The interesterification-induced changes in olive and palm oil blends

Alpaslan M., Karaali A.

FOOD CHEMISTRY, vol.61, no.3, pp.301-305, 1998 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 61 Issue: 3
  • Publication Date: 1998
  • Doi Number: 10.1016/s0308-8146(97)00081-2
  • Journal Name: FOOD CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.301-305
  • Istanbul Technical University Affiliated: No


Refined olive oil and partially hydrogenated palm oil (PHPO) blends of varying proportions were subjected to both chemical and enzymatic interesterifications. The rearranged fats were investigated for their melting points, solid fat contents at selected temperatures, fatty acid compositions and trans isomer contents, as well as evaluations, by an expert sensory panel, of their spreadibility and appearance characteristics. The analytical results were compared with those of commercial Turkish margarines. The 30:70 olive oil-PHPO blend after enzymatic interesterifrcation was found to have properties very similar to those of Turkish package margarines, with the additional advantage of possessing higher amounts of monounsaturated fatty acids. (C) 1998 Published by Elsevier Science Ltd. All rights reserved.