The document summarizes a study on the effects of chemical interesterification on the physical properties of fat blends containing fully hydrogenated palm oil stearin (FH-POS), palm oil stearin (POS), canola oil (CO) and cottonseed oil (CSO) mixed in various ratios. The fatty acid compositions were not altered by interesterification. Interesterification decreased the slip melting points and solid fat contents of the blends compared to the starting blends, making the products softer. The interesterified blends could potentially be used as alternatives to partially hydrogenated fats in margarines, shortenings and confectionery fats without containing trans fatty acids.

1. Eur Food Res Technol (2004) 218:224–229
DOI 10.1007/s00217-003-0847-4
ORIGINAL PAPER
Ihsan Karabulut · Semra Turan · Gürol Ergin
Effects of chemical interesterification on solid fat content
and slip melting point of fat/oil blends
Received: 19 September 2003 / Revised: 13 November 2003 / Published online: 20 December 2003
Springer-Verlag 2003
Abstract Fat/oil blends, formulated by mixing fully triacylglycerols (TAGs) until a thermodynamic equilibri-
hydrogenated palm oil stearin or palm oil stearin with um is reached [3].
vegetable oils (canola oil and cottonseed oil) in different Interesterification of solid fats and vegetables oils can
ratios from 30:70 to 70:30 (w/w %), were subjected to produce a fat blend with optimum characteristics. Rear-
chemical interesterification reactions on a laboratory rangement or randomization of acyl residues in TAGs has
scale. Fatty acid (FA) composition, iodine value, slip provided fats or oils with new physical properties [4]. In
melting point (SMP) and solid fat content (SFC) of the most oils and fats, unsaturated FAs preferentially occupy
starting blends were analysed and compared with those of the 2-positions of the TAG molecules. FAs are distributed
the interesterified blends. SMPs of interesterified blends in a random manner among the TAG molecules by
were decreased compared to starting blends because of chemical interesterification. The degree of unsaturation or
extensive rearrangement of FAs among triacylglycerols. isomeric state of the FA does not change [2]. However,
These changes in SMP were reflected in the SFCs of the during partial hydrogenation, some cis double bonds are
blends after the interesterification. SFCs of the interester- isomerised into their trans forms. In the past few years,
ified blends also decreased with respect to the starting several nutritional studies have suggested a direct
blends, and the interesterified products were softer than relationship between trans FAs and increased risk for
starting blends. These interesterified blends can be used coronary heart diseases [5, 6, 7].
as an alternative to partial hydrogenation to produce a Palm oil (PO) and its fractions are important edible oil
plastic fat phase that is suitable for the manufacture of sources for the food industry because of advantageous
margarines, shortenings and confectionary fats. properties such as high thermal and oxidative stability and
plasticity. They tend to crystallize as a b crystal form, and
Keywords Chemical interesterification · Vegetable oils · this is important for some fat products. Moreover, the
Palm oil stearin · Solid fat content · Slip melting point relatively slow crystallizing properties of PO and its
fractions can result in a rather brittle structure. To
improve the melting properties, they may be interester-
Introduction ified with vegetable oils or fats that contain short chain
FAs [2, 8].
Most vegetable oils in their native state have only limited Solid fat content (SFC) greatly influences the suitabil-
applications due to their specific chemical compositions. ity of oils and fats for a particular application. SFC, the
To widen their use, vegetable oils are modified, either amount of fat crystals in the blends, is responsible for
chemically by hydrogenation or interesterification, or many product characteristics including general appear-
physically by fractionation [1]. Interesterification is one ance, ease of packing, organoleptic properties, ease of
of the most important processes for modifying the spreading, and oil exudation. SFC can also be used to
physicochemical characteristics of oils and fats [2]. study the compatibility of fats by determining the changes
During interesterification, fatty acids (FAs) are exchanged in the percentage of solids at different fat proportions [2,
within (intraesterification) and among (interesterification) 8].
The objective of this study was to investigate the
I. Karabulut ()) · S. Turan · G. Ergin effects of chemical interesterification on the physical
Department of Food Engineering, Hacettepe University, properties of fully hydrogenated palm oil stearin (FH-
06532 Beytepe Ankara, Turkey POS), palm oil stearin (POS), canola oil (CO) and
e-mail: ihsank@hacettepe.edu.tr cottonseed oil (CSO) mixed in various ratios (w/w), and
Tel.: +90-312-297-71-07
Fax: +90-312-299-21-23

2. 225
their usage as a hard stock for margarines and shortenings that moment was taken as the SMP. SMP was determined by
that do not contain trans isomer FAs. averaging four replicates.
