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Calorimetric study of milk fat/rapeseed oil blends and their interesterification products
Author(s) -
Aguedo Mario,
Giet JeanMichel,
Ha Emilien,
Lognay Georges,
Wathelet Bernard,
Destain Jacqueline,
Brasseur Robert,
Vandenbol Micheline,
Danthine Sabine,
Blecker Christophe,
Wathelet JeanPaul
Publication year - 2009
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/ejlt.200800184
Subject(s) - interesterified fat , differential scanning calorimetry , chemistry , melting point , rapeseed , enthalpy , mass fraction , chromatography , food science , organic chemistry , thermodynamics , lipase , physics , enzyme
Milk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in the blend and that the relative enthalpy of one peak assigned to low‐melting triacylglycerols (TAG) can also be used to determine the percentage of RO in the blend. A linear relation was also established between MF content of the blend and its dropping point (DP), indicating that DP can be linearly related with the above DSC data. A blend of MF/RO 70 : 30 (wt/wt) was then chosen as a model system for enzymatic interesterification (EIE). The applicability of DSC analyses to EIE products was checked and a correct correlation could be established between DSC values and the interesterification degree and DP. Among the data from the DSC profiles, the peak associated with low‐melting TAG was the best indicator of the reaction course. In the same way, a high‐melting MF stearin fraction was interesterified with RO. In that case, onset temperatures and peak “a” were better reaction indicators than for the interesterified MF/RO blend. We therefore suggest that values from DSC endotherms could be used to monitor EIE of fat blends.