Universiti Putra Malaysia
Universiti Putra Malaysia
Universiti Putra Malaysia
FSMB 2002 21
EFFECT OF PROCESSING PARAMETERS ON THE PHYSICAL
CHARACTERISTICS OF PALM OIL-BASED TABLE MARGARINE
By
June 2002
DEDICATION
II
Abstract of thesis presented to the Senate ofUniversiti Putra Malaysia in fulfilment
of the requirements for the Degree of Master of Science
By
June 2002
parameters, especially the emulsion temperature, flow rate, product temperature and
pin-worker speed, have not yet been thoroughly investigated. This study, using a
scraped-surface tube cooler pilot plant, investigated the effects of these parameters on
consistency by influencing the solid fat content (SFC) and the crystal polymorph
formed. At temperatures of 40°C, 45°C and 50°C, there was no SFC in the
III
emulsions, but 1 5.9%, 1 3 .9% and I S.6% were formed in the tube cooler, respectively.
The emulsion temperature had no significant effect on the product during storage,
although some differences were observed during processing. A margarine with stable
consistency and SFC, a moderately high softening point and in the rr polymorph was
formed from the emulsion at 4S°C. The margarine consistency was the highest at IS
kg/hr emulsion flow rate, and the lowest at 4S kg/hr. Margarine processed at tube
cooler temperature 2SOC produced an unusual hardening with formation of the J3-
crystal polymorph in the second week of storage. At ISOC and 20°C it remained in the
J3' -crystal form for four and three weeks, respectively. The SFCs developed in the tube
cooler at the pin-worker speeds of 1 00 and 300 RPM were 9. 1 2% and 1 0.11 %,
respectively. The higher speed retained the emulsion longer in the tube cooler,
allowing more crystal formation. The SFCs after the pin-worker at 1 00 and 300 RPM
were 9.01 % and 8.72%, respectively. The higher speed severely destroyed the crystal
structure, lowering the SFC. The consistency of the margarines at the pin-worker
speeds of 1 00, 200 and 300 RPM were 2 1 4, 2 1 0.4 and 204 g/cm2, respectively. They
were already in a mixture of J3' and J3 crystal forms in the first week after production.
The study suggests that margarine manufacturers using 1 00% palm oil should
use an emulsion temperature of 4SoC, emulsion flow rate at 1 00% of the plant
capacity, pin-worker speed of 200 RPM and chilling temperature of the scraped
IV
Abstrak tesis yang dikemukakan kepada Senat Universiti Putra Malaysia sebagai
memenuhi keperluan untuk ljazah Master Sains
Oleh
Jun 2002
ahran emulsi, suhu tiub penyejukan dan kelajuan pin-pengaduk belum dikaji secara
terperinci. Kajian ini yang menggunakan peralatan tersebut telah mengenaIpasti kesan
v
pengemulsian tiada kesan ketara terhadap prod uk semasa penstoran, walaupun
perubahan produk dapat dikesan semasa pemerosesan. Pada suhu pengemulsian 40, 45
dan 50°C, KPL tidak dapat dikesan pada suhu-suhu tersebut, tetapi KPL masing
masing meningkat ke 1 5.9%, 1 3.9% dan 1 5 .6% di dalam tiub penyej ukan. MaIjerin
terbaik yang dihasilkan telah diemulsikan pada suhu 45°C, mempunyai kekonsistenan
dan nilai pelembutan yang sederhana dan berada pada hablur jenis �'. Pada kelajuan
berbanding 45kg/j yang rendah. MaIjerin yang diproses pada suhu tiub penyejukan
25°C mengalami kekerasan luar biasa seawal minggu kedua dengan pembentukan
dan nilai pelembutan marjerin adalah seragam, manakala hablur adalah dalam W
sehingga minggu ketiga dan keempat. KPL yang terbentuk di dalam tiub penyejukan
oleh kelajuan pin-pengaduk 1 00 RPM ialah 9. 1 2% manakala oleh kelajuan 300 RPM
aliran produk di dalam tiub penyej ukan dan meningkatkan penghabluran. KPL selepas
melalui pin pengaduk pula adalah 8.72% pada kelajuan 300 RPM dan 9.01 % pada 1 00
pengadukan 1 00 RPM ialah 2 1 4 g/cm2, 300 RPM ialah 2 1 0.4 g/cm2 dan 200 RPM
ialah 204 g/cm2 , manakala hablur yang terbentuk ialah campuran diantara W dan J3
pada seawal minggu pertama
VI
Kaj ian yang dijalankan telah mendapati bahawa bagi penghasilan maIjerin
yang terbaik daripda minyak sawit 1 00% pengilang seharusnya menggunakan suhu
pengemulsian 45°C, kelajuan emulsi pada kadar 1 00% kapasiti mesin, suhu tiub
VB
ACKNOWLEDGEMENTS
Che Man, the chairman of my Supervisory Committee for his kind assistance, advice
and encouragement during the preparation of this thesis. I am so grateful to the other
members of the Supervisory Committee, Associate Professor Dr. Russly Bin Abd.