Determination of SFC. SFCs of the blends were measured by low
resolution pulsed NMR using Maran SFC (Resonance, Witney,
Materials and methods United Kingdom) according to AOCS Official Method Cd 16b-93
[9]. A constant resonance frequency of 20 MHz was used with an f
Materials factor of 1.626, which was determined by measuring a set of
predefined artificial standards that were designed to replicate
Neutralized, bleached and deodorized CO, CSO, POS and FHPOS approximately 0%, 30%, and 70%.
were obtained either from local markets or industrial sources as The fat was melted at 80 C and placed in an ice-bath (0 C) for
finished edible oils. FA standards were provided by Supelco 60 min before the first SFC measurement. Before measurement, the
(Bellefonte, Pa., USA). Sodium methoxide was purchased from samples were conditioned for 30 min at the desired temperature.
Sigma (St Louis, USA) and all other chemicals were purchased Measurements were carried out at 10, 20, 25, 30, 35, 40 and 45 C.
from Merck (Darmstadt, Germany).
Statistical analysis. Experiments were duplicated, and triplicate
analyses were performed on each replicate for each dependent
Methods variable. Statistical analysis was performed by the SPSS 10.0
statistical package programme. Differences were considered sig-
nificant at P0.05.
Blend preparation. POS and FHPOS, and each liquid vegetable oil
were mixed in proportions ranging from 70% solid fat to 70%
liquid oil with 10% (w/w) increments.
Results and discussion
Interesterification procedure. Portions (100 g) of the blends were
heated under vacuum to remove moisture and air. The blends were Characteristics of starting fats and oils
then mixed with 0.5% (w/w) sodium methoxide (30% solution in
methanol) and interesterified for 1 h at 80€2 C in a double- Some physical and chemical properties of the starting
jacketed glass reactor under constant vacuum (1 torr) and materials are presented in Table 1. FHPOS and POS have
vigorously stirred. At the end of the reaction, 2% (w/w) aqueous
citric acid solution (20%, w/v) was added to neutralize the catalyst. high proportions of palmitic acid (55.2% and 56.9%,
The excess of the citric acid and sodium methoxide was removed respectively). However, FHPOS has a high proportion of
with warm water washes (3”150 ml). Residual water was removed stearic acid (40.2%) as well as palmitic acid because of
with an excess of anhydrous sodium sulphate, followed by hydrogenation of double bonds. These saturated FAs
filtration, before analysis.
cause high SMP with respect to other oils.
Determination of FA composition. Fatty acid methyl esters CO and CSO are vegetable oils with high contents of
(FAMEs) were prepared according to the AOCS Official Method unsaturated FAs such as oleic and linoleic acids. CO also
Ce 2–66 [9] and subsequently analysed with a HP 5890 Series II has 6.7% of linolenic acid, which contains three double
Gas Chromatograph (Hewlett-Packard, Wilmington, Del., USA)
equipped with a flame ionization detector (FID) and auto sampler bonds, and it has higher proportion of oleic acid than CSO
as described in AOCS Official Methods Ce 1e-91. FAMEs were (63.8% and 16.9%, respectively). CSO is rich in linoleic
separated using a fused silica capillary column ATWax acid, which is an essential FA.
(25 m”0.25 mm i.d.) with a film thickness of 0.20 m (Alltech,
Deerfield, Ill., USA). Gas chromatography conditions were as
follows: injection temperature, 250 C; temperature of FID, 275 C;
and oven temperature, 190 C. Nitrogen was used as a carrier gas at FA compositions
a flow rate of 1.0 ml/min. Individual peaks were identified by
comparing the retention time with Supelco 37 FAME standard Interesterification does not affect the degree of saturation,
mixture. nor cause isomerization. In this study, interesterification
Determination of iodine value. Iodine values (IVs) were determined didn’t alter the FA profile of the starting blends. Because
by AOCS Official Method Cd 1–25 [9]. of this, only the fatty acid compositions (FACs) of the
interesterified products are given in Table 2.
