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Tian W, Yan X, Zeng Z, Xia J, Zhao J, Zeng G, Yu P, Wen X, Gong D. Enzymatic interesterification improves the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil, Pangasius bocourti stearin and perilla seed oil blends. Food Chem 2024; 430:137026. [PMID: 37517373 DOI: 10.1016/j.foodchem.2023.137026] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 05/13/2023] [Accepted: 07/25/2023] [Indexed: 08/01/2023]
Abstract
The study aimed to investigate the effect of enzymatic interesterification on the lipid composition, physicochemical properties and rheological behavior of Cinnamomum camphora seed kernel oil (CCSKO), Pangasius bocourti stearin (PBST) and perilla seed oil (PSO) blends. The results showed that the interesterification process significantly changed the TAG profile of the blends. Lipid products from the enzymatic interesterification (EIE) had significantly lower slide melting point and solid fat content than the non-interesterification (NIE) lipid products. Interesterification process changed the crystal polymorphic forms from β > β' of NIE to β < β' of EIE. The crystal morphology of EIE was smaller and more diffuse compared to the NIE. Moreover, EIE showed improved rheological behavior, which was more suitable for food margarine preparation. The findings have provided a theoretical basis for the potential application of Lipozyme TL IM modified lipid products in the food industry.
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Affiliation(s)
- Wenran Tian
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Xianghui Yan
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Resources and Environment, Nanchang University, Nanchang 330031, China
| | - Zheling Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Jiaheng Xia
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Junxin Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Food Science and Technology, Nanchang University, Nanchang 330031, China
| | - Guibing Zeng
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China
| | - Ping Yu
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; School of Chemistry and Chemical Engineering, Nanchang University, Nanchang 330031, China.
| | - Xuefang Wen
- Institute of Applied Chemistry, Jiangxi Academy of Science, Nanchang, 330096, China
| | - Deming Gong
- State Key Laboratory of Food Science and Technology, Nanchang University, Nanchang 330047, China; Jiangxi Province Key Laboratory of Edible and Medicinal Resources Exploitation, Nanchang University, Nanchang 330031, China; New Zealand Institute of Natural Medicine Research, 8 Ha Crescent, Auckland 2104, New Zealand
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2
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Dong S, Zhou Y, Sun S, Chen X. Preparation of a novel healthy tiger nut oil-based margarine fat with low trans and saturated fatty acids. Food Chem 2023; 427:136731. [PMID: 37392631 DOI: 10.1016/j.foodchem.2023.136731] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 06/15/2023] [Accepted: 06/24/2023] [Indexed: 07/03/2023]
Abstract
The present study sought to develop a novel healthy margarine fat with low levels of trans and saturated fatty acids in order to promote healthier alternatives. In this work, tiger nut oil was first used as a raw material to prepare margarine fat. The effects of mass ratio, reaction temperature, catalyst dosage, and time on the interesterification reaction were investigated and optimized. The results showed that, the margarine fat with ≤40% saturated fatty acids was achieved using a 6:4 mass ratio of tiger nut oil to palm stearin. The ideal interesterification parameters were 80 °C, 0.36% (w/w) catalyst dosage, and 32 min. Compared with physical blends, the interesterified oil had lower solid fat content (3.71% at 35 °C), lower slip melting point (33.5 °C), and lower levels of tri-saturated triacylglycerols (1.27%). This investigation provides important information for the utilization of tiger nut oil in healthy margarine formulation.
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Affiliation(s)
- Shuaihao Dong
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
| | - Yanxia Zhou
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
| | - Shangde Sun
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China.
| | - Xiaowei Chen
- School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China
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3
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Silva TJ, Barrera-Arellano D, Ribeiro APB. Margarines: Historical approach, technological aspects, nutritional profile, and global trends. Food Res Int 2021; 147:110486. [PMID: 34399482 DOI: 10.1016/j.foodres.2021.110486] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 05/13/2021] [Accepted: 05/23/2021] [Indexed: 11/17/2022]
Abstract
Margarines are an expanding market worldwide due to large-scale commercial, lower cost, growth of bakery and confectionery markets, and seasonal independence. The fatty acid composition, solid fat content, consistency, and melting point of the fats used in margarine determine their functional properties. Due to its proven association with increased risk of cardiovascular diseases, the recommendations of the World Health Organization and the enactment of laws in several countries to eliminate industrially produced trans fatty acids (TFA) have resulted in the prohibition or progressive reduction in the use of partially hydrogenated fat. However, issues related to high levels of TFA and saturated fatty acids still constitute a challenge in the formulation of this product category. Current trends on margarine production addition of phytosterols, non-lipid components, organogels, and new interesterified fat bases are reviewed. This review aims to present a historical view and the technological evolution of margarines, including their production processes, formulations, and physical and nutritional characteristics, as well as legislation, and main trends.
