Physical and chemical properties of randomly interesterified blends of soybean oil and tallow for use as margarine oils

摘要: Refined, unhydrogenated soybean oil and edible beef tallow were interesterified with sodium methoxide. This was done as an alterna-tive to hydrogenation for the production of plastic fats use margarine oils. Using 0.5% methoxide at 80 C, interesterifi-cation complete in 30 min determined by lipase hydrolysis. A blend 60% 40% found have physical characteristics (melting point, solid fat index) similar those commercial tub The level poly-unsaturated fatty acids slightly lower saturated higher than Iodine value andtrans acid determinations indicated no dis-cernible effect on degree unsaturation or isomeric interesterification process. did contain 3.0%trans which originally present tallow. Oxidative stability oils estimated peroxide over several days samples stored 60 C. Experimental blends treated 0.1% citric had poorer partially hydrogenated oils; however, 0.01% BHA significantly delayed oxidation experimental samples.