Enzymatic interesterification of olive oil with fully hydrogenated palm oil: Characterization of fats

Abstract

Seven different reaction products were prepared via enzymatic interesterification of extra-virgin olive oil (EVOO) and fully hydrogenated palm oil (FHPO), by varying the initial weight ratio of EVOO to FHPO from 80 : 20 to 20 : 80. The chemical, physical and functional properties of both the semi-solid reaction products and the corresponding physical blends of the precursor starting materials were characterized. Fats prepared using large proportions of FHPO contained high levels of TAG species containing only saturated fatty acid residues. By contrast, high levels of TAG species containing both saturated and unsaturated fatty acid residues were found in fat products obtained with the lowest proportions of FHPO. Independently of the initial weight ratio of EVOO to FHPO, the interesterified products were characterized by a higher molar ratio of unsaturated to saturated fatty acid residues at the sn-2 position, were softer over a wide temperature range, exhibited lower oxidative stabilities and were completely melted at lower temperatures than the corresponding physical blends. Potential applications of the reaction products range from margarines (highest weight ratios of EVOO to FHPO) to frying fats (lowest weight ratios of EVOO to FHPO).

Structured lipids obtained by chemical interesterification of olive oil and palm stearin

“…2 indicates that the harder fat, characterized by high SFC values, was obtained from the starting blend with 60 g/100 g of palm stearin: 40 g/100 g of olive oil, which contains high contents of saturated fatty acids. Thus, as observed by Criado, Hernandé z-Martins, Lopé z-Hernandé z, and Otero (2008), the interesterified blends with 40 g/100 g palm stearin: 60 g/100 g olive oil and 30 g/100 g palm stearin: 70 g/100 g olive oil could be used in the formulation of margarines. The blend with 30 g/100 g of palm stearin: 70 g/100 g olive oil also shows properties that suggest potential application of the final products like coatings, fillings and frying fats.…”

“…This shows that, when the solid fat content is low, the fat remains like a viscous liquid, not like a plastic fat. When the solid fat content is higher than 15-20 g/ 100 g, the physical interaction among the crystals produces a plastic fat, immobilizing the liquid oil in the crystalline network (Criado et al, 2008).…”

Amazonian Buriti oil: chemical characterization and antioxidant potential

“…The TAG composition of Buriti oil is similar to olive oil, which presents the TAG OOO (32.5%), followed by POO (21.82%), as the main species of TAGs (Criado et al, 2008). Both oils have TAG SU 2 between 50 and 60%, and TAG U 3 between 38-40% (O'Brien, 2009).…”

“…The high oleic and low linoleic fatty acid contents help make them more resistant to oxidation than most liquid oils (Santos et al, 2013a;Silva et al, 2009;O'Brien, 2009). Olive oil is a very flavor-stable oil because of the high oleic fatty acid content (70-80%) (O'Brien 2009; Criado et al, 2008). Moreover, interest in oleic acid as a healthpromoting nutrient has expanded in recent years (Capurso et al, 2014;Sales-Campos et al, 2013).…”

Interesterificação química e enzimática de misturas de estearina de palma, óleo de coco e óleo de canola para formulação de margarinas com baixa concentração de isômeros trans

“…Segundo Criado et al (2007aCriado et al ( , 2008, a produção de gorduras interesterificadas enzimaticamente com azeite de oliva é uma perspectiva atraente para a indústria alimentícia, tendo em conta a elevada estabilidade oxidativa do produto em situações de fritura e como reforço à saúde da população.…”