., Wang, X., & Sun, M. (2023). Iodine values, peroxide values and acid values of Bohai algae oil compared with other oils during the cooking. Heliyon, 9(4), E15088. https://doi.org/10.1016/j.heliyon.2023.e15088

Ghotra, B. S., Dyal, S. D., & Narine, S. S. (2002). Lipid shortenings: A review. Food Research International, 35(10), 1015-1048. https://doi.org/10.1016/S0963-9969(02)00163-1

Hasibuan, H. A. (2021). Processing and palm oil-based food product development opportunities In Indonesia. Jurnal Penelitian dan Pengembangan Pertanian, 40(2), 111-124. https://doi.org/10.21082/jp3.v40n2.2021.p111-124

Hasibuan, H. A., Akram, A., Putri, P., & Rangkuti, B. T. (2019). Pembuatan margarin dan baking shortening dari minyak sawit merah dan aplikasinya dalam produk bakery. AgriTECH, 38(4), 353-363. https://doi.org/10.22146/agritech.32162

Lestari, D., Nathania, Putri Pratama, O., & Rizkiana, J. (2021). Interesterification of Indonesian vegetables oil for cocoa butter alternatives: its effect on slip melting point changes. IOP Conference Series: Materials Science and Engineering, 1143, 012035. https://doi.org/10.1088/1757-899x/1143/1/012035

Li, D., Adhikari, P., Shin, J. A., Lee, J. H., Kim, Y. J., Zhu, X. M., Hu, J. N., Jin, J., Akoh, C. C., & Lee, K. T. (2010). Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats. LWT-Food Science and Technology, 43(3), 458-464.. https://doi.org/10.1016/j.lwt.2009.09.013

Lida, H. M. D. N., & Md. Ali, A. R. (1998). Physicochemical characteristics of palm-based oil blends for the production of reduced fat spreads. JAOCS, Journal of the American Oil Chemists’ Society, 75(11), 1625-1631. https://doi.org/10.1007/s11746-998-0103-y

Motamedzadegan, A., Dehghan, B., Nemati, A., Tirgarian, B., & Safarpour, B. (2020). Functionality improvement of virgin coconut oil through physical blending and chemical interesterification. SN Applied Sciences, 2, 1513. https://doi.org/10.1007/s42452-020-03309-6

Nguyen, V., Rimaux, T., Truong, V., Dewettinck, K., & Van Bockstaele, F. (2020). Granular crystals in palm oil based shortening/margarine: a review. Crystal Growth and Design, 20(2), 1363-1372. https://doi.org/10.1021/acs.cgd.9b01191

Norizzah, A. R., Nur Azimah, K., & Zaliha, O. (2018). Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends. Food Research International, 106, 982-991. https://doi.org/10.1016/j.foodres.2018.02.001

Pehlivanoglu, H., Ozulku, G., Yildirim, R. M., Demirci, M., Toker, O. S., & Sagdic, O. (2018). Investigating the usage of unsaturated fatty acid-rich and low-calorie oleogels as a shortening mimetics in cake. Journal of Food Processing and Preservation, 42(6), e13621. https://doi.org/10.1111/jfpp.13621

Rohm, H., Schäper, C., & Zahn, S. (2018). Interesterified fats in chocolate and bakery products: A concise review. LWT, 87, 379-384. https://doi.org/10.1016/j.lwt.2017.08.076

Rudsari, M. T., Najafian, L., & Shahidi, S. A. (2019). Effect of chemical interesterification on the physicochemical characteristics of bakery shortening produced from palm stearin and Ardeh oil (Sesamum indicum) blends. Journal of Food Processing and Preservation, 43(10), e14101. https://doi.org/10.1111/jfpp.14101

Sendzikiene, E., & Makareviciene, V. (2021). Biodiesel fuel synthesis by interesterification of triglycerides with carboxylate esters of low molecular weight. Reviews in Chemical Engineering, 37(2), 259-276. https://doi.org/10.1515/revce-2018-0083

Singh, P. K., Chopra, R., Garg, M., Dhiman, A., & Dhyani, A. (2022). Enzymatic interesterification of vegetable oil: a review on physicochemical and functional properties, and its health effects. Journal of Oleo Science, 71(12), 1697-1709. https://doi.org/10.5650/jos.ess22118

Siswanti, Hastuti, P., Supriyanto, & Anandito, R. B. K. (2021). Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification. Food Research, 5(2), 70-77. https://doi.org/10.26656/fr.2017.5(S2).015

Sivakanthan, S., & Madhujith, T. (2020). Current trends in applications of enzymatic interesterification of fats and oils: A review. LWT, 132, 109880. https://doi.org/10.1016/j.lwt.2020.109880

Sumartini, N., Supriyanto, N., & Hastuti, P. (2020). Karakteristik fisik shortening hasil interesterifikasi kimiawi campuran terner minyak biji karet, minyak ikan nila, dan palm stearin. Jurnal Penelitian Pascapanen Pertanian, 17(1), 24-36. https://doi.org/10.21082/jpasca.v17n1.2020.24-36

Utama, Q. D., Sitanggang, A. B., Adawiyah, D. R., & Hariyadi, P. (2019). Lipase-catalyzed interesterification for the synthesis of medium-long-medium (MLM) structured lipids - a review. Food Technology and Biotechnology, 57(3), 305-318. https://doi.org/10.17113/ftb.57.03.19.6025

Zhang, Z., Lee, W. J., & Wang, Y. (2020). Evaluation of enzymatic interesterification in structured triacylglycerols preparation: a concise review and prospect. Critical Reviews in Food Science and Nutrition, 61(19), 3145-3159. https://doi.org/10.1080/10408398.2020.1793725

Zhang, Z., Ye, J., Lee, W. J., Akoh, C. C., Li, A., & Wang, Y. (2021). Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities. Food Chemistry, 347, 129070. https://doi.org/10.1016/j.foodchem.2021.129070




DOI: http://dx.doi.org/10.23960/jtihp.v29i1.75-85

Refbacks

  • There are currently no refbacks.