Physical properties of lipase‐catalyzed interesterification of palm stearin with canola oil blends

Siew, Wai Lin; Cheah, Kien Yoo; Tang, Wai Ling

doi:10.1002/ejlt.200600142

Cited by 26 publications

(28 citation statements)

References 11 publications

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“…FB1 and FB4 exhibited the highest and lowest SFC values, respectively, over the whole temperature range. An increase of RO in the FBs resulted in a gradual reduction of the SFC which is in accordance to the literature (Siew et al 2007). The SFC curves of the FBs were relatively shallow and consistent (Fig.…”

Section: Resultssupporting

confidence: 92%

“…The group of Siew et al (2007) detected similar peaks for noninteresterified FBs of hard palm stearin and canola oil. They assumed that the canola oil is responsible for peaks in the range of −28 to −12°C and hard palm stearin for peaks in the range of 53 to 59°C.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 82%

“…Telloke (1994) found that for health and sensorial reasons the SFC should be below 5 % at 40°C. In order to allow complete melting in the mouth without leaving a waxy coating on the palate the SFC at 35°C should be below 10 % (Siew et al 2007). None of the four FBs fulfilled these two conditions (Fig.…”

Section: Resultsmentioning

confidence: 99%

“…These peaks are indicative of the high levels of higher-melting triacylglycerides (TAGs, e.g. tripalmitin) (Siew et al 2007;Garcia-Macias et al 2011). With increasing amounts of PS the endothermic curve had an observable shoulder occurring at a lower temperature than the main peak (Fig.…”

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

“…RO is produced from the seed of rapeseed cultivars (Canola), which are genetically low in both erucic acid and glucosinolates (Yap et al 1989). RO has a balanced and healthy fatty acid composition containing mainly oleic acid and high amounts of long-chain PUFA such as linoleic (C 18:2; 58 %) and linolenic acid (C 18:3; 0.7 %), which are important in the human diet (Siew et al 2007). The commonly used liquid oil has a low melting point and is widely used in various food products as well as being blended with other solid fats to produce structured lipids (Siew et al 2007).…”

Section: Introductionmentioning

confidence: 99%

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Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

2016

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Four vegetable fat blends (FBs) with low transfatty acid (TFA ≤ 0.6 %) content with various ratios of palm stearin (PS) and rapeseed oil (RO) were characterised and examined for their application in puff pastry production. The amount of PS decreased from FB1 to FB4 and simultaneously the RO content increased. A range of analytical methods were used to characterise the FBs, including solid fat content (SFC), differential scanning calorimetry (DSC), cone penetrometry and rheological measurements. The internal and external structural quality parameters of baked puff pastry were investigated using texture analyser equipped with an Extended Craft Knife (ECK), VolScan and C-Cell image system. Puff pastry containing FB1 and FB2 achieved excellent baking results for full fat and fat-reduced puff pastry; hence these FBs contained adequate shortening properties. A fat reduction by 40 % using FB2 and a reduction of saturated fatty acids (SAFA) by 49 %, compared to the control, did not lead to adverse effects in lift and specific volume. The higher amount of RO and the lower SAFA content compared to FB1 coupled with the satisfying baking results makes FB2 the fat of choice in this study. FB3 and FB4 were found to be unsuitable for puff pastry production because of their melting behaviour.

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Section: Resultssupporting

confidence: 92%

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 82%

Section: Resultsmentioning

confidence: 99%

Section: Differential Scanning Calorimetry (Dsc)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

2016

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Lipases for the Production of Food Components

Cowan

2009

Enzymes in Food Technology

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One of the first attempts to summarize the then current knowledge of the industrial application of enzymes was made by Godfrey and Reichelt in 1983. 1 This book contained contributions from industrial, academic and government writers and was widely recognized as a major contribution to disseminating enzyme knowledge. Comprehensive though this volume was, the amount of space allocated to lipases was one of the smallest and only one lipase from calf stomach was listed in the appendix of enzyme types. At that time, the main recognized application was in the dairy industry for the accelerated ripening of cheese and production of high-intensity cheese flavours.However, within a very short time frame the number of actual and potential lipase applications had increased vastly and within 10 years it had grown to include both food-related and technical applications. The reason for this explosion in applications can be seen to be a result of a number of different discoveries in enzyme biochemistry, linked with new production technologies and significant research resources being applied by the lipase producing and using companies.The first enzyme applications were in the field of flavour generation and used the hydrolytic action of the lipase to generate free fatty acids that increased the 'cheesy' flavour of milk products. Short chain fatty acids from milk liberated by starter culture lipases were known to be involved in the natural ripening of some cheese types and the cheese makers tried to mimic this process. However, this application was limited in potential due to the relatively small amount produced of this cheese type. In 1984, however, Zaks and Klibanov 2 demonstrated that enzymes could function in micro aqueous environments, indicating the possibility that lipases could function in non-aqueous systems. Synthesis reactions, in which hydrolysis is reversed, became possible and opened up a new research area into lipase function.Within this sector, one of the first products were specific fats (cocoa butter equivalents) as described by Coleman and Macrae 3 and Matsuo et al. 4 They utilized an immobilized lipase to exchange fatty acids on a triglyceride with the desired ones, to produce a cocoa butter-like fat. Macrae 5 describes the use of a lipase product absorbed onto a kieselguhr matrix to convert a mixture of palm mid fraction and stearic acid into a cocoa butter equivalent (CBE)-like product containing increased levels of the desired triglycerides, 1(3)-palmityl-3(1)-stearyl-2-monooleine (POSt) and 1,3-distearyl-2-monooleine (StOSt). The immobilized lipase was prepared by making a slurry of the enzyme with kieselguhr and then adding a solvent such as acetone or an alcohol (ethanol or methanol) to precipitate the enzyme onto the inorganic Enz y mes in Food Technology , Second edition Edited by Robert J. Whitehurst and Maarten van Oort

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Physical properties of shortenings with low‐trans fatty acids as affected by emulsifiers and storage conditions

Martini

Herrera

2008

Euro J Lipid Sci & Tech

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The quality of shortenings, such as solid fat content (SFC) and texture, strongly depends on temperature fluctuations during storage and handling. The quality of a shortening might be affected not only by temperature fluctuations but also by its chemical composition and the presence of emulsifiers. The objective of this work was to investigate the effect of emulsifier addition and storage conditions on the texture, thermal behavior and SFC of low-trans shortenings formulated with palm oil, palm kernel oil, and vegetable oils such as sunflower and soybean oils. Several conclusions can be drawn from this study: (a) The crystallization behavior of fat blends strongly depends on the type of emulsifier used and the chemical composition of the sample; (b) the addition of emulsifiers affects not only the type of crystals formed (fractionation) but also the amount of crystals obtained (enthalpy, SFC), inducing or delaying the crystallization process; (c) emulsifiers affect the texture of the crystalline structure formed by making it softer; (d) the storage conditions affect both the texture and the SFC of the materials. This study shows that samples that are highly super-cooled during storage become harder while samples that are less super-cooled become softer with storage conditions.

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Physical properties of lipase‐catalyzed interesterification of palm stearin with canola oil blends

Cited by 26 publications

References 11 publications

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

Impact of low-trans fat compositions on the quality of conventional and fat-reduced puff pastry

Lipases for the Production of Food Components

Physical properties of shortenings with low‐trans fatty acids as affected by emulsifiers and storage conditions

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