Alterations in glyceride composition during interesterifi‐cation of mixtures of sunflower oil with lard and tallow

Chobanov, D.; Chobanova, Rossitsa

doi:10.1007/bf02671372

Cited by 24 publications

(6 citation statements)

References 15 publications

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“…Interesterification of lard itself (100:0) with SP435 increased the relative proportion of SFA residues. Similar results were reported in the enzymatic interesterification of beef tallow (1) and chemically interesterified lard (12). Interesterification of trisun alone (0:100) also decreased the UFA to SFA residue ratio slightly from 15.4 to 13.6.…”

Section: Resultssupporting

confidence: 84%

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Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Seriburi

Akoh

1998

J Americ Oil Chem Soc

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Lard and high-oleic sunflower oil (Trisun ® Extra) were interesterified at 55°C for 24 h with SP435 lipase from Candida antarctica to produce plastic fats. As the amount of trisun increased, percentage free fatty acid, unsaturated fatty acid/saturated fatty acid value, oxidizability, and the amount of 18:1 found at the sn-2 position of triglyceride products increased. Differential scanning calorimetry showed that the lowmelting components in the product contained more 18:1 than the high-melting components. A 60:40 (w/w) ratio of lard to trisun had the widest plastic range (3-26°C). The scaled-up reaction to produce this blend resulted in a product that had 60.1% 18:1 at the sn-2 position compared to 44.9% for the physical blend. The solid fat content of the 60:40 interesterified mixture resembled soft-type margarine oil. JAOCS 75, 1339JAOCS 75, -1345JAOCS 75, (1998. KEY WORDS:Candida antarctica lipase, differential scanning calorimetry of triglyceride, lard, oxidative stability of triglyceride, plastic fats, solid fat content, spreadability of triglyceride, triglyceride structure and properties,Trisun ® Extra, lard.

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Section: Resultssupporting

confidence: 84%

“…Interesterification of lard and sunflower oil has only been briefly studied with a chemical catalyst (12). In the current report, lipase-catalyzed acyl exchange between lard and higholeic sunflower oil was investigated.…”

mentioning

confidence: 97%

Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Seriburi

Akoh

1998

J Americ Oil Chem Soc

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“…Chobanov and Chobanova (1977) performed chemical interesterifications of tallow or lard with sunflower oil in their studies on alteration of triacylglycerols due to randomization of fatty acids. Because practically no new trans fatty acids are formed during interesterification, it was used as an alternative to hydrogenation for the production of plastic fats for use as margarine oils and the results for tallow + soybean oil blends were reported ( Lo and Handel , 1983).…”