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Affiliation(s)
- Thaís Jordânia Silva
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil.
| | - Daniel Barrera-Arellano
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil
| | - Ana Paula Badan Ribeiro
- Fats and Oils Laboratory, Department of Food Technology, School of Food Engineering, University of Campinas (Unicamp), Campinas, SP, Brazil
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4
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Modification of palm-based oil blend via interesterification: Physicochemical properties, crystallization behaviors and oxidative stabilities. Food Chem 2021; 347:129070. [PMID: 33482483 DOI: 10.1016/j.foodchem.2021.129070] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2020] [Revised: 01/02/2021] [Accepted: 01/06/2021] [Indexed: 11/20/2022]
Abstract
Interesterification is widely employed as an effective technique to modify oils and fats. This study utilizes palm-based oil (palm olein: palm kernel oil: palm stearin, 5:3:2, w/w/w) as the raw material for the interesterification process performed in a pilot-scale packed bed reactor. Enzymatic interesterification (EIE) was catalyzed by Lipozyme TL IM (813.0 g) at 60℃ with reaction flow rate of 100 mL/min. Chemical interesterification (CIE) was catalyzed using sodium methoxide (0.3 wt%) as catalyst at 105 °C for 30 min. The results showed that the EIE fats had lower solid fat content tendency compared to that of CIE fats. The crystallization onset temperature was higher in EIE fats (23.09℃) compared to that of CIE (19.08℃). The results were consistent with the crystallization kinetics whereby the Avrami K constants of EIE fats were higher than that of CIE fats at various temperatures, indicating rapid crystallization and instant nucleation. Linear growth mechanism was dominant and the crystals formed were smaller in size as observed using polarized light microscope. The interesterified fats exhibited the presence of β and β'-crystals. While most of the tocopherol content was retained after EIE (386.18 ug/g), the molecular distillation process reduced the tocopherol concentration (110.01 ug/g) which consequently affected the oxidative stability. The findings in this work contribute to the fundamental understanding on the differences between CIE and EIE fats and provides data to support the preparation of modified fats via EIE that shows great potential as a controllable technique for industrialization.
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5
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Understanding the relationship between physical properties and crystallization behavior of interesterified blend-based fast-frozen special fat with varied triacylglycerol composition. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109799] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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Farajzadeh Alan D, Naeli MH, Naderi M, Jafari SM, Tavakoli HR. Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil. Food Sci Nutr 2019; 7:3722-3730. [PMID: 31763021 PMCID: PMC6848835 DOI: 10.1002/fsn3.1231] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/19/2019] [Revised: 08/29/2019] [Accepted: 08/31/2019] [Indexed: 11/28/2022] Open
Abstract
In this study, production of trans-free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110°C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO-interesterified blends were suitable for many fat-based products.
