Interesterification of tallow and sunflower oil

Abstract

The objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow-sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The significant variables of the IT process were obtained by 2 4-1 fractional factorial design. The proportion of tallow (T) in the blend, catalyst concentration, and reaction temperature had a significant effect on the melting point (mp) (P ≤ 0.05). IT of tallow and sunflower oil blends (90:10 and 70:30) diminished the mp, dropping point, and refractive index compared to tallow. However, a noninteresterified 90:10 blend mp was not significantly different from tallow. IT produced a solid fat content (SFC) profile of IT90:10 blend that was appropriate for use in shortenings for the baking industry. Blending and IT of the 90:10 blend increased the melting profile of the tallow and the melting range from −40 to 60°C while the endotherms of the middle-melting triacylglycerols (TAG) decreased. The IT90:10 blend hardnesswas 70% lower than tallow hardness, and the crystal network was composed of large spherulites in a network. IT resulted in an appropriate method to improve physical properties of tallow, whereas blending did not significantly modify it. The interesterification changed the SFC profile of IT90:10, giving a more appropriate shortening for use in the baking industry.Paper no. J9410 in JAOCS 78, 431-436 (April 2001).

Physical properties of structured lipids from lard and soybean oil produced by enzymatic interesterification

“…SFC is, in this sense, responsible for many product characteristics including general appearance, ease of packing, organoleptic properties, ease of spreading, and oil exudation. SFC can also be used to study the compatibility of fats by determining the changes in the percentage of solids at different fat proportions (RODRIGUEZ et al, 2001;NOOR LIDA;ALI, 1998). The texture of a SL can be measured via cone penetrometry using an INSTRON™ testing machine or a texture analyzer.…”

Plastic fats with zero trans fatty acids by interesterification of mango, mahua and palm oils

“…It was reported that blends formulated by mixing fully hydrogenated soybean oil with the commonly used nine vegetable oils in a ratio of 1:1 (wt/wt) were interesterified and resulted in speciality fats with no trans fatty acids [10]. Bakery shortenings were prepared from tallow and sunflower oil blends in various ratios by interesterification [11]. The trans fatty acid-free bakery shortenings were prepared from vegetable fats and oils by fractionation and blending [12,13].…”

Modificação bioquímica da gordura do leite

“…33,49,50 Nutricionalmente, esta reação promove benefícios quando comparada à hidrogenação, pois o processo de rearranjo dos ácidos graxos não altera sua isomeria ou seu grau de insaturação, 33 o que leva à geração de produtos com quantidade reduzida ou livre de isômeros trans e que podem possuir maiores concentrações de ácidos graxos poli-insaturados. 5 O uso da interesterificação é uma tendência que se apresenta como alternativa promissora na indústria de gorduras para alterar também propriedades de espalhabilidade, pois modifica substancialmente as propriedades físicas das gorduras.…”