Abstract
Chemical interesterification is currently the main alternative for the production of plastic fats containing no trans fatty acids. However, directing the industrial application of an interesterified fat requires a complete understanding of its physicochemical, functional and technological properties, and also of its stability during and after processing. The objective of the present article was to carry out an ample review of the experimental methodologies applied to the study of interesterified fats. The methodologies considered include techniques employed in the investigation of the triacylglycerol composition, solid fat content, crystallization kinetics, thermal behavior, polymorphism, microstructure, and consistency. The methodologies considered include some official methods currently in use and new techniques recently developed and employed. Sample preparation methods, interpretation of the results and the results recently published in the literature in question are also detailed and discussed.
This is a preview of subscription content, log in via an institution to check access.
Similar content being viewed by others
References
Aguilera JM, Stanley DW, Baker KW (2000) Trends Food Sci Technol 11:3 doi:10.1016/S0924-2244(00)00034-0
Antoniossi Fillho NR, Mendes OL, Lanças FM (1995) Chromatographia 40:557 doi:10.1007/BF02290268
AOCS (2004) Official methods and recommended practices of the American Oil Chemists’ Society. American Oil Chemists’ Society, Champaign
Aronhime JS (1988) Thermochim Acta 134:1 doi:10.1016/0040-6031(88)85210-9
Biliaderis CG (1983) Food Chem 10:239 doi:10.1016/0308-8146(83)90081-X
Bell A, Gordon MH, Jirasubkunakorn W, Smith KW (2007) Food Chem 101:799 doi:10.1016/j.foodchem.2006.02.033
Berger KG, Jewell GG, Pollitti RJM (1979) In: Vaughan JG (ed) Food microscopy. Academic, London, p 445
Boistelle R (1988) In: Garti N, Sato K (eds) Crystallization and polymorphism of fats and fatty acids. Marcel Dekker, New York, p 189
Braipson-Danthine S, Deroanne C (2004) Food Res Int 37:941 doi:10.1016/j.foodres.2004.06.003
Buchgraber M, Ulberth F, Emons H, Anklan E (2004) Eur J Lipid Sci Technol 106:621 doi:10.1002/ejlt.200400986
Campbell SD, Goff HD, Rousseau D (2002) Food Res Int 35:935 doi:10.1016/S0963-9969(02)00156-4
Campos R (2005) In: Marangoni AG (ed) Fat crystal networks. Marcel Dekker, New York, p 267
Cebula DJ, Smith KW (1992) J Am Oil Chem Soc 69:992 doi:10.1007/BF02541064
Cerdeira M, Martini S, Candal RJ, Herrera ML (2006) J Am Oil Chem Soc 83:489 doi:10.1007/s11746-006-1231-x
Che Man YB, Shamsi K, Yusoff MSA, Jinap S (2003) J Am Oil Chem Soc 80:409 doi:10.1007/s11746-003-0713-1
Chen CW, Lai OM, Ghazal HM, Chong CL (2002) J Am Oil Chem Soc 79:403 doi:10.1007/s11746-002-0496-4
Chiu MC, Gioielli LA (2002) Rev Bras Ciênc Farm 38:95
Chiu MC, Gioielli LA, Grimaldi R (2008a) Quim Nova 31:232
Chiu MC, Gioielli LA, Grimaldi R (2008b) Quim Nova 31:238
Chong CL, Kamarudin Z, Lesieur P, Marangoni AG, Bourgaux C, Ollivon M (2007) Eur J Lipid Sci Technol 109:410 doi:10.1002/ejlt.200600249
