Development of chemically interesterified healthy coconut oil blends

Dr., Nasirullah and Rizwan, Shariff and Umesha Shankara, Shetty and Yella Reddy, S. (2010) Development of chemically interesterified healthy coconut oil blends. International Journal of Food Science and Technology, 45. pp. 1395-1402.

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Abstract

Edible vegetable oil blends, such as coconut:linseed; coconut:safflower; coconut:sunflower; coconut:rice-bran oils; in the ratio of 70:30 and 60:40 v ⁄ v and pure coconut oil (CNO) were interesterified using sodium methoxide 0.5% and subsequently refined to prepare nutritionally superior flowable CNO blends which remained liquid even at sub-zero temperatures. The slip melting point of chemically interesterified fats could not be determined as they are liquified just after removing from freezing chamber in comparison with the slip melting point of 21.5–26.5 �C for their uninteresterified counterparts. These interesterified fats were liquid and flowable at 6 �C for more than 4 h in a cooling chamber and their solidification temperature ranged between )2.0 and )5.5 �C. Free fatty acids showed an increasing trend from 0.35% to 2.0% resulting in decrease in triglycerides After refining these oil blends showed values similar to their controls. However, iodine value of interesterified and uninteresterified oils were close to each other. Differential scanning calorimetry showed the onset of crystallisation at lower temperatures and lower solid fat content for interesterified fats. A nutritionally superior combination of CNO blend which is flowable at low temperature could be prepared.

Item Type:	Article
Uncontrolled Keywords:	Blends, coconut oil, flowable, interesterification, low temperature, vegetable oils healthful
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:	16 Sep 2010 04:49
Last Modified:	15 May 2012 11:28
URI:	http://ir.cftri.res.in/id/eprint/9662

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