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APPLICATION OF LIGNIN EXTRACTED FROM OIL PALM EMPTY FRUIT BUNCH AS AN EMULSIFIER FOR SOLID FOOD PRODUCTS

ABSTRACT

In this study, 2.0 % of lignin was extracted from 1L black liquor of oil palm empty fruit bunches (EFB). It was purified and formulated as a water-in-oil emulsifier. Impure lignin and egg lecithin were used as comparisons. Taguchi method was used as a design of experiment to obtain optimum conditions for the formulation of emulsion. The optimum condition is 8 mL for volume of emulsifier, 3 for pH of the aqueous phase, 30:20 for oil to water ratio and 2 minutes for homogenization time. The creaming rates, surface tension, zeta potential and droplet size of emulsion were analyzed. The results showed that, the creaming rate , surface tension and droplet size of the pure lignin emulsion were lower than the impure lignin but higher than egg lecithin for the respected parameters. The stability of the emulsion increased in the following order : impure lignin < pure lignin < egg lecithin. All the three emulsion were not soluble in water and the system was considered as a water-oil- system which is to produce solid food products.

Keywords : oil palm empty fruit bunches, lignin, water-in-oil system, emulsifier, solid food products.

1. INTRODUCTION

Emulsion are thermodynamically unstable system because it is a hydrophobic colloid. While the contact between oil and water molecules is energetically unfavorable, so, they tend to breakdown with time. There are two types of emulsion. First, oil-in-water (O/W) emulsion which is droplets of oil is dispersed within water. This type of emulsion is applied in producing paints, detergents, ice cream, and milk. Second, water-in-oil (W/O) emulsion which is water droplets is dispersed in oil. This system is widely used in food industry such as in producing of margarine, mayonnaise and cream. Since the emulsion is not stable , so it needs emulsifying agent or emulsifier to stabilize it by reducing the surface...