Creating Nutritionally Superior Oil Blends

July 21/Mysore, India/Journal of Technology & Science -- "Edible vegetable oil blends, such as coconut:linseed; coconut:safflower; coconut:sunflower; coconut:rice-bran oils; in the ratio of 70:30 and 60:40 v/v and pure coconut oil (CNO) were interesterified using sodium methoxide 0.5% and subsequently refined to prepare nutritionally superior flowable CNO blends which remained liquid even at sub-zero temperatures. The slip melting point of chemically interesterified fats could not be determined, as they are liquified just after removing from freezing chamber in comparison with the slip melting point of 21.5-26.5 degrees C for their uninteresterified counterparts," scientists in Mysore, India, report.

"These interesterified fats were liquid and flowable at 6 degrees C for more than 4 h in a cooling chamber and their solidification temperature ranged between -2.0 and -5.5 degrees C. Free fatty acids showed an increasing trend from 0.35% to 2.0% resulting in decrease in triglycerides After refining these oil blends showed values similar to their controls. However, iodine value of interesterified and uninteresterified oils were close to each other. Differential scanning calorimetry showed the onset of crystallisation at lower temperatures and lower solid fat content for interesterified fats," wrote Nasirullah and colleagues.

The researchers concluded, "A nutritionally superior combination of CNO blend which is flowable at low temperature could be prepared."

They and their colleagues published their study in International Journal of Food Science and Technology ("Development of Chemically Interesterified Healthy Coconut Oil Blends." International Journal of Food Science and Technology, 2010;45(7):1395-1402).

For additional information, contact Nasirullah, C.e.n.t. Food Technology Research Institute, CSIR, Dept. of Lipid Science & Tradit Foods, Mysore 570020, Karnataka, India.

From the August 2, 2010, Prepared Foods E-dition