Determination of slip melting point. Slip melting points (SMPs) of Differences in the FACs are due to the different blend
the blends before and after interesterification were measured
according to AOCS Official Method Cc 3–25 [9]. Each fat blend ratios and different fats and oils used in each blend. The
was tempered at 10€1 C for 16 h in an open capillary tube. The blends containing high proportions of FHPOS and POS
tube was then heated slowly in a water bath until the fat column are characterized by a high content of palmitic acids. In
started to rise due to the hydrostatic pressure. The temperature at
Table 1 Some physical and Feedstock Fatty acid composition (mol %) P/S IV SMP
chemical properties of the (g I2/100 g) (C)
starting fats and oils. P/S Ratio 12:0 14:0 16:0 18:0 18:1 18:2 18:3 Others
of polyunsaturated and saturat-
ed fatty acids, IV iodine value, FHPOS 2.1 1.9 55.2 40.2 0.4 – – 0.3 – 0.3 71.0
SMP slip melting point, FHPOS POS 0.3 1.2 56.9 4.5 30.7 6.4 – 0.1 0.1 39.0 50.2
fully hydrogenated palm oil CO – 0.1 4.6 1.9 63.8 21.0 6.7 1.9 4.0 109.7 –
stearin, POS palm oil stearin, CSO – 0.8 22.7 2.4 16.9 56.3 0.4 0.7 2.2 114.0 –
CO canola oil, CSO cottonseed
oil

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Table 2 Fatty acid composi- Fat blends (w/w) Fatty acid composition (mol %) P/S IV
tions and IVs of chemically
interesterified fat blends. See 12:0 14:0 16:0 18:0 18:1 18:2 18:3 Others
Table 1 for abbreviations
CO/FHPOS 30:70 1.5 1.4 38.7 28.1 20.6 6.8 2.0 1.1 0.1 31.8
40:60 1.2 1.1 33.4 24.0 27.3 9.0 2.6 1.4 0.2 44.9
50:50 0.9 0.8 25.8 18.2 36.8 12.2 3.5 1.7 0.3 54.9
60:40 0.8 0.8 23.4 16.3 39.9 13.2 3.8 1.8 0.4 66.8
70:30 0.7 0.6 18.6 12.6 45.9 15.2 4.4 2.0 0.6 76.5
CSO/FHPOS 30:70 1.6 1.6 46.2 29.8 4.9 15.4 – 0.5 0.2 25.8
40:60 1.3 1.5 41.3 23.7 7.4 24.3 – 0.5 0.4 46.4
50:50 0.9 1.2 39.6 23.7 7.9 25.9 0.2 0.7 0.4 56.3
60:40 0.7 1.0 39.1 22.2 8.5 27.8 0.2 0.7 0.4 68.1
70:30 0.7 1.1 31.3 13.2 12.4 40.4 0.2 0.7 0.9 79.4
CO/POS 30:70 0.2 0.9 41.7 4.1 39.6 10.7 1.9 0.9 0.3 57.2
40:60 0.2 0.8 37.4 3.7 42.3 12.0 2.4 1.2 0.3 63.4
50:50 0.1 0.7 32.3 3.4 45.7 13.5 3.0 1.4 0.5 71.5
60:40 0.1 0.6 26.9 3.1 49.1 15.0 3.6 1.6 0.6 79.5
70:30 0.1 0.5 20.5 2.9 53.5 16.5 4.2 1.9 0.8 85.3
CSO/POS 30:70 0.2 1.1 47.1 4.2 25.6 21.2 0.2 0.5 0.4 57.4
40:60 0.2 1.1 43.3 3.9 24.7 26.3 0.1 0.5 0.5 67.9
50:50 0.1 1.0 40.7 3.7 22.6 31.1 0.2 0.6 0.7 73.3
60:40 0.1 0.9 36.3 3.4 22.1 36.4 0.2 0.6 0.9 82.8
70:30 0.1 0.9 32.8 3.1 20.6 41.6 0.3 0.7 1.1 88.9
FHPOS blends, stearic acid contents ranged from 29.8% Table 3 Slip melting point of fat and oil blends before (B) and
to 12.6%, while in POS blends they ranged from 4.1% to after (I) chemical interesterification. Table 1 for abbreviations
2.9%. Fat blends (w/w) SMP (C)
The presence of CO and CSO at various ratios makes
B I
the interesterified products rich in oleic and linoleic FAs.
