Table 2.

Changes in peroxide value, free fatty acids, and soap content of the fat blends after interesterification and oxidizability of initial blends

Stock/blend	FFA (%)		PV (meq/kg)		Soap content (ppm)		Oxidizability
	NIE	IE	NIE	IE	NIE	IE
Base stocks
Sunflower oil	0.04 ± 0.003	ND	1.1 ± 0.02	ND	0	ND	0.556
Palm stearin	0.03 ± 0.002	ND	5.5 ± 0.04	ND	0	ND	0.086
Blends (Palm stearin: Sunflower oil)
10:90	0.04 ± 0.005b	0.16 ± 0.032a	2.0 ± 0.01a	0.9 ± 0.1b	0	19.43 ± 3.7	0.509
30:70	0.05 ± 0.003b	0.13 ± 0.011a	2.6 ± 0.03a	1.0 ± 0.2b	0	22.83 ± 4.2	0.415
50:50	0.04 ± 0.012b	0.10 ± 0.024a	3.7 ± 0.04a	0.6 ± 0.3b	0	19.78 ± 2.8	0.321

Mean (n = 3) values ± SD with different lower case letters represents the significant effect of interesterification in the same blend at p < .05.

Abbreviations: FFA, free fatty acids; IE, interesterified; ND, not determined; NIE, noninteresterified; PV, peroxide value.