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Reduction of Graininess Formation in Beef Tallow‐Based Plastic Fats by Chemical Interesterification of Beef Tallow and Canola Oil
Author(s) -
Meng Zong,
Liu Yuanfa,
Shan Liang,
Jin Qingzhe,
Wang Xingguo
Publication year - 2010
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/s11746-010-1627-5
Subject(s) - interesterified fat , canola , sodium methoxide , chemistry , tallow , glycerol , food science , fatty acid , catalysis , organic chemistry , lipase , enzyme
To manufacture beef tallow (BT)‐based shortening and margarine with a reduced tendency to developing sandiness, BT/canola oil (CaO) blend (80:20 w/w), selected from the BT and CaO blends mixed in different ratios from 60:40 to 85:15 with 5% increments, was subjected to chemical interesterification (CIE) with sodium methoxide as the catalyst. The interesterified products were compared with the starting mixture in terms of solid fat content (SFC), and contents of high‐melting point 1,3‐disaturated long‐chain fatty acid 2‐monounsaturated long‐chain fatty acid triacylglycerols (SUS TAGs) including 1,3‐distearoyl‐2‐oleoyl‐glycerol (StOSt), 1,3‐dipalmitoy‐2‐oleoyl‐glycerol (POP), and 1‐palmitoyl‐2‐oleoyl‐3‐stearoyl‐glycerol (POSt). Under the selected conditions: 60 °C, 0.6% CH 3 ONa, 90 min, the CIE product had a SFC profile that meets suggested bakery fat requirements, besides a content of SUS TAGs which is 22.14% lower than that of the non‐interesterified blend. Also the fat produced had stable β′ polymorphs, crystal morphology, crystal sizes (<20 μm), and could resist temperature fluctuations. The CIE product obtained herein has an increased potential for manufacturing bakery shortenings and margarines with reduced graininess formation, increasing the possibilities for the commercial use of BT and CaO.