While CO/FHPOS blends contained a high proportion of CO/FHPOS 30:70 53.8 45.0
oleic acid in the range 20.6–45.9%, CSO/FHPOS blends 40:60 52.4 41.8
50:50 52.0 38.3
contained oleic acid in the range 4.9–12.4%. Linoleic and 60:40 50.8 33.1
palmitic acid contents of interesterified CSO/FHPOS 70:30 49.0 29.4
blends were higher than those of CO/FHPOS. The CSO/FHPOS 30:70 53.3 46.2
linolenic acid contents of CO blends were relatively 40:60 52.7 43.0
higher than those of the CSO blends. 50:50 51.7 39.8
The polyunsaturated to saturated FAs ratio (P/S) of CO 60:40 50.3 36.2
70:30 48.1 34.1
and CSO blends with 30–70% hard stock was generally
CO/POS 30:70 46.4 36.9
lower than 1 and ranged from 0.12% to 1.12%. Only the 40:60 45.2 32.0
CSO/POS blend (70:30) had a P/S ratio of 1.12 and 50:50 41.2 28.2
conformed to the recommendation of the Food and 60:40 39.5 27.9
Agricultural Organization/World Health Organization 70:30 37.1 24.2
(FAO/WHO) and European Union Committee for mini- CSO/POS 30:70 47.2 43.2
mal P/S ratio [1]. 40:60 46.0 41.5
50:50 44.9 37.1
60:40 42.0 36.8
70:30 35.7 29.9
Iodine values
IV is a valuable characteristic in fat analyses, which Slip melting points
measures unsaturation but does not define the specific
FAs. IVs of the interesterified blends are changed by SMP is defined as the temperature at which the fats and
means of the proportion of hard stock in the blends. IV oils have 4% solid fat. This parameter is used for
increases with increasing FA ratio. If the proportion of characterization of melting/solidification properties of
liquid oil in blends increases, the IV of blends increases fats and oils. SMPs of the fats and oils change with the
(Table 2). IVs of the fat blends were not affected by chain length of FAs, unsaturation ratio, trans FA content
interesterification. Therefore, IVs of blends before and and the position of the FAs in the glycerol backbone.
after interesterification did not change. IVs of FHPOS SMPs of blends before and after interesterification are
blends, which were relatively smaller than those of the shown in Table 3. These results show that when the ratios
POS blends, ranged from 25.8 to 79.4, while for the POS of FHPOS and POS in the blends increased, SMPs of the
blends the range was from 57.2 to 88.9. blends also increased. Generally SMPs of the FHPOS

4. 227
Fig. 1 Solid fat content (SFC) profiles of canola oil (CO)/fully Fig. 3 SFC profiles of CO/palm oil stearin (POS) blends before (B)
hydrogenated palm oil stearin (FHPOS) blends before (B) and after and after (I) chemical interesterification
(I) chemical interesterification
Fig. 2 SFC profiles of cottonseed oil (CSO)/FHPOS blends before
(B) and after (I) chemical interesterification Fig. 4 SFC profiles of CSO/POS blends before (B) and after (I)
chemical interesterification
blends were slightly higher than those of POS blends,
ranging from 48.1 to 53.8 C and 35.7 to 47.2 C Solid fat content
respectively.
Randomized blends tended to melt at lower temper- The SFC curves of blends as a function of temperature
atures than their corresponding mixtures. Interesterifica- before and after chemical interesterification are shown in
tion decreased the SMPs of FHPOS and POS blends. The Fig. 1, Fig. 2, Fig. 3 and Fig. 4. The SFC profiles of
decrease in SMP can be explained by the decrease of the interesterified blends are different from the non-inter-
higher melting trisaturated (SSS) and monounsaturated esterified blends (P0.05).
(SSU) TAGs as a result of interesterification. Similar All SFC profiles of the interesterified blends are
results have been reported by some other researchers [1, significantly different from each other (P0.05), and the
3, 10]. rate of SFC evolution was dependent on both temperature
At a body temperature of 37 C, the interesterified fat and the proportion of solid fat in the blends.
should melt almost completely in one’s mouth. Inter- Blends with high contents of saturated FAs had the
esterified blends of 60:40 and 70:30 CO/FHPOS, and highest SFC values among all of the blends. POS blends
60:40 and 70:30 CSO/FHPOS, and 50:50, 60:40 and had less stearic acid than FHPOS blends and they also
70:30 CSO/POS, and all of interesterified CO/POS blends contained high proportion of palmitic acid. Therefore,
had SMPs below body temperature. they had desirable melting and crystallization behaviours
required for margarines and shortenings.
CSO contains high proportions of palmitic acid
compared to CO. So, the saturated FA ratio of CSO is
higher than that of CO. Consequently, the CSO/POS
blends had higher SFC values than CO/POS at 10 C
(Fig. 3 and Fig. 4).

