Interesterification of tea seed oil and its application in margarine production

Abstract

AbstractBlends of hydrogenated and nonhydrogenated tea seed oil (Lahijan variety) (30:70, w/w) were chemically interesterified at 60, 90, and 120°C for 30, 60, and 90 min in the presence of 1% (w/w) NaOH. Physicochemical properties of the products were compared with those of the noninteresterified mixture. Statistical comparison of m.p., iodine values (IV), and solid fat contents (SFC) showed that the sample having the highest ranking was interesterified at 120°C for 30 min. The sample was used as a hardstock (40%), with liquid tea seed oil and sunflower oil (ratios of 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100) as, a softstock (60%) for production of table magarine, and the properties of these margarines were compared with those of commercial ones. Samples E and D (ratio of 80:20 and 60:40 liquid tea seed oil/sunflower oil, respectively) had the lowest significant differences with commercial table margarine for physicochemical (m.p., IV, and SFC) and organoleptic characteristics, respectively. Generally, based on m.p. and SFC, margarines E and D were classified as soft margarine. The trans FA content of E, D, and commercial margarines were 1.8, 1.8, and 2.2%, respectively.