Modification of tallow fractions in the preparation of edible fat products

Investigation has been carried out with an intention to prepare shortening, margarine fat bases, and value-added edible fat products like cocobutter s ubstitute from tallow. For this, tallow was fractionated at low (12 and 15 degrees C) and intermediate (25 degrees C) temperatures by solvent (acetone ) fractionation process. The stearin fractions (yield: 23-40% (w/w) and sli p melting point: 45-50.5 degrees C) thus obtained were blended and interest erified with liquid oils, such as sunflower, soybean, rice bran etc, by mic robial lipase catalyzed route. The olein tractions (yield: 60-77% (w/w) and slip melting point: 21.-32.5 degrees C) were also chemically interesterifi ed (using NaOMe) and biochemically (using Rhizomucor miehei lipase, Lipozym e IM 20). The olein fractions were also blended with sat (Shorea robusta) f at, sal olein, and acidolysed karanja (Pongamia glabra) stearin. As reveale d from their slip melting point and solid fat index, the products thus prep ared were found to be suitable for shortening, margarine fat bases, and van aspati substitute.