The effect of enzymatic interesterification on the physico-chemical properties and thermo-oxidative stabilities of beef tallow stearin and rapeseed oil blends

Kowalska, Dorota; Kowalska, Małgorzata

doi:10.1007/s10973-014-3869-1

Cited by 15 publications

(16 citation statements)

References 26 publications

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“…Numerous methods have been developed for monitoring fat and oil autoxidation [25][26][27][28]. DSC is a very popular method for the assessment of the oxidative stability of oils and fats.…”

Section: Resultsmentioning

confidence: 99%

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Bryś

Flores

Górska

et al. 2017

J Therm Anal Calorim

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The aim of this study was the analytical evaluations of human milk fat substitutes (HMFS) synthesized via enzymatic interesterification of lard and milk thistle oil mixtures by a immobilized commercial sn-1,3-specific lipase, using calorimetric and chromatographic methods. The mixtures of lard and milk thistle oil at mass ratio 6:4 and 8:2 were interesterified for 2, 4 and 6 h at the temperature of 60°C. The determination of fatty acid composition was carried out by gas chromatographic analysis of fatty acid methyl esters. The positional distribution of fatty acids in the sn-2 and sn-1,3 positions of triacylglycerols was based on the ability of the pancreatic lipase to selectively hydrolyze ester bonds in the sn-1,3 positions. Pressure differential scanning calorimetry (PDSC) method was used for the determination of the oxidative stability of HMFS. The oxidative induction time was obtained from the PDSC curves. Due to enzymatic interesterification of mixtures of lard and milk thistle oil, new HMFS that have a similar regiospecific structure of triacylglycerols to human milk fat can be produced. The induction time obtained from PDSC measurements can be used as a parameter for the assessment of the resistance of tested fats to their thermal-oxidative decomposition.

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“…Numerous methods have been developed for monitoring fat and oil autoxidation [25][26][27][28]. DSC is a very popular method for the assessment of the oxidative stability of oils and fats.…”

Section: Resultsmentioning

confidence: 99%

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Bryś

Flores

Górska

et al. 2017

J Therm Anal Calorim

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“…Differential scanning calorimetry (DSC) has a wide range of applications including classification of various categories of lipids in terms of their oxidative stability [12][13][14][15]. Recently, DSC was used to characterize the degree of starch gelatinization and amylose-lipid complexation of baked and extruded pet foods [16].…”

Section: Introductionmentioning

confidence: 99%

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Holda

Głogowski

2016

J Therm Anal Calorim

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Selected quality and oxidative stability parameters of the lipid fraction were analyzed in four complete dry dog foods with different main animal-derived ingredients. The measurements were taken at the time of bag opening and repeated after 7 months of continuous storage in normal room conditions. Fatty acid (FA) content and acid value (AV) were determined, followed by subsequent pressure differential scanning calorimetry (PDSC) measurements. From the resulting PDSC exotherms, maximum induction time (s max ) was determined and used for assessing the oxidative stability. The study revealed changes in lipid quality and oxidative stability of dry dog foods that appeared during storage. Results of FA and AV assays showed specificity and marked quality differences of lipid ingredients declared as used in the production process. Product with the lowest content of polyunsaturated FA had the highest oxidative stability. PDSC appeared to be an effective method for the analysis of lipid oxidation in pet foods.

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“…Oils and fats contain triglycerides which typically consist of glycerol and saturated and unsaturated fatty acid esters [1]. Physical properties of commercial fats are closely associated the kinds of fatty acids and triacylglycerol compositions [2]. The type of fatty acid in each position profoundly affects physical behavior of fat and oil, while the relative proportions of every triacylglycerol in fat and oil are crucial to their overall behavior and stability.…”

Section: Introductionmentioning

confidence: 99%

“…A lot of native vegetable oils or fats have only limited applications in their original form because of their specific chemical composition. To expand their utility, vegetable oils can be modified either chemically by hydrogenation or interesterification or physically by fractionation [2][3][4]. In general, interesterification has become a useful tool in the fats' and oils' industry for modification of both the structure and properties of fats [2].…”

Section: Introductionmentioning

confidence: 99%

“…To expand their utility, vegetable oils can be modified either chemically by hydrogenation or interesterification or physically by fractionation [2][3][4]. In general, interesterification has become a useful tool in the fats' and oils' industry for modification of both the structure and properties of fats [2]. Chemical interesterification is an alternative to the undesirable partial hydrogenation process that can be developed to obtain fats and oils with a desired functionality.…”

Section: Introductionmentioning

confidence: 99%

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Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

Kowalska

Woźniak

Tavernier

et al. 2018

Eur Food Res Technol

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The purpose of this study was to form new dispersion systems based on chemically interesterified waste turkey fat containing sesame oil (2:3 wt./wt.) and to evaluate effectiveness of synthetized diacylglycerols stabilizing these emulsions. Sesame oil was used to enrich and improve turkey fat's composition with unsaturated fatty acids derived from oil. Physical properties of raw fats and fat blends (before and after the reaction) were determined. Increase of acid value and crystallization point was noted after the reaction, and no changes occurred in the fatty acid composition of the sesame oil and turkey fat blends. Diacylglycerols were synthesized from specified monoacylglycerols, then purified, and analyzed by means of Gel Permeation Chromatography (GPC) and Thin-Layer Chromatography (TLC). The role of the amount of synthetically obtained diacylglycerols (DAG) as emulsifiers in obtaining the stable emulsion product was examined. 6% (wt./wt.) was found to be the smallest amount of DAG emulsifier needed to properly stabilize the prepared emulsions. The proposed new emulsion products could be applied as new food product formulations like mayonnaise sauces or dressings. Such formulations containing beneficial fats like turkey fat or sesame oil, as well as new structured diacylglycerols could meet customer requirements.

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The effect of enzymatic interesterification on the physico-chemical properties and thermo-oxidative stabilities of beef tallow stearin and rapeseed oil blends

Cited by 15 publications

References 26 publications

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Use of GC and PDSC methods to characterize human milk fat substitutes obtained from lard and milk thistle oil mixtures

Selected quality properties of lipid fraction and oxidative stability of dry dog foods under typical storage conditions

Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

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