Melting behavior of blends of milk fat with hydrogenated coconut and cottonseed oils

The melting behavior of milk fat, hydrogenated coconut and cottonseed oils, and blends of these oils was examined by nuclear magnetic resonance (NMR) and differential scanning calorimetry (DSC). Solid fat profiles showed that the solid fat contents (SFC) of all blends were close to the weighted averages of the oil components at temperatures below 15°C. However, from 15 to 25°C, blends of milk fat with hydrogenated coconut oils exhibited SFC lower than those of the weighted averages of the oil components by up to 10% less solid fat. Also from 25 to 35°C, in blends of milk fat with hydrogenated cottonseed oils, the SFC were lower than the weighted averages of the original fats. DSC measurements gave higher SFC values than those by NMR. DSC analysis showed that the temperatures of crystallization peaks were lower than those of melting peaks for milk fat, hydrogenated coconut oil, and their blends, indicating that there was considerable hysteresis between the melting and cooling curves. The absence of strong eutectic effects in these blends suggested that blends of milk fat with these hydrogenated vegetable oils had compatible polymorphs in their solid phases. This allowed prediction of melting behavior of milk-fat blends with the above oils by simple arithmetic when the SFC of the individual oils and their interaction effects were considered.     

Changes in the miscibility of binary and ternary blends having the same chemical components and compositions

The phase behavior of ternary blends of dimethylpolycarbonate (DMPC), tetramethyl polycarbonate (TMPC), styrene-acrylonitrile (SAN) copolymer has been explored. The experimental phase behavior of ternary blends was compared with that of binary blends having the same chemical components and compositions except that the DMPC and TMPC were present in the form of copolycarbonates (DMPC-TMPC). Miscible region of DMPC/TMPC/SAN ternary blends is narrower than that of DMPC-TMPC/SAN binary blends. In addition, phase separation temperature of binary blend was higher than that of corresponding ternary blend. However, the entropic and energetic terms of ternary blends were more favorable for miscibility than those of binary blends. To understand the phase behavior of blends, phase stability conditions of binary and ternary blends were analyzed. Some ternary blends that have negative interaction energy were not miscible because these blends do not satisfy stability conditions. It was revealed that the addition of component, accompanied by the asymmetry in the binary interactions, results in destabilization of blend.     

Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin,sunflower oil and palm kernel olein blends

Palm stearin (POs) with an iodine value of 41.4, sunflower oil (SFO) and palm kernel olein (PKOo) were blended in various ratios according to a three‐component mixture design and subjected to chemical interesterification (CIE). Triacylglycerol (TAG) and solid fat content (SFC) profiles of the chemically interesterified (CIEed) blends were analyzed and compared with those of the corresponding non‐CIEed blends. Upon CIE, extensive rearrangement of fatty acids (FA) among TAG was evident. The concentrations of several TAG were increased, some decreased and several new TAG might also have been formed. The changes in the TAG profiles were reflected in the SFC profiles of the blends. The SFC of the CIEed blends, except the binary blends of POs/PKOo which experienced an increase in SFC following CIE, revealed that they were softer than their respective starting blends. Randomization of FA distribution within and among TAG molecules of POs and PKOo led to a modification in TAG composition of the POs/PKOo blends and improved miscibility between the two fats, and consequently diminished the eutectic interaction that occurred between POs and PKOo.     

Effect of TAG composition on the solid fat content profile,microstructure, and hardness of model fat blends with identical saturated fatty acid content

TAGs play an important role in determining the functional properties of fat‐based food products such as margarines, chocolate, and spreads. Nowadays, special attention is given to the role of the TAG structure and how it affects functional properties such as mouth feel, texture, and plasticity. Key to this research is the need to develop more healthy fats with a reduced level of trans and saturated fatty acids (SFAs), while maintaining the desired properties. In this study, fat blends with identical levels of SFA (50%) but differing in the ratio asymmetric/symmetric blends were evaluated by pulsed NMR and texturometry as a function of storage time and storage temperature. A higher trisaturated TAG content gave rise to a higher solid fat content (SFC) at higher temperature and a lower SFC at lower temperature for both palmitic and stearic based blends. On the other hand, the effect of symmetry on the SFC‐profile of the blends was only clear for the stearic based blends. At lower temperatures, the SFC of symmetric TAG based blend (blend SM) was markedly lower than that of asymmetric TAG based blend (blend iS). However, from 30°C onwards, the SFC of blend SM was clearly higher than that of blend iS. The microscopic analyses revealed a denser crystal network for a higher degree of trisaturated TAG and for symmetric stearic based blends. Moreover, some blends showed a clear evolution of the microstructure during storage with smaller crystals transforming into larger ones. Finally, texture analyses demonstrated the importance of the crystallization and storage temperature on the hardness of the blends.     

