Modeling the Slip Melting Point of Chemically Interesterified Fats as a Function of Fatty Acid Composition

Slip melting point (SMP) is one of the most important qualitative and functional properties of fats. However, the common melting point determination methods are generally time-consuming. Therefore, in this research, regression models were developed for description of the SMP of interesterified fats as a function of fatty acid composition.
Blends of soybean oil and palm stearin were subjected to chemical interesterification, and the fatty acid composition and SMP of the products were determined. SMP of the interesterified fats was modeled as a function of fatty acid composition using regression analysis. Goodness of fit of different models was evaluated, and finally, the best model for SMP prediction was determined.
The SMP of blends decreased after interesterification significantly (p 0.99) was observed between SMP and all fatty acids (p The results of model validation showed that the model describes SMP as a multiple function of total saturated and unsaturated fatty acids and the Gompertz model describes SMP as a function of total saturated fatty acids could predict the SMP of different interesterified fats in the best way. The models may be useful in the design and development of new interesterified fat formulations.