Section: Introductionmentioning

confidence: 99%

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Kowalski¹,

Tarnowska²

2005

Grasas y Aceites

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RESUMENPropiedades de la mezcla de sebo y aceite de colza con alto contenido en sebo después de la interesterificación química y enzimática.Una mezcla de sebo con aceite de colza (3:1 p/p) fue interesterificada usando metóxido de sodio y lipasas inmovilizadas de Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) como catalizadores. La interesterificación química se llevó a cabo a 60 o C y 90 o C durante 0,5 y 1,5h usando 0,4, 0,6 y 1,0 p-% de CH3ONa. Dependiendo del catalizador usado en la interesterificación enzimática se llevaron a cabo las experiencias a 60 o C durante 8h (Lipozyme IM) y a 80 o C durante 4h (Novozym 435). Las dosis del catalizador se mantuvieron constantes (8%) pero el contenido en agua varió del 2% al 10%. La mezcla inicial y los productos de interesterificación se separaron mediante columna cromatográfica en una fracción que contenía los triglicéri-dos, y otra, carente de triglicéridos, que contenía ácidos grasos libres, mono-y di-glicéridos. Se ha determinado que las concentraciones de ácidos grasos libres y glicéridos parciales se incrementa durante la interesterificación. Los puntos de deslizamiento y los contenidos de grasa sólida, de la fracción de triglicéridos de las grasas interesterificadas, fueron menores cuando se compararon con las mezclas no esterificadas. También se han determinado las distribuciones sn-2 y sn-1,3 de los ácidos grasos de las fracciones de triglicéridos antes y después de la interesterificación. Estas distribuciones fueron "al azar" después de la interestrificación química y "cuasi al azar" cuando se usó Novozym 435. La composición de ácidos grasos en la posición sn-2 se mantuvo prácticamente constante, comparada con la mezcla inicial, cuando se uso Lipozyme IM. Las grasas interesterificadas y la fracción triglicerídica mostraron una estabilidad oxidativa menor, de acuerdo con los tiempos de inducción determinados mediante Rancim a t . L a a d i c ió n d e 0 , 0 2 % d e B H A o B H T a la s grasas interesterificadas mejoró la estabilidad. PALABRAS-CLAVE: Aceite de colza -Interesterificación enzimática -Interesterificación química -Lipasa -Sebo. SUMMARYThe properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification.A mixture of beef tallow with rapeseed oil (3:1 wt/wt) was interesterified using sodium metoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90 o C for 0.5 and 1.5 h using 0.4, 0.6 and 1.0 wt-% CH3ONa. Depending on the catalyst used enzymatic interesterifications were carried out at 60 o C for 8 h (Lipozyme IM) or at 80 o C for 4 h (Novozym 435). The catalysts doses were kept constant (8%) but the water content in catalysts varied from 2 to 10 %. The starting mixture and the interesterified products were separated by column chromatography into a pure triacylglycerol fraction and a non-triacylglycerol fraction, which contained free fatty...

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“…There are several published papers dealing with interesterification of beef tallow with vegetable oils. In their studies, Chobanov and Chobanova [8] performed chemical interesterifications of tallow or lard with sunflower oil, which altered their triacylglycerols by randomization of their constituent fatty acids. No new trans fatty acids were formed during interesterification, and this approach was used as an alternative to hydrogenation for the production of plastic-type fats for use as margarine oils.…”

Section: Introductionmentioning

confidence: 99%

Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal‐weight blend

Kowalski

Tarnowska

Gruczyńska

et al. 2004

Euro J Lipid Sci & Tech

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A mixture of beef tallow and rapeseed oil (1:1, wt/wt) was interesterified using sodium methoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90 7C for 0.5 and 1.5 h using 0.4, 0.6 and 1.0 wt-% CH 3 ONa. Enzymatic interesterifications were carried out at 60 7C for 8 h with Lipozyme IM or at 80 7C for 4 h with Novozym 435. The biocatalyst doses were kept constant (8 wt-%), but the water content was varied from 2 to 10 wt-%. The starting mixture and the interesterified products were separated by column chromatography into a pure triacylglycerol fraction and a nontriacylglycerol fraction, which contained free fatty acids, mono-, and diacylglycerols. It was found that the concentration of free fatty acids and partial acylglycerols increased after interesterification. The slip melting points and solid fat contents of the triacylglycerol fractions isolated from interesterified fats were lower compared with the nonesterified blends. The sn-2 and sn-1,3 distribution of fatty acids in the TAG fractions before and after interesterification were determined. These distributions were random after chemical interesterification and near random when Novozym 435 was used. When Lipozyme IM was used, the fatty acid composition at the sn-2 position remained practically unchanged, compared with the starting blend. The interesterified fats and isolated triacylglycerols had reduced oxidative stabilities, as assessed by Rancimat induction times. Addition of 0.02% BHA and BHT to the interesterified fats improved their stabilities.

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Alterations in glyceride composition during interesterifi‐cation of mixtures of sunflower oil with lard and tallow

Cited by 24 publications

References 15 publications

Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

The properties of the mixture of beef tallow and rapeseed oil with a high content of tallow after chemical and enzymatic interesterification

Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal‐weight blend

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