Development of chemically interesterified healthy coconut oil blends

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.