Thermal analysis of palm mid-fraction,cocoa butter and milk fat blends by differential scanning calorimetry

Commercial samples of anhydrous milk fat (AMF), Ivory Coast cocoa butter (CB) and palm mid-fraction (PMF) were blended in a ternary system. The melting characteristics of the blends were studied by differential scanning calorimetry (DSC). Results suggest that in the studies of interaction involving more than two fats, partial area (A_i) under the melting peak should be converted to partial enthalpy (ΔH_i) rather than to solid fat index. The ΔH values of the blends decreased as the amount of AMF was increased and increased as the amount of CB was increased. In general, the effect of PMF was less pronounced compared to the effect of the other two fats. Eutectic effects within the ternary system could be detected by measuring the deviation of melting enthalpy by DSC, and from the corresponding values that were calculated for the thermodynamically ideal blends. The deviation reached a maximum when the amount of AMF was about 33%. On the binary line of CB/PMF, the eutectic effect was maximum at about 50–75% PMF. The interaction effect in the system was more noticeable at 30 and 20°C than at lower temperatures. Evaluation at 30°C was preferred because both the effect of AMF in the ternary system and the effect of PMF on the binary line were more readily observed.     

Melting and solidification characteristics of confectionery fats: Anhydrous milk fat,cocoa butter and palm kernel stearin blends

Differential scanning calorimetry measurements of crystallization and melting characteristics of commercial samples of anhydrous milk fat (AMF), cocoa butter (CB) and hydrogenated palm kernel stearin (PKS) in ternary blends were studied. Results showed that stabilization at 26°C (either for 40 h or 7 d) did not greatly affect the melting thermogram trace of PKS. However, the effect of stabilization became prominent as CB was added into the system. Deviation of measured enthalpy from the corresponding values, calculated for thermodynamically ideal blends, showed clear interaction between all three fats. At 20°C, the strongest deviation occurred at about the AMF/CB/PKS (1∶1∶1) blend, whereas at 30°C the deviation moved toward the CB/MF (1∶1) blend. The presence of 25% AMF in PKS had little effect on its solidification capability, but solidification was adversely affected with inclusion of CB.     

Enzymatic Interesterification of Lauric Fat Blends Formulated by Grouping Triacylglycerol Melting Points

Lauric fat blends (appreciable amount of lauric fat with liquid oil and hard fat) initially formulated for shortening production by grouping triacylglycerol (TAG) melting points were further modified by enzymatic interesterification (EIE) to improve their key functionalities as plastic fats. At a similar fat blend formulation, only the high melting fat and medium melting fat were interesterified in binary‐EIE. Meanwhile, both fats and the liquid oil were interesterified in ternary‐EIE. The solid fat content (SFC) of all binary‐EIE blends was generally retained as similar in the temperature range between 0 and 20 °C when the amount of unsaturated TAGs was limited by excluding the liquid oil during EIE. However, the SFC was significantly reduced at temperatures above 20 °C compared to that of the initial blends. Furthermore, the melting point of binary‐EIE blends at BH50H15 formulation prepared with palm stearin and fully hydrogenated rapeseed oil as the hard fat was found to be drastically reduced from 54.6 to 35.3 °C and from 62.8 to 39.2 °C, respectively. In contrast, the SFC of ternary‐EIE blends was generally reduced when more unsaturated TAGs were available for EIE by including the liquid oil. However, higher SFC was noticed at temperatures around 10 °C in ternary‐EIE blends, as the amount of high‐melting fractions in their initial blends was increased from BH50H5 to BH50H15. Eventually, both binary and ternary‐EIE were also found to significantly alter the crystal microstructure of lauric fat blends, in terms of crystal morphology, size and network density.     

