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Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends

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Abstract

Fat/oil blends, formulated by mixing fully hydrogenated palm oil stearin or palm oil stearin with vegetable oils (canola oil and cottonseed oil) in different ratios from 30:70 to 70:30 (w/w %), were subjected to chemical interesterification reactions on a laboratory scale. Fatty acid (FA) composition, iodine value, slip melting point (SMP) and solid fat content (SFC) of the starting blends were analysed and compared with those of the interesterified blends. SMPs of interesterified blends were decreased compared to starting blends because of extensive rearrangement of FAs among triacylglycerols. These changes in SMP were reflected in the SFCs of the blends after the interesterification. SFCs of the interesterified blends also decreased with respect to the starting blends, and the interesterified products were softer than starting blends. These interesterified blends can be used as an alternative to partial hydrogenation to produce a plastic fat phase that is suitable for the manufacture of margarines, shortenings and confectionary fats.

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Acknowledgements

This work was supported by Hacettepe University, Scientific Research Centre (Project Number: 01 01 602 002) and Turkish Scientific Research Council (TUBITAK), (Project Number: TOGTAG-2946).

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Authors and Affiliations

  1. Department of Food Engineering, Hacettepe University, 06532 Beytepe, Ankara, Turkey

    Ihsan Karabulut, Semra Turan & Gürol Ergin

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  1. Ihsan Karabulut
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  2. Semra Turan
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  3. Gürol Ergin
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Correspondence to Ihsan Karabulut.

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Karabulut, I., Turan, S. & Ergin, G. Effects of chemical interesterification on solid fat content and slip melting point of fat/oil blends. Eur Food Res Technol 218, 224–229 (2004). https://doi.org/10.1007/s00217-003-0847-4

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  • DOI: https://doi.org/10.1007/s00217-003-0847-4

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