Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil.

Davood Farajzadeh Alan,Mehdi Naderi,Mohammad Hossein Naeli,Seid Mahdi Jafari,Hamid Reza Tavakoli

doi:10.1002/fsn3.1231

Abstract

In this study, production of trans‐free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110°C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO‐interesterified blends were suitable for many fat‐based products.

Highlights

Oils and fats are one of the important nutrients in the human diet and have a key role in improving the palatability of foods (Fauzi, Rashid, & Omar, 2013; Jalili, Jafari, Emam‐Djomeh, Malekjani, & Farzaneh, 2018)
The main aim of this work was to investigate the effect of chemical interesterification on the fatty acid composition, free fatty acids, soap content and peroxide value, slip melting point (SMP), solid fat content (SFC), plastic range, and oxidative stability index of palm stearin (PS): sunflower oil (SFO) blends
The blends obtained in this study had lower than 0.36% transfatty acid (TFA) which was favorable

Summary

Introduction

Oils and fats are one of the important nutrients in the human diet and have a key role in improving the palatability of foods (Fauzi, Rashid, & Omar, 2013; Jalili, Jafari, Emam‐Djomeh, Malekjani, & Farzaneh, 2018). Bakery (shortening) and spreadable (margarine) fats impart important favorable functional and organoleptic properties such as spreadability, consistency stability, lubricity, tenderness and texture, aeration, heat transfer, desirable favor, and taste, positively contributing to the structure and geometry of the final products. In this regard, these fats must have special physicochemical properties including a desirable melting behavior, consistency, and plasticity as well as thermal and oxidative stability. Behmadi, Zandi, Goldani, and Ghavami (2008) evaluated the influence of chemical interesterification on the blend of sunflower oil and fully hydrogenated soybean oil (70/30) to produce a tailor‐made fat They found reduction in the slip melt point (from 56 to 34°C). They reported that changes in the physicochemical properties of mentioned modified oils are a result of chemical interesterification

Objectives

Methods

Results