Trans Fatty Acid Isomers of Processed Foods Commonly Consumed in Korea

Scale-up production of low-trans fat containing conjugated linoleic acid (CLA-TFO) was performed through lipase-catalyzed synthesis. Blend of fully hydrogenated soybean oil, olive oil containing conjugated linoleic acid and palm oil with 1:2:7 ratio was interesterified through Lipozyme RM IM in the 1 L-batch type reactor at 65 o C for 12 hrs, and the physicochemical and melting properties of CLA-TFO were compared with conventional (high trans fat) or commercial low-trans fat shortening. The trans fatty acids content in the conventional shortening (48.8 area%) was much higher than that of low-trans shortening (0.4 area%) and CLA-TFO (0.3 area%＋CLA; 7.6 area%). Acid, saponification and iodine values of CLA-TFO were 0.4, 173.9 and 59.0, respectively. Their α-, γ-tocopherol contents showed 4.7, 1.0 mg/100 g. Differences were observed in the solid fat contents (SFC), melting point of the conventional or low-trans fat and CLA-TFO. Each SFC of conventional, low-trans fat and CLA-TFO was 32.0, 29.3 and 30.4% with melting point of 38.5, 43.0 and 39.5 o C at 35 o C, respectively. In texture profile analysis, hardness of conventional, low-trans fat and CLA-TFO was 111.7, 75.2 and 63.8 g.

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Characterization of Low-Trans Solid Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Interesterification Reaction

김영주¹,

류현경²,

이선모³

et al. 2010

Journal of the Korean Society of Food Science and Nutrition

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Trans Fatty Acid Isomers of Processed Foods Commonly Consumed in Korea

Cited by 4 publications

References 27 publications

The effect of gamma irradiation on oleic acid in methyl oleate and food

The effect of gamma irradiation on oleic acid in methyl oleate and food

Enzymatic Synthesis of Low-trans Fats Containing Conjugated Linoleic Acids and Their Physicochemical Characteristics

Characterization of Low-Trans Solid Fat from Canola and Fully Hydrogenated Soybean Oil by Lipase-Catalyzed Interesterification Reaction

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