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Slip melting point estimation of fat blends before and after interesterification based on their fatty acid compositions

Boyac, I.H.; Karabulut, I.; Turan, S.

Journal of Food Lipids 10(3): 193-202

2003


DOI: 10.1111/j.1745-4522.2003.tb00015.x
Accession: 004319819

In this study, the relationship between slip melting point (SMP) and fatty acid composition of blends before and after interesterification were investigated. Forty-four blends were prepared using sunflower, canola and cottonseed oils, as well as palm stearin and/or fully hydrogenated palm stearin in different proportions. Fatty acid compositions and SMP of samples were determined and then SMP of the blends before and after interesterification were defined as a function of 5 fatty acids.

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