TAG composition and solid fat content of palm oil, sunflower oil, and palm kernel olein belends before and after chemical interesterification

Modification of the characteristics of palm oil (PO), sunflower oil, and plam kernel olein (PKOo) according to conventional three-component mixture designs was undertaken by a combination of blending and chemical interesterification (CIE) techniques. TAG composition and solid fat content (SFC) profile of the starting blends were analyzed and compared with those of the interesterified blends. Upon CIE, extensive rearrangement of FA among TAG was evident. Concentrations of several TAG were increased, some were decreased, and several new TAG were formed. The resulting changes in TAG profile were reflected in the SFC of the blends. The SFC values of the chemically interesterified blends, except binary blends of PO/PKOo, revealed that they were softer than their respective starting blends. SFC data also indicated that eutectic interaction occurred between PO and PKOo in the starting blends and that this interaction was diminished after CIE.     

Characterization of cocoa butter substitutes,milk fat and cocoa butter mixtures

The melting properties and polymorphic behavior of binary and ternary blends of cocoa butter substitutes (CBS), cocoa butter (CB), and milk fat (MF) were studied by using pulsed nuclear magnetic resonance (NMR), differential scanning calorimetry (DSC), and X‐ray diffractometry (XRD). Hydrogenated palm kernel stearin (HPKS) and hydrogenated palm kernel olein (HPKO) were chosen as the two CBS feedstock fats. Both CBS/CB binary blends displayed significant eutectic behaviors. Multiple melting peaks and eutectic effects were observed at 30–50% addition levels of CB to HPKS. The range was broader in HPKO/CB blends. Dilution effect was observed in both CBS/MF blends while slight monotectic effect was also observed in HPKO/MF blends. Ternary phase diagrams and melting curves showed that eutectic effects existed in both ternary blends and the degree of interaction depended on the content of CB and MF. XRD results showed that when pure fat component in each blend exceeded 80%, its polymorphism dominated in the ternary blends. However, when CBS/CB or MF /CB were added at a comparative content (blends D and F), both β and β′ form existed. Practical applications: Phase properties of fat blends may have significant effects on the sensory characteristics and physical properties of the final products, such as hardness, brittleness, and the bloom formation. This study evaluates the melting properties and the polymorphic characteristics of fat blends of constituents with potential use in the manufacture of confectionery products. A comprehensive analysis of binary and ternary fat blends was conducted in order to provide a guide for compound chocolate production formulation.     

Physical properties of palm‐based diacylglycerol and palm‐based oils in the preparation of shelf‐stable margarine

Ternary mixtures containing palm olein (POL), palm kernel oil (PKO) and palm oil‐based diacylglycerol (PO‐DAG) were designed using mixture design. The corresponding physical properties such as solid fat content (SFC) as well as deviation from SFC (ΔSFC) using nuclear magnetic resonance (NMR) and melting and crystallization properties using differential scanning calorimetry (DSC) were studied. Ternary phase behaviour was analysed using isosolid diagrams. The most intensive eutectic interaction among the three binary blends studied was observed along the binary line of PKO/PO‐DAG followed by POL/PKO and POL/PO‐DAG. The higher ΔSFC did not always lead to the more intensive eutectic behaviour among the blends. Addition of pure POL, 33.33 and 66.66% POL, and no POL to 50/50 mixture of PKO/PO‐DAG decreased heat of crystallization (ΔHc) as well as crystallization onset (T_O). However, as the same amounts of PO‐DAG and PKO were added to the 50/50 mixtures of POL/PKO and POL/PO‐DAG, respectively, blend containing the equi‐mixture of POL, PKO and PO‐DAG (33.33/33.33/33.33) was found to have the lowest ΔHc. This was also reflected in the corresponding eutectic effect observed at 20–25 and 5–10°C, respectively. Palm‐based DAG‐enriched shelf‐stable margarine consisting of POL/PKO/PO‐DAG (42.5/42.5/15 w/w) was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SFC profile with commercial shelf‐stable margarine. Practical applications: In this study, valuable information about complicated interactions among the palm oil‐based diacylglycerol (PO‐DAG) and palm‐based oils with different FA chain length was obtained in the ternary system. These informative data may be useful in future exploitation of solid fat‐based DAG in blend with natural fats for various DAG‐enriched plastic fat products. Furthermore, Design Expert software was found to be a valuable tool to optimize the new fat blend formulation using the minimum number of blend preparation. By using this tool, assessment of complicated behaviour among the blend components through construction of the corresponding phase diagrams which are critical for optimization purposes as well as fat product development, would also be possible.     

