Research of the process of obtaining interesterified fat for margarine production on the basis of sunflower oil and palm stearin

Authors

Rahimov Dilshod, Tashkent chemical-technological instituteFollow
Ruziboyev Akbarali, Tashkent chemical-technological instituteFollow
Tashmuratov Asatullo, Gulistan State UniversityFollow
Salijanova Shaxnoza, Tashkent chemical-technological instituteFollow

DOI

10.51348/YTMP9768

Abstract

The study presents the results of transesterification of a mixture of sunflower oil and palm stearin in various proportions and dilatometric analysis of the obtained transesterifications was carried out. For example, the ratios in the mixture of sunflower oil and palm stearin 15/85, 25/75, 30/70, 50/50 were subjected to transesterification in the laboratory, and the transesterifications used for the spread and margarine were obtained, and the optimal mixture ratios were determined. By dilatometric analysis, it was found that it is possible to obtain interesterificates in the ratio of a mixture of sunflower oil and palm stearin at 50/50 for a good spreading and high plasticity spread (t = 31 ℃), at 30/70 for margarine providing porosity for baking (t = 39 ℃) , at 25/75 to margarine used for puff pastry (t = 43 ℃). In addition, the fatty acid content of sunflower oil and palm stearin used in the experiments was also determined.

Recommended Citation

Dilshod, Rahimov; Akbarali, Ruziboyev; Asatullo, Tashmuratov; and Shaxnoza, Salijanova (2020) "Research of the process of obtaining interesterified fat for margarine production on the basis of sunflower oil and palm stearin," CHEMISTRY AND CHEMICAL ENGINEERING: Vol. 2020: No. 1, Article 13.
DOI: 10.51348/YTMP9768
Available at: https://cce.researchcommons.org/journal/vol2020/iss1/13