Physical and chemical properties of trans -free fats produced by chemical interesterification of vegetable oil blends

摘要: Fat blends, formulated by mixing a highly saturated fat (palm stearin or fully hydrogenated soybean oil) with native vegetable oil (soybean in different ratios from 10:90 to 75:25 (wt%), were subjected chemical interesterification reactions on laboratory scale (0.2% sodium methoxide catalyst, time=90 min, temperature=90°C). Starting and interesterified blends investigated for triglyceride composition, solid content, free fatty acid trans (TFA) levels. Obtained values compared those of low- high-trans commercial food fats. The 30–50% hard stock had plasticity curves the range shortenings stick-type margarines, while 20% suitable use soft tubtype margarines. Confectionery basestocks could be prepared 40% palm 25% oil. TFA levels low (0.1%) 1.3–12.1%