Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils

This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%). Several physical and chemical properties of interesterified products were determined and data were analyzed using univariate and multivariate statistical techniques. Interesterified lipids were more spreadable and showed plastic behavior due to their lower consistency and solid fat contents. Decreases in melting points to a temperature range of 26.5-45.5 °C regardless of oil type were observed. Interesterified fats displayed mostly β’ and β’+β crystal forms. The CI of tallow did not result in the formation of significant amounts of trans-fatty acids. Samples interesterified with corn oil had lower free fatty acid contents (1.87-3.9%) and higher oxidation induction times (3.82-12.25h) than other lipids. Therefore, fats containing corn oil-tallow could be used in the baking industry due to their potentially good aeration properties and smooth texture.

Synthesis of margarine fat from sesame oil and palm stearin by chemical interesterification

The production of margarine fat is not only intended to be free from Trans Fatty Acid (TFA) but is also expected to have a higher quality from a nutritional aspect. In this research, margarine fat from sesame oil (SO) and palm stearin (PS) by a chemical interesterification was synthesized. Chemical interesterification is one of the processes used to modify the physico-chemical characteristics of oils and fats. An attempt to chemical-restructure palm stearin and sesame oil to form margarine fat which is suitable for margarine was investigated using sodium methoxide as a catalyst. The effect ratio of PS/SO in color, slip melting point, solid fat index, texture and triacylglycerols (TAGS) profile of margarine fat were studied in research. This research was conducted by three major stages; characterization of sesame oil and palm stearin, synthesis of margarine fat by physical blending and chemical interesterification, and characterization of margarine fat. This study used a Completely Randomized Design (CRD) with one factor, namely the ratio of sesame oil and palm stearin. Margarine fat produced with different variations of the raw material concentration (% w/w SO:PS = 30:70; 40: 60; 50:50, 60:40, and 70:30). Chemical interesterification caused: rearrangement of triacylglycerols, reduction of S3 and U3 and increase in S2U and U2S type TAGs content of all blend, resulting in lowering of melting point, solid fat index and increase texture. Margarine fat in the % ratio of SO:PS = 60:40, has a similar characteristic (texture, slip melting point, solid fat index, and TAGS profiles) which margarine commercial, so has the potential to be developed in the manufacture margarine industry

Purification of Methyl Acetate/Water Mixtures from Chemical Interesterification of Vegetable Oils by Pervaporation

Biodiesel production through chemical interesterification of triglycerides requires an excess of methyl acetate that must be recovered once the reaction is finished and the catalyst is neutralized. The present study concerns with the purification of methyl acetate by pervaporation. PERVAP 2201 was chosen as pervaporation membrane due to its high hydrophilic character that makes it suitable for the elimination of water in methyl acetate. Runs were started from concentrations in the feed of 2–8 wt.% of water and working temperatures close to the boiling point of methyl acetate (50, 60, and 70 °C), to get the main design parameters, i.e., permeate flux and selectivity. High temperature favored the permeate flux without compromising the selectivity. However, the flux declines significantly when water contained in the feed is below 2 wt.%. This implies that pervaporation should be used, only to decrease the water content to a value lower than in the azeotrope (2.3% by weight). A solution-diffusion model relating the flux of the permeating compound with the activity of the compound in the feed and the operating temperature has been proposed. The model obtained can be used in the design of the pervaporation stage, thus allowing to know the permeate flux for the different operating conditions.

Karakteristik Fisik Shortening Hasil Interesterifikasi Kimiawi Campuran Terner Minyak Biji Karet, Minyak Ikan Nila, dan Palm Stearin

<p><em>Shortening </em>merupakan produk olahan lemak dan minyak yang berfungsi sebagai pembentuk pori dan pelembut pada pembuatan roti. <em>Shortening </em>diproduksi dari campuran stearin sawit (PS), minyak biji karet (RSO) dan minyak ikan (FO), pencampuran fraksi padat dan cair dilakukan dengan tujuan mendapatkan titik leleh dan konsistensi yang diinginkan sesuai dengan shortening komersial. Rancangan percobaan menggunakan rancangan acak kelompok (RAK) menggunakan sepuluh campuran terner lemak dengan rasio dan metode berbeda, masing-masing PS / RSO/ FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 dan 90/5/5) (% bb) dengan metode <em>blending</em>/<em>non interesterification </em>(NIE) dan interesterifikasi kimiawi/ <em>chemical interesterification </em>(CIE). Setiap perlakuan dilakukan ulangan sebanyak 3 kali. Karakteristik fisik lemak yang diuji meliputi, titik leleh, indeks total padatan lemak, komposisi asam lemak, warna, dan tekstur. Seluruh hasil analisa dari semua campuran dilakukan uji statistik menggunakan <em>software </em>SPSS versi 22. Hasil uji statistik menunjukkan perbedaan rasio dan metode yang digunakan secara signifikan berbeda nyata (P&lt;0,05). Campuran interesterifikasi kimiawi dengan rasio (CIE) 80/10/10 dan 90/5/5 merupakan perlakuan yang menghasilkan sifat fisik yang paling mendekati <em>shortening </em>komersial dengan karakteristik meliputi <em>slip melting point </em>pada kisaran (40,38-42,54°C), titik leleh (47,33-50,46°C), indeks kepadatan lemak (17,92-31,63%), kecerahan (86,01-87,64), tekstur (421,75-872,25 gf/cm2).</p><p> </p><p><strong>Physica</strong><strong>l </strong><strong>Characteristic</strong><strong>s Of Shortening Results Of </strong><strong>C</strong><strong>hemical</strong> <strong>Interesterifications On Terner Mixed Seed Oil Rubber, Oil Fish, And</strong> <strong>Palm Stearin</strong></p><p>Shortening is produced from a mixture of palm stearin (PS), rubber seed oil (RSO) and fish oil (FO). The experimental design used ten fat ternary mixtures with different ratios and methods, each PS / RSO / FO (50/30/20, 60/35/5, 70/15/15, 80/10/10 and 90 / 5/5) (% bb) with blending (NIE) and chemical interesterification (CIE) methods. The physical characteristics of the fat tested include, melting point, total solid fat index, fatty acid composition, color, and texture. The experimental design used was a randomized block design. All analysis results of all mixtures were carried out using a SPSS version 22 statistical test. The statistical test results showed that the ratio and method used were significantly different (P &lt;0.05). Chemical interesterification mixture with a ratio (CIE) 80/10/10 and 90/5/5 is the treatment that produces the physical properties that are closest to commercial shortening with characteristics including slip melting point in the range of (40.38-42.54 ° C), melting point (47.33-50.46 ° C), solid fat index (17.92-31.63%), Lightness (86.01-87.64), texture (421.75-872.25 gf / cm2).</p>