Physical and Chemical Properties of Randomly Interesterified Blends of Corn Oil and Tallow |
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| Authors: | OSCAR O CHACON A PHILIP HANDEL |
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| Affiliation: | Authors Chacon and Handel were affiliated with the Dept. of Food Science &Technology, Univ. of Nebraska-Lincoln. Author Handel is now affiliated with the Dept. of Nutrition &Food Sciences, Drexel Univ. Philadelphia, PA 19104. Reprint requests should be addressed to Dr. Handel. |
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| Abstract: | The sodium methylate-catalyzed random interesterification of corn oil-tallow blends was explored in order to develop plastic fats of varying physical properties. Lipase hydrolysis of the randomized fats showed that with 0.5% catalyst, interesterification was completed within 30 min at 80°C. Interesterification decreased the melting point and solid fat index of the randomized fats. The trans- fatty acid level and fatty acid profile of the rearranged fats did not show any change upon interesterification. The oxidative stability of the fats decreased after random interesterification, but addition of 0.01% citric acid and 0.01% butylated hydroxyanisole produced a fat blend of comparable stability to commercial margarine oils. |
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