Effect of Chemical Interesterification on the Properties of Some Lipids and its Mixtures

Roula Hamoui(1)* , Mahmud Dahan(1) and Faten Hamed(2)

  • Department of Food Science, Faculty of Agriculture, University of Aleppo, Aleppo, Syria.
  • Department of Food Technology, General commission of Agricultural and Scientific research, Damascus , Syria.

 (*Corresponding author: Roula Hamoui E-mail: roula31@hotmail.com).

Received: 29/03/2020                                Accepted: 09/06/2020


This research was carried out at the oil technology laboratory in department of food science of the faculty of Agriculture engineering in 2019 where the Chemical Interesterification was applied using the sodium methoxide (CH3ONa) as the catalyst (0.5%) on various blends of sunflower oil and beef tallow during 60 minutes. Some physical and chemical tests were evaluated on the mixtures studied before and after the chemical interesterification which containing the number of peroxide, percentages of acidity, number of saponification, iodine value, slip melting point, Solid fat index (SFI%) and fatty acid composition. The results showed that the interesterification was effective to modify only the physical properties of the mixture studied, and the values of melting point showed high significant differences, before and after interesterification, while no significant differences appeared in the number of saponification and iodine value ​​between the studied mixtures before and after interesterification. The interesterification resulted a decrease in SFI% in the studied mixtures according to the type and proportions of the constituent lipids, this indicates that the interesterification leads to produced lipids with specific new properties that enter into various food processing.

Keywords: Chemical Interesterification, Slip Melting Point, SFI%, Fatty acids.

Full paper in Arabic: PDF