Abstract
AbstractThis study aimed to restructure beef tallow‐milk‐vegetable oils blends through the chemical and enzymatic interesterifications and to analyze some properties of interesterified lipids including peroxide value, free fatty acid and mono‐di‐triacylglycerol contents, fatty acid profile, and slip melting point. Moreover, the mid‐infrared spectra of the samples were obtained using Fourier transform infrared spectroscopy. The monounsaturated and polyunsaturated fatty acid contents of beef tallow increased by blending and interesterification reactions. The free fatty acid content of the enzymatically interesterified lipids was higher than that of the chemically interesterified fats. The slip melting point of the structured fats decreased after both blending and interesterification. A statistical model showed that infrared spectra combined with analytical data could discriminate the interesterified lipids from binary and ternary blends. It was found out that a 15% milk and 40% vegetable oil ratio in the initial blends yielded as end products which could be an alternative product of butterfat in the bakery industry after chemical interesterification.
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