Margarine Production Using Oil Blends From Palm Kernel, Coconut and Melon
Chapter One
Objective of the study
- Investigate if the product would be preferred over the sample in the market by the consumers
- To investigate if the odour and taste in the oils would be removed during processing for it not to affect the sample of margarine.
CHAPTER TWO
LITERATURE REVIEW
OVERVIEW OF PALM OIL
The oil palm
Elaeis guineensis that is commonly known as the oil palm is the most important species in the genus Elaeis that belongs to the family Palmae. The second specie is Elaeis oleifera (H.B.K) Cortes, which is found in South and Central America, is known as the American oil palm. Although significantly lower in oil-to-bunch content than its African counterpart (Elaeis guineensis), Elaeis oleifera has a higher level of unsaturated fatty acids and has been used for production of interspecific hybrids with Elaeis guineensis (Teoh, 2002).
The oil palm is an erect monoecious plant that produces separate male and female inflorescences. Oil palm is cross-pollinated and the key pollinating agent is the weevil, Elaeidobius kamerunicus Faust. In the past, oil palm was thought to be wind pollinated and owing to the low level of natural pollination, assisted pollination is a standard management practice in plantations. However, this practice was discontinued following the discovery that oil palm was insect pollinated and the introduction of Elaeis kamerunicus from the Cameroon (Teoh, 2002).
Harvesting commences about 24 to 30 months after planting and each palm can produce between 8 to 15 fresh fruit bunches (FFB) per year weighing about 15 to 25 kg each, depending on the planting material and age of the palm. Each FFB contains about 1000 to 1300 fruitlets; each fruitlet consists of a fibrous mesocarp layer and, the endocarp (shell) which contains the kernel. Present day planting materials are capable of producing 39 tonnes of FFB per ha, and 8.6 tonnes of palm oil. Actual yields from good commercial plantings are about 30 tonnes FFB per ha with 5.0 to 6.0 tonnes oil (Henson, 1990).
Cultivars or races of Elaeis guineensis can be differentiated by their fruit pigmentation and characteristics; the most common cultivars being the Dura, Tenera and Pisifera which are classified according to endocarp or shell thickness and mesocarp content. Dura palms have 28mm thick endocarp and medium mesocarp content (35%-55% of fruit weight), the tenera race has 0.5-3mm thick endocarp and high mesocarp content of 60%-95% and the pisifera palms have no endocarp and about 95% mesocarp (Teoh, 2002).
Traditionally, breeding of oil palm has focused on yield improvement, in terms of FFB and oil content, slow height increment, oil quality and disease tolerance. Currently, the industry has placed emphasis on the production of the following types of planting materials to meet industrial and market needs:
- Development of dwarf palms (PS1 type) – to reduce the palm height and significantly extend the economic cropping cycle.
- Breeding for high unsaturated oil (High iodine value) (PS2 type) – to produce materials with higher proportions of unsaturated fatty acids by crosses with high iodine value. An example is to cross Nigerian duras and E. guineensis with E. oleifera hybrids.
- Breeding for high lauric oil (PS3 type) – using high yielding Nigerian dura palms with high kernel contents
- Breeding for high carotenoid content (PS4 type) – using selected Nigerian duras and pisiferas as well as hybridisation with E. oleifera.
As current DxP planting materials derived from seeds have a high level of variation, several companies undertook research on production of clonal palms in the 1980s. This research was based on the premise that yields can be increased by about 30% with clones derived from elite palms in a DxP population. However, commercial production of clones was hampered by the discovery of abnormal flowering behaviour, and the research effort was diverted to overcoming the occurrence of abnormalities in palm clones (Teoh, 2002).
CHAPTER THREE
MATERIALS AND METHODS
A kind of table margarine was produced using the formulation presented in Table 1. Potassium sorbat and citric acid were from Aryan shimi Co. Butter essence, Firmenich brand, Swiss, ordered by Nasim – e – Sabah Co., glycerol mono-stearat, china, ordered by Pars Behbood Asia Co., iodine – less salt, Iranian salt purification food & industry co., and non-fat milk powder, Zarrin shad food industries co., were purchased.
Process of margarine production
Oil phase of the prepared formulation is heated in a separate container reaching 5ºC above melting point of the emulsifier. Then the soluble matters in oil phase (emulsifier) are solved in the heated oil phase. In another container water soluble matters (salt, potassium sorbate, sodium benzoate, milk powder), with the values determined in the formulation are solved in some drinking water phase, temperature then reached 75ºC for 15 S and rapidly declined to about 35-40ºC by pasture system in order to pasteurize the water phase. Oil and water phases are transferred to a container equipped with a load cell with the ability of controlling weight then they are mixed resulting in formation of margarine emulsion. In this step sensitive matters such as citric acid essence and vitamins are added. Then they pass through perfect or system (Voteitor) by high – pressure pump (piston pump) and cooled by a refrigerant (ammonia) and then stored at 8-10ºC (figure 1).
CHAPTER FOUR
RESULTS AND DISCUSSION
The results of physicochemical analysis of the produced industrial margarine are presented in Table 2.
CHAPTER FIVE
CONCLUSIONS
CONCLUSION
Given the urbanization and modernization phenomena and increase in cardiovascular diseases the consumers show a rising tendency towards consumption vegetable oils such as margarine. In this study has tried to optimize the formulation and conditions under which industrial margarine is manufactured there by producing a high quality product with a low amount of Tran’s fatty acids corresponding to standard.
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