Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends


Fat blends, formulated by mixing a highly saturated fat (palm stearin or fully hydrogenated soybean oil) with a native vegetable oil (soybean oil) in different ratios from 10:90 to 75:25 (wt%), were subjected to chemical interesterification reactions on laboratory scale (0.2% sodium methoxide catalyst, time=90 min, temperature=90°C). Starting and interesterified blends were investigated for triglyceride composition, solid fat content, free fatty acid content, and trans fatty acid (TFA) levels. Obtained values were compared to those of low- and high-trans commercial food fats. The interesterified blends with 30–50% of hard stock had plasticity curves in the range of commercial shortenings and stick-type margarines, while interesterified blends with 20% hard stock were suitable for use in soft tubtype margarines. Confectionery fat basestocks could be prepared from interesterified fat blends with 40% palm stearin or 25% fully hydrogenated soybean oil. TFA levels of interesterified blends were low (0.1%) compared to 1.3–12.1% in commercial food fats.

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Correspondence to V. Petrauskaite.

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Petrauskaite, V., De Greyt, W., Kellens, M. et al. Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. J Amer Oil Chem Soc 75, 489–493 (1998).

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Key words

  • Fat blends
  • interesterification
  • margarines
  • shortenings
  • trans fatty acids
  • vegetable oil