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Interesterified Butter Oil

Dairy Products Laboratory, U. S. Department of Agriculture, Eastern Utilization Research and Development Division, Washington, D. C.

ABSTRACT

Improvement in the spreadability of butter should enhance its consumer acceptance. Spreadability is influenced by the composition and structure of the fat, the crystalline condition of the fat, and the distribution of moisture and nonfat constituents. In general, these factors can be controlled. However, the chemical composition and structure of the fat can not be controlled economically or technically within the present definition of butter.

The consistency of lard has been improved by rearranging the fat structure by either random (7) or directed interesterification (6), the improvement being greater with the latter method.

Interesterification is conducted in an inert atmosphere, using sodium potassium alloy catalyst. The reaction is random if liquid fats only are present, but directed if the temperature is low enough to allow formation of some solid fat. An inert solvent facilitates directed interesterification (3).

The improvement of lard by interesterification suggested a similar approach for improving butter oil.