Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin

Adhikari, Prakash; Zhu, Xuemei; Gautam, Anupama; Shin, Jung‐Ah; Hu, Jiang‐Ning; Lee, Jeung-Hee; Akoh, Casimir C.; Lee, Ki‐Teak

doi:10.1016/j.foodchem.2009.09.009

Cited by 68 publications

(38 citation statements)

References 20 publications

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“…Thus, all of the fatty acids were distributed evenly. The results were in agreement with the findings of Adhikari et al 24 . The SMP and the IV of samples were directly related to their fatty acid compositions, and they were changed based on the different blending ratios.…”

Section: Fatty Acid Compositionsupporting

confidence: 93%

Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

Jiang

et al. 2018

J. Oleo Sci.

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Section: Fatty Acid Compositionsupporting

confidence: 93%

Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

Jiang

et al. 2018

J. Oleo Sci.

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“…Whereas, palm kernel oil PKO and virgin coconut oil VCO were selected in order to utilize the beneficial properties associated with medium chain FA MCFA 8,18 as well as the functional properties of VCO 19,20 . Besides, the presence of the β-prime polymorphic form in PKO which is necessary for a fine structure of products, provides good aeration and creaming properties and helps to give the right mouth feel 4,21 .…”

mentioning

confidence: 99%

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

Dollah¹,

Abdulkarim²,

Ahmad

et al. 2014

J. Oleo Sci.

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“…The solid fat contents (SFC) of all samples at different temperatures were calculated from their thermal profiles according to Adhikari et al (2010), as obtained above. Each DSC melting thermogram was divided into different temperature sectors (0, 5, 10, 15, 20, 25, 30, 35, 40, 45, 50 and 55 °C) and the total crystallization energy (J/g) at each temperature was then converted into percentage (%) fat based on the following equation:…”

Section: Prediction Of Solid Fat Contentmentioning

confidence: 99%

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

Ghazali¹,

Dollah²,

Abdulkarim³

et al. 2015

Grasas y Aceites

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SUMMARY:The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC). The enzymatic IE of MoO/VCO increased U 2 S and S 2 U (up to 20% medium and long chain, MLCT) while it decreased U 3 (triunsaturated) and S 3 (trisaturated) TAGs. The IE of the MoO/PO blends increased U 2 S and S 3 (MMP, myristic, myristic, palmitic) and decreased S 2 U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 °C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils. KEYWORDS: Interesterification; Lipozyme RMIM; Moringa oleifera seed oil; Physicochemical properties; Structured lipids RESUMEN:Interesterificación enzimática sobre las propiedades físico-químicas de las mezclas de aceites de semillas de Moringa oleifera con oleína de palma y aceite de coco virgen. La interesterificación enzimática (IE) de la oleína de palma (PO), aceite de coco virgen (VCO) con alto contenido en ácido oleico (86%) y aceites de semilla de Moringa oleífera (MOO) podría ser una buena fuente de ácido oleico con propiedades nutricionales y físicas deseables. La lipozyme RMIM produce diferentes funcionalidades para las mezclas MoO/PO y MoO/ VCO debido a los cambios inherentes en la composición de triacilgliceroles (TAG) que, a su vez, dieron lugar a diferentes perfiles en los termogramas de DSC y en los contenidos de grasa sólida (SFC). La IE de MoO/VCO aumentó los TAGs, U 2 S y S 2 U (hasta un 20% de cadena media y larga, MLCT), mientras que disminuyó los TAGs triinsaturados (U 3 ) y trisaturados (S 3 ). La IE de mezclas MoO/PO, aumentó los TAGs U 2 S y S 3 (MMP, mirístico, mirístico, palmítico) y disminuyó S 2 U, lo que da lugar a una reducción del punto de fusión y de SFC para el MoO/VCO mientras que estos parámetros aumentan para MoO/PO. El aumento de un 2.55% en S 3 después de 24 h de IE de MoO/PO 30:70 da lugar a aceites 6,5% más duros a10 °C, que pueden tener unas aplicaciones más amplias en comparación con los aceites líquidos originales. Nuevos MLCTs con mejores propiedades

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Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin

Cited by 68 publications

References 20 publications

Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

Physicochemical Properties and Potential Food Applications of Moringa oleifera Seed Oil Blended with Other Vegetable Oils

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

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