The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends
Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oi...
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2009-06-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0071_the-influence-of-interesterification-of-structured-fats-on-the-properties-of-the-fat-blends.php |
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| author | M. Tesařová M. Zárubová V. Filip V. Spěváčková J. Šmidrkal |
| author_facet | M. Tesařová M. Zárubová V. Filip V. Spěváčková J. Šmidrkal |
| author_sort | M. Tesařová |
| collection | DOAJ |
| description | Consistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0-C14:0) and long chain (L; C16:0-C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated:unsaturated FA in FB for soft-margarines is 33:67 w/w. |
| first_indexed | 2024-04-10T08:35:28Z |
| format | Article |
| id | doaj.art-f5dab71172fa47998eafb8e7c2e9c69f |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:35:28Z |
| publishDate | 2009-06-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-f5dab71172fa47998eafb8e7c2e9c69f2023-02-23T03:27:31ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172009-06-0127Special Issue 1S293S29610.17221/1088-CJFScjf-200910-0071The Influence of Interesterification of Structured Fats on the Properties of the Fat BlendsM. TesařováM. ZárubováV. FilipV. SpěváčkováJ. ŠmidrkalConsistency, rheology and melting/solidification characteristics of model fat blends (FB) on the basis of interesterified structured fats (SF) are discussed. SF were prepared by an alkaline catalysed random interesterification of fully hydrogenated coconut (FHCO) and high-erucic rapeseed (FHHERO) oils with variable molar ratio (2:1; 1.4:1; 1:1; 1:1.4 and 1:2) of the medium chain (M; C8:0-C14:0) and long chain (L; C16:0-C22:0) saturated fatty acids (FA) to find out, if stearic/arachic/behenic acids can substitute palmitic/stearic acids in SF. This substitution in SF is possible at molar ratios M:L 2:1 and 1.4:1 from the point of view of melting and solidifications characteristics as well as consistency and rheology for soft margarines. Lower molar ratios of M:L are suitable for FB of shortenings. The final ratio of saturated:unsaturated FA in FB for soft-margarines is 33:67 w/w.https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0071_the-influence-of-interesterification-of-structured-fats-on-the-properties-of-the-fat-blends.phpfat blendstructured fatrheologyconsistencyinteresterificationbehenic acid |
| spellingShingle | M. Tesařová M. Zárubová V. Filip V. Spěváčková J. Šmidrkal The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends Czech Journal of Food Sciences fat blend structured fat rheology consistency interesterification behenic acid |
| title | The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends |
| title_full | The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends |
| title_fullStr | The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends |
| title_full_unstemmed | The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends |
| title_short | The Influence of Interesterification of Structured Fats on the Properties of the Fat Blends |
| title_sort | influence of interesterification of structured fats on the properties of the fat blends |
| topic | fat blend structured fat rheology consistency interesterification behenic acid |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200910-0071_the-influence-of-interesterification-of-structured-fats-on-the-properties-of-the-fat-blends.php |
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