Sunday, December 19, 2010

JOURNAL: Enzymatic Synthesis of Trans-Free Structured Lipids and Their Food Applications

ABSTRACT: Two types of structured lipids (SLs) for formulating trans-free margarines were synthesized by (1) lipase-catalyzed acidolysis of canola oil (CO) with stearic acid (SA) and (2) lipase-catalyzed interesterification of CO with palm stearin (PS) and palm kernel oil (PKO), respectively. CO/SA-based SLs were further blended with palm mid-fraction (PMF) and were treated with emulsifiers, such as sucrose stearate (S-170), distilled monoglycerides (DMG), and sorbitan tristearate (STS). We determined the atherogenicity and physical properties of SLs and the textural properties of margarines made with the SLs. Among a series of blends of CO/SA-based SLs and PMF, the SLs prepared from the 40% blend (SA/CO, w/w%) and PMF blend in the weight ratio of 70:30 (SLs:PMF, w/w) had predominantly β′ polymorphs and had the most desirable solid fat content for margarine formulation. However, the addition of S-170, STS, and DMG to the blend did not further improve its polymorphic properties. Among a series of CO/PS/PKO-based SLs, the SLs prepared from 50:30:20 and 60:25:15 blends (CO:PS:PKO, w/w/w) had lower and similar atherogenic index than the commercial trans (CTMF) and trans-free margarine fats (CTFMF), respectively and had more β′ than β polymorphs. The margarines made with them had similar textural properties to margarines made with CTMF and CTFMF, respectively. Therefore, CO/SA-based SLs:PMF blends and CO/PS/PKO-based SLs were suitable for formulating trans-free margarines with desirable textural properties or low atherogenicity.
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