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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Mariana -
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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(The effect of heating and soda concentration in the preparation of monoglyceride on Its Physical Characteristics) Achmad Moestafa; Endah Djubaedah; Mariana -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2655.103 KB) | DOI: 10.32765/warta ihp.v12i1-2.2425

Abstract

Glycerolmonolaurate is one of the emulsifiers used in food industries.The addition of such compound into food is to maintain its consistency, improve their texture homogenity and quality.It also stbilizes and thicens food mixture.Further it was understood,that the improvement of food characters depend on the method of emulsifier preparation.An experiment had been carried out to study the effect of heating time  and soda concertration on the Hydrophlyc Liphophylic Balance (HLB) value and its globular size when glycerolmonolaurate was prepared from coconut oil and glycerol.It was foundthat the duration of heating process and soda concertation significantly affected the globular size but did not against the HLB value.
(The preparation of monoglyceride from coconut oil as emulsifier) Endah Djubaedah; Achmad Moestafa; Mariana -
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (2636.737 KB) | DOI: 10.32765/warta ihp.v12i1-2.2424

Abstract

Food emulsifier is an important addive used in food industries.Emulsifiers are usedto improve the texture of products such as to stabilize margarine,ice cream,etc.Basically emulsifier consist of two functional groups, the first one dissolves in water and the other in oil which enebles them to bridge two unmixed phases.The most widely used emulsifiers are monoglyceride which contain long alkyl chain residue from fatty acid chain and hydroxyl groups from glycerol.Monoglycerida had been prepared in this study through the reaction of coconut oil and glycerol using coustic soda as catalyst.The best treatment was obtained from the reaction of one parts of coconut oil and four parts of glycerol at 250 degree C, stirred for 3 hours using of 0.20% NaOH as catalyst which produced 45% yield containing 77% monoglyceride.
Co-Authors Achmad Moestafa Endah Djubaedah