Food applications of trans fatty acid substitutes

Wassell, Paul; Young, Niall W. G.

doi:10.1111/j.1365-2621.2007.01571.x

Cited by 134 publications

(141 citation statements)

References 26 publications

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“…The binary blends of 70:30 w/w MoO/VCO can be regarded as offering good spreadability at low temperatures (10 °C) with SFC values of 23.1 to 11.2% after 0 to 24 h IE, respectively. The product's stability and its resistance to oiling-out could be characterized in fats with a minimum of 10% SFC between 20 and 22 °C (Lida et al, 1998;Wassell and Young, 2007). The unreacted binary blend of MoO/VCO 30:70 w/w with 20.1% and 10.9% SFC at 20 and 22 °C, respectively and the interesterified blend after 6 h with 11.3% SFC fall within this group of fats.…”

Section: Effect Of Enzymatic Interesterifi Cation On Solid Fat Contentmentioning

confidence: 99%

“…At low temperatures (4-10 °C), where SFC gives an indication of the fat's spreadability, VCO originally do not offer satisfactory characteristics with SFC values of 89.8%. Ribeiro et al (2009), Wassell andYoung (2007) and Lida and Ali (1998) demonstrated that for spreadability at refrigeration temperatures, the SFC should not exceed 32% at 10 °C in order to meet the minimum plasticity requirement. The binary blends of 70:30 w/w MoO/VCO can be regarded as offering good spreadability at low temperatures (10 °C) with SFC values of 23.1 to 11.2% after 0 to 24 h IE, respectively.…”

Section: Effect Of Enzymatic Interesterifi Cation On Solid Fat Contentmentioning

confidence: 99%

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Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

Ghazali¹,

Dollah²,

Abdulkarim³

et al. 2015

Grasas y Aceites

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SUMMARY:The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC). The enzymatic IE of MoO/VCO increased U 2 S and S 2 U (up to 20% medium and long chain, MLCT) while it decreased U 3 (triunsaturated) and S 3 (trisaturated) TAGs. The IE of the MoO/PO blends increased U 2 S and S 3 (MMP, myristic, myristic, palmitic) and decreased S 2 U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 °C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils. KEYWORDS: Interesterification; Lipozyme RMIM; Moringa oleifera seed oil; Physicochemical properties; Structured lipids RESUMEN:Interesterificación enzimática sobre las propiedades físico-químicas de las mezclas de aceites de semillas de Moringa oleifera con oleína de palma y aceite de coco virgen. La interesterificación enzimática (IE) de la oleína de palma (PO), aceite de coco virgen (VCO) con alto contenido en ácido oleico (86%) y aceites de semilla de Moringa oleífera (MOO) podría ser una buena fuente de ácido oleico con propiedades nutricionales y físicas deseables. La lipozyme RMIM produce diferentes funcionalidades para las mezclas MoO/PO y MoO/ VCO debido a los cambios inherentes en la composición de triacilgliceroles (TAG) que, a su vez, dieron lugar a diferentes perfiles en los termogramas de DSC y en los contenidos de grasa sólida (SFC). La IE de MoO/VCO aumentó los TAGs, U 2 S y S 2 U (hasta un 20% de cadena media y larga, MLCT), mientras que disminuyó los TAGs triinsaturados (U 3 ) y trisaturados (S 3 ). La IE de mezclas MoO/PO, aumentó los TAGs U 2 S y S 3 (MMP, mirístico, mirístico, palmítico) y disminuyó S 2 U, lo que da lugar a una reducción del punto de fusión y de SFC para el MoO/VCO mientras que estos parámetros aumentan para MoO/PO. El aumento de un 2.55% en S 3 después de 24 h de IE de MoO/PO 30:70 da lugar a aceites 6,5% más duros a10 °C, que pueden tener unas aplicaciones más amplias en comparación con los aceites líquidos originales. Nuevos MLCTs con mejores propiedades

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Section: Effect Of Enzymatic Interesterifi Cation On Solid Fat Contentmentioning

confidence: 99%

Section: Effect Of Enzymatic Interesterifi Cation On Solid Fat Contentmentioning

confidence: 99%

Enzymatic interesterification on the physicochemical properties of Moringa oleifera seed oil blended with palm olein and virgin coconut oil

Ghazali¹,

Dollah²,

Abdulkarim³

et al. 2015

Grasas y Aceites

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“…This information helps in the optimization of their usage in industrial processing, especially when the technology requires cooling steps [18]. Crystallization kinetics deeply influences the final structure of fats and is intrinsically related to their rheological and plasticity properties.…”

Section: Solidification Studymentioning

confidence: 99%

Solidification of the Blends of Fully Hydrogenated Coconut Oil and Non-hydrogenated Coconut Oil

Dhaygude

Soós

Somogyi

2017

Period. Polytech. Chem. Eng.

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“…Increasing need to reduce trans fatty acids and functionality of various trans-free fats developed through various modification processes were discussed (Wassell and Young, 2007). The concern over TFA on health, has led development of trans-free speciality fats similar to vanaspati.…”

Section: Introductionmentioning

confidence: 99%

Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods

Sampurna

Reddy

2011

FSTR

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Speciality fat with no trans fatty acids prepared by blending palm oil fraction with rice bran oil showed melting characteristics similar to those of commercial vanaspati. This fat is used in preparation of Indian traditional foods such as Parota, Mysorepak, Sohan papdi and Badusha substituting vanaspati and the quality was evaluated in comparison with those prepared using vanaspati. The appearance, texture and sensory analyses of all the products prepared with speciality fat were similar and comparable with those prepared with vanaspati. The products prepared with vanaspati and commercial samples contain trans fatty acids (0.3 − 6.3%), whereas those prepared with speciality fat did not contain any trans fatty acids. The study therefore revealed that the trans-free speciality fat prepared using palm oil fraction and rice bran oil could be used as vanaspati (trans fatty acids 17.7%) substitute to prepare a range of traditional foods and thereby improve nutritional quality.

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Food applications of trans fatty acid substitutes

Cited by 134 publications

References 26 publications

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

Solidification of the Blends of Fully Hydrogenated Coconut Oil and Non-hydrogenated Coconut Oil

Preparation and Application of Trans-free Vanaspati Substitute in Selected Indian Traditional Foods

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