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Physical and Chemical Properties of Randomly Interesterified Blends of Corn Oil and Tallow
Author(s) -
CHACON OSCAR O.,
HANDEL A. PHILIP
Publication year - 1985
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1985.tb10593.x
Subject(s) - interesterified fat , chemistry , butylated hydroxyanisole , tallow , food science , lipase , hydrolysis , fatty acid , citric acid , corn oil , organic chemistry , antioxidant , enzyme
The sodium methylate‐catalyzed random interesterification of corn oil‐tallow blends was explored in order to develop plastic fats of varying physical properties. Lipase hydrolysis of the randomized fats showed that with 0.5% catalyst, interesterification was completed within 30 min at 80°C. Interesterification decreased the melting point and solid fat index of the randomized fats. The trans‐ fatty acid level and fatty acid profile of the rearranged fats did not show any change upon interesterification. The oxidative stability of the fats decreased after random interesterification, but addition of 0.01% citric acid and 0.01% butylated hydroxyanisole produced a fat blend of comparable stability to commercial margarine oils.