Preparation and Utilization of Hydroxy Fatty Acid Rich …
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Table 1 FAC of original soyphospholipid (SPL) and castor oil (CO)
Samples
FAC (Area %)
C 16:0
C 18:0
C 18:1
C 18:2
C 18:3
C 18:1OH
SPL
25.14
3.25
16.71
50.48
4.41
–
CO
1.13
1.30
3.71
4.52
0.42
88.92
C 16:0 , palmitic acid; C 18:0 , stearic acid; C 18:1 , oleic acid; C 18:2 , linoleic acid, C 18:3 , linolenic acid;
C 18:1OH , ricinoleic acid
3.2 Antioxidant Activity
Antioxidant property of MSPLs is improved in respect of DPPH and TPC (Table 3).
3.3 Surface Tension
The surface tension of MSPL is decreased in comparison with original SPL that
indicates the surface activity or interfacial activity of MSPL should be considerably
more improved for better emulsion (Table 4).
3.4 Physical Property of Produced Margarine
Produced margarine using hydroxy fatty acid rich SPL as emulsifier shows softer
texture and lighter color than original one. The FFA content is not hampered in both
cases (Table 5).
3.5 Crystal Morphology of Margarine
The crystal morphology by PLM has showed a smooth and homogenous mixture
in both MSPL and SPL. A denser network-like structure shows better antioxidant
property in MSPL because it entrapped large number of oil than SPL (Figs. 1 and 2).