Production of trans‐free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend

Abstract

Trans‐free structure lipids (SLs) were prepared from enzymatic interesterification (EI) of soybean oil (SBO), palm stearin (PS) and coconut stearin (CNS) blends in different ratios (0:70:30, 10:60:30, 20:50:30, 30:40:30 and 40:30:30% wt.) using Lipozyme RM IM at 65 °C for 8 h. After EI, the fatty acid composition of the SLs exhibited no change from the physical blends (PBs). Medium‐chain fatty acid was incorporated into the triacylglycerol of the SLs. The melting completion temperature decreased from 50–54 °C of PBs to 32–44 °C of SLs with a reduction in solid fat content. The small needle‐shaped crystals were observed in the SL samples. SL obtained from EI of 20:50:30 (SBO:PS:CNO) blend exhibited the highest potential to be used as a trans‐free margarine fat as it showed a similar SFC curve to the commercial margarine fat and crystallised into β′ polymorphic form.

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

“…For example, trans-fee plastic fats are mainly used as shortening and margarine fats to replace traditionally used hydrogenated oils and animal fats. Extensive studies have been conducted to exploit novel trans-free fats and assess their potential performance in various food products such as margarines (Hu, Xu, & Yu, 2017;Lakum & Sonwai, 2018;Li et al, 2018b;Ornla-Ied, Sonwai, & Lertthirasuntorn, 2016;Pande, Akoh, & Shewfelt, 2012), shortenings (Saghafi et al, 2018;Xu et al, 2018), as well as fat-frozen special fats (Zhu et al, 2019;Zhu et al, 2018b;Zhu et al, 2017). CBEs, as the name indicates, have been primarily applied to partially substitute cocoa butter in chocolate products, such as dark chocolates (De Clercq et al, 2017;Jin, Jin, Wang, & Akoh, 2019;Souza & Block, 2018), white chocolates (Bahari & Akoh, 2018b), and milk chocolates (Ackar et al, 2015).…”

“…For example, MLCTs can be used to provide readily available energy by introducing medium‐chain fatty acids (for example, caprylic acid (C8:0) and capric acid (C10:0); Abed et al., ; He, Li, Guo, & Chen, ). Trans ‐free plastic fats are synthesized mainly for replacing partially hydrogenated vegetable oils such as margarine and shortening fats (Lakum & Sonwai, ; Li et al., ). HMFSs can be obtained with palmitic acids primarily at the sn ‐2 position and unsaturated FAs (for example, oleic acids) mainly at the sn ‐1,3 positions to mimic human milk fat, which is the “gold standard” (Şahin‐Yeşilçubuk & Akoh, ; Zou, Pande, & Akoh, ).…”

Changes in 3-, 2-Monochloropropandiol and Glycidyl Esters during a Conventional Baking System with Addition of Antioxidants

“…In addition, a recent study showed that the application of soft fraction of palm oil can deliver a higher volume in baked cakes [6]. Generally, a highly functional specialty fat is achievable by blending, hydrogenation, and interesterification process [7].…”

Characteristics of rambutan (Nephelium lappaceum L.) seed fat fractions and their potential application as cocoa butter improver

“…The modification of fats and oils is an important and useful technique to improve their physicochemical and thermal properties. This technique including blending, hydrogenation, fractionation, and chemical and enzymatic interesterification are used to produce fats for margarine, confectionery, cosmetic, and chemical industries (Timms, 2005;Gibon, 2006;Momeny et al, 2013;Kang et al, 2013;Jin et al, 2016;Kadivar et al, 2016;Lakum and Sonwai, 2018). Solvent fractionation is applied to produce structural lipids such as hard fats (high-melting-point triacylglycerols), polyunsaturated fatty acid-rich oil, creams, and margarines due to the high separation efficiency and yield of aimed fractions with sharper melting properties (Gibon, 2006;Kellens et al, 2007;Mu et al, 2016;Jin et al, 2016).…”

“…For example, palm oil is fractionated into palm stearin and liquid and is the most widely fractionated oil worldwide (Senanayake and Shahidi, 2005;Gibon, 2006). Meanwhile, these palm oil fractions have been used to prepare wide variety of food products, especially confectionery products (Jahurul, Zaidul, Norulaini, Sahena, Kamaruzzaman et al, 2014;Jahurul, Zaidul, Norulaini, Sahena, Abedin et al, 2014;Lakum and Sonwai, 2018).…”