Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

Ribeiro, Ana Paula Badan; Grimaldi, Renato; Gioielli, Luíz Antônio; Gonçalves, Lireny Aparecida Guaraldo

doi:10.1016/j.foodres.2009.01.012

Cited by 153 publications

(182 citation statements)

References 64 publications

(119 reference statements)

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“…In the second step, the samples were stored at 35 °C for 48 h, analyzed, cooled (to 5-10 °C) for an additional 72 h, and tested again. According to the TAG composition (Table 2), interesterified fats A and B had TAG values similar to those measured by Ribeiro et al (2009) and were characteristic of soybean-based fats, and the soybean oil also had the expected values. The TAG values for the commercial fats are presented in Table 2.…”

Section: Margarine Emulsion Stabilitysupporting

confidence: 55%

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Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks

Garcia¹,

Gandra²,

Barrera‐Arellano³

2013

Grasas y Aceites

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The formulation of products with low levels of saturated and trans fatty acids is a new challenge for industries, and alternative raw materials have been studied. Artificial neural networks (ANNs) have been used for this process. The objective of the present study was to formulate blends, with the help of an ANN, using soybean-based interesterified fats for the production of a zero trans fat margarine similar to a margarine produced using a specific commercial fat. The software was trained with three raw materials to generate formulations with a solid fat content (SFC) and a melting point (MP) similar to specific commercial fats. The SFC, MP, fatty acid and triacylglycerol composition were determined for all ANN blends and commercial fats. Margarines were produced in a pilot plant and evaluated for consistency and stability under temperature cyclization. The ANN showed efficiency in to predict SFC and MP of the suggested formulations, although there were differences at low temperatures for the desired SFC. Differences in the consistency of the commercial fats and ANN blends were observed; however, the margarines produced in the pilot plant had a similar consistency. The margarine prepared with ANN formulation had a higher emulsion stability. Overall, the margarine produced with ANN formulation had characteristics very similar to margarine produced with the commercial fat, and the margarine with soybean-based fat contained reduced saturated and trans fat levels.

La formulación de productos con bajos niveles de ácidos grasos trans y saturados es el nuevo desafío para la indutria grasa, y nuevas materias primas alternativas están siendo estudiadas. Las redes neuronales artificiales (RNA) están siendo usadas para este proceso. El objectivo de este estudio fue formular mezclas para margarinas con la ayuda de una RNA, usando grasas interesterificadas de soja para producir margarinas cero trans con funcionalidad similar a las margarinas producidas comercialmente. El software fue entrenado con tres materias primas distintas para generar formulaciones con contenido de grasa solida (CGS) y punto de fusión (PF) similar al de grasas comerciales específicas. El CGS, PF, la composición en ácidos grasos y triglicéridos fueron determinadas para todas las formulaciones de la RNA y de las grasas comerciales. Las margarinas fueron producidas en planta piloto y se evaluó la consistencia y estabilidad por ciclización de temperatura. La RNA fue eficiente en predecir los CGS y PF de las fomulaciones sugeridas por ella, aunque hubo diferencias a bajas temperaturas para el CGS deseado. Se observaron diferencias en consistencia entre las grasas comerciales y mezclas de la RNA, sin embargo, las margarinas producidas en planta piloto mostraron una consistencia similar. La margarina producida con la formulación de la RNA presentó mayor estabilidad de emulsión. En general, la margarina producida con la formulación de la RNA tiene características muy similares a la margarina preparada con la grasa come...

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Section: Margarine Emulsion Stabilitysupporting

confidence: 55%

“…Margarine samples were tested for consistency using the penetration test with an acrylic cone with an apex angle of 40 ° and no truncation in a TA-XT2i texture analyzer (Stable Micro Systems, Haslemere, United Kingdon) according to Ribeiro et al (2009). The penetration data were converted to calculate the yield value (Haighton, 1959).…”

Section: Consistencymentioning

confidence: 99%

Development of a zero trans margarine from soybean-based interesterified fats formulated using artificial neural networks

Garcia¹,

Gandra²,

Barrera‐Arellano³

2013

Grasas y Aceites

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“…As indicated by khoramnia et al (2011) and Ebrahimpour et al (2011), the mineral contents of the cultures play an essential role in the function of lipases. Generally, as indicated by Ribeiro et al (2009), the increased U2S content in the MoO/PO and MoO/VCO blends produced by enzymatic interesterification lead to greater potential for applying these interesterified blends in foods. S2U TAGs are associated with enhanced technological functionality and improved sensorial properties while S3 TAGs are responsible for the structure of the fat (Rodrigues and Gioielli, 2003).…”

Section: Effect Of Enzymatic Interesterifi Cation Onmentioning

confidence: 97%

“…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).…”

