Fat removal from tamarind kernel powder using ethanol-isopropanol co-solvent in mixing tank

摘要

Polysaccharide from Tamarind Kernel Powder (TKP) is the useful material in many industries such as for a thickening, stabilizing and emulsifying in food and pharmaceutical industry. The compositions of TKP compose of polysaccharide,protein, fat, fiber, and moisture. The effect of fat in TKP makes the product sticky and rancidity. Alcohol such as food grade ethanol and isopropanol is one of an alternative solvent for fat removal process instead of other harmful solvents that used in industry.Comparing to hexane and other solvents, ethanol, and isopropanol are less toxic, less flammable and free from restrictive governmental regulations. Thus, in this study, fat removal from TKP using ethanol-isopropanol co-solvent in mixing tank is investigated to determine the most suitable conditions that gave maximum % fat removal. The effects of TKP to solvent ratio (1:3, 1:4, and 1:5 g/ml) and extraction time (3, 5, 10, and 30 minutes) in fat removal were observed. The results showed that during this time period and all of TKP to solvent ratio studied using 95% wt ethanol extraction gave fat removal in the range of 40-60% while 99.9% wt isoproponal gave higher fat removal (97%). Finally, 95% wt ethanol mixed with 99.9% wt isopropanol as co-solvent at ratio of 1:1, 2:1, and 3:1(V/V) were used to extract fat from TKP using 1:3 TKP to solvent ratio for 3 minutes. The results indicated that the use of co-solvent is more preferable than single alcohol. Fat removal from 95% wt ethanol to 99.9% wt isopropanol ratio of 1:1, 2:1, and 3:1(V/V) were at 96, 88, and 79%, respectively.