Characteristics of interesterified oils prepared from different substrates and their potential as margarine base stock

Abstract

Abstract Enzymatic interesterification (EIE) of beef tallow (BT) blended with soybean oil (SO), peanut oil (PO) and canola oil (CO) in different proportions were analyzed in terms of the fatty acid compositions, thermal properties (melting and crystallization behaviors), rheological properties, hardness, crystal, and microstructure to achieve their sufficient utilization. The content of saturated fatty acids in all interesterified oils (IOs) decreased gradually with the increase of plant oil content in base stock. The higher the proportion of plant oil in the base stock, the lower the enthalpy of IOs. All IOs were in the solid-like state, and the hardness of all IOs met the requirements of traditional plastic oil. All IOs were mainly in α and β′ crystal forms and can be used as basic stock for special oils.