Restructing butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications |
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Authors: | Dérick Rousseau Karine Forestière Arthur R Hill Alejandro G Marangoni |
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Affiliation: | (1) Department of Food Science, University of Guelph, N1G 2W1 Guelph, Ontario, Canada |
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Abstract: | Chemical interesterification of butterfat-canola oil blends, ranging from 100% butterfat to 100% canola oil in 10% increments,
decreased solid fat content (SFC) of all blends in a nonlinear fashion in the temperature range of 5 to 40°C except for butterfat
and the 90∶10 butterfat/canola oil blend, whose SFC increased between 20 and 40°C. The sharp melting associated with butterfat
at 15–20°C disappeared upon interesterification. Heats of fusion for butterfat to the 60∶40 butterfat/canola oil blend decreased
from 75 to 60 J/g. Blends with >50% canola oil displayed a much sharper drop in enthalpy. Heats of fusion were 30–50% lower
on average for interesterified blends than for their noninteresterified counterparts. Both noninteresterified and interesterified
blends deviated substantially from ideal solubility, with greater deviation as the proportion of canola oil increased. The
change in the entropy of melting was consistently higher for noninteresterified blends than for interesterified blends. Chemical
interesterification generated statistically significant differences for all triacylglycerol carbon species (C) from C30 to C56′ except for C42′ and in SFC at most temperatures for all blends. |
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Keywords: | Blend butterfat chemical interesterification differential scanning calorimetry (DSC) entropy gas-liquid chromatography (GLC) nuclear magnetic resonance (NMR) solubility triacylglycerol |
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