Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

Soares, Fabiana Andréia Schäfer De Martini; Silva, Roberta Claro da; Silva, Kelly Caroline Guimarães da; Lourenço, Maíra Bertolessi; Soares, Daniela Ferreira; Gioielli, Luíz Antônio

doi:10.1016/j.foodres.2009.03.022

Cited by 70 publications

(10 citation statements)

References 27 publications

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“…This was consistent with previous report (Borhan et al 2011). Karabulut et al (2004) and Soares et al (2009) suggested that the changes of melting point after interesterification might be affected by the length of fatty acids chain, the position and types of fatty acid in glycerol molecule, degree of unsaturation, trans fatty acid content and composition and species of TAGs during reactions. During the interesterification, fatty acids had rearranged in glycerol molecules at random and lead to the reduction of high melting point triacylglycerols, especially SSS (Table 2).…”

Section: Melting Point Determination and Solid Fat Contentsupporting

confidence: 93%

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Mao

et al. 2019

J Food Sci Technol

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Cinnamomum camphora trees have a vast range of distribution in southern China and the seed oil has unique fatty acid (FA) properties and various bio-activities. In this work, Cinnamomum camphora seed oil (CCSO) was utilized to synthesize value-added cocoa butter substitute (CBS) by enzymatic interesterification. The synthesis was conducted in a solvent-free system by blending CCSO with fully hydrogenated palm oil under the catalysis of Lipozyme RM IM. The reacted products were assessed with physicochemical properties, i.e. FA composition, slip melting point (SMP), triacylglycerol (TAG), crystal polymorphism, microstructure, melting and crystallization properties and solid fat content (SFC). It showed that MCFAs (capric acid plus lauric acid) was the main fatty acid in products, accounting for over 45%. Comparing to physical blends, some novel TAG species such as LaLaLa and LaMLa/LaLaM were observed after enzymatic interesterification whereas SSS TAGs were reduced. IP presented a ball-like, well-distributed and nearly round crystal microstructure and a smaller crystal size. Moreover, it should be mentioned that SFC of IP ranging from 31.85 to 38.47% at 25°C with most b 0 crystal forms, was beneficial to improve the spreadability in term of confectionery products and baked goods. The SMP of the interesterified products was 35.75-36.15°C which closed to the commercial CBS. Hence, the products synthesized can be used to as CBS, and the results in this study also showed CCSO have value-added applications.

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Section: Melting Point Determination and Solid Fat Contentsupporting

confidence: 93%

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Mao

et al. 2019

J Food Sci Technol

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“…In fact, fats with high IV and high levels of and polyunsaturated and monounsaturated fatty acids are healthier for human nutrition (Andreia Schäfer De Martini Soares et al . ). All the blends contained linoleic and oleic acids more than 30.5 and 22.8%, respectively.…”

Section: Resultsmentioning

confidence: 97%

Rheological and Physicochemical Modification of trans‐Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification

Naeli

Farmani

Zargaraan

2016

J Food Process Engineering

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In this study, binary blends of palm stearin and soybean oil were interesterified using sodium methoxide. The changes in free fatty acids (FFA), slip melting point (SMP), solid fat content (SFC), plastic range, induction period of oxidation at 120 8C (IP 120 ) and rheological properties of fat blends, before and after interesterification, were investigated. All blends were trans-free and contained high essential fatty acids content. Interesterification modified the melting properties of fat blends by reducing SMP and SFC. FFA increased and IP 120 decreased after interesterification. Strain sweep, frequency sweep and temperature sweep tests were used to evaluate the rheology of fats. Briefly, the 10:90 and 30:70 (palm stearin : soybean oil) interesterified blends displayed increased storage (G 0 ) and loss (G 00 ) moduli, as compared with the initial blends. However, G 0 and G 00 moduli of interesterified 50:50 blend were lower than those of initial blends. The elastic character of interesterified 10:90, 30:70 and 50:50 blends was predominant up to 28.8, 37.9, and 41.8 8C, respectively. The interesterified blends of palm stearin and soybean oil showed desirable characteristics suited for production of trans-free soft tub, stick and Baker's margarine, all-purpose shortening and Iranian vanaspati. PRACTICAL APPLICATIONSIntake of high amounts of trans fatty acid (TFA) has been correlated with increased risk of heart diseases. In this context, chemical interesterification is an important technological option for production of trans-free fats with different food applications. The results obtained here provide information about the scientific aspects of the effect of interesterification on rheological and physicochemical properties of palm stearin and soybean oil blends. Practically, this study can find its application in development of formulations for production of trans-free fat products such as liquid, soft tub, stick and baker's margarine, allpurpose shortenings and Iranian vanaspati.

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“…All samples were carried out in triplicate and average of 3 measurements was used for data analysis. A multiple regression model was performed on the analytical response (SFC) according to Hare (1974); Andreia Schäfer De Martini Soares and others (2009); Silva and others (2009) represented by the following linear equation: where y is the variable and β are the coefficients generated by multiple regressions, and x is the proportion of the components.…”

Section: Methodsmentioning

confidence: 99%

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil‐Based Margarine Fats

Saadi

Ariffin

Ghazali

et al. 2010

Journal of Food Science

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The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm(2), 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate. Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.

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Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

Cited by 70 publications

References 27 publications

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification

Rheological and Physicochemical Modification of trans‐Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification

Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil‐Based Margarine Fats

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