Preparation and Characterization of a Zero‐<i>trans</i> Margarine

Mohamed, H. M. A.; Iskandar, M. H.; Sivikand, B.; Larsson, Kåre

doi:10.1002/lipi.19950970907

Cited by 6 publications

(4 citation statements)

References 13 publications

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“…In one study, margarine was produced from the enzymatically interesterified blend of cottonseed oil/fully hydrogenated soybean oil (86.5:13.5, wt/wt). The behavior of crystal transformation was studied under the condition of temperature cycling from 4 to 20 7C for 2 d. It was found that the margarine produced from the enzymatically interesterified fat was kept in the b' form and was comparable to commercial soft margarine [7]. In another study [6], margarine was produced from non-deodorized fats made by enzymatic interesterification of palm stearin (PS)/palm kernel olein (40:60, wt/wt).…”

Section: Introductionmentioning

confidence: 99%

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Zhang

Jacobsen²,

Adler‐Nissen

2005

Euro J Lipid Sci & Tech

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Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical propertiesIn this study, margarine hardstocks were produced from two enzymatically interesterified fats at conversion degrees of 80 and 100%, a chemically randomized fat and a physically mixed fat, respectively. These four hardstocks blended with 50% of sunflower oil were mainly used for the production of table margarines in a pilot plant. Storage stability studies were carried out at storage temperatures of 5 and 25 7C during 12 wk. Margarines from the enzymatically interesterified fats were compared to the margarines produced by conventional methods and to selected commercial products. The changes in the physical properties of margarines, including hardness, dropping point, crystal form, and sensory evaluation, were examined during storage. It was observed that margarine storage stability increased with increasing conversion degree. The color of margarines made from the enzymatically interesterified fats was more similar to that of the physically mixed fat than that of the margarine from the chemically randomized fat, which had less color. Crystal transformation was accelerated at high storage temperature. Crystal size was not only related to the types of crystals, but also to the driving force of temperature difference. A larger crystal size was observed at 5 7C than at 25 7C for the margarine made from the blend. Margarines produced from interesterified fats had better physical properties than the blend. Overall, the margarine produced from the enzymatically fully converted fat had physical properties similar to the margarine produced from the chemically interesterified fat.

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Section: Introductionmentioning

confidence: 99%

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Zhang

Jacobsen²,

Adler‐Nissen

2005

Euro J Lipid Sci & Tech

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“…Lipase-catalyzed interesterification is more specific, especially for 1,3-specific lipase. It can achieve "tailormade" fats [4][5][6][7][8] which might have desired physical or nutritional properties unattainable by physical mixture or chemical randomization. Another reason is that the reaction conditions of lipase-catalyzed interesterification are mild and the process is more natural and "green".…”

Section: Introductionmentioning

confidence: 99%

“…The lipase-catalyzed interesterification to produce margarine fats was also reported [4][5][6][11][12][13][14][15][16][17][18]. Most of these studies were carried out in small scales with laboratory flasks as reactors and focused on the physical properties of the products.…”

Section: Introductionmentioning

confidence: 99%

Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

Zhang

et al. 2000

Eur. J. Lipid Sci. Technol.

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Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactorLipozyme IM-catalyzed interesterification of the oil blend between palm stearin and coconut oil (75/25 w/w) was studied for the production of margarine fats in a 1 kg scale batch stirred tank reactor. Parameters such as lipase load, water content, temperature, and reaction time were investigated. The reusability of Lipozyme IM was also studied under optimized conditions. The interesterification products were monitored by analysis of triacylglycerol profiles, the contents of diacylglycerols, free fatty acids (FFA), and solid fat contents. The contents of some triacylglycerol species, which were categorized by equivalent carbon number (ECN), namely ECN34, 36, 48, and 50, decreased by 6.0, 5.9, 5.8, and 13.7%, respectively, after enzymatic interesterification, similar to the reduction of those species after chemical interesterification, 6.6, 6.0, 7.1, and 12.9%, respectively. On the other hand, those of ECN38, 40, 42, 44, and 46 increased by 1.1, 1.6, 6.8, 16.7, and 6.5%, respectively, in comparison with the increase of those species after chemical interesterification, 0.2, 1.5, 6.5, 17.0, and 9.2%, respectively. Lipase load and reaction time had great influence on the degree of interesterification. A Lipozyme IM load of 6% was required for a reaction of 6 h and at 60°C, to reach a stable degree of interesterification. Temperature variation in the range of 50-75°C did not affect the reaction degree as well as the contents of diacylglycerols, but the content of FFA slightly increased with higher temperature. Addition of water to the enzyme increased the contents of diacylglycerols and FFA in the products linearly. However, it had no effect on the degree of interesterification for the first batch when the enzyme was reused. Lipozyme IM was stable in the 10-batch test after adjusting the water content in the system. The relationship between the content of water in the system and that of FFAs in the products was evaluated and discussed. * The molecular weight of the oil blend was calculated as 249.57 g/mol and the enzyme load was 10%.

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“…Despite the high percentage of TAGs in palm oil, other compounds are present at low levels and influence the crystallization profile . DAG is responsible for inhibiting nucleation during crystallization process , and the presence of DAGs in interesterified fat reduce the crystallized solids and increase the softness in margarines . Besides DAGs along with PPP changes the tempering and melting of confectionery products .…”

Section: Introductionmentioning

confidence: 99%

Effect of diacylglycerols on crystallization of palm oil (Elaeis guineensis)

Oliveira

Grimaldi

Gonçalves

2014

Euro J Lipid Sci & Tech

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The use of palm oil presents some technological problems, especially related to slow crystallization rate. In addition, the DAG content is related to quality of fruit palm. In this context, refined, bleached, and deodorized (RDB) palm oils from different regions of Brazil, Colombia, and Malaysia were characterized for fatty acid composition, TAG composition, solid fat content (SFC), isothermal crystallization by differential scanning calorimetry (DSC) and NMR, and content of partial glycerides. The levels of DAG found in the samples 01, 02, 03, 04, and 05 were 7.8, 6.0, 8.1, 7.3, and 8.5%, respectively. The results of SFC by NMR showed the great influence of DAG, showing an increase of SFC at initial temperatures in the purified samples and this increase is related to higher crystallization rate. The reduction of time induction in the isothermal crystallization by NMR showed that the effect of DAG is directly related to initial crystallization, while in samples with high trisaturated (SSS) content no change were noted. Furthermore, the absence of DAG suggested greater homogeneity of the sample crystallization in the isothermal by DSC. The use of all associated methodologies indicated that SSS TAG and DAG levels are decisive parameters, considering the crystallization aspects of fats.

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Preparation and Characterization of a Zero‐trans Margarine

Cited by 6 publications

References 13 publications

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Storage stability study of margarines produced from enzymatically interesterified fats compared to margarines produced by conventional methods. I. Physical properties

Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor

Effect of diacylglycerols on crystallization of palm oil (Elaeis guineensis)

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