The interesterification-induced changes in olive and palm oil blends |
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| Affiliation: | 1. State Key Laboratory for Conservation and Utilization of Bio-Resources in Yunnan, Key Laboratory of Microbial Diversity in Southwest China, Ministry of Education, Yunnan University, Kunming 650091, PR China;2. State Key Laboratory of Phytochemistry and Plant Resources in West China, Kunming Institute of Botany, Chinese Academy of Sciences, Kunming 650201, PR China;1. Dipartimento dell''Innovazione Industriale e Digitale Ingegneria Chimica Gestionale Informatica Meccanica, Università di Palermo, Viale delle Scienze – Ed. 6, 90128 Palermo, Italy;2. Dipartimento di Scienza Applicata e Tecnologia, Politecnico di Torino, Corso Duca degli Abruzzi 24, Torino, Italy |
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| Abstract: | Refined olive oil and partially hydrogenated palm oil (PHPO) blends of varying proportions were subjected to both chemical and enzymatic interesterifications. The rearranged fats were investigated for their melting points, solid fat contents at selected temperatures, fatty acid compositions and trans isomer contents, as well as evaluations, by an expert sensory panel, of their spreadibility and appearance characteristics. The analytical results were compared with those of commercial Turkish margarines. The 30:70 olive oil-PHPO blend after enzymatic interesterification was found to have properties very similar to those of Turkish package margarines, with the additional advantage of possessing higher amounts of monounsaturated fatty acids. |
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