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Physical properties of interesterified fat blends

1993; Wiley; Volume: 70; Issue: 5 Linguagem: Inglês

10.1007/bf02542577

1558-9331

M. A. M. Zeitoun, W. E. Neff, G. R. List, T. L. Mounts,

Proteins in Food Systems

Fat blends, formulated by mixing fully hydrogenated soybean oil with nine different commonly used vegetable oils in a ratio of 1:1 (w/w), were subjected to interesterification (also commonly referred to as rearrangement or randomization) with sodium methoxide catalyst. Fatty acid composition and triacylglycerol molecular species of each fat blend and the interesterified product were determined and correlated with the following physical properties: melting, crystallization characteristics and solid fat content. The differences in the endothermic and exothermic peak temperatures, total heat of fusion and crystallization (β and β′ crystalline content) and solid fat content among the fat blends clearly showed the effect of the composition of each oil on the physical properties. Oils that contained a considerable amount of palmitic acid had a favorable influence on the crystallization and polymorphic form of interesterified fat blends.