Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils

This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually various blend ratios (60, 70, 80%) catalyst concentrations (0.75, 0.875, 1%). Several physical properties interesterified products were determined data analyzed using univariate multivariate statistical techniques. Interesterified more spreadable showed plastic behavior due to their lower consistency solid fat contents. Decreases in melting points a temperature range 26.5-45.5 °C regardless oil type observed. fats displayed mostly ?’ ?’+? crystal forms. The CI did not result the formation significant amounts trans-fatty acids. Samples corn had free fatty acid contents (1.87-3.9%) higher oxidation induction times (3.82-12.25h) than other lipids. Therefore, containing oil-tallow could be used baking industry potentially good aeration smooth texture.