High lauric human milk fat analog prepared from palm stearin and coconut oil by enzymatic interesterification

Karouw, Steivie

doi:10.5897/ajfs12.090

Cited by 5 publications

(8 citation statements)

References 23 publications

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“…The 16:0 contents of all the blends were in accordance with CA (CAC, ) and INSO (INSO, ) standards. Karouw () used palm stearin and VCO for the production of HMFS via enzymatic interesterification and reported SFA and palmitic acid contents similar to our results.…”

Section: Resultssupporting

confidence: 87%

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

Mohammadi

Farmani

Piravi‐Vanak³

2019

J Americ Oil Chem Soc

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The simplest and the most cost-effective way of human milk fat substitute (HMFS) production is formulating of suitable vegetable oils at proper ratios. To do this, the D-optimal mixture design was used to optimize the HMFS formulation. The design included 25 formulations made from refined palm olein (35-55%), soybean oil (5-25%), olive oil (5-20%), virgin coconut oil (5-15%), and fish oil (0-10%). Samples were produced in laboratory and characterized in terms of fatty acid and triacylglycerol (TAG) compositions, free fatty acid content, peroxide value, iodine value, and oxidative stability index (OSI). HMFS samples were also compared with Codex Alimentarius (CA) and Iran National Standards Organization (INSO) standards. Each characteristic of HMFS samples was then expressed as a function of ingredient ratio using regression models. Finally, using numerical optimization, four optimized blends (PB 1 -PB 4 ) were selected, made in the laboratory (HMFS 1 -HMFS 4 ), characterized, and compared with CA and INSO standards. The properties of all the optimized blends (except the palmitic acid content of HMFS 2 and the monounsaturated fatty acid [MUFA] content of HMFS 3 ) met the standards. HMFS 4 showed the highest OSI in Rancimat and the lowest oxidation rate in Schaal oven tests. POL (19.53-21.73%), PPO (20.77-21.73%), .46%) were the main (totally about 60%) TAG species found in HMFS samples. In conclusion, the HMFS 4 formula (55% palm olein, 13.5% soybean oil, 16% refined olive oil, 15% virgin coconut oil, and 0.5% fish oil) was suggested as the best formula for HMFS production.Keywords Human milk fat substitutes Á Optimization Á Vegetable oils Á Fish oil Á D-optimal mixture design J Am Oil Chem Soc (2019) 96: 555-569.

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Section: Resultssupporting

confidence: 87%

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

Mohammadi

Farmani

Piravi‐Vanak³

2019

J Americ Oil Chem Soc

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“…The two-step process for the HMFS synthesis can be alcoholysis route followed by the esterification reaction ( 42 , 93 , 94 ) ( Table 5 ). The two-step process is proposed in the synthesis of HMFS to overcome the drawbacks of acidolysis and transesterification.…”

Section: Methods and Reactors For Lipase-catalyzed Hmfs Synthesismentioning

confidence: 99%

“…This method exploits the regioselectivity of lipase at sn -1,3 ( 9 , 24 ). Two-step synthesis consists of alcoholysis of TAG using sn -1,3 specific lipase to produce sn -2 MAG rich in palmitic acid and followed by esterification of sn -2 MAG rich in palmitic acid with FFAs ( 4 , 95 ) or esterified fatty acids ( 93 ). Generally, the final product of interesterification between sn -2 MAG rich in palmitic acid and oleic acid contains 92-94% palmitic acid at sn -2 position and 83-89% oleic acid at sn -1,3 position, while the yield of OPO reaches 70-72% ( 9 ).…”

Section: Methods and Reactors For Lipase-catalyzed Hmfs Synthesismentioning

confidence: 99%

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Hasibuan

Sitanggang

Andarwulan

et al. 2021

Food Technol. Biotechnol. (Online)

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Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70 % palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures. HMFS is synthesized by the enzymatic interesterification of vegetable oils, animal fats, or blend of oils. The efficiency of HMFS synthesis can be enhanced through the selection of appropriate substrates, enzymes, and reaction methods. This review focuses on the synthesis of HMFS by lipase-catalyzed interesterification. This work provides a detailed overview of biocatalysts, substrates, synthesis methods, factors influencing the synthesis, and purification process of HMFS. Major challenges and future research in the synthesis of HMFS are also discussed. This review can be used as an information for developing future strategies in producing HMFS.

