Olive oil based fats production obtained by chemical interesterificiation

In the present study, refined olive oil was blended with palm kernel olein at five dife-rent ratios (100:0, 75:25, 50:50 25:75 ve 0:100) and chemical interesterifcation was perfomed by using sodium methoxide at 90 ° C for 30 minutes and model oils were prepared. The oils were divided into two groups and butylated hydroxy anisol (BHA) 200 ppm group is added to one group. The results showed that melting point and solid fat content at 10, 20,30 and 35 C is increased when palm kernel olein oil is increased in the blended oils. The total tocopherol content was reduced as a result of interesterfication process and increased when olive oil is increased in the blended oils (p<0.05). It was found that the interesterfication did not effect total chlorophyl and carotenoid contents of blends. It was found that the addition of BHA to oils before interesterfication process resulted in higher oxidative and thermal stability (stored at 60 and 120 ºC for 5 and 2 days) due to its antioxidative property as well as higher content of tocopherol, chlorophyll and carotenoid content. It was concluded that using palm kernel olein and olive oil at 50:50 rate resulted in the better melting point and solid fat content which is suitable for spredable margarine production. Moreover, addition of BHA before interesterification process resulted in higher oxidative and thermal stability. Olive oil could be used for interesterfication process to produce industrial products such as spreadable margarine, margarine stocks and shortenings containing high amounts of tocopherol and unsaturated fatty acids. The present study also showed that the trans-free interesterifed olive oil based fats could be used as alternatives to hydogenated products.