Physicochemical and volatiles characterization of trans-free solid fats produced by lipase-catalyzed interesterification.

Trans-free solid fats were synthesized from fully hydrogenated soybean oil (FHSBO), olive oil (OO), and palm stearin (PS) at different substrate weight ratios (10:20:70, 10:40:50 and 10:50:40) via lipase-catalyzed interesterification. The interesterified products contained mostly TAG (98.8% to 99.0%), and small amounts of MAG and DAG as by-products. The major fatty acids were oleic acid, palmitic acid, and stearic acid in the interesterified products, and the melting points ranged from 39 to 45 degrees C. The amount of alpha-tocopherol was reduced by 75% to 92%. Volatile analysis by solid-phase microextraction indicated that OO and PS had distinct volatile profiles, in which 18 volatiles were retained in interesterified products. Furthermore, some volatiles disappeared or formed during processing. Electronic nose showed that the odors of substrates (OO and PS) were different from each other, and the odors of interesterified products were distinguishable from that of OO or PS. Among the interesterified products, the odor of blend FHSBO:OO:PS of 10:40:50 or 10:50:40 was different from that of blend FHSBO:OO:PS (10:20:70). However, no odor difference was observed between products blend FHSBO:OO:PS 10:40:50 and 10:50:40.

[1]  Suresh S. Narine,et al.  Lipid shortenings: a review , 2002 .

[2]  Byung Hee Kim,et al.  Modeling of lipase-catalyzed acidolysis of sesame oil and caprylic Acid by response surface methodology: optimization of reaction conditions by considering both acyl incorporation and migration. , 2005, Journal of agricultural and food chemistry.

[3]  Xuebing Xu,et al.  Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor. , 2005, Journal of agricultural and food chemistry.

[4]  Ramón Aparicio,et al.  Dynamic headspace gas chromatographic method for determining volatiles in virgin olive oil , 1994 .

[5]  L. O. Ming,et al.  Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation , 1999 .

[6]  Ki-Teak Lee,et al.  Effect of Gamma‐Irradiated Red Pepper Powder on the Chemical and Volatile Characteristics of Kakdugi, a Korean Traditional Fermented Radish Kimchi , 2005 .

[7]  T. Foglia,et al.  Medium–Long–Medium and Medium–Long–Long Chain Acyl Glycerols from Beef Tallow and Caprylic Acid , 2002 .

[8]  J. Fonollá,et al.  n-3 Fatty acids plus oleic acid and vitamin supplemented milk consumption reduces total and LDL cholesterol, homocysteine and levels of endothelial adhesion molecules in healthy humans. , 2003, Clinical nutrition.

[9]  J. Adler-Nissen,et al.  Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behavior, crystal morphology, and crystal network. , 2004, Journal of agricultural and food chemistry.

[10]  F. Shahidi,et al.  Chemical and Stability Characteristics of Structured Lipids from Borage (Borago officinalis L.) and Evening Primrose (Oenothera biennis L.) Oils , 2002 .

[11]  C. Akoh,et al.  Characterization and oxidative stability of enzymatically produced fish and canola oil-based structured lipids , 2001 .

[12]  W. Willett,et al.  Trans fatty acids and coronary heart disease. , 1999, The New England journal of medicine.

[13]  Y. C. Lee,et al.  Chemical Composition and Oxidative Stability of Safflower Oil Prepared with Expeller from Safflower Seeds Roasted at Different Temperatures , 2004 .

[14]  F. Shahidi,et al.  Acidolysis reactions lead to esterification of endogenous tocopherols and compromised oxidative stability of modified oils. , 2006, Journal of agricultural and food chemistry.

[15]  Ki-Teak Lee,et al.  Production of lipase-catalyzed structured lipids from safflower oil with conjugated linoleic acid and oxidation studies with rosemary extracts , 2004 .

[16]  Xuebing Xu,et al.  Purification and deodorization of structured lipids by short path distillation , 2002 .

[17]  R. Mensink,et al.  Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. , 1990, The New England journal of medicine.

[18]  C. Akoh,et al.  Structured lipids: Synthesis and applications , 1998 .

[19]  G A Colditz,et al.  Dietary fat intake and the risk of coronary heart disease in women. , 1997, The New England journal of medicine.

[20]  D. Mozaffarian,et al.  Trans fatty acids and cardiovascular disease. , 2006, The New England journal of medicine.