Structured lipids can be obtained by blending and chemical interesterification of fats and oils, resulting in products with physical, chemical and nutritional properties that are different from the original lipids. These new products can be able to reduce risk of diseases, being called functional foods. The objective of this study was to evaluate the physical properties of structured lipids obtained through chemical interesterification of blendings of milkfat and corn oil. Four blendings were prepared in the proportions 80:20, 60:40, 40:60 e 20:80 of milkfat and corn oil, respectively. The samples were submitted to chemical interesterification with sodium methoxide as catalyst. The blendings and the structured lipids were evaluated as for consistency, solid fat content and fatty acid composition. Structured lipids with contents of up to 22% of linoleic acid were obtained by the addition of up to 40% of corn oil to milkfat, which originally had just about 2% of this fatty acid. Consistency and solid fat content were dependent on milkfat and on its interaction with corn oil. The significant coefficients related to interactions between the fats were always negative, demonstrating an antagonic effect, characteristic of eutectic interactions between fats. A significant linear relationship between solid fat content and consistency was obtained.
milkfat; corn oil; blending; interesterification; physics properties