Rahman and Dr. Mohd Suria Affandi Bin Yusoff of MPOB, for their guidance,
I would like to acknowledge Malaysian Palm Oil Board for the permission
given to me to complete this Master Degree program, support on the research material
and equipment. I would like to acknowledge the staff in the Oil and Fat Technology
Centre, Malaysian Palm Oil Board namely En Radzuan Hussein, En S uid Aziz, En
Ahmad Hisham for their assistance during my work on Gerstennberg and Agger
Perfector Plant, Cik Ramlah Ahmad who had assisted me during my work on Nuclear
beloved wife Hanirah Hassan and children for their moral encouragement, patience
Vlll
Icertify that an Examination Committee met on 1 1 th June 2002 to conduct the final
examination of Miskandar Mat Sahri on his Master of Science thesis entitled "Effect
of Processing Parameters on the Physical Characteristics of Palm Oil-Based Table
Margarine" in accordance with Universiti Pertanian Malaysia (Higher Degree) Act
1980 and Universiti Pertanian Malaysia (Higher Degree) Regulations 1981. The
Committee recommends that the candidate be awarded the relevant degree. Members
of the Examination Committee are as follows:
>,11
Date: 2 4 't_
.. I l
IX
This thesis submitted to the Senate of Universiti Putra Malaysia has been accepted as
fulfilment of the requirements for the degree of Master of Science
x
DECLARATION
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TABLE OF CONTENTS
Page
ABSTRACT........ ... '" . ., .. , . .., ............... '" ., . .. , .., ......... '" '" ... .. III
APPROVAL ...... ... ... ...... '" ........ , ...... ... ... ... ... .., .. , ... .............. IX
DECLARATION .. . '" .... ,. ........ , ......... ... ... . , . ...... '" ...... '" .,. ..... Xl
LIST FIGURES .. . .. ..., ...... '" '" ., . ... ........., ... , .. , ............. , .. ,. ..... XVlll
LIST OF PLATES... ... . ...................... . .. ... ......... ... ......... ... .... XIX
CHAPTER
xu
Modification Processes of Oils and Fats for Margarine
Production. . . . . . . . . . . .. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 42
Fractionation . . . ,. . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
. . . . . . . . . . . . . 42
Blending . . . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . . . . . . . 43
Hydrogenation , . . . . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,.
. . . . 45
Interesterification . . . . . . . . . . . . . . . ,. . .. . . . . . . . . . . . .
. . . . . . . . . . 49
Development of Margarine Processing Technology. . . . . . . . . .. 50
Effect of Processing on the Physical Properties of
Margarine . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . , . . . . . . . . . . , . . . ..
. . . . . . . . . . 51
Effect of Emulsification . . . . . '" . . . . . . . . . . . . . . . . . . . . . . . . . . . 52
Effect ofFeeding Pump Speed . . ,. . . . .. . . . . . . . . . . . . . . . . . . 54
Effect of Cooling Temperature . . . . . . . . . '" ." . . . .. . . . . . . . 56
Effect of Working . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ..
. . . 60
Effect of Resting . . . . . . . . . . '" . . . '" . . . . . , . . . '" . . . .
