Zero trans shortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scale

Abstract

Fat blends, formulated by mixing refined, bleached and deodorised (RBD) palm oil (PO) or RBD palm stearin (PS) with RBD rice bran oil (RBO) in various ratios were subjected to chemical interesterification (CIE) at pilot scale using sodium methoxide (NaOMe) as catalyst. The resultant interesterified fat was processed through a margarine crystalliser under optimised conditions. The blends before and after CIE were investigated for triacylglycerol (TAG) composition, solid fat content (SFC) and melting characteristics, polymorphic form, fatty acid composition (FAC), bioactive (tocols, sterols, oryzanol) constituents and trans fatty acids (TFA). CIE was found to be very effective in terms of rearrangement of fatty acids (FAs) among TAGs and consequent changes in the physical characteristics. The SFC of the interesterified PS ⁄ RBO blends decreased significantly (P £ 0.05) when compared with those of PO ⁄ RBO blends. The interesterified binary blends with 50-60% PS and 40-50% RBO, and 70-80% PO and 20-30% RBO had SFC curves in the range of all-purpose type shortenings. CIE facilitated the formation of b¢ polymorphic forms. FAC of shortenings prepared using the optimised blends contained 15-20% C 18:2 polyunsaturated fatty acid (PUFA) and no TFA. Total tocol, sterol and oryzanol content of zero trans shortenings were 650-1145, 408-17 583 and 1309-14 430 ppm. CIE using NaOMe did not affect the bioactive constituents significantly (P £ 0.05).

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

“…These processes are aimed to impart the desired functionality without generating TFA [10][11][12]. Direct blending has several advantages compared to either CI or EI [13,14], the most relevant being that no chemical processes are involved, and is consistent with the consumer trend toward consumption of natural products [13].…”

“…Recently, the FDA mandated that partially hydrogenated oils, the primary dietary source of trans fats in processed foods, be removed from products entirely by 2018 [8]. Therefore, efforts have been made to replace hydrogenated oils by other fat sources with lower or zero-trans fats [9] without sacrificing the functional properties [10].…”

Pembuatan Bahan Baku Spreads Kaya Karoten Dari Minyak Sawit Merah Melalui Interesterifikasi Enzimatik Menggunakan Reaktor Batch

“…Berdasarkan gambar tersebut terlihat bahwa sampel sesudah interesterifikasi enzimatik cenderung memiliki SFC yang lebih rendah dibandingkan sebelum interesterifikasi enzimatik. Hal ini konsisten dengan hasil penelitian tahap sebelumnya dan sesuai dengan hasil penelitian Goli et al (2008), Ribeiro et al (2009), Adhikari et al (2009), Soares et al (2009), Mayamol et al (2009), Sellami et al (2012, Soares et al (2012), Khatoon et al (2012), dan . Perubahan komposisi triasilgliserol akibat interesterifikasi enzimatik menyebabkan perubahan SFC karena setiap triasilgliserol memiliki titik leleh yang berbeda-beda.…”

Synthesis of esterified solid fat from fractionated rapeseed oil and palm stearin modeling by response surface methodology

“…However, TFA intakes should be as low as possible. Since the hydrogenation process has disadvantage of forming trans double bonds isomers, lipase-catalyzed reaction is an alternative process to develop the solid fat stocks without TFA (Mayamol et al, 2009). Enzymatic esterification is a reaction which can be catalyzed by enzymes or chemical catalysts and is a good way to produce structured lipids by changing the fatty acid composition to improve the nutritional properties of TAG molecule (Senanayake & Shahidi, 2001).…”