Blended oils were prepared by mixing appropriate amounts of coconut oil (CNO) or palm oil (PO) with rice bran oil (RBO) or sesame oil (SESO) to get approximately equal proportions of saturated/monounsaturated/polyunsaturated fatty acids in the oil. These blended oils were subjected to interesterification reactions using lipase to randomize the fatty acid distribution on the glycerol molecule. The fatty acid compositions of the modified oils were evaluated by gas chromatography while changes in triacylglycerol molecular species were followed by HPLC. The triacylglycerol molecular species of the blended oils reflected those present in the parent oil. Interesterification of the blended oils resulted in the exchange of fatty acids within and between the triacylglycerol molecules, resulting in alterations in the existing triacylglycerol molecules. Emergence of new triacylglycerol molecular species following interesterification was also observed. The thermal profiles of the native, blended and interesterified oils were determined by differential scanning calorimetry. Thermal behaviour, melting and crystallization properties of the modified oils showed significant changes reflecting the changes in the triacylglycerol molecules present in the oil. Therefore, interesterification of oils introduces significant changes in the physical properties of oils, even though the overall fatty acid composition of blended and interesterified oils remains the same.

Plastic fats with zero trans fatty acids by interesterification of mango, mahua and palm oilsSpeciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati are prepared by interesterification of blends of palm hard fraction (PSt) with mahua and mango fats at various proportions. It was found that the interesterified samples did not show significant differences in solid fat content (SFC) after 0.5 or 1 h reaction time. The blends containing PSt/mahua (1:1) showed three distinct endotherms, indicating a heterogeneity of triacylglycerols (TG), the proportions of which altered after interesterification. The SFC also showed improved plasticity after interesterification. Similar results were observed with other blends of PSt/mahua (1:2). These changes in melting behavior are due to alterations in TG composition, as the trisaturated-type TG were reduced and the low-melting TG increased after interesterification. The blends containing PSt/mango (1:1) showed improvement in plasticity after interesterification, whereas those containing PSt/mango (2:1) were hard and showed high solid contents at higher temperature and hence may not be suitable for bakery or as vanaspati. The blends with palm and mahua oils were softer and may be suitable for margarine-type products. The results showed that the blends of PSt/ mahua (1:1, 1:2) and PSt/mango (1:1) after interesterification for 1 h at 80 7C showed an SFC similar to those of commercial hydrogenated bakery shortenings and vanaspati. Hence, they could be used in these applications in place of hydrogenated fats as they are free from trans acids, which are reported to be risk factors involved in coronary heart disease. For softer consistency like margarine applications, the blends containing palm oil and mahua oil are suitable.

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