Coleman MH (1965) J Am Oil Chem Soc 42:751 doi:10.1007/BF02631854
De BK, Hakimji M, Patel A, Sharma D, Desai H, Kumar T (2007) Eur J Lipid Sci Technol 109:32 doi:10.1002/ejlt.200600079
deMan JM (1983) J Am Oil Chem Soc 60:82 doi:10.1007/BF02540897
de Man LM, deMan JM, Blackman B (1989) J Am Oil Chem Soc 66:1777 doi:10.1007/BF02660746
Dewettinck K, Foubert I, Basiura M, Goderis B (2004) Cryst Growth Des 4:1295 doi:10.1021/cg049772n
DGF (2004) Einheitsmethoden. Deutsche Gesellschaft für Fettwissenschaft, Frankfurt
Dian NLHM, Sundram K, Idris NA (2007) J Am Oil Chem Soc 109:147
Dijkstra AJ, Christie WW, Knothe G (2007) In: Gunstone FD, Harwood JL, Dijkstra AJ (eds) The lipid handbook. CRC, New York, p 415
D’Souza V, deMan JM, deMan LM (1990) J Am Oil Chem Soc 67:835 doi:10.1007/BF02540502
Erickson DR (1995) Practical handbook of soybean processing and utilization. American Oil Chemists’ Society, Champaign, p 227
Foubert I, Vanrolleghem PA, Vanhoutte B, Dewettinck K (2002) Food Res Int 35:945 doi:10.1016/S0963-9969(02)00157-6
Foubert I, Dewettinck K, Janssen G, Vanrolleghem PA (2006) J Food Eng 75:551 doi:10.1016/j.jfoodeng.2005.04.038
Gamboa OWD, Gioielli LA (2006) Quim Nova 29:646 doi:10.1590/S0100-40422006000400004
Ghotra BS, Dyal SD, Narine SS (2002) Food Res Int 35:1015 doi:10.1016/S0963-9969(02)00163-1
Gioielli LA, Baruffaldi R (1988) Rev Bras Ciênc Farm 24:29
Gioielli LA, Simões IS, Rodrigues JN (2003) J Food Eng 57:347 doi:10.1016/S0260-8774(02)00355-2
Grimaldi R, Gonçalves LAG, Gioielli LA, Simões IS (2001a) Grasas Aceites 52:363
Grimaldi R, Gonçalves LAG, Gioielli LA, Simões IS (2001b) Grasas Aceites 52:349
Grimaldi LAG, Gonçalves LA, Ando MY (2005) Quim Nova 28:633 doi:10.1590/S0100-40422005000400015
Goh EM, Ker TH (1991) J Am Oil Chem Soc 68:144 doi:10.1007/BF02657758
Haighton AJ (1959) J Am Oil Chem Soc 36:345 doi:10.1007/BF02640051
Haumann BF (1994) Inform 5:668
Herrera ML, Márquez Rocha FJ (1996) J Am Oil Chem Soc 73:321 doi:10.1007/BF02523425
Herrera ML, Falabella C, Melgarejo M, Anón MC (1998) J Am Oil Chem Soc 75:1273 doi:10.1007/s11746-998-0172-y
Herrera ML, Falabella C, Melgarejo M, Anón MC (1999a) J Am Oil Chem Soc 75:1 doi:10.1007/s11746-999-0039-x
Herrera ML, Gatti ML, Hartel RW (1999b) Food Res Int 32:289 doi:10.1016/S0963-9969(99)00083-6
Himavan C, Starov VM, Stapley AGF (2006) Adv Colloid Interface Sci 122:3 doi:10.1016/j.cis.2006.06.016
Hollander FFA, Kaminski D, Duret D, van Enckevort WJP, Meekes H, Bennema P (2002) Food Res Int 35:909 doi:10.1016/S0963-9969(02)00153-9
Hurtová S, Schmidt S, Zemanovic J, Simon P, Sekretar S (1996) Fett/Lipid 98:60
ISO (1991) ISO Standard 8292: animal and vegetable fats and oils. International Organization for Standardization, Geneva
IUPAC (1987) Standard methods for the analysis of oils, fats and derivatives. International Union of Pure and Applied Chemistry, Oxford
Juriaanse AC, Heertje I (1988) Food Microstruct 7:181
Kaisersberger E (1990) Anal Proc 27:64
Kalnin D, Garnaud G, Amenistsch H, Ollivon M (2002) Food Res Int 35:927 doi:10.1016/S0963-9969(02)00155-2
