Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties.
trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil, and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content, and consistency. Chemical interesterification reduced softening and melting points, consistency, and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans-fatty acids could be used as an alternative to partially hydrogenated fat.
Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes n. 580, B16, CEP 05508-900, São Paulo, SP, Brazil.
Fabiana Andreia Schäfer De Martini
FA
Soares
Roberta Claro
RC
da Silva
Márcia
M
Hazzan
Isabele Renata
IR
Capacla
Elise Raduan
ER
Viccola
Jessica Mayumi
JM
Maruyama
Luiz Antonio
LA
Gioielli
D055598:Chemical Phenomena; D000074263:Coconut Oil; D004951:Esterification; D005227:Fatty Acids / Q000032:analysis; D005229:Fatty Acids, Monounsaturated / Q000737:chemistry*; D000073878:Palm Oil; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil
D005227:Fatty Acids; D005229:Fatty Acids, Monounsaturated; D010938:Plant Oils; D000074262:Rapeseed Oil; D000073878:Palm Oil; D000074263:Coconut Oil