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D. K. Bhattacharyya, Modification of tallow fractions in the preparation of edible fat products
Author(s) -
Bhattacharyya S.,
Bhattacharyya D. K.,
De B. K.
Publication year - 2000
Publication title -
european journal of lipid science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.614
H-Index - 94
eISSN - 1438-9312
pISSN - 1438-7697
DOI - 10.1002/(sici)1438-9312(200005)102:5<323::aid-ejlt323>3.0.co;2-n
Subject(s) - chemistry , interesterified fat , food science , lipase , rhizomucor miehei , acetone , extender , sunflower oil , melting point , fractionation , chromatography , triacylglycerol lipase , organic chemistry , polyurethane , enzyme
Investigation has been carried out with an intention to prepare shortening, margarine fat bases, and value‐added edible fat products like cocobutter substitute from tallow. For this, tallow was fractionated at low (12 and 15 °C) and intermediate (25 °C) temperatures by solvent (acetone) fractionation process. The stearin fractions (yield: 23—40% (w/w) and slip melting point: 45—50.5 °C) thus obtained were blended and interesterified with liquid oils, such as sunflower, soybean, rice bran etc. by microbial lipase catalyzed route. The olein fractions (yield: 60—77% (w/w) and slip melting point: 21—32.5 °C) were also chemically interesterified (using NaOMe) and biochemically (using Rhizomucor miehei lipase, Lipozyme IM 20 ). The olein fractions were also blended with sal ( Shorea robusta ) fat, sal olein, and acidolysed karanja ( Pongamia glabra ) stearin. As revealed from their slip melting point and solid fat index, the products thus prepared were found to be suitable for shortening, margarine fat bases, and vanaspati substitute.