trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids

Journal of Agricultural and Food Chemistry
Byung Hee KimCasimir C Akoh

Abstract

Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties (melting/crystallization profiles, solid fat content, polymorphism, and microstructure) of SLs and the textural properties of margarines made with the SLs. The SLs from the 50:30:20 and 60:25:15 blends had atherogenic indices similar to or lower than those of the commercial trans (CTMF) and similar to the trans-free margarine fats (CTFMF). SLs from the blends with PKO contained a wide range of fatty acids (C6-C20) and had more beta' than beta polymorphs. Margarines made with SLs from 50:30:20 and 60:25:15 blends possessed similar hardness, adhesiveness, or cohesiveness to margarines made with CTMF and CTFMF, respectively. Therefore, CO/PS/PKO-based SLs were suitable for formulating trans-free margarines with low atherogenicity and desirable textural properties.

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Citations

Jan 11, 2012·Journal of Agricultural and Food Chemistry·Fabiana Andreia Schäfer De Martini SoaresLuiz Antonio Gioielli
Oct 21, 2014·Journal of Food Science and Technology·Sopark SonwaiAdrian Flood
Nov 26, 2015·Food Chemistry·Hala SoltanaMohamed Hammami
Mar 6, 2013·Journal of Food Science·Farid MenaaBouzid Menaa
Jul 21, 2015·Journal of Food Science·Byung Hee Kim, Casimir C Akoh
Nov 10, 2018·Journal of Food Science·Casimir C Akoh
Nov 26, 2019·Food Science & Nutrition·Davood Farajzadeh AlanHamid Reza Tavakoli
Jun 30, 2016·Food Science and Biotechnology·Pimwalan Ornla-IedSawang Lertthirasuntorn
Aug 18, 2021·Food Research International·Thaís Jordânia SilvaAna Paula Badan Ribeiro

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