Preparation of plastic fats with zero trans FA from palm oil

Abstract

A series of plastic fats containing no trans FA and having varying melting or plastic ranges, suitable for use in bakery, margarines, and for cooking purposes as vanaspati, were prepared from palm oil. The process of fractionating palm oil under different conditions by dry and solvent fractionation processes produced stearins of different yields. Melting characteristics of stearin fractions varied depending on the yield and the process. The lower-yield stearins were harder and had a wider plastic range than those of higher yields. The fractions with yields of about 35% had melting profiles similar to those of commercial vanaspati. The plastic range of palm stearins was further improved by blending them with corresponding oleins and with other vegetable oils. The plasticity or solid fat content varied depending on the proportion of stearin. Blends with higher proportions of stearins were harder than those with lower proportions. The melting profiles of some blends, especially those containing 40-60% stearin of about 25% yield and 40-60% corresponding oleins or mahua or rice bran oils, were similar to those of commercial vanaspati and bakery shortenings. These formulations did not contain any trans FA, unlike those of commercial hydrogenated fats. Thus, by fractionation and blending, plastic fats with no trans acids could be prepared for different purposes to replace hydrogenated fats, and palm oil could be utilized to the maximum extent.

Formulation of Zero-Trans Crystalized Fats Produced from Palm Stearin and High Oleic Safflower Oil Blends

“…However, in our study PS exhibited a tendency to the forms ≈ 耠 ( Table 1). The results obtained from the experimental blends (PS/HOSO) presented similarity to those reported by Nor Aini et al [37]; Jeyarani and Reddy [13]; Mayamol et al [14]; and Berger and Idris [38] who formulated blends of palm stearin varying the type of other complementing vegetable oils (rice bran, sesame, or soybean oil). These authors also elaborated tertiary blends palm oilpalm stearin-palm kernel olein (40 : 30 : 30) obtaining in finished products the presence of polymorphic forms [37].…”

“…These processes are aimed to impart the desired functionality without generating TFA [10][11][12]. Direct blending has several advantages compared to either CI or EI [13,14], the most relevant being that no chemical processes are involved, and is consistent with the consumer trend toward consumption of natural products [13]. Additionally, the knowledgeable selection of fat blends and the proper crystallization process is critical for the production of plastic shortenings without hydrogenation [14].…”

Omega-3 fatty acids enriched chocolate spreads using soybean and coconut oils

“…However, this texture does not provide a suitable plastic range to edible fats such as margarines and shortenings. Vegetable oils containing polyunsaturated fatty acids that are liquid at room temperature, when blended with palm stearin help to improve the fat plastic range (Jeyarani and Yella Reddy 2003) and can be an economical source for use in functional foods.…”

Interesterificação química: alternativa para obtenção de gorduras zero trans

“…O principal isômero é representado pelo C 18:1 trans 18 . Em geral, os AGT são consumidos em maiores quantidades nos países industrializados, com valores médios entre 2 a 8 g/dia, o que corresponde a 2,5% do total energético ou a 6-8% do total de energia proveniente de lipídios 5 .…”