EIE of fats with MoO allowed nutritional and oxidative stable plastic fats to be obtained, suitable for possible use in industrial food applications. © 2015 Society of Chemical Industry.

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This study aims to produce an oleic acid‐rich table margarine from Moringa oleifera seed oil (MoO)‐palm stearin (PS) blend (70:30, w/w) and compare its composition, thermal behavior, and textural properties during storage with those of commercial margarines (CM1 and CM2). The major fatty acid in MoO/PS blend, CM1 and CM2 is oleic acid (67.85%, 38.54%, and 35.35%, respectively). Hence, many of their triacylglycerols are derived from the acid. MoO/PS blend has a higher complete melting temperature (43.50 °C) compared to CM1 (35.50 °C) and CM2 (35.53 °C). The solid fat content (SFC) of MoO/PS blend at 10 °C (28.7%) is lower than CM1 (32%) and CM2 (68.4%). However, the MoO/PS blend has a higher SFC (6.47%) at 35 °C compared to CMs. At 20 °C, the viscosity of experimental blend margarine (EBM) decreases but CM1 and CM2 increase at the end of the storage study. After 8 weeks of storage, all margarines are harder and CM2 is the hardest. The adhesiveness of EMB and CM2 is similar to the fresh samples while CM1 is more adhesive after storage. In short, it is possible to produce an oleic acid‐enriched margarine from MoO/PS blend that has better textural properties. Practical Applications: Moringa oleifera seed oil is one of the superior oils that contains high levels of oleic acid. However, its high iodine value and low melting point limit its application in the production of margarine. This study shows that direct blending of M. oleifera seed oil with palm stearin could produce margarine with high oleic acid contents and better textural properties in terms of viscosity, hardness, and adhesiveness. The informative data provide supporting evidence for blending of M. oleifera seed oil with palm stearin to produce margarine that could overcome the issues that hinder the M. oleifera seed oil from being produced into margarine.

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

Fat extracted from pork is prohibited under halal and kosher food regulations. A study was carried out on Madhuca longifolia seed fat and palm oil to compare their physicochemical, solidification and melting characteristics to formulate halal alternative lipid substitutes. Various blends of Madhuca longifolia (ML) and palm oil (PO) was formulated in order to become similar to lard (LD). A total of three binary blends were prepared: ML:PO (97:3; w/w), ML:PO (95:5), ML:PO (93:7), and identified by the mass ratio of ML to PO. The fat blends were compared with LD in terms of the fatty acid and triacylglycerol compositions using gas chromatography and high performance liquid chromatography, respectively. In addition, the fat blends also being studied for thermal properties using differential scanning calorimetry and solid fat content using p-nuclear magnetic resonance. Although there were considerable differences between LD and the fat blends with regard to fatty acid and triacylglycerol compositions, some similarities were seen regarding to thermal properties and solid fat content profiles. The blend of ML:PO (97:3) displayed closer similarity to LD with respect to melting transition at-3.59°C and its solid fat content profile showed the least difference to that of LD throughout the temperature range measured.