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Structured lipids by swine lard interesterification with oil and esters from common carp viscera
Author(s) -
Engelmann J. I.,
Silva P. P.,
Igansi A. V.,
Pohndorf R. S.,
Cadaval T. R. S.,
Crexi V. T.,
Pinto L. A. A.
Publication year - 2018
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/jfpe.12679
Subject(s) - interesterified fat , chemistry , food science , fish oil , carp , differential scanning calorimetry , common carp , fatty acid , fish <actinopterygii> , organic chemistry , biology , lipase , fishery , cyprinus , physics , enzyme , thermodynamics
Structured lipids are esters of fatty acids, which were modified from its natural form. The aim of this work was to obtain structured lipids by chemical interesterification of the swine lard with the bleached oil or esters from carp viscera. The materials and the structured lipids produced were characterized by physicochemical, differential scanning calorimetry (DSC), Fourier transform infrared (FT‐IR), nuclear magnetic resonance (NMR), and solid fat content analysis to be evaluated the interesterification reaction. The structured lipids from blends of swine lard/fish oil and of swine lard/fish esters presented similar characteristics to the swine lard. The NMR results show that changes in the fatty acids percentage present in positions sn‐1,3 and sn‐2 of the structured lipids was more pronounced when the carp oil was used. The solid fat content curves showed that, the structured lipids from fish oil and swine lard presented characteristics for application in baking products, however, when produced from esters and swine lard showed potential to be used in frying and condiments. Practical applications The structured lipids have received special attention in the last years, being included in the functional foods and nutraceuticals group. The physicochemical and nutritional characteristics of saturated fats can be improved by incorporating fish oil. The production of structured lipids by chemical method shows some advantages, as low cost and facility for application in large scale. Thus, in this work, the structured lipids were produced by chemical interesterification of the saturated fat (swine lard) with bleached oil or esters from common carp viscera. Based on the results, the structured lipids obtained from fish oil and its esters with the swine lard showed potential for application in baking products, fried food, and in the production of condiments.