Application of palm olein in the production of zero‐<b><i>trans</i></b> Iranian vanaspati through enzymatic interesterification

Farmani, Jamshid; Safari, Mohammad; Hamedi, M.

doi:10.1002/ejlt.200600025

Cited by 37 publications

(42 citation statements)

References 17 publications

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“…Enzymatic interesterification was performed in a batch glass stirred tank reactor, according to our previous works [4,5]. Prior to interesterification of a given blend, 300 g canola oil was interesterified with 6% Lipozyme TL IM at 707C for 30 min.…”

Section: Enzymatic Interesterificationmentioning

confidence: 99%

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Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Farmani

Safari

Hamedi

2009

Euro J Lipid Sci & Tech

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Binary blends of canola oil (CO) and palm olein (POo) or fully hydrogenated soybean oil (FHSBO) were interesterified using commercial lipase, Lypozyme TL IM, or sodium methoxide. Free fatty acids (FFA) and soap content increased and peroxide value (PV) decreased after enzymatic or chemical interesterification. No difference was observed between the PV of enzymatically and chemically interesterified blends. Enzymatically interesterified fats contained higher FFA and lower soap content than chemically prepared fats. Slip melting point (SMP) and solid-fat content (SFC) of CO and POo blends increased, whereas those of CO and FHSBO blends decreased after chemical or enzymatic interesterification. Enzymatically interesterified CO and POo blends had lower SMP and SFC (at some temperatures) than chemically interesterified blends. The status was reverse when comparing chemically and enzymatically interesterified CO and FHSBO blends. The induction period for oxidation at 1207C of blends decreased after interesterification. However, chemically interesterified blends were more oxidatively stable than enzymatically interesterified blends. Interesterified blends of CO and POo or FHSBO displayed characteristics suited to application as trans-free soft tub, stick, roll-in and baker's margarine, cake shortening and vanaspati fat.

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Section: Enzymatic Interesterificationmentioning

confidence: 99%

“…Unlike hydrogenation, which can only increase melting point and solid-fat content (SFC), interesterification can decrease or increase the melting point and SFC of fat blends. Furthermore, if trans-free base stocks are used, the interesterification product will be trans-free [2][3][4][5].…”

Section: Introductionmentioning

confidence: 99%

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Farmani

Safari

Hamedi

2009

Euro J Lipid Sci & Tech

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“…Interesterification to produce specialty fats has received attention mainly due to the production of zerotrans fats. Farmani et al [8] prepared zero-trans fat Iranian vanaspati through interesterification of palm olein, lowerucic rapeseed oil and sunflower oil. Incorporation of glinolenic acid and linoleic acid in specialty fats has been achieved through acidolysis and interesterification reactions [9].…”

Section: Introductionmentioning

confidence: 99%

Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil

Reena

Reddy

Lokesh

2009

Euro J Lipid Sci & Tech

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Blended oils were prepared by mixing appropriate amounts of coconut oil (CNO) or palm oil (PO) with rice bran oil (RBO) or sesame oil (SESO) to get approximately equal proportions of saturated/monounsaturated/polyunsaturated fatty acids in the oil. These blended oils were subjected to interesterification reactions using lipase to randomize the fatty acid distribution on the glycerol molecule. The fatty acid compositions of the modified oils were evaluated by gas chromatography while changes in triacylglycerol molecular species were followed by HPLC. The triacylglycerol molecular species of the blended oils reflected those present in the parent oil. Interesterification of the blended oils resulted in the exchange of fatty acids within and between the triacylglycerol molecules, resulting in alterations in the existing triacylglycerol molecules. Emergence of new triacylglycerol molecular species following interesterification was also observed. The thermal profiles of the native, blended and interesterified oils were determined by differential scanning calorimetry. Thermal behaviour, melting and crystallization properties of the modified oils showed significant changes reflecting the changes in the triacylglycerol molecules present in the oil. Therefore, interesterification of oils introduces significant changes in the physical properties of oils, even though the overall fatty acid composition of blended and interesterified oils remains the same.

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“…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].…”

Section: Introductionmentioning

confidence: 99%

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

Buitimea‐Cantúa

Salazar-García

Vidal-Quintanar

et al. 2017

Journal of Food Quality

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High intake of trans fat is associated with several chronic diseases such as cardiovascular disease and cancer. Fat blends, produced by direct blending process of palm stearin (PS) with high oleic safflower oil (HOSO) in different concentrations, were investigated. The effects of the PS addition (50, 70, or 90%) and the rate of agitation (RA) (1000, 2000, or 3000 rpm) on physical properties, fatty acid profile (FAP), trans fatty acids (TFA), crystal structure, and consistency were researched. The blend containing 50% of each sort of oil (50% PS/50% HOSO) showed that melting point and features were similar to the control shortening. The saturated fatty acids (SFA) were higher followed by monounsaturated (MUFA) and polyunsaturated fatty acids (PUFA). Significant differences in the content of palmitic and oleic acids among blends were observed. The 50% PS/50% HOSO blend contained higher oleic acid (42.9%) whereas the 90% PS/10% HOSO was higher in palmitic acid (56.9%). The blending of PS/HOSO promoted the crystal polymorphic forms. The direct blending process of equal amounts of PS and HOSO was an adequate strategy to formulate a new zero-trans crystallized vegetable fats with characteristics similar to commercial counterparts with well-balanced fats rich in both omega 3 and omega 6 fatty acids.

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Application of palm olein in the production of zero‐trans Iranian vanaspati through enzymatic interesterification

Cited by 37 publications

References 17 publications

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Trans‐free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends

Changes in triacylglycerol molecular species and thermal properties of blended and interesterified mixtures of coconut oil or palm oil with rice bran oil or sesame oil

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

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