Interesterification of tallow and sunflower oil

The objective of this study was to manufacture a shortening using chemical interesterification (IT) of tallow-sunflower oil blends to replace fish oil in the present formulation, which is now in short supply in Chile. The sig nificant variables of the IT process were obtained by 2(4-1) fractional fac torial design. The proportion of tallow (T) in the blend, catalyst concentr ation, and reaction temperature had a significant effect on the melting poi nt Imp) (P less than or equal to0.05). IT of tallow and sunflower oil blend s (90:10 and 70:30) diminished the mp, dropping point, and refractive index compared to tallow. However, a noninteresterified 90:10 blend mp was not s ignificantly different from tallow. IT produced a solid fat content (SFC) p rofile of IT90:10 blend that was appropriate for use in shortenings for the baking industry. Blending and IT of the 90:10 blend increased the melting profile of the tallow and the melting range from -40 to 60 degreesC while t he endotherms of the middle-melting triacylglycerols (TAC) decreased. The I T90:10 blend hardness was 70% lower than tallow hardness, and the crystal n etwork was composed of large spherulites in a network. IT resulted in an ap propriate method to improve physical properties of tallow, whereas blending did not significantly modify it. The interesterification changed the SFC p rofile of IT90:10, giving a more appropriate shortening for use in the baki ng industry.