Effect On The Performance Of Beef Tallow By Chemical Interesterification

Edible beef tallow is widely using in baking industry.Aroma and flavor of food products used beef tallow shortening will be enhanced by baking.But beef tallow shortening is easy to undergo sandiness or graininess and their physical properties will also be changed when temperature fluctuates during handling,storage or transportation.The purpose of this article is to obtain more desirable physicochemical properties on beef tallow by chemical interesterification(CIE).The optimal CIE product had a solid fat content(SFC) profile that meets suggested bakery fat requirements,also analyed triacylglycerols(TAGs),polymo(?)phs, crystal morphology,oxidative stability of the CIE products.The study was done to optimize the CIE reaction conditions by the change of solid fat profiles among the reaction.The main factors on CIE:reaction time,amount of catalyst, reaction temperature was optimized.Under the following conditions:60℃,0.4%CH₃ONa, 30min,the CIE product(BT/LERO 85:15 w/w;65:35 w/w) selected from the BT and LERO blends mixed in different ratios from 60:40 to 85:15(w/w) with 5%increments,had a SFC profile that meets suggested bakery shortening,magarine requirements.The TAGs,polymorphism,crystal morphology,oxidative stability of the CIE product(BT / LERO 85:15 w/w;65:35 w/w) were studied.TAGs results showed that the amount of TAGs changed compared with reaction substrate.The contents of low melting TAGs OOO and high melting TAGs PPS,PSS,SSS,PPP descended,while the contents of disaturated monounsaturated long-chain fatty acid triacylglycerols rose.The results of X-ray diffraction(XRD) showed that the crystal form of the CIE product wasβform.Melt crystallization curve to see little change after CIE(BT/LERO 85:15 w/w;65:35 w/w).The CIE product retain the wide plastic range of the BT,at the same time the oxidative stability of the CIE product enhanced to meet the shortening,margarine base stock requirements.It was used general monostearate,lecithin and Span 60 as emulsifiers.The ratio of general monostearate,lecithin and Span 60 is 0.8:0.1:0.1.The best base stock constitute of shortenings and margarine is CIE product(BT/LERO 85:15 w/w;65:35 w/w),adding 15.5% water of the total weight in margarine.It can fulfill the function of shortening and margarine, while also better baking performance.