Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils
Grasas Y Aceites, cilt.72, sa.3, ss.1-15, 2021 (SCI-Expanded)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 72 Sayı: 3
- Basım Tarihi: 2021
- Doi Numarası: 10.3989/gya.0552201
- Dergi Adı: Grasas Y Aceites
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Fuente Academica Plus, BIOSIS, CAB Abstracts, Compendex, Food Science & Technology Abstracts, Veterinary Science Database, Directory of Open Access Journals, DIALNET
- Sayfa Sayıları: ss.1-15
- Sivas Cumhuriyet Üniversitesi Adresli: Evet
Özet
This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and
safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical
and chemical properties of interesterified products were determined and data were analyzed using univariate and multivariate statistical
techniques. Interesterified lipids were more spreadable and showed plastic behavior due to their lower consistency and solid fat contents.
Decreases in melting points to a temperature range of 26.5-45.5 °C regardless of oil type were observed. Interesterified fats displayed
mostly β’ and β’+β crystal forms. The CI of tallow did not result in the formation of significant amounts of trans-fatty acids. Samples
interesterified with corn oil had lower free fatty acid contents (1.87-3.9%) and higher oxidation induction times (3.82-12.25h) than other
lipids. Therefore, fats containing corn oil-tallow could be used in the baking industry due to their potentially good aeration properties
and smooth texture.