Kalnin D, Lesieus P, Artzner F, Keller G, Ollivon M (2005) Eur J Lipid Sci Technol 107:594 doi:10.1002/ejlt.200501010
Karabulut I, Turan S, Ergin G (2004) Eur Food Res Technol 218:224 doi:10.1007/s00217-003-0847-4
Kawamura K (1979) J Am Oil Chem Soc 57:48 doi:10.1007/BF02675525
Khatoon S (2000) J Food Lipids 7:83 doi:10.1111/j.1745-4522.2000.tb00163.x
Khatoon S, Reddy SRY (2005) Eur J Lipid Sci Technol 107:786 doi:10.1002/ejlt.200501210
Kloek W, Walstra P, van Vliet T (2000) J Am Oil Chem Soc 77:48
Kok LL, Fehr WR, Hammond EG, White PJ (1999) J Am Oil Chem Soc 76:1175 doi:10.1007/s11746-999-0092-5
Lawler PJ, Dimick PS (2002) In: Akoh CC (ed) Food lipids: chemistry, nutrition, and biotechnology. CRC, New York
Lida AMDN, Ali AR (1998) J Am Oil Chem Soc 75:1625 doi:10.1007/s11746-998-0103-y
Lida AMDN, Sundram K, Siew WL, Amina A, Mamot S (2002) J Am Oil Chem Soc 79:1138 doi:10.1007/s11746-002-0617-0
List GR, Emken EA, Kwolek WF, Dutton HJ (1977) J Am Oil Chem Soc 74:408 doi:10.1007/BF02671021
List GR, Mounts TL, Orthoefer F, Neff WE (1995) J Am Oil Chem Soc 72:379 doi:10.1007/BF02541100
Loisel C, Keller G, Lecq G, Bourgaux C, Ollivon M (1998) J Am Oil Chem Soc 75:425 doi:10.1007/s11746-998-0245-y
MacNaughtan W, Farhat IA, Himawan C, Starov VM, Stapley AGF (2006) J Am Oil Chem Soc 83:1 doi:10.1007/s11746-006-1167-1
Marangoni AG (2005) In: Marangoni AG (ed) Fat crystal networks. Marcel Dekker, New York, p 1
Marangoni AG, Hartel RW (1998) Food Technol 52:46
Marangoni AG, McGauley SE (2003) Cryst Growth Des 3:95 doi:10.1021/cg025580l
Marangoni AG, Narine SS (2002) Food Res Int 35:957 doi:10.1016/S0963-9969(02)00158-8
Marangoni AG, Rousseau D (1995) Trends Food Sci Technol 6:329 doi:10.1016/S0924-2244(00)89167-0
Marangoni AG, Rousseau D (1998a) J Am Oil Chem Soc 75:1265 doi:10.1007/s11746-998-0171-z
Marangoni AG, Rousseau D (1998b) J Am Oil Chem Soc 75:1633 doi:10.1007/s11746-998-0104-x
Marangoni AG, Tang D (2006) Chem Phys Lett 433:248 doi:10.1016/j.cplett.2006.11.057
Marikkar JMN, Ghazali HM, Che Man YB, Lai OM (2003) J Food Lipids 10:63 doi:10.1111/j.1745-4522.2003.tb00006.x
Martini S, Herrera ML (2002) J Am Oil Chem Soc 79:315 doi:10.1007/s11746-002-0480-z
Martini S, Herrera ML, Hartel RW (2002) J Am Oil Chem Soc 79:1055 doi:10.1007/s11746-002-0603-6
Martini S, Herrera ML, Marangoni AG (2005) J Am Oil Chem Soc 82:313 doi:10.1007/s11746-005-1072-7
Martini S, Awad T, Marangoni AG (2006) In: Gunstone FD (ed) Modifying lipids for use in food. Woodhead, Cambridge, p 142
Matuszek T (2003) In: Sikorski ZE, Kolakowska A (eds) Chemical and functional properties of food lipids. CRC, New York
Mayamol PN, Samuel T, Balachandran A, Sundaresan A, Arumugham C (2004) J Am Oil Chem Soc 81:407 doi:10.1007/s11746-004-0914-7
McGauley SE, Marangoni AG (2002) In: Marangoni AG, Narine SS (eds) Physical properties of lipids. CRC, New York
Metin S, Hartel RW (1998) J Am Oil Chem Soc 75:1617 doi:10.1007/s11746-998-0102-z
Metin S, Hartel RW (2005) In: Shahidi F (ed) Bailey’s industrial oil and fat products. Wiley Interscience, New York
