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2025 AOCS Posters

Edible Applications Technology

Edible Applications Technology Poster Session

Optimization of chemical interesterification of beef tallow/high oleic sunflower oil by response surface methodology (RSM)

Monday, April 28, 2025
5:00 PM – 6:00 PM PST
Room: Expo Hall
Abstract:

Response surface methodology (RSM) was used to create two shortenings (IEA and IEB) through chemical interesterification (CI) of beef tallow (BT) and high oleic sunflower oil (HOSFO). These shortenings had melting points of 35.5°C and 38.5°C, higher contents of OOO and SOO, and lower percentages of PPP, SOS, POS, and POP compared to BT. The model was applied to determine the maximum percentage of HOSFO in the formulations, as well as the optimal time, temperature, and catalyst concentrations needed to achieve the desired physicochemical properties for the shortenings. The RSM model predicted the experimental melting points with great accuracy. The slope of the experimental vs. theoretical values was a straight line with an R² of 0.967. The predicted levels of PPP, OOO, SOO, POP, POS, and SOS showed strong linear correlations with the experimental values (R² values of 0.965, 0.875, 0.811, 0.997, 0.959, and 0.943, respectively), and the residual analysis indicated a random distribution, confirming the goodness of the model. IEA and IEB exhibited solid fat content profiles similar to those reported for soft and firm margarine, respectively. Interesterification reduced the melting point (MP), increased the β’ crystallization tendency, and enhanced the nutritional value of the shortening, making them suitable alternatives to trans fats.