Glycerolysis-interesterification of chicken-palm stearin blend: effect of solvent and chicken stearin to palm stearin ratio

Abstract

Abstract Both glycerolysis and the interesterification reactions take place in one reaction system. The objectives of this research were to obtain chicken stearin and to evaluate the effect of solvent to fat ratios and chicken stearin to palm stearin ratios on total mono-acylglycerol (MAG) and diacylglycerol (DAG) of product by the chemical glycerolysis-interesterification (GIE). GIE was initiated by adding NaOH to the reactant. Structured Lipids were evaluated based on acylglycerol composition and melting behavior. Results show that the yield of chicken stearin was 13%. The highest total MAG and DAG was obtained at the stearin: solvent ratio 1:3 (w/v). An increase in chicken fat stearin to palm stearin caused a slight increase in the total MAG and DAG. However, it didn’t have a significant increase in the total MAG and DAG. The best ratio of palm stearin to chicken stearin was 40:60 because slip melting point and melting point were 36.16 ± 4.9°C and 37.59 ± 5.96°C. Thus, the best condition was obtained at the ratio of stearin to solvent 1: 3 (w/v), temperature 50°C, oil to glycerol ratio 1:5, 300 rpm and NaOH 3%. The reaction was performed for 2 h. Total MAG and DAG was 67.87 ± 1.97%.