Prediction of solid fat content curve of chemically interesterified blends of palm stearin and soyabean oil

Mohammad Hossein Naeli, . and Jamshid Farmani, . and Azizollaah Zargaraan, . Prediction of solid fat content curve of chemically interesterified blends of palm stearin and soyabean oil. pp. 579-590. ISSN 1511-2780

Solid fat content (SFC) is a fundamental physico-chemical property of lipids. Common SFC determination methods are time-consuming and expensive. Here regression models were used for description of the SFC of chemically interesterified palm stearin/soyabean oil blends as a function of fatty acid composition temperature or both. Briefly sigmoidal models described the SFC curves as a dependent variable of saturated fatty acids (SFA) very well SFCf(SFA) R0.98 mean absolute error (MAE)1.71 or temperature SFCf(T) R0.98 MAE1.67. However the Gompertz function predicted the SFCf(SFA) and SFCf(T) curves better than the other functions. Lastly a Gompertz function describing SFC as a multiple function of both SFA and temperature SFCf(T SFA) was developed which could describe the experimental data with R20.98 and MAE1.86. Validation of the Gompertz SFCf(SFA) and SFCf(T SFA) models confirmed their high ability in prediction of SFC of different interesterified fats made from fully hydrogenated soyabean oil palm stearin or palm olein.

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Abstract

Solid fat content (SFC) is a fundamental physico-chemical property of lipids. Common SFC determination methods are time-consuming and expensive. Here regression models were used for description of the SFC of chemically interesterified palm stearin/soyabean oil blends as a function of fatty acid composition temperature or both. Briefly sigmoidal models described the SFC curves as a dependent variable of saturated fatty acids (SFA) very well SFCf(SFA) R0.98 mean absolute error (MAE)1.71 or temperature SFCf(T) R0.98 MAE1.67. However the Gompertz function predicted the SFCf(SFA) and SFCf(T) curves better than the other functions. Lastly a Gompertz function describing SFC as a multiple function of both SFA and temperature SFCf(T SFA) was developed which could describe the experimental data with R20.98 and MAE1.86. Validation of the Gompertz SFCf(SFA) and SFCf(T SFA) models confirmed their high ability in prediction of SFC of different interesterified fats made from fully hydrogenated soyabean oil palm stearin or palm olein.

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Item Type:	Article
AGROVOC Term:	Palms
AGROVOC Term:	Stearin
AGROVOC Term:	Soya beans
AGROVOC Term:	Fat content
AGROVOC Term:	Interesterification
AGROVOC Term:	Fat content
AGROVOC Term:	Physicochemical properties
AGROVOC Term:	Lipids
AGROVOC Term:	Fatty acids
AGROVOC Term:	Temperature
Depositing User:	Ms. Suzila Mohamad Kasim
Last Modified:	24 Apr 2025 06:29
URI:	http://webagris.upm.edu.my/id/eprint/24987

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