In. Hayati et al., Melting characteristic and solid fat content of milk fat and palm stearin blends before and after enzymatic interesterification, J FOOD LIPI, 7(3), 2000, pp. 175-193
Melting characteristics and solid fat content of anhydrous milkfat (AMF), s
oft palm oil stearin (SPOs), hard palm oil stearin (HPOs) and their blends
were studied by differential scanning calorimetry (DSC) and nuclear magneti
c resonance (NMR) spectroscopy, respectively. Solid fat contents (SFC) dete
rmined by NMR were used to construct isosolid diagrams; these indicated the
presence of an eutectic effect along the binary blends of AMF:SPOs which o
nly could be observed at 5 and 10C. The effect was reduced after interester
ification by sn-1,3-specific lipase. The modification also reduced the numb
er of the distinct DSC melting peaks, demonstrating a better miscibility am
ong the blended fats. A substantial decrease in DSC melting enthalpy of int
eresterified blends was found to be parallel to a decrease in SFC that was
observed at 25-40C. Fatty acid composition showed that improved functionali
ty of AMF may be due to an enrichment in long-chain saturated fatty acids c
ontributed both by SPOs and HPOs.