Interesterification of tea seed oil and its application in margarine production

JAOCS, Journal of the American Oil Chemists' Society

Volumn 83, Issue 10, 2006, Pages 841-845

  Fattahi Far, Elham ^a   Sahari, Mohammad Ali ^a   Barzegar, Mohsen ^a  

^a TARBIAT MODARES UNIVERSITY   (Iran)

Author keywords

Chemical interesterification; Hydrogenation; Margarine; Oil; Tea seed oil

Indexed keywords

ESTERIFICATION; HYDROGENATION; IODINE;

CHEMICAL INTERESTERIFICATION; MARGARINE; PHYSICOCHEMICAL PROPERTIES; TEA SEED OIL;

VEGETABLE OILS;

HELIANTHUS;

EID: 33750497067     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-006-5035-9     Document Type: Article

References (19)

1. Wang, X., F. Chen, and J. Chen, Composition and Sensory Evaluation of Tea Seed Oil, presented at the 94th AOCS Annual Meeting and Expo, Kansas City, Missouri, May 4-7, 2003.
2. Sahari, M.A., D. Attaii, and M. Hamedi, Characteristics of Tea Seed Oil in Comparison with Sunflower and Olive Oils And Its Effects as a Natural Antioxidant, J. Am. Oil Chem. Soc. 81:585-588 (2004).
3. Petruskaite, V., W. De Garyet, M. Kellenes, and A. Huyghe-baert, Physical and Chemical Properties of trans-free Fats Produced by Chemical Interesterification of Vegetable Oil Blends, J. Am. Oil Chem. Soc. Ibid. 75:489-493 (1998).
4. Schmidt, S., S. Hurtová, J. Zemanovič, S. Sekretár, P.Šimon, and P. Ainsworth, Preparation of Modified Fats from Vegetable Oil and Fully Hydrogenated Vegetable Oil by Randomization with Alkali Catalysts, Food Chem. 55:343-348 (1996).
5. Chu, B.S., H.M. Ghazali, O.M. Lai, Y.B. Che Man, and S. Yousef, Physical and Chemical Properties of a Lipase Transesterified Palm Stearine/Palm Kernel Olein Blend and Its Isopropanol-Solid and High Melting Triacylglycerol Fractions, Food Chem. Ibid. 76:15-164 (2002).
6. Rodrigues, J.N., and L.A. Gioillie, Chemical Interesterification of Milkfat and Milk Fat-Corn Oil Blends, Food Res. Int. 75:489-493 (2003).
7. Norizzah, A.R., C.L. Chong, C.S. Chew, and O. Zaliha, Effects of Chemical Interesterification on Physicochemical Properties of Palm Stearine and Palm Kernel Olein Blends, Food Chem. 86:229-235 (2004).
8. Alpaslan, M., and A. Karaali, The Interesterification Induced Changes in Olive and Palm Oil Blends, Food Chem. 61:301-305 (1998).
9. Marangoni, A.G., and D. Rousseau, Chemical and Enzymatic Modification of Butterfat and Butterfat-Canola Oil Blends, Food Res. Int. 31:595-599 (1998).
10. Klinkesorn, U., A. Kittikun, P. Chinachoti, and P. Sophanodora, Chemical Transesterification of Tuna Oil Enriched Omega-3 Polyunsaturated Fatty Acids, Food Chem. 87:415-421 (2004).
11. Marangoni, A.G., and D. Rousseau, Engineering Triacylglycerols: The Role of Interesterification. 1. Melting and Crystallization, J. Am. Oil Chem. Soc. 75:329-335 (1995).
12. Marangoni, A.G., and D. Rousseau, The Influence of Chemical Interesterification on the Physicochemical Properties of Complex Fat Systems, β. Melting and Crystallization, J. Am. Oil Chem. Soc. 75:1265-1271 (1998).
13. Zhang, H., P. Smith, and J. Adler-Nissen, Effect of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats: Solid Fat Content, Crystallization Behavior, Crystal Morphology and Crystal Network, J. Agric. Food Chem. 52:4423-4431 (2004).
14. Laia, O.M., H.M. Ghazali, F. Cho, and C.L. Chong, Physical and Textural Properties of an Experimental Table Margarine Prepared from Lipase-Catalyzed Transesterified Palm Stearin: Palm Kernel Olein Mixture During Storage, Food Chem. 71:173-179 (2000).
15. AOCS, Official Methods and Recommended Practices of the AOCS, 5th edn., AOCS Press, Champaign, 1997.
16. Meilgaard, M., G. Civille, and B. Carr, Sensory Evaluation Techniques, 3rd edn., CRC Press, Boca Raton, Florida, 1999, 387 pp.
17. Akoh, C.C., and D.B. Min, Food Lipids: Chemistry, Nutrition, and Biotechnology 2nd edn., Marcel Dekker, New York, 2002, pp. 301-333.
18. Podmore, J., Application of Edible Oils, in Edible Oil Processing, edited by W. Hamm and R.J. Hamilton, CRC Press, Boca Raton, Florida, 2000, pp. 190-218.
19. Alexandersen, K.A., Margarine Processing Plants and Equipment, in Bailey's Industrial Oil and Fat Products, 5th edn., edited by Y.H. Hui, John Wiley & Sons, New York, Vol. 4, 1996, pp. 491-568.