Roula Hamoui(1), * Mahmud Dahan(1) and Faten Hamed(2)
(1). Department of Food Science, Faculty of Agriculture, University of Aleppo, Aleppo, Syria.
(2). Department of Food technology, General Commission for Scientific Agricultural Research (GCSAR), Damascus, Syria.
(*Corresponding author: Eng. Roula Hamoui E-mail: roula31@hotmail.com
Received: 16/05/2020 Accepted: 11/06/2020
Abstract
This research was carried out at the oil technology laboratory in department of food science of the faculty of Agriculture engineering in 2019, were used different mixture in multiple proportions of sunflower oil and coconut oil to find out the effect of the chemical interesterification using the sodium methoxide (CH3ONa) as the catalyst in its properties, which containing number of saponification, iodine value, fatty acid composition, slip melting point and the amount of solid triglycerides solid at different temperatures, Solid Fat Index% (SFI%). The results showed a clear decrease in the slip melting point and SFI% in the mixture studied after applying interesterification on them, according the type and proportions of the constituent lipids, as they lead to produced lipids with new physical specific properties that could be used in various types of Margarine processing, while interesterification did not cause any significant differences in the some chemical properties studied of mixtures such as the number of saponification and the iodine value. By conclusion, the mixing and interesterification of vegetable oils with different of physical and chemical properties lead to obtaining lipids with new physical properties that could be used in various food processing.
Keywords: Chemical Interesterification, Vegetable oils, Slip Melting Point, SFI%, Margarine.
Full paper in Arabic: PDF