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Physical Properties of Nutritive Shortenings Produced from Regioselective Hardening of Soybean Oil with Pt Containing Zeolite
Author(s) -
Philippaerts An,
Breesch Annika,
De Cremer Gert,
Kayaert Pieterjan,
Hofkens Johan,
Van den Mooter Guy,
Jacobs Pierre,
Sels Bert
Publication year - 2011
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-011-1878-9
Subject(s) - zeolite , crystallization , orthorhombic crystal system , soybean oil , mesoporous material , chemistry , materials science , interesterified fat , melting point , chemical engineering , catalysis , organic chemistry , crystal structure , food science , lipase , engineering , enzyme
Abstract Soybean oil was partially hydrogenated using Pt supported in microporous zeolite ZSM‐5 and on mesoporous alumina at various IV. Their fatty acid and triacylglycerol composition were determined with GC and HPLC, respectively, and their physical characteristics were monitored by the slip melting point, solid fat content, melting and crystallization thermograms, polymorphism behavior, and the crystal and solid fat network formation. Both the chemical and physical properties were compared with commercial fat samples. Usage of Pt instead of Ni results in a significant reduction in trans fatty acids in the hardened fat. Moreover, the catalyst support of Pt, viz. zeolite ZSM‐5 versus γ‐alumina, markedly affects the TAG composition. Pt/alumina fats contain large amounts of SSS and polyunsaturates (PUFA), making them unsuitable for shortening application. Because of the (regio)selective hydrogenation property of Pt/ZSM‐5, sn ‐2 unsaturates are hydrogenated faster, yielding an enrichment of intermediately reduced TAG. In addition, this unique fat composition shows a high nutritional added‐value (high content of oleate, very low content of trans fatty acids, and low content of cholesterol‐raising palmitate and myristate) and high thermal stability (very low in linolenate). Moreover, their melting characteristics perfectly match those of commercial shortenings. Pt/zeolite hardened soybean oil contains spherulitic crystals with orthorhombic β ′ molecular packing, arranged in an open, flexible solid network, in accordance with their high plasticity.