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Article: Interesterification of Tea Seed Oil and Its Application in Margarine Production
- Article from:
- JAOCS, Journal of the American Oil Chemists' Society
- Article date:
- October 1, 2006
- Author:
CopyrightCopyright AOCS Press Oct 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT:
Blends of hydrogenated and nonhydrogenated tea seed oil (Lahijan variety) (30:70, w/w) were chemically interesterified at 60, 90, and 120°C for 30, 60, and 90 min in the presence of 1% (w/w) NaOH. Physicochemical properties of the products were compared with those of the noninteresterified mixture. Statistical comparison of m.p., iodine values (IV), and solid fat contents (SFC) showed that the sample having the highest ranking was interesterified at 120°C for 30 min. The sample was used as a hardstock (40%), with liquid tea seed oil and sunflower oil (ratios of 100:0, 80:20, 60:40, 40:60, 20:80, and 0:100) as a softstock (60%) for production of table margarine, and the ...