New Kinds of Vanaspati, Margarine and Food Fats by Interesterification of Sal Fat with Other Liquid Oils
✍ Scribed by Adhikari, S. ;Dasgupta, J. ;Chakrabarty, M. M. ;Bhattacharyya, D. K.
- Publisher
- John Wiley and Sons
- Year
- 1982
- Weight
- 419 KB
- Volume
- 84
- Category
- Article
- ISSN
- 0931-5985
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✦ Synopsis
Abstract
Interesterification reaction involving ester‐ester interchange of random and directed types of sal fat mixed with other liquid oils e. g. cottonseed, peanut and sunflower was studied with respect to time and temperature conditions. Thermal properties of some of the products were determined. The results indicated that thermal properties of the above mixtures could be changed within limits by proper manipulation of transesterification conditions, so as to obtain products like trans free polyunsaturated acid rich margarine and vanaspati, edible plastic shortening agents and some typical confectionery formulations.