Interesterified Butter Oil

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Abstract
Butter oil was interesterified under random (55[degree]C) and directed (10-38[degree]C) conditions using NaK alloy catalyst in a dry N atmosphere. Addition of 16-20% hexane facilitated directed interesterification. All interesterified butter oils were steam deodorized at 200[degree]C and 5-10 mm pressure to remove off flavors. Melting points of butter oil before and after random and directed interesterification were 33.5; 40.6; 47.4[degree]C, respectively. Insolubilities in hexane at 4[degree]C were 3; 9.9; 41.2%. Penetrations at 10 and 20[degree]C were 30, 130; 21.5, 100; 13.1, 21.4 (mm/10). Penetration data at 5-25[degree]C, dilatometric data at 5-50[degree]C and cooling curves are shown graphically. Other significant quantitative data are tabulated.

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