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“…Beberapa peneliti telah melaporkan sintesis HMFS dari minyak sawit dan fraksinya. Karouw (2012) mensintesis HMFS melalui interesterifikasi enzimatis metil ester asam lemak dari minyak kelapa dan palm stearin. Nagachinta and Akoh (2012) melakukan asidolisis antara palm olein, docosahexaenoic acid (DHA) dan arachidonic acid (ARA) menggunakan lipase (Novozyme 435) yang menghasilkan HMFS dengan DHA+ARA 25,25 g/100 g dan DHA+ARA terinkorporasi pada sn-2 17,20 g/100 g. Ghosh et al (2016) mensintesis HMFS melalui transesterifikasi antara palm stearin terfraksinasi dengan minyak ikan kaya -3 menggunakan lipase (Lipozyme TL IM).…”

Section: Human Milk Fat Substituteunclassified

Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

Hasibuan

2021

J. Litbang Pert.

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Palm oil is produced from the mesocarp part of the oil palm fruit (Elaeis guineensis Jacq.), contains balanced saturated fatty acids (47.8-55.2%) and unsaturated fatty acids (43.1-53.8%), and is semi-solid at room temperature with a melting point of 33.0-39.0 °C. About 80%, palm oil is applied to food products. In food products, palm oil needs to be purified through a refining process to remove free fatty acids, water, and impurities. Palm oil can be fractionated based on differences in melting points to produce palm olein fraction and palm stearin fraction with yields of about 70- 80% and 20-30%, respectively. Food products produced from palm oil and its fractions include cooking oil, vanaspati, shortening, margarine, cocoa butter equivalent, and human milk fat substitute. These food products are produced by modifying the physicochemical characteristics of palm oil and its fractions through blending, hydrogenation, and interesterification processes. The challenge for the palm oil industry in the future is to produce products that are low in contaminants such as 3- monochloropropane-1,2-diol and glycidyl esters, trans-fat free, and products that have high functional and nutritional value, such as structured lipids. Improving the quality and developing diversification of palm oil-based food products will encourage the sustainability of the palm oil industry in Indonesia.Keywords: Palm oil, processing, palm oil, food product AbstrakPENGOLAHAN DAN PELUANG PENGEMBANGAN PRODUK PANGAN BERBASIS MINYAK SAWIT DI INDONESIAMinyak sawit dihasilkan dari bagian mesokarp buah tanaman kelapa sawit (Elaeis guineensis Jacq.), mengandung asam lemak jenuh (47,8-55,2%) dan asam lemak tak jenuh (43.1-53,8%) seimbang, dan berbentuk semi padat pada suhu ruang dengan titik leleh sebesar 33,0-39,0°C. Sekitar 80%, minyak sawit diaplikasikan untuk produk pangan. Pada produk pangan, minyak sawit perlu dimurnikan melalui proses rafinasi untuk menghilangkan asam lemak bebas, air dan kotoran. Minyak sawit dapat difraksinasi berdasarkan perbedaan titik leleh untuk menghasilkan fraksi olein sawit dan fraksi stearin sawit dengan rendemen masing-masing sekitar 70- 80% dan 20-30%. Produk pangan yang dapat dihasilkan dari minyak sawit dan fraksi-fraksinya meliputi minyak goreng, vanaspati, shortening, margarin, cocoa butter equivalent dan human milk fat substitute. Produk-produk pangan tersebut dihasilkan dengan memodifikasi karakteristik sifat fisikokimia minyak sawit dan fraksi-fraksinya melalui proses pencampuran (blending), hidrogenasi, dan interesterifikasi. Tantangan industri minyak sawit ke depan adalah menghasilkan produk rendah kontaminan seperti 3-monokloropropana-1,2-diol dan glisidil ester, bebas lemak trans, dan produk yang memiliki nilai fungsional dan nutrisi tinggi seperti lipida terstruktur. Dengan dilakukannya peningkatan kualitas dan pengembangan diversifikasi produk pangan berbasis minyak sawit akan mendorong keberlanjutan industri kelapa sawit di Indonesia.Kata kunci: Kelapa sawit, pengolahan, minyak sawit, produk pangan

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High lauric human milk fat analog prepared from palm stearin and coconut oil by enzymatic interesterification

Cited by 5 publications

References 23 publications

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

Formulation and Characterization of Human Milk Fat Substitutes Made from Blends of Refined Palm Olein, and Soybean, Olive, Fish, and Virgin Coconut Oils

Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches

Processing and Palm Oil-Based Food Product Development Opportunities In Indonesia

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