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Interesterification of tallow and sunflower oil
Author(s) -
Rodríguez Alicia,
Castro Eduardo,
Salinas María C.,
López Reinaldo,
Miranda Misael
Publication year - 2001
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-001-0280-5
Subject(s) - tallow , sunflower oil , interesterified fat , melting point , materials science , chemistry , food science , composite material , organic chemistry , lipase , enzyme
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.