Meullenet JFC, Gross J (1999) Texture Stud 30:167 doi:10.1111/j.1745-4603.1999.tb00209.x
Narine SS, Humphrey (2004) Food Res Int 37:28 doi:10.1016/j.foodres.2003.09.013
Narine SS, Marangoni J (1999) Crystallogr Growth 198:1315 doi:10.1016/S0022-0248(98)01016-1
Narine SS, Marangoni AG (2005) In: Marangoni AG (ed) Fat crystal networks. Marcel Dekker, New York, p 179
Narine SS, Humphrey KL, Bouzidi L (2006) J Am Oil Chem Soc 83:913 doi:10.1007/s11746-006-5046-6
Nichols DS, Sanderson K (2003) In: Sikorski ZE, Kolakowska A (eds) Chemical and functional properties of food lipids. CRC, New York
Norizzah AR, Chong CL, Cheow CS, Zaliha O (2004) Food Chem 86:229 doi:10.1016/j.foodchem.2003.09.030
O’Brien RD (2004) Fats and oils—formulating and processing for applications. CRC, New York
Oh J, McCurdy AR, Clark S, Swanson BG (2005) J Am Oil Chem Soc 82:13 doi:10.1007/s11746-005-1036-y
Omar Z, Let CC, Seng CC, Rashid NA (2005) Eur J Lipid Sci Technol 107:634 doi:10.1002/ejlt.200501180
Petrauskaite V, De Greyt W, Kellens M, Huyghebaert A (1998) J Am Oil Chem Soc 75:489 doi:10.1007/s11746-998-0252-z
Piska I, Zárubová M, Louzecký T, Karami H, Filip V (2006) J Food Eng 77:347 doi:10.1016/j.jfoodeng.2005.07.010
Pomeranz Y, Meloan CE (1994) Food analysis—theory and practice. Chapman & Hall, New York
Ramli N, Said M, Loon NT (2005) J Food Lipids 12:243 doi:10.1111/j.1745-4522.2005.00021.x
Ribeiro APB, Moura JMLN, Grimaldi R, Gonçalves LAG (2007a) Quim Nova 30:1295
Ribeiro APB, Grimaldi R, Gonçalves LAG (2007b) In: Sociedade Brasileira de Óleos e Gorduras (ed) Anais do XII Congresso Latino-americano de Óleos e Gorduras, Florianópolis
Ribeiro APB, Gonçalves LAG., Grimaldi R (2008). In: European Federation for the Science and Technology of Lipids (ed) 6th Euro Fed Lipid Congress. Abstracts, Athens
Rodrigues JN, Gioielli LA (2003) Food Res Int 36:149 doi:10.1016/S0963-9969(02)00130-8
Rodriguez A, Castro E, Salinas MC, López R, Miranda M (2001) J Am Oil Chem Soc 78:432
Rodrigues JN, Gioielli LA, Anton C (2003) Ciênc Tecnol Aliment 23:226
Rossel JB (1975) J Am Oil Chem Soc 52:505 doi:10.1007/BF02640741
Rousseau D, Marangoni AG (2002) In: Akoh CC (ed) Food lipids: chemistry, nutrition, and biotechnology. CRC, New York, p 301
Rousseau D, Hill AR, Marangoni AG (1996) J Am Oil Chem Soc 72:983 doi:10.1007/BF02523405
Rousseau D, Marangoni AG, Jeffrey KR (1998) J Am Oil Chem Soc 75:1833 doi:10.1007/s11746-998-0339-6
Rousseau D, Hill AR, Marangoni AG (2006) J Am Oil Chem Soc 83:377 doi:10.1007/s11746-006-1216-9
Rousseu D, Marangoni AG (2002) In: Marangoni AG, Narine SS (eds) Physical properties of lipids. CRC, New York
Rozendaal A (1992) Inform 3:1232
Rye GG, Litwinenko JW, Marangoni AG (2005) In: Shahidi F (ed) Bailey’s industrial oil and fat products. Wiley Interscience, New York
Sabariah S, Ali ARM, Chong CL (1998) J Am Oil Chem Soc 75:905
Sato K (2001) Chem Eng Sci 56:2255 doi:10.1016/S0009-2509(00)00458-9
Schenk H, Peschar R (2004) Radiat Phys Chem 71:829 doi:10.1016/j.radphyschem.2004.04.105
