STUDY OF THE CONDITIONS OF THE INTERESTERIFICATION OF OLIVE OIL-GLYCEROL �TRISTEARATE BLENDS AND OF THE PROPERTIES OF THE REACTION PRODUCTS
Abstract
IN THIS WORK THE TECHNIQUE OF SODIUM METHOXIDE CATALYSED INTERESTERIFICATION OF OLIVE OIL - GLYCEROL TRISTEARATE BLENDS IS EXPLORED AS A POSSIBLE ROUTE TO OLIVE OIL PRODUCTS WITH A HIGHER NUTRITIONAL VALUE THAN THOSE BASED ON HYDROGENATION. SOLID FAT INDEX DETERMINATIONS, ARGENTATION THIN LAYER CHROMATOGRAPHY AND LIPASE HYDROLYSIS OF THE REARRANGED FATS ARE USED TO DETECT THE END POINT OF THE REACTION. THE REARRANGED FATS ARE INVESTIGATED FOR THEIR MELTINES BEHAVIOUR, CONSISTENCY AND SPREADABILITY. INTERESTERIFICATION OF 20% AND 25% BY WEIGHT OF GLYCEROL TRISTEARATE AND 80% AND 75% OF OLIVE OIL PROVIDES A PRODUCT WITH DILATOMETRIC CHARACTERISTICS VERY CLOSE TO THOSE OF SOFT TUBE AND PACKET MARGARINES. THE RANDOMISED FATS ARE LESS STABLE WHEN COMPARED TO THE INITIAL MIXTURES. LOSS OF TOCOPHEROLS AND THE PRESENCE OF TRACE AMOUNTS OF SOAPDUE TO INTERESTERIFICATION MAY CONTRIBUTE TO THE MORE RAPID DETERIORATION OFTHE INTERESTERIFIED BLENDS.
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