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Chemical interesterification of olive oil‐tristearin blends for margarines
Author(s) -
GAVRIILIDOU V.,
BOSKOU D.
Publication year - 1991
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/j.1365-2621.1991.tb01989.x
Subject(s) - interesterified fat , sodium methoxide , food science , olive oil , glyceride , chemistry , spreadability , consistency index , glycerol , organic chemistry , catalysis , fatty acid , materials science , composite material , lipase , enzyme , rheology
Summary Refined olive oil–glycerol tristearate blends were interesterified using sodium methoxide as catalyst. The glyceride structure of the randomized fats was studied and the relationship between the structure and physical properties was examined. The rearranged fats were investigated for Solid Fat Index, melting behaviour, consistency and spreadability and the values obtained were compared to those of zero‐trans margarines or commercially available products prepared from hydrogenated olive oil and other vegetable oils. The 80:20 and 75:25 olive oil–tristearin blends after randomization have properties very close to those of soft tub and packet margarines.