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Fats from Chemically Interesterified High‐Oleic Sunflower Oil and Fully Hydrogenated Palm Oil
Author(s) -
Masuchi Monise Helen,
Gandra Kelly Moreira,
Marangoni André Luis,
Sá Perenha Cristiane,
Chiu Ming Chih,
Grimaldi Renato,
Gonçalves Lireny Aparecida Guaraldo
Publication year - 2014
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/s11746-014-2420-7
Subject(s) - interesterified fat , sunflower oil , chemistry , palm oil , food science , crystallization , miscibility , sunflower , oleic acid , composition (language) , organic chemistry , melting point , chromatography , biochemistry , lipase , biology , agronomy , linguistics , philosophy , enzyme , polymer
Chemical interesterification of different lipid materials has considerable potential for the production of a wide variety of special fats with improved functional and nutritional properties. The present study aimed to evaluate the chemical interesterification of blends of high‐oleic sunflower oil (HOSO) and fully hydrogenated palm oil (FHPO) in the ratios (% w/w) of 80:20, 70:30, 60:40 and 50:50. The blends were characterized in triacylglycerol composition, melting point, solid fat content and crystallization behavior, and some applications in food products were suggested. The interesterification altered the solid fat content, melting point and crystallization isotherm of the samples, after the levels of trisaturated triacylglycerols decreased and disaturated–monounsaturated and monosaturated–diunsaturated triacylglycerol contents increased, due to the randomization of fatty acids. The modification in the triacylglycerol composition promoted greater miscibility between the HOSO and FHPO fractions, creating new application possibilities for the food industry.