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Abstract
Hamdy Abd El-Hady Zahran. Designing of Blend Models From Fatty Materials to Maximize Utilization of Oil Factories Products. Unpublished M.Sc. Thesis, Department of Food Science, Faculty of Agriculture, Ain Shams University, 2008.
The study aims to design blend system models of fats, oils and fatty acids for preparation of mayonnaise and soap, however, physical properties, i.e. stability rate and rheological behavior of mayonnaise was studied. On the other hand, the physico-chemical and quality properties of prepared soap were also investigated to select the best oil blends can be used to maximize utilization of oil factories products.
Preparation of mayonnaise using soybean oil / palm olein at the ratio of 80:20, increased its stability. It could be noticed that incorporation of soybean oil in mayonnaise manufacturing with corn oil decreased the stability rate of mayonnaise samples. Increasing of palm olein level in blend system up to 40%, decreased sharply the stability rate, being 65.4%.
It could be mentioned that mayonnaise stability was affected by oil blending ratio as well as oil composition. Increasing palm olein over 20% in blending system lead to deformation of the emulsion consistency as well as mayonnaise will be unstable. Increasing palm olein up to 40% decrease the consistency coefficient and the panelist scores for all the sensory properties of mayonnaise. The obtained data showed that after storage for 15 days, increasing palm olein up to 40% in blend system proved the unstability of mayonnaise.
Using model systems of 80:20 from corn oil / palm olein or soyoil / palm olein produce the better mayonnaise samples.
Four types of fats and oils used extensively in Egyptian soap factories were investegated, these types were palm stearin, palm olein, coconut, and palm oils in addtion chicken fat was also used.
Saponification no., INS factor, free fatty acids, titre C and fatty acid composition were determined. Results revealid that coconut oil have the highest INS factor (248.3), followed by palm stearin (167.19) , palm oil (148.32), chicken fat (117) and palm olein (143.13). Palm stearin had the highest titre (47.7 C) followed by palm oil (42.4 C), chicken fat (33.5 C), palm olein (27.6 C) and coconut oil (21.2 C). Saturated fatty acids represent 52.68%, 70%, 51.8%, 29% and 88.22% of the total fatty acids of palm, palm stearin, palm olein, chicken fat and coconut oils, respectively.
Soaps with high content of C12-C14 fatty acids gave more lather compared to soaps made from blend rich in fatty acids of C16-C18. The best quality of soaps were those made from blends of palm oil / oleic acid at the ratios of 3:1, 1:1 and 1:3.
Palm stearin (PS) is the solid fraction of palm oil and is one of the cheapest sources of C16- C18 fatty acids used in soap making, yet it has limitations when used in high proportion in a toilet soap formulation because it produces hard soap that tend to crack under dry and wet conditions.
The hardness of soap depends on the iodine value of the used oils and fats. Low iodine value as in PS indicates that it has high saturation, and the soap produced from it is hard.
Soaps prepared from palm oil plus chicken fat or used fried oil with oleic or stearic acids at ratio of 2:1:1, (PO:ChF:OL) and (PO:FrO:OL) had good foamability and solubility and good properties.