Stability of interesterified fats.

George, G. and Sen, D. P. (1985) Stability of interesterified fats. Fette Seifen Anstrichmittel, 87 (3). 99-102, 10 ref..

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Abstract

A stability study carried out with interesterified (i) refined cottonseed oil (CSO), blends of (ii) vanaspati and refined groundnut oil (40:60 w/w) (V-GNO), (iii) refined and bleached sal (Shorea robusta) fat and refined groundnut oil (30:70) (Sal-GNO) and (iv) edible grade sheep tallow and refined groundnut oil (30:70) (ST-GNO) indicated that rearranged CSO and ST-GNO were more and Sal-GNO less prone to oxidative rancidity than their corresponding starting materials, while V-GNO was unchanged. Addition of BHA improved the stability of both starting materials and interesterified products during storage at 28-30 degree or 60 degree C, though its affect on V-GNO was marginal. The differences in oxidative stability of the various fats are discussed in terms of their fatty acid composition, especially linoleic acid content. There is a need for further investigations into the relationship of autoxidation to the spatial distribution of unsaturated fatty acids.

Item Type:	Article
Uncontrolled Keywords:	STABILITY-; fats, stability of interesterified; ESTERIFICATION-; FATS-; stability of interesterified fats
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	03 Feb 2022 09:24
Last Modified:	03 Feb 2022 09:24
URI:	http://ir.cftri.res.in/id/eprint/6592

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