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Affiliation(s)
- Davood Farajzadeh Alan
- Medicine, Quran and Hadith Research CenterBaqiyatallah University of Medical SciencesTehranIran
| | - Mohammad Hossein Naeli
- Department of Food Science and TechnologyFaculty of Agricultural EngineeringSari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Mehdi Naderi
- Department of Food Materials and Process Design EngineeringFaculty of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design EngineeringFaculty of Food Science and TechnologyGorgan University of Agricultural Sciences and Natural ResourcesGorganIran
| | - Hamid Reza Tavakoli
- Health Research CenterLife Style InstituteBaqiyatallah University of medical SciencesTehranIran
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7
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Yamoneka J, Malumba P, Lognay G, Blecker C, Danthine S. Irvingia gabonensis seed fat as hard stock to formulate blends for trans free margarines. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.053] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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8
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Akoh CC. Conducting Research at the Interface of Food Science and Nutrition. J Food Sci 2018; 83:2692-2696. [PMID: 30412306 DOI: 10.1111/1750-3841.13886] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Casimir C Akoh
- Distinguished Research Professor, Dept. of Food Science and Technology, The Univ. of Georgia, Athens, GA 30602-2610, https://site.caes.uga.edu/lbcap/
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9
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Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil. Food Chem 2018; 260:306-316. [DOI: 10.1016/j.foodchem.2018.03.147] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2017] [Revised: 02/05/2018] [Accepted: 03/31/2018] [Indexed: 11/19/2022]
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10
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Podchong P, Sonwai S, Rousseau D. Margarines Produced From Rice Bran Oil and Fractionated Palm Stearin and Their Characteristics During Storage. J AM OIL CHEM SOC 2018. [DOI: 10.1002/aocs.12052] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
Affiliation(s)
- Pawitchaya Podchong
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University, 6 Rajmakkanai Road; Nakhonpathom 73000 Thailand
| | - Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology; Silpakorn University, 6 Rajmakkanai Road; Nakhonpathom 73000 Thailand
| | - Dérick Rousseau
- Department of Chemistry and Biology; Ryerson University, 350 Victoria Street; Toronto ON M5B 2K3 Canada
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11
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Li Y, Zhao J, Xie X, Zhang Z, Zhang N, Wang Y. A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil. Food Chem 2018; 255:405-413. [PMID: 29571493 DOI: 10.1016/j.foodchem.2018.02.086] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 01/11/2018] [Accepted: 02/15/2018] [Indexed: 10/18/2022]
Abstract
The health hazard of tallow and partial hydrogenated oils is well known in margarine productions. For this, food manufactures are urged to develop novel alternatives for healthier margarine formulations. The highest interesterification degree acquired with lipase Lipozyme 435 standing out from other catalysts (solid acid, sodium hydroxide and methoxide) was applied to produce low trans margarine fat analogs to beef tallow (BT) with the blend of soybean oil (SO) and fully hydrogenated palm oil (FHPO) in a mass ratio of 4:3. Reaction parameters like enzyme dosage (4.2 wt%), temperature (95 °C) and time (245 min) were optimized using the Box-Behnken design. Regarding fatty acid profiles, triacylglycerol species, solid fat content, polymorphism, melting and crystallization behaviors, the resulting interesterified oil was characterized in comparison with BT, FHPO and the SO-FHPO blend so as to prove its potential in formulating low trans fat margarines because of desirable physicochemical properties and polymorphs.
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Affiliation(s)
- Ying Li
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Jinli Zhao
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China
| | - Xiaodong Xie
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Zhen Zhang
- Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China
| | - Ning Zhang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China.
| | - Yong Wang
- Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China; Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China.
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12
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Chung MY, Woo H, Kim J, Kong D, Choi HD, Choi IW, Kim IH, Noh SK, Kim BH. Pinolenic Acid in Structured Triacylglycerols Exhibits Superior Intestinal Lymphatic Absorption As Compared to Pinolenic Acid in Natural Pine Nut Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2017; 65:1543-1549. [PMID: 28198188 DOI: 10.1021/acs.jafc.6b05216] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/06/2023]
Abstract
The positional distribution pattern of fatty acids (FAs) in the triacylglycerols (TAGs) affects intestinal absorption of these FAs. The aim of this study was to compare lymphatic absorption of pinolenic acid (PLA) present in structured pinolenic TAG (SPT) where PLA was evenly distributed on the glycerol backbone, with absorption of pine nut oil (PNO) where PLA was predominantly positioned at the sn-3 position. SPT was prepared via the nonspecific lipase-catalyzed esterification of glycerol with free FA obtained from PNO. Lymphatic absorption of PLA from PNO and from SPT was compared in a rat model of lymphatic cannulation. Significantly (P < 0.05) greater amounts of PLA were detected in lymph collected for 8 h from an emulsion containing SPT (28.5 ± 0.7% dose) than from an emulsion containing PNO (26.2 ± 0.6% dose), thereby indicating that PLA present in SPT has a greater capacity for lymphatic absorption than PLA from PNO.
