CHEMICAL INTERESTERIFICATION OF FRACTIONATED PALM OIL, SUNFLOWER OIL AND SOYBEAN OIL BLENDS AND ITS EFFECT
Makaleler > Tam Makale · 2019
Yazarlar: Vassiriki CISSE, Fahri YEMIŞÇIOĞLU, Merve YAZILIKAYA
International Journal of Agriculture Environment and Bioresearch, Uluslararası, 2019, cilt 04, ss 276-288
DOI: 10.35410/ijaeb.2019.276288
Özet
Fractionated palm oil as such aspalm stearin, palm olein, palm mid fraction were mixed in various ratios with different polyunsaturated oils like Sunflower Oil and Soybean Oil.They were submitted to Chemical (randomization) Interesterification (CIE) reaction that is a rearrangement of fatty acids of triglycerides resulting to new triglycerides formation.However, this reaction influenced the physicochemical characteristics (Melting Point, Solid Fat Content, Triglycerides) that were assessed before and after CIE.Melting point and solid fat content values were varied due to the appearance of new triglycerides and chemical interesterification.Some triglyceride amounts were both increased and decreased and miscibility of others blends was effective.Solid Fat Content values of Palm Mid Fraction were zero to 30 and 35°C with Sunflower oil blend and those of Palm Olein were zero to 20 , 30 , 35°C with Sunflower Oil and Soybean Oil blends.The obtained values after chemical interesterification of fractionated fats and polyunsaturated oils are shown that physicochemical modification was realized and effective.