TY  - JOUR
T1  - Preparation of Semi-Solid Fats by Chemical Interesterification
AU - , Shahla Sanaz AU - , Hamidi Ali Asghar 
JO  - Research Journal of Biological Sciences
VL  - 3
IS  - 4
SP  - 378
EP  - 381
PY  - 2008
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2008.378.381
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2008.378.381
KW  - Chemical interesterification
KW  -beef tallow
KW  -sunflower oil
KW  -soybean oil
KW  -margarine
KW  -confectionary fats
KW  -trans-fatty acids
AB  - 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.
ER  -