Physical properties of interesterified fat blends View Full Text


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Article Info

DATE

1993-05

AUTHORS

M. A. M. Zeitoun, W. E. Neff, G. R. List, T. L. Mounts

ABSTRACT

Fat blends, formulated by mixing fully hydrogenated soybean oil with nine different commonly used vegetable oils in a ratio of 1:1 (w/w), were subjected to interesterification (also commonly referred to as rearrangement or randomization) with sodium methoxide catalyst. Fatty acid composition and triacylglycerol molecular species of each fat blend and the interesterified product were determined and correlated with the following physical properties: melting, crystallization characteristics and solid fat content. The differences in the endothermic and exothermic peak temperatures, total heat of fusion and crystallization (β and β′ crystalline content) and solid fat content among the fat blends clearly showed the effect of the composition of each oil on the physical properties. Oils that contained a considerable amount of palmitic acid had a favorable influence on the crystallization and polymorphic form of interesterified fat blends. More... »

PAGES

467-471

References to SciGraph publications

  • 1983-04. Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1963-12. Quick and simple methods for studying crystallization behavior of fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-12. Polymorphic stability of hydrogenated canola oil as affected by addition of palm oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-12. Crystallization characteristics of hydrogenated canola oil as affected by addition of palm oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1968-11. The role of X-ray diffraction in studies of the crystallography of monoacid saturated triglycerides in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-11. Interesterification of fats in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1978-11. Margarine and margarine oil, formulation and control in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-05. Polymorphism of palm oil and palm oil products in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1991-03. Chemical and physical properties of the high melting glyceride fractions of commercial margarines in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1976-06. Interesterification of edible oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1977-10. “Zerotrans” margarines: Preparation, structure, and properties of interesterified soybean oil-Soy trisaturate blends in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1985-02. Chemical interesterification of palm, palm kernel and coconut oils in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
  • 1989-12. Polymorphic behavior of some fully hydrogenated oils and their mixtures with liquid oil in JOURNAL OF THE AMERICAN OIL CHEMISTS' SOCIETY
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    URI

    http://scigraph.springernature.com/pub.10.1007/bf02542577

    DOI

    http://dx.doi.org/10.1007/bf02542577

    DIMENSIONS

    https://app.dimensions.ai/details/publication/pub.1051441152


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