Effects of processing parameters on chemical and physical properties of enzymatically interesterified beef tallow–corn oil blends

• Published in: Journal of food processing and preservation 2021-08, Vol.45 (8), p.n/a
• Main Authors: Aktas, Ayse Burcu, Ozen, Banu, Alamprese, Cristina
• Format: Article
• Language: English
• ISSN: 0145-8892; 1745-4549
• DOI: 10.1111/jfpp.14587

The purpose of this study was to improve some physical and chemical characteristics of tallow through enzymatic interesterification process with corn oil and to investigate effects of process parameters on chemical and physical properties of obtained products. Full factorial design was constructed using blend ratio and reaction time as process parameters. Enzymatic interesterification was catalyzed with sn‐1,3‐specific lipase. Interesterified lipids have higher free fatty acid content and lower oxidative stability compared to initial blends. Interesterification did not cause trans‐fatty acid formation and products mostly contained β crystals. Solid fat content and slip melting point decreased up to 6 hr of interesterification; however, longer reaction times have negative effects on these parameters. Statistical analyses’ results confirmed that reaction time is highly important for enzymatic interesterification. Practical applications Some of interesterified lipids can be utilized as alternatives to margarines or butterfat due to their lower trans‐fatty acid content and crystal morphology.