Modification of karanja oil (Pongamia glabra) by fractionation, blending, and transesterification

In the present study the modification of detoxified and completely refined karanja oil (Pongamia glabra) was studied by physical and chemical means. K aranja oil was fractionated by the detergent fractionation process at low t emperature (3 degrees C). A stearin fraction was obtained with a yield of 1 1.0 %. The stearin fraction as such or after bioacidolysis, was found to be suitable as margarine fat bases. Karanja oil was also blended with fats li ke palm stearin, vanaspati, hydrogenated rice bran oil, and hydrogenated so ybean oil in various proportions. The blended products as such or after int eresterification were found to be suitable as shortenings, margarine Eat ba ses, or vanaspati substitute.