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Characterisation of zero‐trans margarine fats produced from camellia seed oil, palm stearin and coconut oil using enzymatic interesterification strategy
Author(s) -
Ruan Xia,
Zhu XueMei,
Xiong Hua,
Wang Shenqi,
Bai Chunqing,
Zhao Qiang
Publication year - 2014
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12279
Subject(s) - interesterified fat , palm stearin , chemistry , food science , palmitic acid , stearic acid , linoleic acid , coconut oil , oleic acid , palm oil , fatty acid , organic chemistry , biochemistry , enzyme , lipase
Summary Zero‐trans interesterified fats were produced from camellia seed oil ( CSO ), palm stearin ( PS ) and coconut oil ( CO ) with three weight ratios ( CSO / PS / CO , 50:50:10, 40:60:10 and 30:70:10) using Lipozyme TL IM . Results showed that the interesterified products contained palmitic acid (34.28–42.96%), stearic acid (3.96–4.72%), oleic acid (38.73–47.95%), linoleic acid (5.92–6.36%) and total medium‐chain fatty acids ( MCFA )s (∑ MCFA s, 5.03–5.50%). Compared with physical blends, triacylglycerols of OOO and PPP were decreased and formed new peaks of equivalent carbon number ( ECN ) 44 in the interesterified products. The product CPC 3′ showed a slip melting point of 36.8 °C and a wide plastic range of solid fat content ( SFC ) (45.8–0.4%) at 20–40 °C. Also, the major β′ form was determined. These data indicated that the zero‐trans interesterified fats would have a potential functionality for margarine fats. Subsequently, the antioxidative stabilities of interesterified products with the addition of α‐tocopherol (α‐ TOH ) and ascorbyl palmitate ( AP ) were investigated. The results indicated that AP had a dose‐dependent effect at concentrations of 100, 200 and 400 ppm.