ABSTRACT A highly efficient sophorolipid (SL) fermentation process using dual lipophilic substrates (DLS) was developed. Using DLS consisting of palm oil and oleic acid in the flask with SL-producing yeast Starmerella bombicola, productivity yield SL improved 2.4 1.7 times, comparison to when olein alone. In jar DLS, 127 g/L 62.4% were achieved 7 days, complete consumption residual culture medi...

Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance this cultivar market, there is little information about oil’s properties. In context, study aimed determine a comprehensive physicochemical and thermal characterization hybrid palm (HOPO) comp...

This study aimed to find the optimum feed mixture consist of palm stearin (PS), olein (PO), and coconut oil (CO), for chemical interesterification produce cocoa butter alternatives (CBA) with most similar melting profile butter. The was chemically interesterified using sodium ethylate as catalyst at a temperature 75°C 8 hours. Based on analysis products, pure (CO-100) (PS-100) gave alternatives...

The aim of this study was to investigate the possibility to modificate the total lipid and cholesterol level, as well as fatty acid composition of egg yolks, by supplementing diets of laying hens with different fats. The trial was conducted in two six week experiments. Experiment I was conducted on 180 Isa Brown hens assigned to two age categories: 36 months old (O), and 27 weeks of age young (...

Thermal behavior of palm stearin (PS) and palm olein (PO) was explored by monitoring peak temperature transitions by differential scanning calorimetry (DSC). The fatty acid composition (FAC), isothermal crystallization kinetics studied by pulsed Nuclear Magnetic Resonance (pNMR) and isothermal microstructure were also compared. The results indicated that the fatty acid composition had an import...

Bulk Frying Oil (BFO) derived from semi-purified crude palm oil is widely used in Indonesia. Different from refined-bleached-deodorized palm olein that usually undergo full purification and fractionation, BFO is considered as lower quality because it still contains soft stearin fraction. Long shelf life and the reusability of frying oil could be improved by the addition of synthetic antioxidant...