Shahidi F, Wanasundara PKJPD (2002) In: Akoh CC (ed) Food lipids: chemistry, nutrition, and biotechnology. CRC, New York
Shi Y, Liang B, Hartel RW (2005) J Am Oil Chem Soc 82:399 doi:10.1007/s11746-005-1084-3
Skoog DA, Holler JF, Nieman TA (2002) Princípios de Análise Instrumental. Bookman, Porto Alegre
Silva RC, Gioielli LA (2006) Rev Bras Ciênc Farm 42:223
Silva RC, Escobedo JP, Gioielli LA (2008) Quim Nova 31:330
Simões I, Gioielli LA, Oliveira MN (1998) Ciênc Tecnol Aliment 18:325
Sonoda T, Takata Y, Sato K (2004) J Am Oil Chem Soc 81:365 doi:10.1007/s11746-004-0908-5
Sotero-Solis VE, Gioielli LA (2001) Alimentaria 38:131
Szydlouska-Czerniak A, Karlovits G, Lach M, Szlyk E (2005) Food Chem 92:133 doi:10.1016/j.foodchem.2004.07.010
Tan CP, Che Man YB (2002) Food Chem 76:89 doi:10.1016/S0308-8146(01)00241-2
Tang D, Marangoni AG (2006a) Adv Colloid Interface Sci 128:257 doi:10.1016/j.cis.2006.11.019
Tang D, Marangoni AG (2006b) J Am Oil Chem Soc 83:377 doi:10.1007/s11746-006-1216-9
Tang D, Marangoni AG (2007) Trends Food Sci Technol 18:474 doi:10.1016/j.tifs.2007.04.015
Timms RE (1985) J Am Oil Chem Soc 62:241 doi:10.1007/BF02541385
Timms RE (2003) Confectionery fats handbook. The Oily Press, Dundee, p 63
Toro-Vazquez JF, Dibildox-Alvarado E, Charó-Alonso M, Charó-Alonso V, Gómez-Aldapa CA (2002) J Am Oil Chem Soc 79:855 doi:10.1007/s11746-002-0570-y
Vanderwal RJJ (1960) J Am Oil Chem Soc 37:595 doi:10.1007/BF02631610
van Duynhoven J, Goudappel GJ, Gribnau MCM, Shukla VKS (1999) Inform 10:479
van Langevelde A, Driessen R, Molleman W, Peschar R (2001) J Am Oil Chem Soc 78:911 doi:10.1007/s11746-001-0363-3
van Putte K, van den Enden J (1974) J Am Oil Chem Soc 51:316 doi:10.1007/BF02633005
van Vliet MH, van Kempen GMP (2004) Eur J Lipid Sci Technol 106:697 doi:10.1002/ejlt.200400939
Vissoto FZ, Luccas V, Bragagnolo N, Turatti JM, Grimaldi R, Figueiredo MS (1999) Braz J Food Technol 2:139
Warner K (2006) In: Gunstone FD (ed) Modifying lipids for use in food. Woodhead, Cambridge, p 114
Wassel P, Young NWG (2007) Int J Food Sci Technol 42:503 doi:10.1111/j.1365-2621.2007.01571.x
Woodrow IL, deMan JM (1961) J Dairy Sci 51:996
Wright AJ, Marangoni AG (2002) J Am Oil Chem Soc 79:395 doi:10.1007/s11746-002-0495-5
Wright AJ, Hartel RW, Narine SS, Marangoni AG (2000) J Am Oil Chem Soc 77:463 doi:10.1007/s11746-000-0075-8
Yap PH, deMan JM, deMan L (1989) J Am Oil Chem Soc 66:693 doi:10.1007/BF02669954
Zeitoun MAM, Neff WE, Mounts TL (1993) J Am Oil Chem Soc 70:467 doi:10.1007/BF02542577
Acknowledgments
The authors thank the Fundação de Amparo à Pesquisa do Estado de São Paulo (Fapesp) for financial assistance and to the Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq) for the doctoral scholarship grant.
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ribeiro, A.P.B., Basso, R.C., Grimaldi, R. et al. Instrumental Methods for the Evaluation of Interesterified Fats. Food Anal. Methods 2, 282–302 (2009). https://doi.org/10.1007/s12161-009-9073-4
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s12161-009-9073-4