In the formulation of fat products, it is an usual practice the blending of oils and fats, to meet final product specifications. Alterations in fat mixtures properties are advanced by triacylglycerols interactions. Compared with traditional techniques, designed experimentation saves both time and resources, and identify "true"optimums. The designed strategy allows determination of effects of individual variables or interactions between them. The objective of this study was to investigate the interactions that occur in binary and ternary mixtures of two hydrogenated fats (FATGILL PF38 and FATGILL PF42) and soybean oil, by analyzing their physical and chemical properties. A ten-run designed was used, corresponding to 3 individual samples, 3 binary blends and 4 ternary blends. The samples were analysed for fatty acid composition, iodine and saponification values, softening and melting points, kinematic viscosity, hardness and consistency. A special cubic multiple regression model was applied to some analytical data. The results showed that the three components interactions were not significative. Hardness only depended on hydrogenated fat FATGILL PF42. In another way, viscosity was dependent on the three components and melting and softening points were dependent on hydrogenated fats. The negative coefficients for hardness showed an antagonic effect, typical of eutectic interactions of fats. Contour lines were indicated by triangular diagrams. A perfect mixing model was attested for viscosity and softening and melting points.
mixtures; hydrogenated fat; soybean oil; triangular diagram; blends
