Functionality improvement of virgin coconut oil through physical blending and chemical interesterification

Abstract

In recent years, virgin coconut oil (VCO) has been gaining dramatic growth in food markets and is one the most clinically studied edible oils. However, owing to its low plasticity and stiff nature, VCO could not be applied directly in edible fats production and various modification processes must be considered. In present study, physical blending with palm olein (PO) and chemical interesterification were conducted in order to improve the functional characteristics of VCO. Likewise, the alterations in chemical composition, solid fat content (SFC), slip melting point (SMP) and rheological attributes (e.g. flow behavior, strain sweep, frequency sweep and temperature sweep) of fat blends, prior and following interesterification were investigated. All blends were trans-free and interesterification modified the melting characteristics of fat blends through reduction of SFC and SMP. In terms of rheological attributes, a shear thinning demeanor in all fat blends was noticed and the flow data were fitted well with Herschel–Bulkley model. Interesterified samples were illustrated lower storage (G′) and loss (G″) moduli compared to initial blends. The elastic attribute of interesterified 10:90, 20:80, 30:70, 40:60 and 50:50 blends was prevailing up to 28.89, 29.68, 31.28, 34.46 and 36.05 °C, respectively. Finally, the interesterified blends of VCO and PO revealed characteristics fitted for production of not only trans-free roll-in shortening but table-grade, stick and Danish margarines, as well.