Abstract
The effect of blending and interesterification on the physicochemical characteristics of fat blends containing palm oil products was studied. The characteristics of the palm-based blends were tailored to resemble oil blends extracted from commercial reduced fat spreads (RFS). The commercial products were found to contain up to 20.4% trans fatty acids, whereas the palm-based blends were free of trans fatty acids. Slip melting point of the blends varied from 26.0–32.0°C for tub, and 30.0–33.0°C for block RFS. Solid fat content at 5 and 10°C (refrigeration temperature), respectively, varied from 10.9–19.7% and 8.5–17.6% for tub, and 28.2–38.6% and 20.8–33.5% for block RFS. Melting enthalpy of the tub RFS varied from 35.0–54.3 J/g and that of block RFS varied from 58.0–75.4 J/g. To produce block RFS, 65% palm oil (PO) and 18% palm kernel olein (PKOo) could be added in a ternary blend with sunflower oil (SFO), but only 47% PO and 10% PKOo are suggested for tub RFS. Higher proportion of PO, i.e., 72% for block RFS and 65% for tub RFS, could be used after the ternary blend was interesterified. Although a ternary blend of palm olein (POo)/SFO/PKOo was not suitable for RFS formulation, after interesterification as much as 90% POo and 26% PKOo could be used in the block RFS formulation. For tub RFS a maximum of 30% POo was found suitable.
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Lida, H.M.D.N., Ali, A.R.M. Physico-chemical characteristics of palm-based oil blends for the production of reduced fat spreads. J Amer Oil Chem Soc 75, 1625–1631 (1998). https://doi.org/10.1007/s11746-998-0103-y
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DOI: https://doi.org/10.1007/s11746-998-0103-y