DEVELOPMENT OF FATS BASED ON OLIVE OIL BY CHEMICAL INTERESTERIFICATION AND ITS UTILIZATION IN COOKIE PRODUCTION

Creative Commons License

Kacar D., Erinc H., Ozay D. S.

ACTA ALIMENTARIA, vol.47, no.2, pp.154-161, 2018 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 47 Issue: 2
  • Publication Date: 2018
  • Doi Number: 10.1556/066.2018.47.2.3
  • Journal Name: ACTA ALIMENTARIA
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.154-161
  • Hacettepe University Affiliated: Yes

Abstract

Refined olive oil (ROO) was blended with tristearin (TS) and palm oil (PO) at two different ratios (ROO: TS: PO; 75: 15:10 and 85:10:5) and chemical interesterification was performed in order to produce two interesterified fats (IF1 and IF2) with high unsaturated fatty acids and low trans fatty acids contents.