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Affiliation(s)
- Min-Yu Chung
- Korea Food Research Institute , Seongnam 13539, Korea
| | - Hyunjoon Woo
- Department of Food Science and Technology, Chung-Ang University , Anseong 17546, Korea
| | - Juyeon Kim
- Department of Food and Nutrition, Changwon National University , Changwon 51140, Korea
| | - Daecheol Kong
- Department of Food and Nutrition, Changwon National University , Changwon 51140, Korea
| | - Hee-Don Choi
- Korea Food Research Institute , Seongnam 13539, Korea
| | - In-Wook Choi
- Korea Food Research Institute , Seongnam 13539, Korea
| | - In-Hwan Kim
- Department of Food and Nutrition, Korea University , Seoul 02841, Korea
| | - Sang K Noh
- Department of Food and Nutrition, Changwon National University , Changwon 51140, Korea
| | - Byung Hee Kim
- Department of Food and Nutrition, Sookmyung Women's University , Seoul 04310, Korea
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13
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Kim CS, Lee SK, Keum YS. Comparative studies of immobilized lipase- and acid-catalyzed fatty acid methyl ester synthesis for seed lipid analysis. Food Sci Biotechnol 2016; 25:771-776. [PMID: 30263335 DOI: 10.1007/s10068-016-0131-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2015] [Revised: 12/30/2015] [Accepted: 03/27/2016] [Indexed: 11/28/2022] Open
Abstract
Fatty acids are one of the most important nutrients in food. Acid- or base-catalyzed transesterification methods are commonly used for the analysis of fatty acids. However, several drawbacks were reported for these methods, including the isomerization and degradation of fatty acids. Lipase-catalyzed reactions are usually undertaken at mild conditions, preventing such problems. In this study, commercial resin-bound lipase from Candida antartica was tested for possible application in fatty acid methyl ester analysis. Experimental parameters, including temperature, reaction time, and re-cycling were evaluated. The optimized condition was (5-10 mg lipid, 0.5 mL of MeOH, and 50 mg Novozyme 435 in 2 mL toluene, 80°C for 1 h). In optimized condition, the lipase-catalyzed methods yielded similar results with the chemical method. In overall, lipase-catalyzed transesterification can be a useful alternative to acid-catalyzed methods for fatty acid analysis.
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Affiliation(s)
- Chang-Soo Kim
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul, 05029 Korea
| | - Si-Kyung Lee
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul, 05029 Korea
| | - Young Soo Keum
- Department of Bioresources and Food Science, College of Life and Environmental Sciences, Konkuk University, Seoul, 05029 Korea
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14
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Ornla-Ied P, Sonwai S, Lertthirasuntorn S. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin. Food Sci Biotechnol 2016; 25:673-680. [PMID: 30263322 DOI: 10.1007/s10068-016-0118-3] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2015] [Revised: 12/24/2015] [Accepted: 01/18/2016] [Indexed: 10/21/2022] Open
Abstract
Trans-free interesterified fats were prepared from blends of hard palm stearin (hPS) and rice bran oil (RBO) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20 weight % using immobilized Mucor miehei lipase at 60°C for 6 h with a mixing speed of 300 rpm. Physical properties and crystallization and melting behaviors of interesterified blends were investigated and compared with commercial margarine fats. Lipase-catalyzed interesterification modified triacylglycerol compositions and physical and thermal properties of hPS:RBO blends. Slip melting point and solid fat contents (SFC) of all blends decreased after interesterification. Small, mostly β' form, needle-shaped crystals, desirable for margarines were observed in interesterified fats. Interesterified blend 40:60 exhibited an SFC profile and crystallization and melting characteristics most similar to commercial margarine fats and also had small needle-like β' crystals. Interesterified blend 40:60 was suitable for use as a transfree margarine fat.
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Affiliation(s)
- Pimwalan Ornla-Ied
- 2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand
| | - Sopark Sonwai
- 2Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand
| | - Sawang Lertthirasuntorn
- Lam Soon (Thailand) PCL, 236 Bangpoo Industrial Estate, Sukhumvit Road, Samutprakarn, Thailand
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15
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Naeli MH, Farmani J, Zargaraan A. Rheological and Physicochemical Modification oftrans-Free Blends of Palm Stearin and Soybean Oil by Chemical Interesterification. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12409] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mohammad Hossein Naeli
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; PO Box: 578 Sari Iran
| | - Jamshid Farmani
- Department of Food Science and Technology, Faculty of Agricultural Engineering; Sari Agricultural Sciences and Natural Resources University; PO Box: 578 Sari Iran
| | - Azizollaah Zargaraan
- Office of the Vice President for Research; National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences; P.O. Box 19395-4741 Tehran Iran
