[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
:: Volume 11, Issue 1 (Spring 2016) ::
2016, 11(1): 75-86 Back to browse issues page
Modeling the Slip Melting Point of Chemically Interesterified Fats as a Function of Fatty Acid Composition
MH Naeli, J Farmani *, A Zargarran
Sari Agricultural Sciences and Natural Resources University
Abstract:   (3932 Views)

Background and Objectives: Slip melting point (SMP) is one of the most important qualitative and functional properties of fats. However, the common melting point determination methods are generally time-consuming. Therefore, in this research, regression models were developed for description of the SMP of interesterified fats as a function of fatty acid composition.

Materials and Methods: Blends of soybean oil and palm stearin were subjected to chemical interesterification, and the fatty acid composition and SMP of the products were determined. SMP of the interesterified fats was modeled as a function of fatty acid composition using regression analysis. Goodness of fit of different models was evaluated, and finally, the best model for SMP prediction was determined. 

Results: The SMP of blends decreased after interesterification significantly (p<0.05). A good Pearson’s correlation coefficient (r > 0.99) was observed between SMP and all fatty acids (p < 0.01). Accordingly, the following strategies were used for SMP modeling: as a multiple function of palmitic, stearic, oleic, linoleic and linolenic acids; as a multiple function of total saturated and unsaturated fatty acids; as a function of saturated fatty acids. The proposed models for prediction of the SMP of interesterified soybean oil and palm stearin blends showed a correlation coefficient (between the experimental and predicted data) of greater than 0.99, and a mean absolute error lower than 0.52°C, indicating the high prediction power of the models.

Conclusions: The results of model validation showed that the model describes SMP as a multiple function of total saturated and unsaturated fatty acids and the Gompertz model describes SMP as a function of total saturated fatty acids could predict the SMP of different interesterified fats in the best way. The models may be useful in the design and development of new interesterified fat formulations.

Keywords: Chemical interesterification, Modeling, Slip melting point, Fatty acid composition

Keywords: Chemical interesterification, Modeling, Slip melting point, Fatty acid composition
Full-Text [PDF 753 kb]   (2175 Downloads)    
Type of Study: Research | Subject: Food Science
Received: 2015/07/12 | Accepted: 2015/08/26 | Published: 2016/04/6
Send email to the article author

Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Naeli M, Farmani J, Zargarran A. Modeling the Slip Melting Point of Chemically Interesterified Fats as a Function of Fatty Acid Composition. Iranian Journal of Nutrition Sciences & Food Technology. 2016; 11 (1) :75-86
URL: http://nsft.sbmu.ac.ir/article-1-1976-en.html


Volume 11, Issue 1 (Spring 2016) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
Persian site map - English site map - Created in 0.06 seconds with 32 queries by YEKTAWEB 4071