Fat blends, formulated by mixing fully hydrogenated soybean oil with n
ine different commonly used vegetable oils in a ratio of 1:1 (w/w), we
re subjected to interesterification (also commonly referred to as rear
rangement or randomization) with sodium methoxide catalyst. Fatty acid
composition and triacylglycerol molecular species of each fat blend a
nd the interesterified product were determined and correlated with the
following physical properties: melting, crystallization characteristi
cs and solid fat content. The differences in the endothermic and exoth
ermic peak temperatures, total heat of fusion and crystallization (bet
a and beta' crystalline content) and solid fat content among the fat b
lends clearly showed the effect of the composition of each oil on the
physical properties. Oils that contained a considerable amount of palm
itic acid had a favorable influence on the crystallization and polymor
phic form of interesterified fat blends.