INVESTIGATION OF THE PHYSICOCHEMICAL PROPERTIES OF MONO- AND DIGLYCERIDE-RICH FATS

This study investigates the physicochemical properties of modified cottonseed oil and palmitin for application as hard stocks in margarines and spreads. Four modification techniques—fractionation, partial hydrogenation, interesterification, and glycerolysis—were evaluated. Emphasizing glycerolysis optimization, we analyzed Solid Fat Content (SFC) and plasticity across various lipid-to-glycerol ratios. The optimal rheological properties emerged at a 100:6 ratio, yielding maximum plasticity of 55 N (cottonseed oil) and 95 N (palmitin) at 5 °C. Higher glycerol ratios decreased SFC and plasticity because unreacted residual glycerol hindered stable crystallization. Comparing physicochemical indices (melting point, acid/iodine values, hardness) revealed that chemical modifications provide significantly better control over targeted melting points (27.9–28.4 °C) than physical fractionation (22.1 °C). Consequently, these modified fats demonstrate high viability for commercial spread and bakery applications.

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