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Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

To manufacture beef tallow (BT)-based shortening and margarine with a reduced tendency to developing sandiness, BT/canola oil (CaO) blend (80:20 w/w), selected from the BT and CaO blends mixed in different ratios from 60:40 to 85:15 with 5% increments, was subjected to chemical interesterification (CIE) with sodium methoxide as the catalyst. The interesterified products were compared with the starting mixture in terms of solid fat content (SFC), and contents of high-melting point 1,3-disaturated long-chain fatty acid 2-monounsaturated long-chain fatty acid triacylglycerols (SUS TAGs) including 1,3-distearoyl-2-oleoyl-glycerol (StOSt), 1,3-dipalmitoy-2-oleoyl-glycerol (POP), and 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POSt). Under the selected conditions: 60 °C, 0.6% CH3ONa, 90 min, the CIE product had a SFC profile that meets suggested bakery fat requirements, besides a content of SUS TAGs which is 22.14% lower than that of the non-interesterified blend. Also the fat produced had stable β′ polymorphs, crystal morphology, crystal sizes (<20 μm), and could resist temperature fluctuations. The CIE product obtained herein has an increased potential for manufacturing bakery shortenings and margarines with reduced graininess formation, increasing the possibilities for the commercial use of BT and CaO.

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Acknowledgments

This work was supported by the National High Technology Research and Development Program (863 Program) of China (Contract No. 2010AA101506). The authors gratefully acknowledge Mr. Tao Guan Jun of State Key Laboratory of Food Science and Technology, Jiangnan University, for technical assistance during the HPLC/APCI-MS analysis.

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Authors and Affiliations

  1. State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, 214122, Jiangsu, People’s Republic of China

    Zong Meng, Yuanfa Liu, Liang Shan, Qingzhe Jin & Xingguo Wang

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  1. Zong Meng
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  2. Yuanfa Liu
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  3. Liang Shan
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  4. Qingzhe Jin
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  5. Xingguo Wang
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Correspondence to Xingguo Wang.

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Meng, Z., Liu, Y., Shan, L. et al. Reduction of Graininess Formation in Beef Tallow-Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil. J Am Oil Chem Soc 87, 1435–1442 (2010). https://doi.org/10.1007/s11746-010-1627-5

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  • DOI: https://doi.org/10.1007/s11746-010-1627-5

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