Production of Trans‐free fats by chemical interesterified blends of palm stearin and sunflower oil

Abstract

In this study, production of trans‐free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110°C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO‐interesterified blends were suitable for many fat‐based products.

Macronutrient composition of street food in Central Asia: Bishkek, Kyrgyzstan

“…Despite insipient research on cooking practices of preparation of street foods, another possible explanation is the fact that although most oils and fats supplied in the retail market may conform with current quality standards, unsafe cooking practices such as continuous reuse of oil for frying may lead to increased TFA concentrations (Esfarjani et al, 2019;. Besides, despite the availability of healthier options such as interesterified blends, shortenings or margarine, rich in SFA and TFA, are still traditionally used in bakery cooking given their desirable tenderness, texture and mouthfeel and extending of product shelf life (Farajzadeh Alan, Naeli, Naderi, Jafari, & Tavakoli, 2019).…”

Functionality improvement of virgin coconut oil through physical blending and chemical interesterification

“…TAG composition of VCO and PO were collected from the literature [28,29] and applied for TAG profile calculation of the primary blends. TAG composition of interesterified blends was measured based upon the 1, 2, 3-random theory following the probability low [1].…”

“…Among the various types of lipids, bakery (shortening) and margarine fats would provide crucial eligible organoleptic attributes e.g. spreadability, favorable taste, consistency, tenderness and lubricity along with a positive effect on the geometry and structure of the final products [1]. Taking this into account, commercial margarines and shortenings are mainly developed by vegetable oils which due to their certain chemical composition and fatty acids (FAs) distribution on the glycerol backbone, at their natural state would not be suitable choices for production of margarine and bakery fats [2].…”

“…Thus, chemical (e.g. hydrogenation and interesterification) or physical procedures (such as blending and fractionation) would be applied with the purpose of rectifying the functional attributes of vegetable oils [1].…”

“…Hence, it could either enhance or reduce properties like slip melting point (SMP), oxidative stability, solid fat content (SFC) curve, crystallization and rheology which are associated to the TAG profile of fats. Moreover, interesterification could lead to consistency increment within the solid state as well as plasticity improvement of fats [1].…”