Hydrogenation of lipids for use in food

List, G. R.; King, Jerry W.; Gunstone, Frank D.

doi:10.1533/9781845691684.2.173

Cited by 8 publications

(2 citation statements)

References 61 publications

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“…Consequently, the interesterified blends had broader melting peaks than the physical blends. For margarine/spread applications, it is desirable to use a fat base that would be spreadable at refrigeration temperature, hold together at room temperature, and melt when placed in the mouth at body temperature (37 °C) [14]. The interesterified blend with 30 % C16:0 (IB-C16:0-30 %; C o = 13 °C, M c = 37 °C) seemed to meet these criteria and was comparable to that of anhydrous butter fat (C o = 17 °C, M c = 36 °C).…”

Section: Resultsmentioning

confidence: 99%

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Ifeduba¹,

Martini

Akoh³

2015

J Americ Oil Chem Soc

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The objective of this study was to produce low saturated, zero‐trans, interesterified fats with 20 or 30 % saturated fatty acids (SFA) such as C16:0 or C18:0. Tripalmitin (TP) or tristearin (TS) was blended with high oleic sunflower oil (HOSO) at different ratios (0.1:1, 0.3:1, and 0.5:1 [w/w]). Total C16:0 and C18:0 compositions of the resulting TP/HOSO and TS/HOSO blends, respectively, were plotted against blending ratios. Linear interpolation was used to estimate blending ratios that would yield physical blends (PB) with 20 or 30 % SFA. Interesterified blends (IB) were then synthesized from the customized PB using Lipozyme TL IM as the biocatalyst. Total and sn‐2 fatty acid compositions, triacylglycerol (TAG) molecular species, thermal behavior, and oxidative stability of PB and IB were compared. The total fatty acid compositions of PB and IB were similar but fatty acid positional distributions and TAG molecular species composition differed. IB contained 5–10 % more SFA at the sn‐2 position than corresponding PB. Furthermore, interesterification generated mono‐ and disaturated TAG species which resulted in broader melting profiles for IB. However, IB had lower oxidative stability than PB. The reformulation of food products with zero‐trans interesterified fats may be advantageous to the reduction of cardiovascular disease burden in the population.

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Section: Resultsmentioning

confidence: 99%

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Ifeduba¹,

Martini

Akoh³

2015

J Americ Oil Chem Soc

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“…A margarine/spread should be spreadable at refrigerator temperature, keep its stability at room temperature and melt sharply at body temperature. Normally, these properties can be approximated by the amount of solid fat at 10, 21 and 33 °C (List and King 2006). The % of solid fat of the produced SL was compared with that of commercial margarines and TO.…”

Section: Caloric Values Of Structured Lipidsmentioning

confidence: 99%

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

et al. 2016

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SUMMARY:The acidolysis reaction of terebinth fruit oil with caprylic and palmitic acid has been investigated. The reaction was catalyzed by lipase (Lipozyme IM from Rhizomucormiehei) and carried out in recirculating packed bed reactor. The effects of reaction parameters have been analyzed using response surface methodology. Reaction time (3.5-6.5 h), enzyme load (10-20%), substrate flow rate (4-8 mL·min −1 ) and substrate mole ratios (Terebinth oil : Palmitic acid : Caprylic acid, 1:1.83:1.22-1:3.07:2.05) were evaluated. The optimum reaction conditions were 5.9 h reaction time, 10% enzyme load, 4 mL·min −1 substrate flow rate and 1:3.10:2.07 substrate mole ratio. The structured lipid obtained at these optimum conditions had 52.23% desired triacylglycerols and a lower caloric value than that of terebinth fruit oil. The melting characteristics and microstructure of the structured lipid were similar to those of commercial margarine fat extracts. The results showed that the structured lipid had the highest oxidative stability among the studied fats. KEYWORDS: Caprylic acid; Palmitic acid; Pistaciaterebinthus L.; Response surface methodology; Structured lipidRESUMEN: Acidolisis de aceite de pistacho con los ácidos palmítico y caprílico en un reactor de recirculación de lecho compacto: optimización mediante metodología de superficie de respuesta. Se ha investigado la reacción de acidolisis del aceite de pistacho con los ácidoscaprílico y palmítico. La reacción fue catalizada por la lipasa Lipozyme IM de Rhizomucormiehei y realizada mediante recirculación del reactor de lecho compacto. Los efectos de los parámetros de la reacción han sido analizados mediante el uso de la metodología de superficie de respuesta. El tiempo de reacción (3.5 hasta 6.5 h), la carga de enzima (10-20%), el caudal de sustrato (4-8 mL·min −1 ) relaciones molares de los sustrato (aceite de pistacho: ácido palmítico: ácido caprílico, 1: 1,83: 1,22-1: 3,07: 2,05) fueron evaluados. Las condiciones óptimas de reacción fueron 5,9 h de tiempo de reacción, el 10% de carga de la enzima, 4 mL·min −1 de caudal de sustrato y 1: 3,10: 2,07 de relación molar de sustratos. Los lípidos estructurados obtenidos en las condiciones óptimas tenías 52,23% de triacilgliceroles deseados y un valor calórico menor que la de encina aceite de la fruta. Características de fusión y microestructura de lípido estructurado fueron similares a las de los extractos de grasa margarina comerciales. Los resultados mostraron que el lípido estructurado tenía una estabilidad oxidativa más alta entre las grasas estudiadas.

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List

Orthoefer²

2015

Trait‐Modified Oils in Foods

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Hydrogenation of lipids for use in food

Cited by 8 publications

References 61 publications

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

Acidolysis of terebinth fruit oil with palmitic and caprylic acids in a recirculating packed bed reactor: optimization using response surface methodology

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