Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil

Zhu, Tingwei; Weng, Haotian; Zhang, Xia; Wu, Hong; Li, Bing

doi:10.1016/j.foodchem.2018.03.147

Cited by 28 publications

(16 citation statements)

References 29 publications

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“…The changes were even more obvious after 2 weeks of storage. In our previous studies, it was found that the TAGs composition such as the ECN (equivalent carbon number) 42‐type, ECN 48‐type and ECN 50‐type TAGs had notable influence on the crystallization profile of blends, especially the increase of ECN 50‐type TAGs would significantly enhance the formation of β′ ‐crystal ( P < 0.05) . Other research also reported that the PLO (P, palmitic; L, linoleic; O, oleic) and PPS (P, palmitic; S, stearic) which belonged to the ECN 50‐type TAGs were tended to form β ′ crystal .…”

Section: Resultsmentioning

confidence: 96%

“…In our previous studies, it was found that the TAGs composition such as the ECN (equivalent carbon number) 42-type, ECN 48-type and ECN 50-type TAGs had notable influence on the crystallization profile of blends, especially the increase of ECN 50-type TAGs would significantly enhance the formation of ′ -crystal (P < 0.05). 2 Other research also reported that the PLO (P, palmitic; L, linoleic; O, oleic) and PPS (P, palmitic; S, stearic) which belonged to the ECN 50-type TAGs were tended to form ′ crystal. 25 The IBSFs had higher content of ECN 50-type TAGs and more ′ -form crystal existed in the IBSFs than the PBSFs, suggesting that the more content of ECN 50-type TAGs in IBSFs is helpful to reduce its crystal transformation from ′ -to -form.…”

Section: Crystallization Characteristics Of Ibsfs and Pbsfs During Flmentioning

confidence: 94%

“…Fast‐frozen special fat is an essential plastic fat widely applied in the preparation of traditional Chinese fast‐frozen foods such as those including sweet dumpling balls (rice balls) and dumplings . At present, most of the fast‐frozen special fats used are all‐purpose plastic fats, like margarines and shortenings, which are mostly prepared by using refined animal and/or vegetable fats and oils, hydrogenated vegetable oil, or the physical blends of these as base oil .…”

Section: Introductionmentioning

confidence: 99%

“…Fast-frozen special fat is an essential plastic fat widely applied in the preparation of traditional Chinese fast-frozen foods such as those including sweet dumpling balls (rice balls) and dumplings. 1,2 At present, most of the fast-frozen special fats used are all-purpose plastic fats, like margarines and shortenings, which are mostly prepared by using refined animal and/or vegetable fats and oils, hydrogenated vegetable oil, or the physical blends of these as base oil. 3,4 However, these base oils with high melting points, are rich in abundant saturated fatty acids, and the granular crystal which related to the -polymorph transformation impairs the consistency, plasticity and mouthfeel of fat products in the application.…”

Section: Introductionmentioning

confidence: 99%

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Interesterified blend‐based and physical blend‐based special fats: storage stability under fluctuating temperatures

et al. 2019

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BACKGROUND Temperatures that special fat faces in a real environment fluctuate, thus, understanding the property changes of special fats under fluctuating temperatures will be helpful in guiding how to keep its high quality in the production and application process. Therefore, a comparative study was carried out on the storage stability of physical blend‐based and interesterified blend‐based special fats (PBSFs and IBSFs) and their oxidative stability, crystallization and physical properties were studied under fluctuating temperatures. RESULTS The peroxide values of IBSFs and PBSFs were less than 10.0 mmol kg−1 after 4 weeks of storage, and IBSFs had better oxidative stability. There was little change in the solid fat content, and the hardness decreased when IBSFs and PBSFs were stored for 4 weeks. X‐ray diffraction results indicated that PBSFs had only β‐crystal, but IBSFs had β‐ and β′‐crystal after storage. Moreover, in IBSFs, the transformation from β′‐ to β‐form in PS:RO‐IBSF was more obvious than that in PS:SO‐IBSF (PS, palm stearin; SO, soybean oil; RO, rapeseed oil) after 4 weeks of storage, and the good integrity of crystalline network in fast‐frozen special fats during fluctuating temperature storage followed the order: IBSF > PBSF, PS:RO‐PBSF > PS:SO‐PBSF. CONCLUSION The results suggest IBSF can better maintain its quality during fluctuating temperature storage than PBSF. © 2019 Society of Chemical Industry

