Razrada tehnoloskog postupka interesterifikacije radi dobijanja masti unapred utvrdjenih fizickih i funkcionalnih osobina.
1983
Karlovic Dj.L.
It is not justifiable nowadays to base margarine production on hydrogenated fats only. Using interesterification, modification of physical and rheology properties of sunflower oil and of its mixtures with high polyunsaturated fatty acids can be carried out. The obtained fats retain a high essential fatty acid content. A new, biologically highly valuable margarine can be obtained using these fats. In order to obtain such fats 50-75% of palm oil solid fraction was used. Using interesterification, fat with certain triglyceride composition which may ensure optimum operation in bakery and confectionery can be obtained. It is possible to calculate in advance the composition of interesterified fat triglycerides, as well as their physical properties. With application of sodium methylate as a catalyst at 90-95 'C the reaction balance is achieved in 30 minutes, and with application of a more active catalyst (Na-K alloy) reaction time is shortened to 10 minutes. The BASIC programme that has been made enables calculation of triglyceride composition.
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