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

Abstract

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.

Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor

“…The possibility of using FTIR or FTNIR for online monitoring of the Lipozyme TL IM-catalyzed interesterification process was further demonstrated and proved to be feasible [9,10]. The physical properties as well as storage properties of Lipozyme TL IM-produced fats or fat products were also systematically investigated [4][5][6]12]. Commercial sectors have also made strong efforts to promote, engage or implement the technology for the upgrading of traditional processing technology (www.novozymes.com, www.desmetgroup.com, www.admworld.com, etc.…”

Storage stability of margarines produced from enzymatically interesterified fats compared to those prepared by conventional methods – Chemical properties

“…Their characteristics have been given previously [5]. In summary, saturated fatty acids amounted to 70.8%, 91.0%, 10.7%, monounsaturated fatty acids to 23.8%, 7.1%, 26.2%, and PUFA to 5.4%, 1.9%, 63.1%, respectively.…”

“…1). Production of the interesterified fats at 70 7C (chemical interesterification catalyzed by sodium methoxide (0.3 wt-%) and enzymatic interesterification catalyzed by Lipozyme TL IM (6 wt-%) at reaction times of 110 min and 20 h, respectively) and production of the four margarines were as previously described [5].…”

“…The changes in the physical properties of margarines produced from enzymatically interesterified fat during storage have previously been reported [5]. However, the changes in their chemical properties, considering both primary and secondary oxidation, and sensory evaluation during storage have not been reported.…”

Effect of Fatty Acid Chain Length on the Crystallization Behavior of <i>Trans</i>-free Margarine Basestocks during Storage

“…Most previous work focused on the effect of fatty acid diversity, TAG carbon number and diversity, and the effect of TAG structures on the stability of β' form in the CIE fats 7,8 .…”