Trans‐free bakery shortenings from mango kernel and mahua fats by fractionation and blending

Abstract

Bakery shortenings prepared by hydrogenation contain high levels of trans fatty acids, which are considered to be risk factors for cardiovascular disease. The shortenings prepared from mango kernel and mahua fats have no trans fatty acids. Mahua fat was fractionated by dry fractionation to obtain a high-melting fraction (10% yield, Mh1). Mango fat was fractionated by two-stage solvent fractionation, separating about 15% high-melting fraction (Mk1) in the first stage, followed by 40% stearin (Mk2) in the second stage. The formulation containing 80% Mh1 and 20% of mango middle stearin fraction (Mk2) showed melting characteristics and onset and enthalpy of crystallization similar to those of commercial hydrogenated shortenings designed for cakes and biscuits. The formulation suitable for puff pastry shortening was prepared by blending 50% mango 1st stearin (Mk1) and 50% mahua fat with addition of 5-7% of fully hydrogenated vegetable oil. The formulations having melting characteristics similar to those of commercial cake and biscuit shortenings were also prepared by blending 40% mango fat and 60% mahua fat with 5-7% incorporation of fully hydrogenated peanut oil. However, these formulations showed delayed transition to the stable forms compared to those of commercial samples. Fatty acid composition revealed that commercial hydrogenated shortenings consisted of 18-29% trans oleic acid, whereas the formulations we prepared did not contain any trans acids. The iodine values of commercial samples were 57-58, whereas the value for the formulations prepared were 47-53. The consistency of the prepared samples as measured by cone penetrometer was slightly harder than commercial samples. These studies showed that it is possible to prepare bakery shortenings with no trans fatty acids by using mango and mahua fats and their fractions.Paper no. J9757 in JAOCS 78, 635-640 (June 2001).

Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification

“…However, the isomers of monounsaturated triglycerides, which might have been formed were not reported as they could not be separated by HPLC. The fatty acid composition of the samples after interesterification did not show any difference nor contain any trans fatty acids (Table 4), whereas the commercial vanaspati consists of about 17.5% trans fatty acids and about 50% saturated fatty acids (Reddy and Jeyarani 2001).…”

“…Preparation of plastic shortenings from vegetable fats and oils by chemical, enzymatic interesterification and fractionation followed by blending is reported (Wang and Shahidi 2011;Zahra andAlemzadeh 2011, Khatoon andReddy 2005;Wai et al 2007;Reddy and Jeyarani 2001). It is known that most of the vegetable shortenings are in the β' form, where as those of the animal fat shortenings are in the β form (De Man et al 1992).…”

Effect of Fatty Acid Chain Length on the Crystallization Behavior of <i>Trans</i>-free Margarine Basestocks during Storage

“…Polymorphic form was the most essential criterion for the functional properties of margarine and shortening 12 .…”

Effect of fractional crystallization on composition and thermal properties of engkabang (<i>Shorea macrophylla</i>) seed fat and cocoa butter

“…For instance, the hydrogenation of canola (Eskin et al, 1996), soybean, peanut, and cotton seed oils (de Man, 1990) were useful for producing hard margarines with varying degrees of solid fat content. However, the use of hydrogenation to convert liquid oil to solid fat has become a less attractive option due to the negative health effect of trans fatty acids formed during partial hydrogenation (Miskandar and Nor Aini, 2010;Reddy and Jeyarani, 2001). Alternatively, stateof-the art developments in fractional crystallization have paved the way for the production of hard stocks to meet the varying demands of the industry.…”