In this study, the stability of oil‐in‐water (O/W) emulsions prepared with structured lipid (SL) were evaluated in which the SL was produced through lipase‐catalyzed interesterification between soybean oil and rice bran oil. After interesterification, the major TAG species in the SL were PLP (22.5 %), PLL/OOLn (21.8 %), LPL (16.1 %), and LLS/PLO (16.1 %), and the total amount of tocopherol and tocotrienol was 20.9 mg/100 g of SL. Sophorolipid was used as an emulsifier for preparing SL‐based O/W emulsions, and the effect of pH (pH 5.8, 7 and 7.2) on stability was studied by analyzing the fat globule size. From the results, SL‐based O/W emulsions showed similar stabilities to those prepared with Tween 20 at the neutral environment. In the oxidation study, any antioxidant addition of propyl gallate (PG), ascorbic acid 6‐palmitate (AP) or quercetin hydrate (Que) distinctively prevented peroxide formation on the SL‐based O/W emulsion throughout the 23 days of storage while AP was less effective to lower TBARS values than PG and Que.
1,3-Dioleoyl-2-palmitoylglycerol (OPO)-rich human milk fat substitute (HMFS) was synthesized from tripalmitin (PPP)-rich fraction and oleic ethyl ester by a lipase-catalyzed interesterification. Response surface methodology (RSM) was employed to optimize the presence of palmitic acid at sn-2 position (Y 1 , %) and of oleic acid at sn-1,3 (Y 2 , %), with the reaction factors as substrate molar ratio of PPP-rich fraction to oleic ethyl ester (X 1 , 1:4, 1:5 and 1:6), reaction temperature (X 2 , 50, 55 and 60 o C), and time (X 3 , 3, 7.5 and 12 h). The optimal conditions for HMFS synthesis were predicted at the reaction combination of 55 o C, 3 h and 1:6 substrate ratio. HMFS re-synthesized under the same conditions displayed 70.70% palmitic acid at the sn-2 position and 69.58% oleic acid at the sn-1,3 position. Reaction product was predominantly (90.35%) triacylglycerol (TAG) was observed in which the major TAG species, OPO, comprised 31.24%.
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