Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification

Abstract

Enzymatic interesterification has been shown to be an alternative for the production of structured lipids resembling human milk fat. The knowledge of the physical properties of fat is an important tool for the implementation of this fat in a food matrix. The enzymatic interesterification reaction modifies the composition of triacylglycerols changing the crystallization properties and polymorphic form of fats. Blends containing different proportions of lard and soybean oil (80:20, 70:30, 40:60, 30:70 and 20:80) were enzymatically interesterified in a continuous flow tubular reactor and analyzed for crystalline structure by polarized light microscopy, the polymorphic form using X-ray diffraction and thermal properties by differential scanning calorimetry. The structural modifications resulting from continuous enzymatic interesterification changed the crystallization behavior and thermal profile of the samples, reducing enthalpy values. Structural changes were also evident on polarized light microscopy images, disclosing an increase in the crystallization rate among the samples after the continuous enzymatic reaction.

Production of diacylglycerol‐enriched oils by enzymatic interesterification and molecular distillation using soybean oil and distilled saturated monoacylglycerol

“…RSO presented a broad exothermic peak I with the lowest crystallization onset temperature of −8.8°C (Table ). This could be explained by the crystallization of triunsaturated TAGs in RSO, which was in accordance to the thermal phenomenon of RSO as reported in the previous study . As compared to RSO, the blend of RSO and DSM exhibited three exothermic peaks, in which two more sharp peaks (peak II and III) demonstrated an evident tendency toward higher temperatures due to the incorporation with DSM.…”

Effect of Meat Type, Animal Fat Type, and Cooking Temperature on Microstructural and Macroscopic Properties of Cooked Sausages

“…A higher degree of saturation has been correlated with a higher SFC and hardness of lard in other studies (Campos et al 2002;Gläser et al 2004). The peak temperature (Table 1) was also obtained from the DSC melting curves and denotes the temperature at which the greatest proportion of lipids melt with the maximum thermal effect (da Silva et al 2013). The melting peak temperature of lard from the S pork back fat was higher than that of the U pork back fat.…”

Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

“…The results indicated that the predominant crystal form had changed from β to β . The changes in crystal form were probably due to the changes in fatty acid composition within TAGs under the catalytic action of Lipozyme RM IM 33,34 . Type β crystals were small and have a morphology suited to the plasticity characteristics desirable for margarine stock.…”