5. 228
A linear profile is evident for the non-interesterified Table 4 Comparison of chemically interesterified fat blends with
POS blends. CO/POS and CSO/POS blends had similar commercial fats. Table 1 for abbreviations
melting profiles (Fig. 3 and Fig. 4). However, non-linear Fats SFC (%) SMP
melting profiles were observed for the FHPOS blends (C)
10 C 20 C 30 C 40 C
(Fig. 1 and Fig. 2). Before interesterification, little
changes in SFC values were determined between 10 and Shortening Aa – 22.0 11.0 – 41.0
a
40 C for FHPOS blends, but after 40 C, a sharp decrease Shortening B – 18.8 7.8 – 37.0
Tube margarine b 11.7 8.1 4.6 – 32.5
occurred. However, in POS blends before interesterifica- Stick margarine Ab 50.8 29.9 11.3 – 37.9
tion, larger changes were observed in SFC values at all of Stick margarine Bb 44.2 25.4 8.9 – 36.8
the temperatures. Stick margarine Cb 49.1 29.0 10.3 – 37.6
It was observed for SMP that interesterification caused Stick margarine Db 43.0 32.8 21.4 – 45.5
Confectionary fat Ac 20.4 9.9 5.9 – 38.9
a decrease in SFC. These decreases in SMP and SFC are Confectionary fat Bc 22.7 10.7 6.6 – 40.6
due to the decrease in the proportion of higher melting 50:50 CO/FHPOS 40.3 29.5 17.2 1.6 38.3
TAGs (SSS) as a result of interesterification. 70:30 CO/FHPOS 15.2 9.0 1.6 0 29.4
At the lower temperature (10 C), large changes in 30:70 CO/POS 35.0 19.0 8.3 3.0 36.9
SFC were observed by interesterification for the POS 50:50 CO/POS 24.5 9.9 1.8 0 41.2
30:70 CSO/POS 36.4 24.2 14.4 7.1 43.2
blends with 40–70% hard stock compared to FHPOS 40:60 CSO/POS 28.4 19.2 10.5 4.3 41.5
blends. At the higher temperature (40 C), the largest 50:50 CSO/POS 24.1 15.9 8.3 2.8 37.1
changes in SFC for FHPOS blends were observed as 60:40 CSO/POS 18.4 11.6 5.4 0.8 36.8
compared to POS blends. 70:30 CSO/POS 17.5 9.2 3.2 0 29.9
Rodríguez et al. [3] determined that interesterification a
Valuederived from literature[13]
b
of tallow and sunflower oil blends caused a decrease in Valuederived from literature[1]
c
SFC profile. Petrauskaite et al. [1] found that SFC curves Value derived from literature [14]
of the randomised fat blends, formulated by mixing palm
stearin or fully hydrogenated soybean oil with soybean SFC of not greater than 32% at 10 C is essential for good
oil, were changed completely and interesterified blends spreadability at refrigeration temperature. The SFC at 20
tended to have lower SFC values than starting blends. and 22 C determines the product’s stability and resis-
Rousseau et al. [11] determined that interesterification of tance to oil exudation at room temperature; a value of not
butterfat and CO blends decreased the SFC content of less than 10% is essential to prevent oiling off. The SFC
starting blends. between 35 and 37 C determines the thickness and
SFC values of interesterified FHPOS blends were flavour release properties of the fats in the mouth.
higher than those of interesterified POS blends at all of Margarines without a waxy mouth feel have less than
the temperatures. The maximum SFC values at 10 C for 3.5% solid fat at 33.3 C and melt completely at body
interesterified FHPOS and POS blends were 74.9 and temperature [8].
36.4% respectively. Interesterified blends of 60:40 and 70:30 CO/FHPOS
The largest decline in SFC occurred between 10 and and 70:30 CSO/FHPOS had SFC values that closely
25 C for interesterified CO/POS blends, due to lique- match with these SFC values. Also, they had SMPs of
faction and solubilisation of some of the TAGs in this 33.1, 29.4 and 34.1 C respectively, and these tempera-
temperature range with 40–70% hard stock as compared tures are below body temperatures. Furthermore, SFC
to CSO/POS blends (Fig. 3 and Fig. 4). Interesterified values of 40:60 and 50:50 CO/POS and 60:40 and 70:30
FHPOS blends showed little change in their SFCs CSO/POS interesterified blends were similar to these
between 10 and 25 C, but after 25 C larger decreases values. However, 40:60 CSO/POS had a SMP of 41.5,
were observed. higher than the desired value.
