Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin

Abstract

In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/ PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO). The triacylglycerides results indicated that the enzyme (Lipozyme TL IM) hydrolyzed and esterified lauric, palmitic, and oleic acids. Further, the interesterification decreased the melting and crystallization temperatures by ≈2°C. Additionally, it allowed faster structuring and/or crystallization in both blends as indicated by high G' values (3.6 × 10 7 Pa for PS/PKO and 1.3 × 10 7 Pa for HPS/PKO). Moreover, enzymatic interesterification promoted rapid stabilization of the number and size of HPS/PKO crystals. The results indicated that HPS/PKO is a healthier alternative to PS/PKO with regard to the proportion of unsaturated fatty acids. Finally, the rheological and microstructure analyses suggested that HPS/PKO enzymatically interesterified is a promising candidate for utilization in various fatty products.Estearina de palma híbrida interesterificada enzimáticamente como alternativa a la estearina de palma convencional RESUMEN En este estudio, se realizó la interesterificación enzimática de estearina de palma híbrida en mezcla con aceite de palmiste (HPS/PKO, 70/30), como nueva fuente de grasa vegetal, y se comparó con una mezcla de estearina de palma tradicional y aceite de palmiste (PS/PKO). Los resultados de triacilglicéridos indicaron que la enzima (Lipozyme TL IM) hidrolizó y esterificó los ácidos láurico, palmítico y oleico. Además, la interesterificación disminuyó las temperaturas de fusión y cristalización en ≈2°C para ambas mezclas. También, permitió una estructuración y/o cristalización más rápida, tal como lo indican los altos valores de G' (3.6×10 7 Pa para PS/PKO y 1.3 × 10 7 Pa para HPS/PKO). Además, la interesterificación enzimática promovió la rápida estabilización del número y tamaño de los cristales de HPS/PKO. Los resultados indicaron que la mezcla HPS/PKO es una alternativa más saludable a la mezcla PS/PKO, debido a su proporción superior de ácidos grasos insaturados. Y finalmente, los análisis reológicos y microestructurales sugirieron que la mezcla interesterificada de HPS/PKO es una candidata prometedora para ser utilizada en diversos productos grasos ARTICLE HISTORY

Balancing functional and health benefits of food products formulated with palm oil as oil sources

“…PS is rich in palmitic acid and the oleic acid content is about half of the palmitic acid. PS has a low IV value and a high slip melting point ( Goon et al., 2019 ), making it appropriate for use as a natural hard stock in the production of trans-free fat food products, soap, and oleochemicals ( Flores Ruedas et al., 2020 ).…”

Current Knowledge on Interspecific Hybrid Palm Oils as Food and Food Ingredient

“…However, palm stearin is commonly blended and/or inter-esterified with PKO to improve organoleptic properties and retain the desired crystallization pattern. Flores Ruedas et al [74] evaluated the physical, thermal, rheological, and microscopic properties of the HPS/PKO blends. Compared with conventional palm stearin/PKO, HPS/PKO blends showed similar consistencies, slightly lower melting and crystallization temperatures (about 2 • C), and a shorter crystallization time, thus promoting the HPS/PKO blends as a healthier alternative to conventional blends.…”

Production of healthier palm‐based edible oil blends and enzymatic interesterified structured lipids for cooking and trans‐free fat formulation applications

“…The SMPs of these blends were measured and the initial 4:6 blends of PS with RBO and SMO showed SMP of 49–50°C and were found to be reduced to SMPs of 34–36°C after IE as desired. In general, IE blends of PS with liquid oils exhibit lower SMP values than the initial blends due to decrease in PLP, POP and PPP molecular species in the IE blends (Flores et al, 2020; Ornla et al, 2016). The combination of the physical and nutritional properties of the IE products of PS‐based edible oil blends prepared may also have potential applications in food industry as shortening and margarine fat.…”