Edible lipids modification processes: A review

Abstract

Lipid is the general name given to fats and oils, which are the basic components of cooking oils, shortening, ghee, margarine, and other edible fats. The chosen term depends on the physical state at ambient temperature; fats are solids and oils are liquids. The chemical properties of the lipids, including degree of saturation, fatty acid chain length, and acylglycerol molecule composition are the basic determinants of physical characteristics such as melting point, cloud point, solid fat content, and thermal behavior. This review will discuss the major lipid modification strategies, hydrogenation, and chemical and enzymatic interesterification, describing the catalysts used mechanisms, kinetics, and impacts on the health-related properties of the final products. Enzymatic interesterification will be emphasized as method that produces a final product with good taste, zero trans fatty acids, and a low number of calories, requires less contact with chemicals, and is cost efficient.

The synthesis of medium-long-medium structured lipid (MLM-SL) by lipase-catalyzed transesterification using palm olein and tricaprylin in packed-bed reactor (PBR)

“…the fatty acid (FFA) in reaction system. Kadhum and Shamma (2017) determined the formation acyl glycerol complexes as results of lipase-catalyzed interesterification.…”

Oleogels in Food: A Review of Current and Potential Applications

“…Vegetable liquid oils can be tailored to be solid-like fats; partial hydrogenation, fractionation, or interesterification were exploited until health concerns related to artificial trans fats, as well as highly saturated fats, occurred. From the abovementioned techniques that can impart solid-like properties to liquid oils, enzymatic interesterification is a promising method, which, regardless of the high cost of enzymes, could produce final products with zero trans fatty acids and without affecting the sensorial properties [15]. While partial hydrogenation is considered to be the main process that leads to the formation of artificial trans fatty acids, other methods bring a high content of saturated fats in the final food product composition, increasing the risk of developing cardiovascular diseases, leading to obesity and diabetes [3].…”

Performance of packed bed reactor on the enzymatic interesterification of milk fat with soybean oil to yield structure lipids

“…Among these, interesterification is a good tool for oil and fat modification with relation to textural properties. This reaction promotes the redistribution and interchange of fatty acids within and among the triacylglycerol molecules of the oils and fats (Kadhum & Shamma, 2017). The result is an expressive change in the physicochemical properties of the raw material employed, such as melting and crystallisation behaviour, viscosity and functionality (Lee, Tan, & Lai, 2012).…”

“…The interesterification reaction can be achieved chemically or enzymatically (catalysed by lipases; Kadhum & Shamma, 2017). The chemical approach is normally carried out in a batch operation; the enzymatic approach is normally continuous.…”