Chemical interesterification of olive oil‐tristearin blends for margarines

Abstract

Refined olive oil-glycerol tristearate blends were interesterified using sodium methoxide as catalyst. The glyceride structure of the randomized fats was studied and the relationship between the structure and physical properties was examined. The rearranged fats were investigated for Solid Fat Index, melting behaviour, consistency and spreadability and the values obtained were compared to those of zerotrans margarines or commercially available products prepared from hydrogenated olive oil and other vegetable oils. The 80 : 20 and 75 : 25 olive oil-tristearin blends after randomization have properties very close to those of soft tub and packet margarines.

Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties

“…OOO and SSS) decreased after interesterification, whereas the percentage of SOS and OSO with melting points intermediate between those of the triunsaturated and trisaturated molecules increased after interesterification. This finding is to be expected and is consistent with previous studies [2,4]. Gavriilidou and Boskou [2] studied the chemical interesterification of 75 : 25 and 80 : 20 blends of olive oil with pure SSS.…”

“…This finding is to be expected and is consistent with previous studies [2,4]. Gavriilidou and Boskou [2] studied the chemical interesterification of 75 : 25 and 80 : 20 blends of olive oil with pure SSS. They found that the percentage of SSS and OOO decreased and the percentage of both OOS and SSO increased significantly in relation to the olive oil-tristearin blends.…”

“…The plastic range of the interesterified fat was similar to that of commercial margarine, as judged from dropping point and solid fat content (SFC) measurements [1]. Gavriilidou and Boskou [2] also studied the chemical interesterification of olive oil-tristearin blends for the manufacture of margarines with beneficial effects on human health. Also, mixtures of high-oleic sunflower oil (HOSO) and lard were interesterified by using Candida antarctica lipase to produce plastic fats [3].…”

“…Avrami exponant n (A), Avrami rate constant (k), and t 1/2 for IE-and NI-blends (10-100%) of FHCO/HOSO crystallized at 40 7C, as a function of blend composition (1) and SFC(2). Symbols correspond to the average of three replicates.…”

Metabolomics reveals variation and correlation among different tissues of olive (Olea europaea L.)

“…The main PUFAs in olive oil are oleic acid (C 18 :1), palmitoleic acid (C 16 :1), linoleic acid (C 18 :2), and linolenic acid (C 18 :3). Olive oil is mainly concentrated in the pericarp (96%–98%), which results in its having a unique flavor and fragrance; accordingly, it is widely used for food preparations ( Gavriilidou and Boskou, 1991 ). In Mediterranean countries, olive oil is the main dietary fat and is considered to be one the healthiest foods because of its strong association with reduced incidence of cardiovascular diseases and certain cancers ( Trichopoulou et al, 2003 ).…”