Application Of Vegetable Oils In Margarines/Shortenings As Replacement Of Tallow

Mixtures of palm olein(OL), fully hydrogenated soybean oil(FHSBO), and canola oil were chemically interesterified(CIE) by sodium methoxide. Two of CIE products(optimal ratio) were chosen and used for producing margarines/shortenings. Their physical properties, such as consistency, solid fat content(SFC), rheological behaviors, microstructure, polymorphism, and thermal characteristics were investigated during storage at constant temperature(25 for 70 d) and fluctuant temperature(10, 24 h; 30, 24 h; 25, 24 h for 5 cycles).The CIE experimental results showed when the amount of catalyst(0.1-0.9%, w/w) increased, the acid value and the content of diacylglycerol increased linearly for the final products. Mixture regression design experiments(using ?|SFCCIE-SFCtallow| as response value, the total material is 60, 0≤OL≤60, 0≤HSBO≤30, 0≤Canola≤30) were carried out and two formulas closed to the tallow fat were obtained as following: formula 1, OL:FHSBO:Canola = 62.3:21.9:15.8(w/w/w), and formula 2, OL:FHSBO:Canola= 50:25:25(w/w/w). Their SFC values were similar to tallow with β’ form crystals, which were expected in margarine/shortening. Their palmitic-oleic-palmitic(POP) contents were approx. 13%, which were close to tallow(about 11%) and less than palm oil(about 36%).During constant temperature storage tests, changes of consistency, rheological behaviors and microstructure were observed during first week; Post-hardening occurred for palm oil-based margarine/shortening, but did not occur for tallow, formula 1 and formula 2 based margarine/shortening. SFC of margarine/shortening did not significantly changed, but all of the margarine/shortening formed granular crystals with time. All of margarine/shortening maintained β’ crystal. Thermal stability studies showed that the end melting temperature of tallow, formula 1 and formula 2 based margarine/shortening were lower than palm oil products and the lower end melting temperature is good for baked products.For fluctuant temperature storage, consistency of palm oil-based margarine/shortening decreased. However, the consistency of tallow, formula 1 and formula 2 based margarine/shortening increased. SFCs of margarine/shortening were decreased. Granular crystals were formed after the second fluctuation cycle. Palm oil-based margarine/shortening were prone to crystal form transformation due to the high content of tripalmitin(PPP). But the rest margarine/shortening maintained stable β’ crystal. In short, the experimental results showed that temperature fluctuations promote the quality deterioration of the margarine/shortening.For the application, shortenings made by formula 1 and formula 2 showed excellent baking performance. Properties of bread that prepared by formula 1 and formula 2 were similar to product of tallow. In summary, two of CIE oils have potential substitution for tallow in margarines/shortenings.