The NMR results indicated that all the interesterified SFCs and SMPs of some commercial fat products and
FHPOS and POS blends except for 30:70 and 40:60 CSO/ interesterified blends are given in Table 4. The inter-
FHPOS, 30:70 CO/FHPOS and 30:70 CSO/POS melted esterified blends of 30:70, 40:60 and 50:50 CSO/POS or
completely between 35 and 45 C. Also, SFC values of 30:70 CO/POS are suitable for shortening fat production.
interesterified POS blends at 35 C were smaller than According to List et al. [12] all-purpose-type shortening
those of the interesterified FHPOS blends. fats prepared by blending or chemical interesterification
Melting ranges measured by NMR were higher than of hydrogenated hard stocks with liquid oils show a solid
those measured by SMP because the latter did not fat index (SFI gives the percentage of solid fat ratio, like
measure complete oil melting. Samples at the SMP SFC) at 10, 21.1, 26.6, 33.3 and 40 C of 18–23, 14–19,
temperature contain about 4% solids. It was seen that the 13–14, 12–13, and 7–11, respectively. The interesterified
SFC value of the 40:60 CO/POS blend had 2.8% solid fat blends of 30:70 CO/POS or 30:70, 40:60 and 50:50 CSO/
at 35 C, while its SMP value was 32.0 C. It still had POS had SFC values that closely match these values. In
0.7% solid at 40 C. Consequently it did not melt addition to this, the blend of 70% CSO and 30% POS had
completely at 40 C. similar SFC values.
The SFC between 4 and 10 C determines the ease of
spreading of the product at refrigeration temperature. A

6. 229
The interesterified blends of 70% CO and 30% FHPOS References
or 70% CSO and 30% POS can be used for soft tub
margarines. The non-interesterified blends of 50:50 and 1. Petrauskaite V, De Greyt W, Kellens M, Huyghebaert A (1998)
60:40 CO/POS or 60:40 and 50:50 and 30:70 CSO/POS J Am Oil Chem Soc 75:489–493
2. Noor Lida HMD, Sundram K, Siew, WL, Aminah A, Mamot S
blends possess SFC curves and melting points that closely (2002) J Am Oil Chem Soc 79:1138–1143
match stick-type margarines. Therefore, interesterified 3. Rodríguez A, Castro E, Salinas MC, López R, Miranda M
blends of 50:50 CO/FHPOS or 40:60 CO/POS can be (2001) J Am Oil Chem Soc 78:431–436
used in production of these margarines (Table 4). 4. Zeitoun MAM, Neff WE, List GR, Mounts TL (1993) J Am Oil
Chem Soc 70:467–471
Randomized mixtures of 50:50 CO/POS or 50:50 and 5. Mensink RP, Katan MB (1990) New Engl J Med 323:439–445
60:40 CSO/POS are suitable for confectionary fats 6. Enig MG (1996) Cereal Foods World 41:58–63
formulations. They have similar SFC and SMP values. 7. Lichtenstein A (1993) Nutr Rev 51:340–343
Interesterified 70:30 CSO/POS have slightly lower SMP 8. Noor Lida HMD, Ali AR (1998) J Am Oil Chem Soc 75:1625–
compared to confectionary fats (Table 4). 1631
9. AOCS (1989) Official and recommended methods of the
In conclusion, this study has demonstrated that chem- American Oil Chemist’s Society. AOCS, Champaign, Ill.
ical interesterification of POS or FHPOS with vegetable 10. Lo YC, Handel AP (1983) J Am Oil Chem Soc 60:815–818
oils could provide an alternative for producing fat 11. Rousseau D, Foresti›re K, Hill AH, Marangoni AG (1996) J
products with the desired SFC and SMP profiles. Am Oil Chem Soc 73:963–972
12. List GR, Mounts TL, Orthoefer F, Neff WE (1995) J Am Oil
Although interesterified hard stocks have low P/S ratios, Chem Soc 72:379–382
they can be used for manufacture of shortenings, 13. Kheiri MSA (1985) J Am Oil Chem Soc 62:410–416
margarines and confectionary fats with no trans isomers. 14. Hurtova S, Schmidt S, Zemanovic SP, Sekretar S (1996) Fett/
Lipid 98:60–65
Acknowledgements This work was supported by Hacettepe
University, Scientific Research Centre (Project Number: 01 01
602 002) and Turkish Scientific Research Council (TUBITAK),
(Project Number: TOGTAG-2946).