The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Grasas y Aceites

Volumn 56, Issue 4, 2005, Pages 267-275

  Kowalski, Boleslaw ^a   Tarnowska, Katarzyna ^a   Gruczynska, Eliza ^a  

^a WARSAW UNIVERSITY OF LIFE SCIENCES   (Poland)

Author keywords

Beef tallow; Chemical interesterification; Enzymatic interesterification; Lipase; Rapeseed oil

Indexed keywords

CANDIDA ANTARCTICA; RHIZOMUCOR; RHIZOMUCOR MIEHEI; SINAPIS ARVENSIS;

EID: 33644700522     PISSN: 00173495     EISSN: None     Source Type: Journal    
DOI: 10.3989/gya.2005.v56.i4.92     Document Type: Review

References (17)

1. Bhattacharyya S., Bhattacharyya DK., De BK. 2000. Modification of tallow fractions in the preparation of edible fat products. Eur. J. Lipid Sci. Technol. 102, 323-328.
2. Brockerhoff H. 1965. A stereospecific analysis of triglycerides. J. Lipid Research 6, 10-15.
3. Chobanov DR., Chobanova R. 1977. Alterations in glyceride composition during interesterification of mixtures of sunflower oil with lard and tallow. J. Am. Oil Chem. Soc. 54, 47-49.
4. Foglia TA., Petruso K., Feairheller SH. 1993. Enzymatic interesterification of tallow-sunflower oil mixtures. J. Am. Oil Chem. Soc. 70, 281-285.
5. Forssell P., Kervinen R., Lappi M., Linko P., Suortti T., Poutanen K. 1992. Effect of enzymatic interesterification on the melting point of tallow rapeseed oil (LEAR) mixture. J. Am. Oil Chem. Soc. 69, 126-129.
6. Gruczynska E., Kowalski B., Tarnowska K., Dziurosz J., Kowalska M., Bekas W. 2002. Modification of beef tallow and its mixtures with rapeseed oil by chemical interesterification. Riv. Ital. Sostanze Grasse 79, 391-394.
7. Gunstone FD. 2000. Oils and fats in Europe. Eur. J. Lipid Sci. Technol. 102, 1-2.
8. Gunstone FD. 2001. Production and consumption of rapeseed oil on a global scale. Eur. J. Lipid Sci. Technol. 103, 447-449.
9. Kowalski B., Gruczynska E., Tarnowska K., Bekas W., Brys J. 2004a. Chemical interesterification of beef tallow and rapeseed oil blend in hydrocarbon solvent. Riv. Ital. Sostanze Grasse 81, 164-171.
10. Kowalski B., Gruczynska E., Maciaszek K. 2000. Kinetics of rapeseed oil oxidation by pressure differential scanning calorimetry measurements. Eur. J. Lipid Sci. Technol 102, 337-341.
11. Kowalski B., Ratusz K., Kowalska D., Bekas W. 2004b. Determination of the oxidative stability of vegetable oils by Differential Scanning Calorimetry and Rancimat measurements. Eur. J. Lipid Sci. Technol. 106, 165-169.
12. Ledochowska E., Wilczynska E. 1998. Comparison of the oxidative stability of chemically and enzymatically interesterified fats. Fett/Lipid 100, 343-348.
13. Ledochowska E., Datta I. 1998. Optimization of enzymatic interesterifications of fats to increase the content of triacylglycerols in the reaction product. Polish J. Food and Nutrition Sciences 7/48, 683-691.
14. Lo YC., Handel AR 1983. Physical and chemical properties of randomly interesterified blends of soybean oil and tallow 'for use as margarine oils. J. Am. Oil Chem. Soc. 60, 815-818.
15. Mohamed HMA., Bloomer S., Hammadi K. 1993. Modification of fats by lipase interesterification: Changes in glyceride structure. Fat Sci. Technol. 11, 428-431.
16. Rodríguez A., Castro E., Salinas MC., López R., Miranda M., Rosales VP. 2001. Interesterification of tallow and sunflower oil. J. Am. Oil Chem. Soc. 78, 431-436.
17. Xu X., Skands ARH., Hoy CE., Mu H., Balchen S., Adler-Nissen J. 1998. Production of specific - structured lipids by enzymatic interesterification: elucidation of acyl-migration by response surface design. J. Am. Oil Chem. Soc. 75, 1179-1186.