EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF SUNFLOWER OIL AND TALLOW BLENDS | ||||
| Journal of Soil Sciences and Agricultural Engineering | ||||
| Article 10, Volume 33, Issue 5, May 2008, Page 3923-3936 PDF (463.04 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jssae.2008.203114 | ||||
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| Authors | ||||
| Y.A. El-Shattory1; H.M. Salem2; Sherine M. Afifi2; Saadia M. Aly1 | ||||
| 1Fats and Oils Department, National Research Center, Dokki, Cairo, Egypt. | ||||
| 2Biochemistry Department, Faculty of Agriculture, Cairo University, Cairo, Egypt. | ||||
| Abstract | ||||
| Sunflower oil and tallow were interesterified in different ratios (1:9, 2:8 and 4:6 w/w), at various degrees of temperature, for many periods of time. Using sodium methoxide (0.3% w/w) and sodium hydroxide: glycerol: water (1:2:3 w/w) as catalysts. Acid value, iodine value, peroxide value and melting point of interesterified and non- interesterified (control) blends were analysed. Solid fat content, trans fatty acids and fatty acid compositions of selected interesterified blends were determined. Iodine values of all blends with all conditions were more or less equal to iodine values of their control samples, while acid values of interesterified samples were decreased relative that of control sample. Interesterified samples which obtained using sodium hydroxide: glycerol: water (1:2:3 w/w) gave preferable peroxide value more than that using sodium methoxide(0.3% w/w).Trans fatty acids of selected interesterified samples using sodium hydroxide: glycerol: water (1:2:3 w/w) were better than those selected interesterified samples using sodium methoxide (0.3% w/w). | ||||
| Keywords | ||||
| Chemical interesterification; blend; sunflower oil; tallow; sodium methoxide; sodium hydroxide: glycerol: water; fatty acid compositions; solid fat content; melting point; trans fatty acids | ||||
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