Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties

Ahmadi, Latifeh; Wright, Amanda J.; Marangoni, Alejandro G.

doi:10.1002/ejlt.200800058

Cited by 48 publications

(42 citation statements)

References 32 publications

(44 reference statements)

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“…1). Similar results were observed in other studies [13,24]. According to Zhang et al [13], in a blend of palm stearin/ coconut oil, SFC was effectively decreased within the temperature range of 35-40°C and increased at temperatures lower than 30°C.…”

Section: Chemical Interesterification (Cie)supporting

confidence: 89%

Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans‐Margarine Formulation

Costales-Rodríguez¹,

Gibon²,

Verhé

et al. 2009

J Americ Oil Chem Soc

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A blend of palm stearin and soybean oil (70/30, wt%) was modified by chemical interesterification (CIE) and enzymatic interesterification (EIE), the latter batchwise (B-EIE) and in continuous (C-EIE). Better oil quality, mainly in terms of acidity, free tocopherol and partial acylglycerol content, was obtained after EIE. The clear melting point after any interesterification process was similar and about 9°C lower as result of the modification in the TAG profile, which approaches the calculated random distribution. Interesterification changed the SFC profile significantly. For the fully refined interesterified blends, the SFC profile was similar and clearly different from the starting blend. Interesterification decreased the content of solids at temperatures [15°C and increased the content of solids at temperatures \15°C. This increase was less remarkable after C-EIE, suggesting that full randomization was not achieved in the used conditions, probably caused by a too short residence time of the oil in the enzymatic bed. During B-EIE, variations in SFC with time, principally at low temperatures, were still observed although the TAG composition was stable. At low temperatures, the reaction rate calculated from SFC was very low, confirming an important effect of the acyl migration on this parameter.

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Section: Chemical Interesterification (Cie)supporting

confidence: 89%

Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans‐Margarine Formulation

Costales-Rodríguez¹,

Gibon²,

Verhé

et al. 2009

J Americ Oil Chem Soc

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“…Matrix supersaturation has also been found to induce alterations in the microstructure of TAG networks. For instance, a reduction in cluster size and network density as a result of a decrease in matrix supersaturation has been reported previously (Ahmadi et al 2008, Ribeiro et al 2009, Rodríguez et al 2001). Fat nanoparticles indicating the quantitative information obtained by cryogenic transmission electron microscopy (Cryo-TEM) and X-ray diffraction (XRD).…”

Section: Changes Induced At the Nanostructural Levelmentioning

confidence: 87%

Nanostructured Fat Crystal Systems

Acevedo

Marangoni²

2015

Annu. Rev. Food Sci. Technol.

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A new understanding of the nature and organization of fat crystalline supramolecular structure, in particular at the nanoscale, has arisen in the past three years. These new findings have helped establish that the first step in the formation of a triacylglycerol network is the creation of nanocrystalline platelets that aggregate into polycrystalline clusters in the micrometer range, ultimately forming a three-dimensional network. This review explains how fat nanostructure can be characterized and highlights recent findings on how crystallization parameters influence the formation of fat nanocrystals. For instance, shear has been shown to modify not only nanoplatelet size but also their aggregation, affecting some macroscopic properties such as porosity and, therefore, the ability of the network to effectively bind liquid oil. This new information on fat nanostructure is relevant from scientific and technological standpoints and has opened up the possibility of nanoengineering material properties as well as developing new products and processes.

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“…The material had a melting point of 68°C, a fatty acid composition of 84.6% stearic acid, 8.6% palmitic acid, 2.8% oleic acid, and 1.7% linoleic acid, and a triacylglycerol composition of 0.7% PPP, 1.2% PPS, 5.1% SOS, 9.4% SSP and 79% SSS, where P, S, and O are palmitic, stearic and oleic acids, respectively [14]. The concentration of mono-and diacylglycerols in the CaSt was less than 0.1 wt% and no free fatty acids were detected.…”

Section: Methodsmentioning

confidence: 99%

Properties and Stability of Solid Lipid Particle Dispersions Based on Canola Stearin and Poloxamer 188

Trujillo

Wright

2010

J Americ Oil Chem Soc

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Solid lipid particles (SLP) are one strategy for encapsulating lipophilic molecules, including for controlled release and enhanced bioavailability applications. SLP based on fully hydrogenated canola stearin (CaSt, 5, 10, 20, and 30 wt%) and the non-ionic surfactant Poloxamer 188 (P188, 0.0, 0.5, 1.0, 2.5, 5.0 and 10.0 wt%) were produced by high pressure melt homogenization using a microfluidizer. Spherical particles in the region of 140 nm were formed, depending on compostion and processing parameters. Surfactant concentration and pressure had a significant influence on particle diameter (P \ 0.05), although number of homogenization cycles did not (P [ 0.05). A maximum surfactant surface load of approximately 4 mg m -2 was observed and, at or above 2.5% P188, excess surfactant was present in the continuous phase after production. P188 had the effect of decreasing particle size and facilitating transitions from the a to the b polymorph (P \ 0.05) both through surface nucleation and size reduction effects. A stability study of the 10% CaSt SLP with 0.0, 1.0, or 5.0% P188 revealed particle growth for the 0.0 and 1.0% P188 SLP, especially at 20 versus 4°C, but no changes in the 5.0% P188 SLP, which were exclusively in the b form, at both temperatures for up to 240 days.

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Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties

Cited by 48 publications

References 32 publications

Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans‐Margarine Formulation

Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans‐Margarine Formulation

Nanostructured Fat Crystal Systems

Properties and Stability of Solid Lipid Particle Dispersions Based on Canola Stearin and Poloxamer 188

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