Interesterification of tallow and sunflower oil

Abstract

The objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow-sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The significant variables of the IT process were obtained by 2(4-1) fractional factorial design. The proportion of tallow (T) in the blend, catalyst concentration, and reaction temperature had a significant effect on the melting point Imp) (P less than or equal to0.05). IT of tallow and sunflower oil blends (90:10 and 70:30) diminished the mp, dropping point, and refractive index compared to tallow. However, a noninteresterified 90:10 blend mp was not significantly different from tallow. IT produced a solid fat content (SFC) profile of IT90:10 blend that was appropriate for use in shortenings for the baking industry. Blending and IT of the 90:10 blend increased the melting profile of the tallow and the melting range from -40 to 60 degreesC while the endotherms of the middle-melting triacylglycerols (TAC) decreased. The IT90:10 blend hardness was 70% lower than tallow hardness, and the crystal network was composed of large spherulites in a network. IT resulted in an appropriate method to improve physical properties of tallow, whereas blending did not significantly modify it. The interesterification changed the SFC profile of IT90:10, giving a more appropriate shortening for use in the baking industry.