Modification of Some Tree Borne Seed Fats for the Preparation of High Priced Confectionery Fats

Palm stearin with a melting point (m.p.) of 49.8°C was fractionated from acetone to produce a low-melting palm stearin (m.p. = 35°C) and a higher-melting palm stearin (HMPS, m.p. = 58°C) fraction. HMPS was modified by interesterification with 60% (by weight) of individual liquid oils from sunflower, soybean, and rice bran by means of Mucor miehei lipase. The interesterified products were evaluated for m.p., solid fat content, and carbon number glyceride composition. When HMPS was interesterified individually with sunflower, soybean or rice bran at the 60% level, the m.p. of the interesterified products were 37.5, 38.9, and 39.6°C, respectively. The solid fat content of the interesterified products were 30-35 at 10°C, 17-19 at 20°C, and 6-10 at 30°C, respectively. The carbon number glyceride compositions also changed significantly. C 48 and C 54 glycerides decreased remarkably with a corresponding increase of the C 50 and C 52 glycerides. All these interesterified products were suitable for use as trans acid-free and polyunsaturated fatty acid-rich shortening and margarine fat bases. JAOCS 74, 589-592 (1997). KEY WORDS:High-melting palm stearin, low-melting palm stearin, Mucor miehei lipase, palm stearin.Palm stearins, produced in commerce from palm oil by fractionation, have limited use due to their high melting points. A great deal of work has already been done in utilizing palm stearin by interesterification and by blending in mixtures with liquid oils (1). Nutritional quality of these interesterified products (2) and blended products (3) has also been evaluated.Palm stearin can be further fractionated (4) to produce a low-melting palm stearin (LMPS) and a higher-melting palm stearin (HMPS). The LMPS fraction of melting point 35°C will be more useful than palm stearin as such. The HMPS fraction with melting point of about 58°C cannot be used as such in fat-based edible products due to its high melting point. However, HMPS can be used after some modification by lipase-catalyzed interesterification with other liquid oils.The present study aims at utilizing HMPS by lipase-catalyzed interesterification with individual liquid oils, such as from sunflower, soybean and rice bran, to produce fatty materials suitable for the production of trans-free shortening and margarine. MATERIALS AND METHODS Refined, bleached, and deodorized (RBD) palm stearin was provided by PORIM (Kuala Lumpur, Malaysia). RBD sunflower oil was supplied by ITC (Agro-Tech) Ltd. (Hyderabad, India); RBD soybean oil and rice bran oil were supplied by K.N. Oil Industries (Raipur, India). 1,3-Specific Mucor miehei lipase was a kind gift of NOVO Industry (A/S Copenhagen, Denmark). Except otherwise specified, all other chemicals and solvents (A.R. Grade) were purchased from S.D. Fine Chemicals (Calcutta, India).Fractionation of palm stearin. Palm stearin was fractionated from acetone (5 mL/g palm stearin) at 35°C for 3 h to get 19% by weight of HMPS and 81% by weight of LMPS. These two fractions were collected after removal of acetone.Lipase-catalyzed int...

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“…Fatty acid composition (8) and carbon number triglyceride composition (9) of fats and oils were determined by gas-liquid chromatography.…”

Section: Methodsmentioning

confidence: 99%

Utilization of high‐melting palm stearin in lipase‐catalyzed interesterification with liquid oils

Ghosh

Bhattacharyya

1997

J Americ Oil Chem Soc

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“…The oils, obtained by either enzymeaided aqueous extraction or Soxhlet extraction, were analyzed for fatty acid composition (18), saponification value (19), iodine value (20), peroxide value (21), unsaponifiable matter (22), free fatty acid content (23), and color (24). The oils, obtained by either enzymeaided aqueous extraction or Soxhlet extraction, were analyzed for fatty acid composition (18), saponification value (19), iodine value (20), peroxide value (21), unsaponifiable matter (22), free fatty acid content (23), and color (24).…”

Section: Methodsmentioning

confidence: 99%

“…Analysis of the samples. The oils, obtained by either enzymeaided aqueous extraction or Soxhlet extraction, were analyzed for fatty acid composition (18), saponification value (19), iodine value (20), peroxide value (21), unsaponifiable matter (22), free fatty acid content (23), and color (24). Wax content (25) of rice bran oil and amount of allyl isothiocyanate in mustard oil (26) were also analyzed.…”

Section: Methodsmentioning

confidence: 99%

Enzymatic extraction of mustard seed and rice bran

Sengupta¹,

Bhattacharyya²

1996

J Americ Oil Chem Soc

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Aqueous enzymatic extraction was investigated for recovery of oil from mustard seed and rice bran. The extraction process was reproducible based on statistical analysis of extraction data under different extraction conditions. The most significant factors for extraction were the time of digestion with enzymes, seed or bran concentration in water, volume of hexane added before recovery, and amount of enzyme(s) used.

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“…The gas-liquid chromatography technique was employed to determine the fatty acid composition of the oils [5] after converting into methyl esters [6].…”

Section: Analysis Of the Fatmentioning

confidence: 99%

Nutritional Characteristics of Oil Containing Conjugated Octadecatrienoic Fatty Acid

Dhar¹,

Bhattacharyya²

1998

Ann Nutr Metab

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The nutritive value of conjugated octadecatrienoic fatty acid (C18:3 Δ9,11,13α-elaeostearic acid) as occurs in karela seed (Momordica charantia) oil was studied. When rats were fed at the 20% level for 6 weeks, the growth pattern of rats and the food efficiency ratio showed a slightly significant difference compared to the group raised on linseed oil with non-conjugated octadecatrienoic acid (C18:3 Δ9,12,15α-linolenic acid) as control. The concentrations of total cholesterol, triglyceride, VLDL-cholesterol, LDL-cholesterol and LDL/HDL-cholesterol in serum were significantly higher in karela oil than in linseed oil. The liver lipid profile showed no difference. The total lipid as well as phospholipid concentrations of heart lipid were significantly higher in karela oil. The brain weight of the linseed oil group was significantly higher than the karela group. The brain phospholipid concentration of the karela oil group was significantly higher than that of the linseed oil group.

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Modification of Some Tree Borne Seed Fats for the Preparation of High Priced Confectionery Fats

Cited by 14 publications

References 3 publications

Utilization of high‐melting palm stearin in lipase‐catalyzed interesterification with liquid oils

Utilization of high‐melting palm stearin in lipase‐catalyzed interesterification with liquid oils

Enzymatic extraction of mustard seed and rice bran

Nutritional Characteristics of Oil Containing Conjugated Octadecatrienoic Fatty Acid

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