Development of palm-based vanaspati (vegetable ghee): effects of crystallisation procedures on the product texture

Wan Rosnani Awg Isa, . and Sivaruby Kanagaratnam, . and Rafidah Abd Hamid, . and Norazura Aila Mohd Hassim, . and Nur Haqim Ismail, . and Noor Lida Habi Mat Dian, . Development of palm-based vanaspati (vegetable ghee): effects of crystallisation procedures on the product texture. pp. 524-531. ISSN 2811-4701

Trans free vanaspati (vegetable ghee) formulated using a blend of refined bleached and deodourised (RBD) palm stearin with iodine value of 30 (POs IV30) and palm olein with iodine value of 58 (POo IV58) in 40:60 w/w ratio was produced. The effect of mixing procedure on the crystallization of the blend was investigated. VC-1 treatment which involved mixing of POs IV30 at 24C into POo IV58 at 65C and mixing the blend to a complete melt at room temperature followed by tempering at 25C produced a granulated vanaspati with spherical or granular shape crystals. VC-2 treatment which involved the mixing of POs IV30 at 55C into POo IV58 at 24C and mixing the blend to a complete melt at room temperature followed by tempering at 25C produced small crystals which is suitable for the production of smooth textured vanaspati. Vanaspati produced using VC-3 treatment which involved the mixing of POs IV30 at 24C into POo IV58 at 65C but was not mixed to a complete melt followed by tempering at 25C produced small crystals and loosely packed structure which led to the formation of a slightly grainy textured vanaspati. Thus a consistent and homogenous grainy textured vanaspati could be produced under controlled conditions using treatment VC-1 and this will be able to resolve the problem of inconsistency of texture in 100 palm-based grainy vanaspati. Grainy vanaspati is preferred by consumers in India and Pakistan where the demand of vanaspati is very high.

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Abstract

Trans free vanaspati (vegetable ghee) formulated using a blend of refined bleached and deodourised (RBD) palm stearin with iodine value of 30 (POs IV30) and palm olein with iodine value of 58 (POo IV58) in 40:60 w/w ratio was produced. The effect of mixing procedure on the crystallization of the blend was investigated. VC-1 treatment which involved mixing of POs IV30 at 24C into POo IV58 at 65C and mixing the blend to a complete melt at room temperature followed by tempering at 25C produced a granulated vanaspati with spherical or granular shape crystals. VC-2 treatment which involved the mixing of POs IV30 at 55C into POo IV58 at 24C and mixing the blend to a complete melt at room temperature followed by tempering at 25C produced small crystals which is suitable for the production of smooth textured vanaspati. Vanaspati produced using VC-3 treatment which involved the mixing of POs IV30 at 24C into POo IV58 at 65C but was not mixed to a complete melt followed by tempering at 25C produced small crystals and loosely packed structure which led to the formation of a slightly grainy textured vanaspati. Thus a consistent and homogenous grainy textured vanaspati could be produced under controlled conditions using treatment VC-1 and this will be able to resolve the problem of inconsistency of texture in 100 palm-based grainy vanaspati. Grainy vanaspati is preferred by consumers in India and Pakistan where the demand of vanaspati is very high.

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Item Type:	Article
AGROVOC Term:	Palm oils
AGROVOC Term:	Ghee
AGROVOC Term:	Vegetable fats
AGROVOC Term:	Food processing
AGROVOC Term:	Crystallization
AGROVOC Term:	Product development
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10261

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