Chemical and physical characteristics of cocoa butter substitutes, milk fat and malaysian cocoa butter blends

Two ternary systems of confectionery fats were studied. In the first system, lauric cocoa butter substitutes (CBS), anhydrous milk fat (AMF), and Malaysian cocoa butter (MCB) were blended. In the second system, high-melting fraction of milk fat (HMF42) was used to replace AMF and also was blended with CBS and MCB. CBS contained high concentrations of lauric (C_12:0) and myristic (C_14:0) acids, whereas palmitic (C_16:0), stearic (C_18:0), and oleic (C_18:1) acid concentrations were higher in MCB. In addition, AMF and HMF42 contained appreciable amounts of short-chain fatty acids. CBS showed the highest melting enthalpy (143.1 J/g), followed by MCB (138.8 J/g), HMF42 (97.1 J/g), and AMF (72.9 J/g). The partial melting enthalpies at 20 and 30°C demonstrated formation of a eutectic along the binary blends of CBS/MCB, AMF/MCB, and HMF42/MCB. However, no eutectic effect was observed along the binary lines of AMF/CBS and HMF42/CBS. Characteristics of CBS included two strong spacings at 4.20 and 3.8 Å. MCB showed a strong spacing at 4.60 Å and a weak short-spacing at 4.20 Å. On the other hand, AMF exhibited a very weak short-spacing at 4.60 Å and two strong spacings at 4.20 and 3.8 Å, while HMF42 showed an intermediate short-spacing at 4.60 Å and also two strong short-spacings at 4.20 and 3.8 Å. Solid fat content (SFC) analyses at 20°C showed that CBS possessed the highest solid fat (91%), followed by MCB (82.4%), HMF42 (41.4%), and AMF (15.6%). However, at 30°C, MCB showed the highest SFC compared to the other fats. Results showed that a higher SFC in blends that contain HMF does not necessarily correlate with a stronger tendency to form the β polymorph.     

Blending of hydrogenated low-erucic acid rapeseed oil,low-erucic acid rapeseed oil,and hydrogenated palm oil or palm oil in the preparation of shortenings

Two ternary systems of fats were studied. In the first system, low-erucic acid rapeseed oil (LERO), hydrogenated lowerucic acid rapeseed oil (HLERO), and palm oil (PO) were blended. In the second system, hydrogenated palm oil (HPO) was used instead of PO and was blended with LERO and HLERO. The blends were then studied for their physical properties such as solid fat content (SFC), melting curves by DSC, and polymorphism (X-ray). HPO showed the highest melting enthalpy after 48 h at 15°C (141±1 J/g), followed by HLERO (131±2 J/g), PO (110±2 J/g), and LERO (65±4 J/g). Binary phase behavior diagrams were constructed from the DSC and X-ray results. Iso-line diagrams of partial-melting enthalpies were constructed from the DSC results, and binary and ternary isosolid diagrams were constructed from the NMR results. The isosolid diagrams demonstrated formation of a eutectic along the binary blend of PO/HLERO. However, no eutectic effect was observed along the binary lines of HPO/HLERO, PO/LERO, HPO/LERO, or HLERO/LERO. The same results were found with the iso-line diagrams of partial-melting enthalpies. As expected, addition of PO or HPO increased polymorphic stability in the β′ form of the HLERO/LERO mixture.     

Physico-chemical characteristics of palm-based oil blends for the production of reduced fat spreads

The effect of blending and interesterification on the physicochemical characteristics of fat blends containing palm oil products was studied. The characteristics of the palm-based blends were tailored to resemble oil blends extracted from commercial reduced fat spreads (RFS). The commercial products were found to contain up to 20.4% trans fatty acids, whereas the palm-based blends were free of trans fatty acids. Slip melting point of the blends varied from 26.0–32.0°C for tub, and 30.0–33.0°C for block RFS. Solid fat content at 5 and 10°C (refrigeration temperature), respectively, varied from 10.9–19.7% and 8.5–17.6% for tub, and 28.2–38.6% and 20.8–33.5% for block RFS. Melting enthalpy of the tub RFS varied from 35.0–54.3 J/g and that of block RFS varied from 58.0–75.4 J/g. To produce block RFS, 65% palm oil (PO) and 18% palm kernel olein (PKOo) could be added in a ternary blend with sunflower oil (SFO), but only 47% PO and 10% PKOo are suggested for tub RFS. Higher proportion of PO, i.e., 72% for block RFS and 65% for tub RFS, could be used after the ternary blend was interesterified. Although a ternary blend of palm olein (POo)/SFO/PKOo was not suitable for RFS formulation, after interesterification as much as 90% POo and 26% PKOo could be used in the block RFS formulation. For tub RFS a maximum of 30% POo was found suitable.     

Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends

The physicochemical properties of binary and ternary fat systems made of commercial samples of palm oil (PO) blended with anhydrous milk fat (AMF) and/or rapeseed oil (RO) were studied. Physical properties such as solid fat content by pulsed‐Nuclear Magnetic Resonance (p‐NMR), melting profile by differential scanning calorimetry (DSC), and polymorphism of the blends were investigated. Palm oil was then batch enzymatically interesterified for 27 h, using Lipozyme^® TL IM as biocatalyst, and further blended with AMF and/or RO in the same way. The objective of the present work was to evaluate the effect of batch enzymatic interesterification (B‐EIE) of palm oil on physical characteristics of the investigated fat blends. For that purpose, iso‐solid diagrams have been constructed from p‐NMR data. It was shown that B‐EIE of palm oil modifies its melting behaviour, but also its polymorphic stability and miscibility with other fats. Under dynamic conditions, after B‐EIE, the non‐ideal behaviour (eutectic) detected at low temperatures in the ternary PO/AMF/RO system disappears in the corresponding EIE‐PO/AMF/RO. After static crystallization followed by a tempering, the hardness of palm oil is increased after B‐EIE, as well as the hardnesses of the blends containing this fat compared to the native one. Polymorphism stability of the binary and ternary fat systems is also modified after B‐EIE compared to the corresponding native systems.     

Mixtures of palm kernel oil with cocoa butter and milk fat in compound coatings

Thermal behavior of binary mixtures of palm kernel oil (PKO), cocoa butter (CB), and anhydrous milk fat was used to study mixed-lipid crystallization. This study was related to the physical properties of compound coatings made with these fats. Phase behavior was studied by evaluating changes in melting behavior with composition and time, by creating isosolid diagrams, and by monitoring polymorphic behavior. For binary mixtures, multiple melting peaks and eutectic formation were observed for 30–50% addition levels of CB to PKO, but not for addition of milk fat to PKO. For compound coatings and binary mixtures, made with the same fat composition, hardness of compound coatings increased as solid fat content (SFC) at 25°C of binary mixtures increased. Also, as SFC at 25°C of the binary mixtures increased, induction time for bloom formation and time to fully bloom for compound coatings decreased. Observation of eutectic behavior for binary mixtures indicated softness in a compound coating with the same fat composition, but the converse was not necessarily true.     

Thermal analysis of isothermal crystallization kinetics in blends of cocoa butter with milk fat or milk fat fractions

The kinetics of isothermal crystallization of binary mixtures of cocoa butter with milk fat and milk fat fractions were evaluated by applying the Avrami equation. Application of the Avrami equation to isothermal crystallization of the fats and the binary fat blends revealed different nucleation and growth mechanisms for the fats, based on the Avrami exponent. The suggested mechanism for cocoa butter crystallization was heterogeneous nucleation and spherulitic growth from sporadic nuclei. For milk fat, the mechanism was instantaneous heterogeneous nucleation followed by spherulitic growth. For milk fat fractions, the mechanism was high nucleation rate at the beginning of crystallization, which decreased with time, and plate-like growth. Addition of milk fat fractions did not cause a significant change in the suggested nucleation and growth mechanism of cocoa butter.     

Effects of Fat Content and Solid Fat Content on Caramel Texture Attributes

Fat plays an important role in caramel quality attributes, yet there is very little published work on how fat type and level influence caramel characteristics. Fat content was increased from 0 to 20 % to determine the effects of total fat content on caramel texture attributes such as cold flow, hardness, stickiness and tensile strength. Solid fat content (SFC) was also varied, from 3 to 90 %, by using commercially‐available fats with varied SFC at 22 °C. Cold flow decreased significantly with increased fat content, with greater effect for fats with higher SFC. Changes in caramel hardness with fat content were dependent on SFC. Hardness generally decreased with increasing fat content for the fats with low SFC, with the 3 % SFC fat softening the most. Hardness increased slightly with fat content for the hardest fat (90 % SFC). Stickiness generally decreased with increasing fat content although the effect was significantly higher with higher SFC fats. These results document that both fat content and SFC significantly influence caramel texture attributes.     