Section: Effect Of Enzymatic Interesterifi Cation Onmentioning

confidence: 99%

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

Ghazali¹,

Dollah²,

Abdulkarim³

et al. 2015

Grasas y Aceites

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SUMMARY:The enzymatic interesterification (IE) of palm olein (PO) and virgin coconut oil (VCO) with the high oleic acid (86%) Moringa oleifera seed oil (MoO) could yield a good source of oleic acid fat stock that may contain desirable nutritional and physical properties. Lipozyme RMIM resulted in different functionalities for the MoO/PO and MoO/VCO blends due to inherent changes in triacylglycerol (TAG) compositions which, in turn, led to different trends in DSC thermograms and solid fat contents (SFC). The enzymatic IE of MoO/VCO increased U 2 S and S 2 U (up to 20% medium and long chain, MLCT) while it decreased U 3 (triunsaturated) and S 3 (trisaturated) TAGs. The IE of the MoO/PO blends increased U 2 S and S 3 (MMP, myristic, myristic, palmitic) and decreased S 2 U, resulting in a lowering of melting points and SFC for MoO/VCO, while showing an increase in them for MoO/PO. A 2.55% increase in S3 after 24 h MoO/PO 30:70 IE revealed a 6.5% harder oil at 10 °C which may imply a wider application compared to the original liquid oils. Novel MLCTs with improved nutritional and physical properties were generated in the MoO/VCO blends after IE due to the incorporation of oleic acid and medium chain fatty acids. MoO/PO 50:50 and 70:30 w/w after 12 h IE and MoO/VCO 30:70 are suitable for incorporation into the fat phase in ice-cream formulations while, the spreadability and plasticity of MoO/VCO 70:30 improved at low temperatures. Both interesterified blends could be used as high oleic acid frying oils. KEYWORDS: Interesterification; Lipozyme RMIM; Moringa oleifera seed oil; Physicochemical properties; Structured lipids RESUMEN:Interesterificación enzimática sobre las propiedades físico-químicas de las mezclas de aceites de semillas de Moringa oleifera con oleína de palma y aceite de coco virgen. La interesterificación enzimática (IE) de la oleína de palma (PO), aceite de coco virgen (VCO) con alto contenido en ácido oleico (86%) y aceites de semilla de Moringa oleífera (MOO) podría ser una buena fuente de ácido oleico con propiedades nutricionales y físicas deseables. La lipozyme RMIM produce diferentes funcionalidades para las mezclas MoO/PO y MoO/ VCO debido a los cambios inherentes en la composición de triacilgliceroles (TAG) que, a su vez, dieron lugar a diferentes perfiles en los termogramas de DSC y en los contenidos de grasa sólida (SFC). La IE de MoO/VCO aumentó los TAGs, U 2 S y S 2 U (hasta un 20% de cadena media y larga, MLCT), mientras que disminuyó los TAGs triinsaturados (U 3 ) y trisaturados (S 3 ). La IE de mezclas MoO/PO, aumentó los TAGs U 2 S y S 3 (MMP, mirístico, mirístico, palmítico) y disminuyó S 2 U, lo que da lugar a una reducción del punto de fusión y de SFC para el MoO/VCO mientras que estos parámetros aumentan para MoO/PO. El aumento de un 2.55% en S 3 después de 24 h de IE de MoO/PO 30:70 da lugar a aceites 6,5% más duros a10 °C, que pueden tener unas aplicaciones más amplias en comparación con los aceites líquidos originales. Nuevos MLCTs con mejores propiedades

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“…However, these products might be a source of nutritionally unfavorable fats. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable (Onacik-Gür et al, 2014;Ribeiro et al, 2009). …”

mentioning

confidence: 99%

Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.

Onacik-Gür

Żbikowska

Kapler

et al. 2016

Acta Sci Pol Technol Aliment

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Background. The aim of this study was to perform the partial replacement of bakery fat with barley β-glucan in muffi ns and to determine its eff ect on the physical properties of products. Most shortenings used in the industry are solid fats rich in saturated fatty acids and often trans fatty isomers, which are nutritionally unfavorable. Material and methods. Dough and baked muffi ns were used as the research material. Five muffi n recipes were prepared: control (K0%) with 16% fat content in the total dough weight, with fat content decreased by 10% (PG10%), 15% (PG15%), 20% (PG20%) and 25% (PG25%). β-glucan was used as a fat replacer in the 1:4 ratio. The parameters determining the physical characteristics and sensory attributes were measured, compared and statistically analyzed using a principal component analysis (PCA) method. Results. Although the partial replacement of shortening with barley β-glucan is possible, it may negatively infl uence the physical properties of dough (aeration) and baked products (volume, density). It has been observed that increasing the content of this fat replacer enlarges the pores of the crumb. The textural properties of muffi ns with a fat content decreased by 20% are most similar to the control. Moreover, it has been shown that the overall sensory quality goes down when the amount of fat replacer in the muffi n recipe is increased. However, adding β-glucan to products in which fat content was decreased by 10% did not infl uence significantly the typical taste. Conclusion. Despite the adverse eff ect of β-glucan on the physical and sensorial properties, it was found to be reasonable to use it even in small amounts (up to 10%) to increase the nutritional value of products.

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Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

Cited by 153 publications

References 64 publications

Development of a zero <i>trans</i> margarine from soybean-based interesterified fats formulated using artificial neural networks

Development of a zero <i>trans</i> margarine from soybean-based interesterified fats formulated using artificial neural networks

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

Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.

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Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications

Cited by 153 publications

References 64 publications

Development of a zero <i>trans</i> margarine from soybean-based interesterified fats formulated using artificial neural networks

Development of a zero <i>trans</i> margarine from soybean-based interesterified fats formulated using artificial neural networks

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

Eff ect of barley &#946;-glucan addition as a fat replacer on muffi n quality.

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Eff ect of barley β-glucan addition as a fat replacer on muffi n quality.