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

Abstract

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.

Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids

“…Chemical interesterification was performed as described in our previous works, except that interesterified fats were not washed with ethanol [2,3,5]. Briefly, fat blends were interesterified using sodium methoxide (Merck, Darmstadt, Germany, 0.5 % w/w) at 70°C for 30 min.…”

“…Accordingly, compositional variables can be selected from either SFAs or UFAs. SFC of fats may be described Table 1 Fatty acid composition (percent area) and solid fat content (SFC) of chemically interesterified binary blends of fully hydrogenated soybean (FHSBO) and canola oils (CO) [5] Fat [17][18][19]. The main SFA found in blends was stearic acid, which ranged 15-41 % ( Table 1).…”

“…The fatty acid composition and SFC data of chemically interesterified binary blends of FHSBO/CO from our previous work was used for modeling study [5]. In addition to the blends reported previously, the physicochemical data of one more blend containing 45 % FHSBO and 55 % CO (which was prepared using the same raw materials and procedures as the other blends) was also included in the study [13] (Table 1).…”

“…Interesterification has been widely used in the production of various types of trans-free fat products [1][2][3][4][5][6]. It modifies the physical properties of oils and fats by rearranging the distribution of fatty acids on the glycerol backbone without changing their fatty acid composition [7].…”

Assessment of transesterified palm olein and Moringa oleifera oil blends as vanaspati substitutes

“…Oleic acid considerably increased in T 1 , T 2 and T 3 as a function of addition of Moringa oleifera oil. The enhancement of unsaturated fatty acids in zero trans fatty acids prepared from palm olein, sunflower and low erucic rape seed oil as a function of blending and interesterification has been achieved (Fermani et al 2009 Within a column means denoted by a similar letter are not different…”