@article{MAKHILLRJBS20083410570,
    title = {Preparation of Semi-Solid Fats by Chemical Interesterification},
    journal = {Research Journal of Biological Sciences},
    volume = {3},
    number = {4},
    pages = {378-381},
    year = {2008},
    issn = {1815-8846},
    doi = {rjbsci.2008.378.381},
    url = {https://makhillpublications.co/view-article.php?issn=1815-8846&doi=rjbsci.2008.378.381},
    author = {Shahla Sanaz and},
    keywords = {Chemical interesterification,beef tallow,sunflower oil,soybean oil,margarine,confectionary fats,trans-fatty acids},
    abstract = {Preparation of semi-solid fats by chemical interesterification of blends with different weight percents from beef tallow, sunflower oil and soybean oil has been investigated. Blends of 25-70% beef tallow with sunflower  and  soybean  oils  have  been  chemically  interesterified  under  these  conditions:  (temperature: 100-110°C, time: 60 min under 150 mmHg vacuum and adding 0.5 wt% of sodium methoxide as catalyst). Interesterified products were analyzed for melting point by wiley and capillary methods, iodine value by Hanus method, and SFC in 10, 20, 30 and 40°C by NMR method. Interesterified blends of 25% tallow and 75% sunflower oil got melting point and iodine value confirmed with national standard no. 143 of Iran for margarine, in  addition to low SFC in 40°C. Interesterified blends of 30-70 wt% tallow with sunflower and soybean oils got melting point and iodine value confirmed with national standard no. 156 of Iran for confectionary fats. Interesterified products contained at most 2.1% trans-fatty acids that derived from the tallow fraction which originally contained 3.4% trans-fatty acids resulted from microbial hydrogenation in rumen.}
    }