Kinetika Kristalisasi Campuran Minyak Sawit Bebas Asam Lemak Trans untuk Produksi Margarin

Non-trans-fat (NTF) margarine was produced by substituting partially-hydrogenated palm oil in blend with fully-hydrogenated oil. Three types of NTF blends were used this study. To obtain an similar physical properties to the reference blend, which contain oil, melting and crystallization kinetics evaluated. The iodine value raw material measured, mixed form blends. Fatty acid composition (FAC) solid fat content (SFC) examined. Melting determined based on SFC analysis, while using Avrami model. results showed that there no trans fatty acids detected rate constant (k) index NTF-1 0.1413 ± 0.0047 0.1369 0.0016 min-n, respectively, whilst their exponent (n) 0.93 0.02 0.94 0.01, respectively. There significant difference these indexes, therefore could be selected as alternative for production.