High-oleic-acid rapeseed oil as starting material for the production of confectionary fats via lipase-catalyzed transesterification

Gitlesen, Thomas; Svensson, Ingvar L; Adlercreutz, Patrick; Mattìasson, Bo; Nilsson, Jörgen

doi:10.1016/0926-6690(95)00028-b

Cited by 15 publications

(8 citation statements)

References 5 publications

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“…Based on the data presented here, with 10 wt% of enzyme total fat weight, a 1.6:1 ratio of palm oil to HSO is required for the best yield of cocoa butter-like fats. This and previous studies (7,10) on the production of cocoa butter-like fats by lipasecatalyzed interesterification of vegetable oils, however, show that the CBE-type products obtained contain significant amounts of DAG, which makes these products unsuitable as CBE. In this study, we have shown that purification of the products eliminates the DAG, thus leading to a product whose TAG composition more closely matches that of cocoa butter as shown by RP-HPLC and the HPLC-MS analysis of the TAG.…”

Section: Resultssupporting

confidence: 44%

“…Edible beef tallow also has been solvent-fractionated from acetone to produce cocoa butter-like fractions (5). The preparation of cocoa butter substitutes by means of lipase-catalyzed intersterification has attracted recent attention (6)(7)(8)(9)(10) owing to the availability of lipases that catalyze the regioselective interchange of acyl groups at the 1-and 3-positions of the TAG structure, and such substitutes have been approved for food use (2).…”

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confidence: 99%

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Production of cocoa butter‐like fats by the lipase‐catalyzed interesterification of palm oil and hydrogenated soybean oil

Abigor

Marmer

Foglia

et al. 2003

J Americ Oil Chem Soc

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Cocoa butter-like fats were prepared from refined, bleached, and deodorized palm oil (RBD-PO) and fully hydrogenated soybean oil (HSO) by enzymatic interesterification at various weight ratios of substrates. The cocoa butter-like fats were isolated from the crude interesterification mixture by fractional crystallization from acetone. Analysis of these fat products by RP-HPLC in combination with ELSD or MS detection showed that their TAG distributions were similar to that of cocoa butter but that they also contained MAG and DAG, which were removed by silica chromatography. The optimal weight ratio of RBD-PO to HSO found to produce a fat product containing the major TAG component of cocoa butter, namely, 1(3)-palmitoyl-3(1)-stearoyl-2-monoolein (POS), was 1.6:1. The m.p. of this purified product as determined by DSC was comparable to the m.p. of cocoa butter, and its yield was 45% based on the weight of the original substrates. FIG. 2. DSC chromatograms for purified interesterified palm oil and hydrogenated soy oil blend B 2 (A) and cocoa butter (B).

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Section: Resultssupporting

confidence: 44%

mentioning

confidence: 99%

Production of cocoa butter‐like fats by the lipase‐catalyzed interesterification of palm oil and hydrogenated soybean oil

Abigor

Marmer

Foglia

et al. 2003

J Americ Oil Chem Soc

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“…The triacylglycerols were hydrolyzed using a 1,3-specific lipase from Rhizopus arrhizus [9,10]. A lipid sample (34 mg) was dissolved in 400 mL tert-butyl methyl ether, and 400 mL enzyme solution (20 mg lipase/mL phosphate buffer 50 mM, pH 7) was added.…”

Section: Sn-2 Positional Analysismentioning

confidence: 99%

Identification of triacylglycerols in the enzymatic transesterification of rapeseed and butter oil

Svensson

Adlercreutz

2008

Euro J Lipid Sci & Tech

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A blend of rapeseed and butter oil was transesterified using immobilized Thermomyces lanuginosus lipase (Lipozyme ® TL IM) as catalyst. The reaction was followed by reversed-phase HPLC and the triacylglycerol peaks were tentatively identified from their elution times by calculating equivalent carbon numbers. Further identification was made using HPLC-electrospray tandem mass spectrometry. A few of the triacylglycerols detected were typical combinations of fatty acids originating from rapeseed oil, such as alinolenic acid, and short-chain fatty acids from butter oil. Due to the regioselectivity of the lipase, the transesterification reaction involved mainly fatty acids in the sn-1 and sn-3 positions. However, significant changes in the fatty acid composition in the sn-2 position were detected after 6 h.

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“…For the production of CBEs, palm oil midfraction has often been chosen as starting material [4][5][6][7]. Oils and fats such as Chinese vegetable tallow [28,96], teaseed oil [40], olive oil [97], high-oleic-canola oil [98], sal fats, mango fat, illipe fat, kokum fat, and shea oil [44] have also been reported. For the production of Betapol, palm stearin is probably the major source due to its ready availability and low price.…”

Section: Sources Of Substrate Oils and Acyl Donorsmentioning

confidence: 99%

Production of specific-structured triacylglycerols by lipase-catalyzed reactions: a review

2000

Eur. J. Lipid Sci. Technol.

321

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Regiospecificity is one of the major advantages of using lipase technology for the modification of oils and fats to produce high‐value added products, such as cocoa butter equivalents, human milk fat substitutes, and other specific‐structured lipids. Due to the high cost of biocatalysts, the mainstream applications of lipases for normal oils and fats are still limited. Therefore, positional specificity of lipases has the priority and will be the target property to be exploited for commercial and industrial developments, because no chemical method has such a specificity and is promising or possible for this task. In this paper, encouraging products resulting from this regiospecificity are reviewed together with the critical evaluation of their reaction schemes, side reactions and by‐products, sources of substrate oils and acyl donors, and production processes.

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High-oleic-acid rapeseed oil as starting material for the production of confectionary fats via lipase-catalyzed transesterification

Cited by 15 publications

References 5 publications

Production of cocoa butter‐like fats by the lipase‐catalyzed interesterification of palm oil and hydrogenated soybean oil

Production of cocoa butter‐like fats by the lipase‐catalyzed interesterification of palm oil and hydrogenated soybean oil

Identification of triacylglycerols in the enzymatic transesterification of rapeseed and butter oil

Production of specific-structured triacylglycerols by lipase-catalyzed reactions: a review

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