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Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability

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Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability

Content Provider	Springer Nature Link
Author	Meng, Zong Liu, Yuanfa Shan, Liang Jin, Qingzhe Wang, Fengyan Wang, Xingguo
Copyright Year	2010
Abstract	The effect of reaction time (0–90 min), catalyst concentration (0.2–0.5% CH$_{3}$ONa powder), and temperature (60–90 °C) of chemical interesterification (CIE) was studied to determine the optimal conditions for maximal change of solid fat content (SFC) in minimal time in a beef tallow (BT)/canola oil (CaO) blend (80:20, w/w, herein after referred to as BT/CaO blend 80:20). The optimal conditions were obtained as: CH$_{3}$ONa 0.4%, 60 °C, 30 min. BT/CaO blends (60:40, 65:35, 70:30, 75:25, 80:20, and 85:15) were each interesterified on a laboratory scale under afore-determined optimal conditions, and the corresponding 12 samples, before and after CIE, were characterized in terms of the SFC profile and compatibility. SFC profiling showed an increase in SFC (<5%) between 5 and 21.1 °C and a slight drop (<3%) in SFC between 40 and 45 °C for the interesterified blends. Compatibility analysis showed the presence of monotectic systems in original blends, proven through isothermal solid diagrams and isosolid diagrams. The incompatibility among the fats and oils was eliminated after reaction and the solution behavior shifted to a continuous solid solution. The interesterified 85:15, 80:20/75:25, 70:30, 65:35, and 60:40 BT/CaO blends displayed characteristics suited to application, respectively, for bakery shortenings, frying fats, all-purpose bakery shortenings, and bakery and roll-in margarines. The model shortenings produced from interesterified blends had more stable crystal morphology, crystal sizes, and double-chain (2L) stacking β′ polymorphs than blended shortenings under temperature fluctuation storage. Sensory analysis also showed that the former had less graininess and better spreadability than the latter during storage.
Starting Page	115
Ending Page	126
Page Count	12
File Format	PDF
ISSN	15571858
Journal	Food Biophysics
Volume Number	6
Issue Number	1
e-ISSN	15571866
Language	English
Publisher	Springer US
Publisher Date	2010-11-03
Publisher Place	Boston
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Interesterification Beef tallow Solid fat content Compatibility Crystal stability Sensory analysis Analytical Chemistry Biophysics and Biological Physics Food Science
Content Type	Text
Resource Type	Article
Subject	Analytical Chemistry Biophysics Bioengineering Food Science Applied Microbiology and Biotechnology

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Specialty Fats from Beef Tallow and Canola Oil: Establishment of Reaction Conditions, Characterization of Products, and Evaluation of Crystal Stability