Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil

被引：26

作者：

Alan, Davood Farajzadeh ^{[1
]}

Naeli, Mohammad Hossein ^{[2
]}

Naderi, Mehdi ^{[3
]}

Jafari, Seid Mahdi ^{[3
]}

Tavakoli, Hamid Reza ^{[4
]}

机构：

[1] Baqiyatallah Univ Med Sci, Quran & Hadith Res Ctr, Med, Tehran, Iran

[2] Sari Agr Sci & Nat Resources Univ, Fac Agr Engn, Dept Food Sci & Technol, Sari, Iran

[3] Gorgan Univ Agr Sci & Nat Resources, Fac Food Sci & Technol, Dept Food Mat & Proc Design Engn, Gorgan, Golestan, Iran

[4] Baqiyatallah Univ Med Sci, Life Style Inst, Hlth Res Ctr, Tehran, Iran

来源：

FOOD SCIENCE & NUTRITION | 2019年 / 7卷 / 11期

关键词：

chemical interesterification; palm stearin; production; sunflower oil; Trans-free fats; ASSISTED EXTRACTION; KERNEL OIL; OLEIN; VANASPATI; STABILITY; RAPESEED;

D O I：

10.1002/fsn3.1231

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

In this study, production of trans-free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110 degrees C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO-interesterified blends were suitable for many fat-based products.

引用

页码：3722 / 3730

页数：9

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