Crystallization of model fat blends containing symmetric and asymmetric monounsaturated triacylglycerols

In this study, the crystallization and melting properties of four different fat blends with the same saturated fat content (30%) but with different ratios of symmetric and asymmetric monounsaturated triacylglycerols were investigated using pNMR, DSC and polarized light microscopy. Blends were either palmitic (P) or stearic (S) based, and were combinations of SatOSat‐rich (Sat = saturated, O = oleic) and SatSatO‐rich vegetable oils with high‐oleic sunflower oil. The DSC results demonstrate that there was almost no difference in crystallization mechanism and crystallization rate between the two P‐based blends. Both blends showed a two‐step crystallization, which can be explained by polymorphism. Stop‐and‐return DSC results suggested an initial crystallization into an unstable polymorph followed by polymorphic transition during the crystallization. For the S‐based blends there was a clear difference between the SOS‐rich and the SSO‐rich blend, with a slower crystallization for the SSO‐rich blend. Possibly, this can be explained by fractional crystallization. The microstructure did not differ greatly between the blends. Directly after crystallization, the crystals of the SSO‐rich blend were slightly larger than the crystals of the SOS‐rich blend.     

Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends

Lipozyme TL IM-catalyzed interesterification for the modification of margarine fats was carried out in a batch reactor at 70°C with a lipase dosage of 4%. Solid fat content (SFC) was used to monitor the reaction progress. Lipase-catalyzed interesterification, which led to changes in the SFC, was assumed to be a first-order reversible reaction. Accordingly, the change in SFC vs. reaction time was described by an exponential model. The model contained three parameters, each with a particular physical or chemical meaning: (i) the initial SFC (SFC₀), (ii) the change in SFC (ΔSFC) from the initial to the equilibrium state, and (iii) the reaction rate constant value (k). SFC_o and ΔSFC were related to only the types of blends and the blend ratios. The rate constant k was related to lipase activity on a given oil blend. Evaluation of the model was carried out with two groups of oil blends, i.e., palm stearin/coconut oil in weight ratios of 90∶10, 80∶20, and 70∶30, and soybean oil/fully hydrogenated soybean oil in weight ratios of 80∶20, 65∶35, and 50∶50. Correlation coefficients higher than 0.99 between the experimental and predicted values were observed for SFC at temperatures above 30°C. The model is useful for predicting changes in the SFC during lipase-catalyzed interesterification with a selected group of oil blends. It also can be used to control the process when particular SFC values are targeted.     

Modelling lipase‐catalysed transesterification of fats containing n‐3 fatty acids monitored by their solid fat content

Transesterification of fat blends rich in n‐3 polyunsaturated fatty acids (n‐3 PUFA), catalysed by a commercial immobilised thermostable lipase from Thermomyces lanuginosa, was carried out batch‐wise. Experiments were performed, following central composite rotatable designs (CCRDs) as a function of reaction time, temperature and media formulation. Mixtures of palm stearin, palm kernel oil and a commercial concentrate of triacylglycerols rich in n‐3 PUFA (“EPAX 2050TG” in CCRD‐1 and “EPAX 4510TG” in CCRD‐2) were used. The time‐course of transesterification was indirectly followed by the solid fat content (SFC) values of the blend at 10 °C, 20 °C, 30 °C and 35 °C. A decrease in all SFC values of the blends at 10 °C, 20 °C, 30 °C and 35°C was observed upon transesterification. The SFC_{10 °C} and SFC_{20 °C} of transesterified blends varied between 18 and 48 and SFC_{35 °C} between 6 and 24. These values fulfil the technological requirements for the production of margarines. Under our conditions, lipid oxidation may be neglected. However, the accumulation up to 8.3% free fatty acids in reaction media is a problem to overcome. The development of response surface models, describing both the final SFC value and the SFC decrease, will allow predicting results for novel proportions of fats and oils and/or a novel combination time‐temperature.