. . . . . . . . 62
Effect of Tempering. " . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ,. 63
Product Characteristics and Analyses . . . , . . . . ,. . . . . . . . . . . . . . . . . . . 63
Spreadability , . . . . . . . . . , . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. 64
Consistency and Texture . . . , . . . . . . . . . , . . . . , . . . . . . . . . . . . . . . 65
Oil Separation. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
. . 68
Polymorphic form and Sandiness . . . . . . . . . . . . ,. . . . . . . . . . . 69
Xlll
Development of SFC during Processing ... ... .. , . . . . . . . 91
Consistency o f Margarine Processed by Different
Flow rates during Storage ..........., .... .............. ,. 94
SFC Developed by the Different Margarines during
Storage . ... .. ... ... .... .. . , .... ... '" ........... , . ... ... ... ... 95
Polymorphic Changes during Storage .... ., ... .. . . .. ... 96
Summary..................... ......... .............................. 98
BIBLIOGRAPHY... '" '" ...... ... ............ ... ... ......... ... .. , ... . ,. ... ... 121
APPENDICES................................................................... 130
BIOGRAPIDCAL SKETCH ..••. . . . . . . . . . . , ... ... .... ,. ... ... ...... ... ...... . 136
XIV
LIST OF TABLES
Table Page
1 Types and packaging of margarine ., . ., . ... .... ... ... ... . .. .... 5
10 HLB values of some emulsifiers .... . . '" '" ... .. , ... ... ... ..... 33
xv
15 Polymorphic transformation of palm oil margarines made
from different emulsion temperatures during storage at
28°C... ... ...... ... ...... ... ... ... ... ...... ... ... ... ... ...... ... ... 87
XVI
28 Polymorphic transformation of palm oil margarines at
different pin-worker speeds . . . . . . . ... . .. . . . . .. . ,
. . . . . . . . . . . . . . 118
30 SFC of palm oil and palm kernel oil fractions... .. ...... ... . 130
XVIl
LIST OF FIGURES
Figure Page
1 Crystal arrangement ............ .... ... ... ....., ......... ... '" 16
XVlll
LIST OF PLATES
Plate Page
XIX
LIST OF ABBREVIATION
Abbreviation
C Caproic acid
CAN Canola
E Elaidic acid
Ln Linoleic acid
L Lauric acid
LAR Lard
LL Linolenic acid
M Myristic acid
MF Milk fat
xx
NMR Nuclear magnetic resonance
0 Oleic acid
OL Olive oil
P Palmitic acid
PO Palm oil
St Stearic acid
TAG Triacylglycerol
TAL Tallow
XXI
CHAPTER I
GENERAL INTRODUCTION
The properties of a margarine can be varied for its intended use. The layman
adjectives to describe the product are soft, smooth, hard, brittle, yellowish, whitish,
salty, oily and buttery. Manufacturers also consider the properties of their margarine
when packaging them for both storage and their intended use - in packets, tubs, tins
and cartons - depending on whether they are for households, industrial use,
properties - baking index, creaming index, yield value, hardness index, texture and
polymorphic crystal structure - for ease of use (Podmore, 1 994; Haighton, 1 965;
the properties of their products, manufacturers have to select the correct types of oils
and fats for their formulations, as well as the processing conditions and temperature
for storage.
Price, characteristics and availability are some of the factors considered when
selecting oils for margarine production. Soybean oil, sunflower oil, palm oil, canola,
coconut oil and palm kernel oil are some of the most commonly used oils (Moore,
1 971). Soybean oil is mainly produced in the U. S.A., sunflower oil in Europe, palm
oil and palm kernel oil in Malaysia and canola in Canada. In 2000, Malaysia produced
2
1 2 million tonnes of palm oil and exported 9.08 million tonnes (Mohd Nasir and
Hasiah, 200 1 ).
The use of palm oil can be traced back some 5,000 years (Berger, 1 994).
However, its substantive use and trade started only in 1 960. Since then it has been
gaining market share year by year (Berger, 1 994; Mohd Nasir and Hasiah, 2001 ).
Considerable research has been done on palm oil, especially in nutrition, food
mixed with the more liquid oils because of the desirable crystallization properties it
imparts to margarines and shortenings. This is in stark contrast to the early days when
palm oil was perceived as an inferior oil for margarine (Madsen, 1 97 1 ). Indeed,
unbeknown to many, several palm products, like palm olein and palm stearin, have
However, palm oil is not without its problems. Its slow crystallization makes
it rather difficult to use in products like shortening and margarine (Gutcho, 1979;
Duns, 1 985) despite some good properties imparted. And despite the considerable
work done, the problem has not yet been sufficiently addressed for the oil to compete
and substitute fully for the hydrogenated liquid oils often used in margarines and
shortenings. Further, very little is being done on the characteristics of the oil in
influencing the margarine qualities. For example, in processing, deMan and deMan
(1 994) stated that formulations with the same solid fat content (SFC) need not
necessarily produce margarines of the same quality. The product end point and
3
processing technique are still considered an art and kept secret by most companies
product quality will be immensely useful to the industry and will broaden its scope for
innovation. The ready availability of palm oil in the market will make the products
made from it less expensive and more competitive with no quality problem such as
1. Emulsion temperature;
Special emphasis was placed on the development ofcrystal structure in processing and
during storage.