Structured lipids obtained by chemical interesterification of olive oil and palm stearin

Abstract

a b s t r a c tInteresterification of palm stearin (PS) with liquid vegetable oils could yield a good solid fat stock that may impart desirable physical properties, because PS is a useful source of vegetable hard fat, providing b 0 stable solid fats. Dietary ingestion of olive oil (OO) has been reported to have physiological benefits such as lowering serum cholesterol levels. Fat blends, formulated by binary blends of palm stearin and olive oil in different ratios, were subjected to chemical interesterification with sodium methoxide. The original and interesterified blends were examined for fatty acid and triacylglycerol composition, melting point, solid fat content (SFC) and consistency. Interesterification caused rearrangement of triacylglycerol species, reduction of trisaturated and triunsaturated triacylglycerols content and increase in diunsaturated-monosaturated triacylglycerols of all blends, resulting in lowering of melting point and solid fat content. The incorporation of OO to PS reduced consistency, producing more plastic blends. The mixture and chemical interesterification allowed obtaining fats with various degrees of plasticity, increasing the possibilities for the commercial use of palm stearin and olive oil.

Physico-chemical properties of Brazilian cocoa butter and industrial blends. Part I Chemical composition, solid fat content and consistency

“…nuclear magnetic resonance spectroscopy, the high-resolution carbon-13 ( 13 C RMn) of acyl chains of TAGs was used as a quantitative method for the regiospecific analysis of cocoa butter samples (Silva et al, 2010).The analyses were performed in a Bruker Advance dPX 300 nuclear Magnetic Resonance spectrometer (RMn)(Silberstreifen, Rheinstetten, Germany). The determination of 13 C was made at 75.8 Mhz frequency with a 5 mm-multi nuclear probe operating at 30 °C, according to vlahov's methodology (vlahov, 1998; vlahov, 2005).…”

Enzymatic interesterification on the physicochemical properties of <em>Moringa oleifera</em> seed oil blended with palm olein and virgin coconut oil

“…The MoO/PO blends that showed the highest increase s in U2S after being interesterified by Lipozyme RMIM for 24 h were 30:70 and 50:50 ratios. The decrease in the level of S2U and increase in the level of U2S are desired (da Silva et al, 2010;Ribeiro et al, 2009) as such; an increase in TAG containing unsaturated fatty acids may contribute positively to the stability to the oil as well as to its health benefits. Unexpectedly, S3 enhancement resulted in interesterified MoO/PO, which is also desirable in this study, as MMP (myristic myristic palmitic) would be the representative of this type of TAG group (Figure 1a).…”

“…Among commercially available lipase preparations, immobilized Lipozyme RMIM (from Rhizomucor miehei) has been extensively used for the production of specifically structured lipids (Chen et al, 2007). Structured lipids (SLs) are defined as triacylglycerols (TAGs) that have been modified by the incorporation of new fatty acids, restructured to change the positions of FA, or synthesized to yield novel TAGs (Xuebing et al, 2002), aimed at obtaining some desirable nutritional or physicochemical properties (da Silva et al, 2010).…”

Utilization of High Quality Extracted Olive Oil in Manufacture of Modified Butter Blends

“…In addition, the consumption of olive oil is related to the full of LDL-cholesterol and blood pressure, which are associated with the reduction of coronary diseases and age effects (La Lastra et al, 2001;Carluccio et al, 2007;Chiacchierini et al, 2007;Aliakbarian et al, 2008). In Da Silva et al (2010) added that the olive oil composition constitutes of 71 g/100 g of mono unsaturated fatty acids; which are beneficial to health and the main active components of olive oil are phenolic acids and mono unsaturated fatty acids. Blending and chemical inter esterification of fat have been used to modify physicochemical and nutritional properties of natural fats.…”