Solid fat content in fats and oils ‐ determination by pulsed nuclear magnetic resonance spectroscopy [C‐IV 3g (2003)]

Fiebig, Hans‐Jochen; Lüttke, Jens

doi:10.1002/ejlt.200390076

Cited by 21 publications

(13 citation statements)

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“…Changes in the solid fat content (SFC) as a function of temperature between 15°C and 40°C and melting behavior of the pure fats and the fat mixtures were determined by pulse-nuclear magnetic resonance (p-NMR) spectrometer (Minispec-mq20, BRUKER, Karlsruhe, Germany) following a method for measuring SFC of CB and similar fats developed by the "Joint Committee for the Analysis of Fats, Oils, Fatty Products, Related Products and Raw Materials (GA FETT)" as described by Fiebig and Luttke (2003).…”

Section: Characterization Of Solid Fat Contentmentioning

confidence: 99%

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

2012

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Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.

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Section: Characterization Of Solid Fat Contentmentioning

confidence: 99%

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

2012

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“…For NMR analysis, samples were melted at 60 7C, maintained at this temperature for about 10 min, then kept at 0 7C for 60 min and finally maintained for 30 min at the test temperature prior to the SFC measurement [34].…”

Section: Solid Fat Content Assaymentioning

confidence: 99%

Lipase/acyltransferase‐catalysed interesterification of fat blends containing n‐3 polyunsaturated fatty acids

Osório

Dubreucq

Fonseca

et al. 2009

Euro J Lipid Sci & Tech

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The lipase/acyltransferase from Candida parapsilosis is an original biocatalyst that preferentially catalyses alcoholysis over hydrolysis in biphasic aqueous/organic media. In this study, the performance of the immobilised biocatalyst in the interesterification in solvent-free media of fat blends rich in n-3 polyunsaturated fatty acids (n-3 PUFA) was investigated. The interesterification activity of this biocatalyst at a water activity (a w ) of 0.97 was similar to that of commercial immobilised lipases at a w values lower than 0.5. Thus, the biocatalyst was further used at an a w of 0.97. Response surface modelling of interesterification was carried out as a function of medium formulation, reaction temperature (55-75 7C) and time (30-120 min). Reaction media were blends of palm stearin (PS), palm kernel oil and triacylglycerols (TAG) rich in n-3 PUFA ("EPAX 4510TG"; EPAX AS, Norway). The best results in terms of decrease in solid fat content were observed for longer reaction time (.80 min), lower temperature (55-65 7C), higher "EPAX 4510TG" content and lower PS concentration. Reactions at higher temperature led to final interesterified fat blends with lower free fatty acid contents. TAG with high equivalent carbon number (ECN) were consumed while acylglycerols of lower ECN were produced.

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“…For NMR analyses, samples were melted at 60 7C, maintained at this temperature for about 10 min, then kept at 0 7C for 60 min and finally maintained for 30 min at the test temperature prior to the SFC measurement [25].…”

Section: Sfc Assaymentioning

confidence: 99%

Operational stability of immobilised lipase/acyltransferase during interesterification of fat blends

Osório

Dubreucq

Fonseca

et al. 2009

Euro J Lipid Sci & Tech

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The lipase/acyltransferase from Candida parapsilosis is an unusual enzyme that preferably catalyses alcoholysis over hydrolysis in biphasic aqueous/organic media. The aim of this study was to evaluate the operational stability of an immobilised form of this enzyme during the interesterification of fat blends containing n-3 polyunsaturated fatty acids, in solvent-free media, at 60 7C, carried out continuously and batchwise. When the interesterification was performed in a continuous fluidised-bed reactor, an operational half-life of 9 h was estimated. The biocatalyst was also reused in consecutive 23-h batches, in a total of four batches, either using fresh medium with no water addition or adding water to rehydrate the biocatalyst. When no water and extra water was added to the reaction medium, the obtained half-lives were 10 and 18 h, respectively. Thus, the loss of activity may be explained by a progressive dehydration occurring along the reaction rather than by product or substrate inhibition effects. The interesterification activity was accompanied by changes in the acylglycerol profile. An increase in compounds of low equivalent carbon number (ECN) and in triacylglycerols (TAG) of ECN 42 and 44 was observed. This increase was accompanied by the consumption of TAG of ECN 46, 48 and 50.

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Solid fat content in fats and oils ‐ determination by pulsed nuclear magnetic resonance spectroscopy [C‐IV 3g (2003)]

Cited by 21 publications

References 0 publications

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent

Lipase/acyltransferase‐catalysed interesterification of fat blends containing n‐3 polyunsaturated fatty acids

Operational stability of immobilised lipase/acyltransferase during interesterification of fat blends

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