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Modifications of butter stearin by blending and interesterification for better utilization in edible fat products

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Journal of the American Oil Chemists' Society

Abstract

This work primarily aims to further modify the stearin fractions, obtained from anhydrous milk fat, after fractionation by dry process and by solvent process using isopropanol, for extending their scope of utilization in edible fat products. Butter stearin fractions, on blending with liquid oils like sunflower oil and soybean oil in different proportions, offer nutritionally important fat products with enriched content of essential fatty acids like C18∶2 and C18∶3. The butter stearin fraction from isopropanol fractionation, when interesterified with individual liquid oils by Mucor miehei lipase as a catalyst, yields fat products having desirable properties in making melange spread fat products with reasonable content of polyunsaturated fatty acids and almost zero trans fatty acid content.

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Authors and Affiliations

  1. Department of Chemical Technology, Oil Technology Division, University of Calcultta, 92, A.P.C. Road, 700 009, Calcutta, India

    P. K. Pal, D. K. Bhattacharyya & S. Ghosh

Authors
  1. P. K. Pal
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  2. D. K. Bhattacharyya
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  3. S. Ghosh
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Correspondence to D. K. Bhattacharyya.

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Pal, P.K., Bhattacharyya, D.K. & Ghosh, S. Modifications of butter stearin by blending and interesterification for better utilization in edible fat products. J Amer Oil Chem Soc 78, 31–36 (2001). https://doi.org/10.1007/s11746-001-0215-1

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  • DOI: https://doi.org/10.1007/s11746-001-0215-1

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