Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions


Boyaci I., Karabulut I., Turan S.

JOURNAL OF FOOD LIPIDS, cilt.10, ss.193-202, 2003 (SCI İndekslerine Giren Dergi) identifier identifier

Özet

In this study the relationship between slip melting point (SMP) and fatty acid composition of blends before and after interesterification were investigated Forty-four blends were prepared using sunflower, canola and cottonseed oils as well as palm stearin and/or fully hydrogenated palm stearin in different proportions. Fatty acid compositions and SMP of samples were determined and then SMP of the blends before and after interesterification were defined as a function of five fatty acids. Specific constants of C-16:0, C-18:0, C-18:1, C-18:2 and C-18:3 fatty acids were determined as 0.455, 0.821, 0.622, 0.215 and -1.653, respectively, for the blends before interesterification and 0.532, 0.614, 0.399, 0.055 and -2.471, respectively, for the blends after interesterification by using least squares method Slip melting point of blends were calculated using these constants and fatty acid compositions and then compared with the experimental values. No linear relationship existed between the calculated and experimental results of the blends before interesterification, but SMP of the blends after interesterification could be estimated with high (r = 0.956) accuracy.