Modeling of solid fat content of chemically interesterified fully hydrogenated soybean oil and canola oil blends as a function of temperature and saturated fatty acids

The negative effects of trans fatty acids and saturated fatty acids in food have been widely discussed and this has led to progressive changes in the legislation of many countries. The use of structuring agents or crystallization modifiers, as specific triacylglycerol and minor lipids have been indicated as the only viable alternative for obtaining low saturated fats with properties which are compatible with food application. In this context, phytosterols, natural products with hypocholesterolemic action, and hard fat-crystallization modulators, present a new option for structuring lipid matrices. This work characterized the effects of fully hydrogenated soybean oil and free phytosterols on the physical properties and crystallization behavior of palm oil and canola oil blends for the development of zero trans-fat bases with low levels of saturated fatty acids. The systems were evaluated for chemical composition, atherogenic index, solid fat profiles, microstructure, consistency, thermal behavior and polymorphism.

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Modification of margarine fats by enzymatic interesterification: Evaluation of a solid-fat-content-based exponential model with two groups of oil blends

Journal of the American Oil Chemists Society ◽

10.1007/s11746-004-957-9 ◽

2004 ◽

Vol 81 (7) ◽

pp. 653-658 ◽

Cited By ~ 21

Author(s):

Hong Zhang ◽

Lars Saaby Pedersen ◽

Dorther Kristensen ◽

Jens Adler-Nissen ◽

Hans Christian Holm

Keyword(s):

Solid Fat Content ◽

Exponential Model ◽

Fat Content ◽

Enzymatic Interesterification ◽

Solid Fat ◽

Oil Blends

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Lipase-mediated interesterification of oils and fats for the preparation of bakery and confectionery fats

10.21203/rs.3.rs-67079/v1 ◽

2020 ◽

Author(s):

HITHAMANI G ◽

Yella Sunki Reddy ◽

Sakina Khatoon

Keyword(s):

Fatty Acids ◽

Fatty Acid Composition ◽

Fatty Acid ◽

Acid Composition ◽

Solid Fat Content ◽

Palm Stearin ◽

Fat Content ◽

Solid Fat ◽

Slip Melting Point ◽

Confectionery Fats

Abstract Bakery and confectionary fats were prepared by enzymatic interesterification of sal fat with palm stearin and palm mid fraction blends in various ratios. Slip melting point, free fatty acids, fatty acid composition, solid fat content and triglyceride composition were determined. Fatty acid composition revealed that the blends were rich in palmitic (13.9-58.5%), stearic (7.7-36.7%) and oleic (25.2-39.9%) with no trans fatty acids. Blends of sal:PSt (50:50), sal:PMF (50:50 and 25:75) showed high solid fat content at 20 and 25 °C with short melting range. After interesterification, plasticity of products increased, which were comparable with commercial bakery fat. Some of the blends alone showed short melting profile like cocoa butter. Interesterification produced significant alteration in the triacylglycerol composition of the blends studied. Blends and the interesterified products prepared showed favorable characteristics with no transfats and hence could be used in the place of commercial bakery and confectionary fats.

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