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Section: Resultsmentioning

confidence: 96%

Section: Crystallization Characteristics Of Ibsfs and Pbsfs During Flmentioning

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Interesterified blend‐based and physical blend‐based special fats: storage stability under fluctuating temperatures

et al. 2019

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“…In general, the longer the chain length and the higher saturation degree the fatty acids, the larger SFC the fat (Shahidi, 2005). Trans-free plastic fats with increased SFC have been extensively produced through interesterification of liquid oil with solid fat (for example, palm stearin and fully hydrogenated oil) (Dian et al, 2017;Makeri, Sahri, Ghazali, Ahmad, & Muhammad, 2019;Zhu, Weng, Zhang, Wu, & Li, 2018a). Owing to the presence of hydroxyl (-OH) on the glycerol backbone, MAGs and DAGs show different acylglycerol composition compared to TAGs, thus affecting their SFC profiles.…”

Section: Solid Fat Contentmentioning

confidence: 99%

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Guo

Cai

Xie

et al. 2020

Comp Rev Food Sci Food Safe

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Structured lipids (SLs) refer to a new type of functional lipids obtained by chemically, enzymatically, or genetically modifying the composition and/or distribution of fatty acids in the glycerol backbone. Due to the unique physicochemical characteristics and health benefits of SLs (for example, calorie reduction, immune function improvement, and reduction in serum triacylglycerols), there is increasing interest in the research and application of novel SLs in the food industry. The chemical structures and molecular architectures of SLs define mainly their physicochemical properties and nutritional values, which are also affected by the processing conditions. In this regard, this holistic review provides coverage of the latest developments and applications of SLs in terms of synthesis strategies, physicochemical properties, health aspects, and potential food applications. Enzymatic synthesis of SLs particularly with immobilized lipases is presented with a short introduction to the genetic engineering approach. Some physical features such as solid fat content, crystallization and melting behavior, rheology and interfacial properties, as well as oxidative stability are discussed as influenced by chemical structures and processing conditions. Health‐related considerations of SLs including their metabolic characteristics, biopolymer‐based lipid digestion modulation, and oleogelation of liquid oils are also explored. Finally, potential food applications of SLs are shortly introduced. Major challenges and future trends in the industrial production of SLs, physicochemical properties, and digestion behavior of SLs in complex food systems, as well as further exploration of SL‐based oleogels and their food application are also discussed.

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Production of healthier palm‐based edible oil blends and enzymatic interesterified structured lipids for cooking and trans‐free fat formulation applications

K. N.,

Kaki,

et al. 2023

J Americ Oil Chem Soc

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Present study aimed to prepare palm‐based blends with edible oils to obtain healthier smart blends with a desired fatty acid profile of SAFA:MUFA:PUFA ratios as established by international health authorities for potential use in cooking and trans‐free fat formulation applications. Several blends of palm olein (POo), super olein (SOo) and palm stearin (PS) with sunflower (SFO), soybean (SBO), rice bran (RBO), mustard (MO), olive (OO) and sesame (SMO) oils were prepared in different mass (wt/wt) ratios. Among the prepared blends, the 6:4 POo:SFO, 1:1/6:4 POo:SBO, 6:4 SOo:SBO and 4:6 PS:RBO/SMO blends; 2:8 POo:RBO, 6:4 SOo:SFO blends and 1:1/6:4 POo:SMO, 1:1/6:4 POo:RBO, 6:4 SOo:SMO blends were found to have the balanced fatty acid profiles closer to AHA/JMHW/WHO recommended SFA:MUFA:PUFA ratios of 1:1:1/1:1.5:1/1:1.5:0.7, respectively. In addition, the 1:1/6:4 POo:SBO and 6:4 SOo:SBO blends also fulfilled the required ω‐6/ω‐3 ratios of 9.5 and 10.5 along with balanced fatty acid profile of 1:1:1 as per the nutritional guidelines. The 6:4 POo/SOo with SFO/SBO, 1:1 SOo:SMO and 4:6 PS:RBO/SMO smart blends were further processed for enzymatic interesterification (EIE) employing Lipozyme TLIM packed in a specially designed basket type stirrer (BTS) equipped in a bioreactor at 70°C with agitation speed of 390 rpm for 9 h to obtain trans‐free interesterified (IE) structured lipids (SLs) with desired physicochemical properties. This BTS technology helped to sustain the structure and morphology of the enzyme intact, and enable to process about 9 kg of the edible oil blends for IE with excellent recyclability and stability for 81 active hours.

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Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil

Cited by 28 publications

References 29 publications

Interesterified blend‐based and physical blend‐based special fats: storage stability under fluctuating temperatures

Interesterified blend‐based and physical blend‐based special fats: storage stability under fluctuating temperatures

Synthesis, physicochemical properties, and health aspects of structured lipids: A review

Production of healthier palm‐based edible oil blends and enzymatic interesterified structured lipids for cooking and trans‐free fat formulation applications

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