Current trends in applications of enzymatic interesterification of fats and oils: A review

Sivakanthan, Subajiny; Madhujith, Terrence

doi:10.1016/j.lwt.2020.109880

Cited by 75 publications

(49 citation statements)

References 71 publications

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“…The most common recent applications of enzymatically interesterified fats include margarins, shortenings, butter equivalents and infant formulas [ 9 ]. Another possibility is the use of such modified fats in oil-in-water emulsions [ 10 ].…”

Section: Introductionmentioning

confidence: 99%

Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

et al. 2020

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The subject of the study was emulsions based on enzymatically modified fats and stabilized with polysaccharides (xanthan gum and scleroglucan). Emulsion oil phases (blends of mutton tallow and hemp seed oil in a ratio of 3:1, 3:2, 3:3, 2:3 and 1:3) were characterized in the terms of acid value, melting point and mono- and diacylglycerols content before and after the modification. Emulsions containing modified fat blends and various amount (0.6, 0.8 and 1.0% w/w) of polysaccharides were investigated in the terms of their color, rheological properties, microstructure, droplet size and stability. The obtained results confirmed that enzymatic modification allowed to produce new fats, which can successfully be applied as an emulsion oil phases equipped with a sufficient amount of emulsifiers. The use of a variable amount of texture modifier in the proposed formulations did not show clear differences in the stability of the systems. Therefore, it does not seem justified to use greater amounts of a modifier (above 0.6% w/w) in this type of emulsions. The proposed formulations could be of interest to the cosmetics, food or pharmaceutical industry.

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Section: Introductionmentioning

confidence: 99%

Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

et al. 2020

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“…Regiospecific analysis is essential in interesterified samples as it enables the observation of the distribution of saturated, monounsaturated and polyunsaturated fatty acids in glycerol, a very important factor to determine the physical properties of fats and to observe how lipids will be absorbed and interfere with the metabolism (Berry, 2009;Ract et al, 2015;, 2017). In addition, the position of each fatty acid in the glycerol structure significantly affects the bioavailability of this fatty acid in the body, so using lipases in enzymatic interesterification, that allows the insertion of fatty acids in positions of interest in the glycerol, becomes a very large and desired advantage, aiming to meet the interests of the industry and also nutritionally in relation to the health of consumers (Sivakanthan & Madhujith, 2020). Another advantage of lipid structuring is the insertion of essential fatty acids to the lipid, contributing to public health (Kadhum & Shamma, 2017;Mensink et al, 2016).…”

Section: Regiospecific Distributionmentioning

confidence: 99%

“…However, excessive intake can cause harm to health, increasing the propensity to heart disease and obesity (Hammad & Jones, 2017;Pinheiro-Castro et al, 2019). In this sense, combining the growing market demand, there is an enormous search for the development of technologies capable of modifying oils and fats, in the expectation of introducing a product with greater appeal of healthiness and that is suited to the applications of the food industry (Sivakanthan & Madhujith, 2020).…”

Section: Introductionmentioning

confidence: 99%

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

et al. 2022

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One of the current challenges of the food industry is to develop lipid bases with the desired technological performance for food application and with lower caloric value, in compliance with new legislations. In this context, the objective of this research is to compare chemical and enzymatic interesterification as methods for obtaining structured low-calorie lipids. Both processes are of commercial importance, since they can be used to modify the physical characteristics of fat without generating trans fatty acids. The lipid matrices used were olive oil, soybean oil and fully hydrogenated crambe oil, behenic acid source, presenting anti-obesogenic potential. Samples interesterified were characterized regarding the physicochemical behavior and regiospecific distribution in comparison to the simple mixture of the raw materials, in order to show the importance of the interesterification process. There was a reduction in their solid fat content after interesterification, which improved their physical properties and there was an increase in consistency, while the simple mixture did not represented a good option for industrial use. There was a 47% increase of saturated fatty acids at the sn-1,3 position after enzymatic synthesis. The results indicate that the structured lipids obtained can be a viable alternative to replace fats in foods low calorie.

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“…[34] These systems were dried in a thin layer at 30, 40, and 50°C to partially remove water and obtain systems with 80 g/100 g lipid content, analogous to that of traditional margarine. [19] As previously mentioned, it was not possible to prepare systems containing such lipid ratio by simply following the emulsion preparation procedure. In this case, in agreement with the literature, a nonhomogeneous liquid system was obtained, in which the lipid and water phase were separated.…”

Section: Structured Emulsion Dryingmentioning

confidence: 99%

“…[12] Different authors proposed roll-in fat mimetics with low saturated fat content. [13][14][15][16][17][18][19][20] However, these strategies resulted in fat materials that are not comparable to margarine, since they did not contain water. [21] An alternative strategy could be based on the use of monoglyceride (MG)-structured emulsions, which have actually shown good performances as fat substitutes in different baked goods, including short dough pastry, [22] sweet bread, [23] cookies, [24] and ice-cream.…”

Section: Introductionmentioning

confidence: 99%

Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions

Calligaris

Plazzotta

Barba

et al. 2021

Euro J Lipid Sci & Tech

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A novel process is proposed to turn soft gelled emulsions containing saturated monoglyceride (MG), sunflower oil, and water into a fat material with the typical water content (20 g/100 g) and rheological properties of roll‐in margarine. A gentle drying procedure at 30 °C is proposed to allow partial water removal from the emulsions, without causing phase separation. Upon water removal, the soft emulsion, initially stabilized by a highly hydrated liquid crystalline lamellar phase of MG, converts into a high internal phase oil–water emulsion (HIPE) stabilized thanks to the presence of MG crystals around gelled oil particles, which are interconnected via polar groups of MG. HIPE at the highest MG content (13.7 g/100 g) shows rheological properties (Gʹ = 4.6 × 105 Pa, critical stress = 634 Pa) comparable to those of commercial roll‐in margarine and is successfully used in baking trials of puff pastry. Practical Applications: The last years have seen an increasing demand for strategies for the nutritional improvement of lipid‐containing foods, due to the emerging health concern related to the consumption of unbalanced saturate/unsaturated fats. Moreover, sustainability issues have arisen due to the abundant use of tropical fats in foods. However, the unique technological and sensory properties of fats make this task very challenging, especially considering the production of laminated products requiring the use of plastic fat materials with peculiar rheological properties. The results obtained in this study are very promising, as they show that the novel fat can be used as an alternative to traditional laminating margarine.

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Current trends in applications of enzymatic interesterification of fats and oils: A review

Cited by 75 publications

References 71 publications

Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

Enzymatically Modified Fats Applied in Emulsions Stabilized by Polysaccharides

Comparing chemical and enzymatic synthesis of rich behenic lipids products: technological and nutritional potential

Design of Roll‐In Margarine Analogous by Partial Drying of Monoglyceride‐Structured Emulsions

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