Production and Physicochemical Properties of Functional-Butterfat through Enzymatic Interesterification in a Continuous Reactor

Shin, Jung‐Ah; Akoh, Casimir C.; Lee, Ki‐Teak

doi:10.1021/jf802678a

Cited by 47 publications

(51 citation statements)

References 32 publications

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“…The tocopherol content in butterfat was 2.8 mg/kg (Table 3) which is in agreement with the earlier report (Shin et al 2009). The tocopherol composition of PRPOL revealedthat it was rich in tocopherols (129 mg/kg) and tocotrienols (836 mg/kg).…”

Section: Thermal Behaviours Of the Butterfat And Prpol Blendssupporting

confidence: 92%

“…However, 9:1, 8:2, 7:3 and 6:4 blends were the suitable substrate ratio due to their desirable melting range (32-36°C). Shin et al (2009) have reported that the fat with melting ranges between 32 and 38°C was suitable for the application in spreadable butter based fat of margarine.…”

Section: Resultsmentioning

confidence: 99%

“…The result shows that the sterol part of butterfat comprises only cholesterol (2550 mg/kg). Shin, Akoh, and Lee (2009) have reported that only cholesterol was present in butterfat and no other sterols. Verleyen et al (2002) have reported that the major phytosterols present in palm oil are campesterol, sitosterol, and stigmasterol which exhibit beneficial effects on health.…”

Section: Thermal Behaviours Of the Butterfat And Prpol Blendsmentioning

confidence: 99%

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Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

2016

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Phytonutrients retained palm olein (PRPOL) was prepared and blended into butterfat at different ratios. The physicochemical characteristics and the phytonutrient composition of blends, as well as its utilization in the preparation of functional chocolate spread were evaluated. The results showed that the redness, yellowness, slip melting point, free fatty acids, peroxide value, iodine value, unsaponifiable matter, diacylglycerol and monoacylglycerol increased while lightness, saponification value, and triacylglycerol significantly decreased upon incorporation of increased quantities of PRPOL into butterfat. The incorporation affected short chain, medium chain and long chain fatty acids content along with variation in the palmitic, stearic, oleic acids content of the blends as compared to butterfat alone. Improvement in carotenoids (6-27 fold), phytotosterols (3-15 fold), tocopherols and tocotrienols (4-17 fold), and squalene (1-6 fold) in blends was observed upon incorporation of PRPOL. Cholesterol level in the blends was reduced (10-50 %) as compared to the butterfat. The blends showed an intermediate solid fat content of PRPOL and butterfat. Moreover, radical scavenging activity of the blends increased with increase in PRPOL quantity. Prepared chocolate spreads showed similar fat, moisture, colour components (L*, a* and b*) and better emulsion stability. The hardness of the spreads was increased upon increasing quantity of PRPOL. The sensory evaluation showed that chocolate prepared by replacing butterfat with 20 % PRPOL had acceptable sensory attributes.

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Section: Thermal Behaviours Of the Butterfat And Prpol Blendssupporting

confidence: 92%

Section: Resultsmentioning

confidence: 99%

Section: Thermal Behaviours Of the Butterfat And Prpol Blendsmentioning

confidence: 99%

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Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

2016

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“…The solid fat content (SFC) was determined using a low resolution pulsed NMR spectrometer using MARAN-20 (Resonance Instruments Ltd., Oxon, UK) according to AOCS Official Method Cd 16-81 [8]. Prior to the SFC measurement, samples were completely melted at 60°C for 30 min and then placed at 0°C for 60 min.…”

Section: Solid Fat Content (Sfc) By Pulsed Nmrmentioning

confidence: 99%

Physicochemical Properties of Lipase‐Catalyzed Interesterified Fat Containing α‐Linolenic Acid

Shin

Akoh

Lee

2010

J Americ Oil Chem Soc

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Two substrate blends (8:6:6 and 6:6:9, by weight) of anhydrous butterfat (ABF), palm stearin (PS), and flaxseed oil (FSO) were interesterified by immobilized lipases. The reaction was carried out in the absence of solvent at 60°C for 24 h in a 1-L tank stirred-batch type reactor. In terms of equivalent carbon number (ECN) of triacylglycerol (TAG), the areas of ECN 36-38 (from FSO) and ECN 48-50 (from PS) decreased during the interesterification while ECN 42-46 increased with increasing reaction time. As interesterification time increased, the decreased enthalpy (DH), peak temperature (T P ) and transition range were observed. After short path distillation, interesterified fat (IF) was produced in which a-linolenic acid contents (ALn, mol%) of the 8:6:6 and 6:6:9 IF were 15.7 and 21.7%, respectively. Tocopherol, cholesterol and phytosterol contents in each IF were significantly reduced after short path distillation. In this study, hardness of 6:6:9 IF and 8:6:6 IF were 217 and 800 g/cm 2 , respectively. After interesterification, short spacing at 4.6 Å disappeared or weakened, indicating that the predominant polymorphic form had changed from the b form to the desirable crystalline structure of the b 0 form.

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“…Entre os alimentos apreciados pelo consumidor encontra-se a gordura de leite, à qual se atribui sabor e aroma peculiares e agradáveis, além de possuir características importantes e benéficas à saúde humana, como a presença de ácidos linoléicos conjugados (Firestone, 2006;Shin et al, 2009). No entanto, para a aceitabilidade de um produto é fundamental que se considerem aspectos como as propriedades físicas e sensoriais.…”

Section: Introductionunclassified

Interesterificação Enzimática Contínua Da Gordura Do Leite Com Óleo De Soja Em Reator De Leito Fluidizado: Avaliação Da Consistência E Do Conteúdo De Gordura Sólida

Paula¹,

Nunes²,

Castro³

et al. 2015

Anais Do XX Congresso Brasileiro De Engenharia Química

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RESUMO -Reatores de leito fluidizado apresentam vantagens como boas condições de mistura do meio sem uso de agitadores mecânicos que poderiam danificar biocatalisadores imobilizados. Neste trabalho, esta configuração de reator foi utilizada para a interesterificação de uma mistura composta por 65% de gordura de leite e 35% de óleo de soja catalisada por preparação comercial de lipase de Candida antarctica imobilizada (Novozym435). O tempo espacial foi de 37 minutos e a reação contínua foi mantida por 168h a 45°C, monitorando-se a consistência e o conteúdo de gordura sólida (CGS), obtido por espectroscopia de ressonância magnética nuclear. Obteve-se uma porcentagem de redução de 34% na consistência dos produtos interesterificados em relação à mistura inicial e, com relação ao CGS, os resultados obtidos (CGS10ºC = 28,18; CGS20ºC = 12,57; CGS35ºC =0,29) apresentaram-se dentro das faixas consideradas ideais para "spreads" com satisfatória espalhabilidade.

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Production and Physicochemical Properties of Functional-Butterfat through Enzymatic Interesterification in a Continuous Reactor

Cited by 47 publications

References 32 publications

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Physicochemical characteristics of phytonutrient retained red palm olein and butter-fat blends and its utilization for formulating chocolate spread

Physicochemical Properties of Lipase‐Catalyzed Interesterified Fat Containing α‐Linolenic Acid

Interesterificação Enzimática Contínua Da Gordura Do Leite Com Óleo De Soja Em Reator De Leito Fluidizado: Avaliação Da Consistência E Do Conteúdo De Gordura Sólida

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