Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils

Production of trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean (FHSBO), rapeseed (RSO) and sunflower (SFO) oils was investigated. The slip melting point (SMP), solid fat content (SFC) at 10–40 °C and induction period of oxidation at 120 °C (IP120) of the transesterified and initial blends were evaluated. Results indicated that all the enzymatically and chemically transesterified blends had lower SMP, SFC and IP120 than their initial blends. No significant differences (P < 0.05) were observed between the SMP of enzymatically and chemically transesterified blends. Some enzyme treated blends had higher SFC at some temperatures than chemically transesterified ones. Enzymatically transesterified blends had higher IP120 than those prepared by chemical transesterification. Correlation between SFC at 20 °C and saturated fatty acid (SFA) content, and between SMP and SFA of transesterified blends indicated that the SFA must be between 27.2% and 36.6% for enzymatic and 28.4% and 37.8% for chemical transesterification to obtain transesterified fats suitable for use as vanaspati.