Preparation of modified fats from vegetable oil and fully hydrogenated vegetable oil by randomization with alkali catalysts

Randomization of fat blends, formulated by mixing vegetable oil with fully hydrogenated vegetable oil in various ratios, using alkali catalysts, have been investigated. The relationship between the structure and physical properties was examined. The fatty acid and triacylglycerol composition of each original fat blend and the randomization products together with the physical properties such as melting, crystallization characteristics and solid fat content were correlated. The differences in the exothermic and endothermic peak temperatures, melting points and solid fat content among the fat blends showed the effects of the composition on the physical properties.