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16
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Woo H, Kim J, Kim IH, Choi HD, Choi IW, Kim BH. Substrate selectivity of Novozym 435 in the esterification of glycerol with an equimolar mixture of linoleic, conjugated linoleic, and pinolenic acids. EUR J LIPID SCI TECH 2015. [DOI: 10.1002/ejlt.201500363] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
Affiliation(s)
- Hyunjoon Woo
- Department of Food Science and Technology; Chung-Ang University; Anseong Republic of Korea
| | - Jiwon Kim
- Department of Food Science and Technology; Chung-Ang University; Anseong Republic of Korea
| | - In-Hwan Kim
- Department of Food and Nutrition; Korea University; Seoul Republic of Korea
| | - Hee-Don Choi
- Korea Food Research Institute; Seongnam; Republic of Korea
| | - In-Wook Choi
- Korea Food Research Institute; Seongnam; Republic of Korea
| | - Byung Hee Kim
- Department of Food Science and Technology; Chung-Ang University; Anseong Republic of Korea
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17
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Kim BH, Akoh CC. Recent Research Trends on the Enzymatic Synthesis of Structured Lipids. J Food Sci 2015; 80:C1713-24. [PMID: 26189491 DOI: 10.1111/1750-3841.12953] [Citation(s) in RCA: 83] [Impact Index Per Article: 9.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2015] [Accepted: 05/28/2015] [Indexed: 11/24/2022]
Abstract
Structured lipids (SLs) are lipids that have been chemically or enzymatically modified from their natural biosynthetic form. Because SLs are made to possess desired nutritional, physicochemical, or textural properties for various applications in the food industry, many research activities have been aimed at their commercialization. The production of SLs by enzymatic procedures has a great potential in the future market because of the specificity of lipases and phospholipases used as the biocatalysts. The aim of this review is to provide concise information on the recent research trends on the enzymatic synthesis of SLs of commercial interest, such as medium- and long-chain triacylglycerols, human milk fat substitutes, cocoa butter equivalents, trans-free or low-trans plastic fats (such as margarines and shortenings), low-calorie fats/oils, health-beneficial fatty acid-rich fats/oils, mono- or diacylglycerols, and structurally modified phospholipids. This limited review covers 108 research articles published between 2010 and 2014 which were searched in Web of Science.
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Affiliation(s)
- Byung Hee Kim
- Dept. of Food Science and Technology, Chung-Ang Univ, Anseong, 456-756, Republic of Korea
| | - Casimir C Akoh
- Dept. of Food Science and Technology, The Univ. of Georgia, Food Science Building, Athens, GA, 30602-2610, U.S.A
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Zhao SQ, Hu JN, Zhu XM, Bai CQ, Peng HL, Xiong H, Hu JW, Zhao Q. Characteristics and Feasibility of Trans-Free Plastic Fats through Lipozyme TL IM-Catalyzed Interesterification of Palm Stearin and Akebia trifoliata Variety Australis Seed Oil. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2014; 62:3293-3300. [PMID: 24655125 DOI: 10.1021/jf500267e] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/03/2023]
Abstract
Akebia trifoliata var. australis seed oil (ASO) was used as an edible oil in China. However, in-depth research studies on ASO have yet to be conducted for production of plastic fats in food industry. In this work, an immobilized lipase from Thermomyces lanuginosus (TL IM) was employed to catalyze palm stearin (PS) with different ratios of ASO in a laboratory-scale operation at 60 °C. The physical properties [e.g., fatty acid profile, slip melting point (SMP), solid fat content (SFC), polymorphic form, and microstructure] of physical blends (PBs) were analyzed and compared with those of the interesterified products (IPs). Results showed that SMPs of IPs (33.20-37.60 °C) decreased compared with those of PBs (48.03-49.30 °C). Meanwhile, IPs showed a good SFC range from 16.11% to 28.29% at 25 °C with mostly β' polymorphic forms determined by X-ray diffraction analysis. It should be mentioned that no trans fatty acids (TFAs) were detected in any products, suggesting much more health-benefits of IPs. Texture tests showed that PBs (3318.19 ± 86.67 g) were markedly harder than IPs (557.02 ± 12.75 g). Conclusively, our study demonstrated that ASO can be utilized to produce trans-free plastic fats with good qualities through lipase-catalyzed interesterification.
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Affiliation(s)
- Shi-Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Jiang-Ning Hu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Xue-Mei Zhu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Chun-Qing Bai
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Hai-Long Peng
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
- Department of Chemical Engineering, Nanchang University , Nanchang 330031, PR China
| | - Hua Xiong
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
| | - Ju-Wu Hu
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
- Jiangxi Academy of Science, Nanchang, Jiangxi, 330029, PR China
| | - Qiang Zhao
- State Key Laboratory of Food Science and Technology, Nanchang University , Nanchang, Jiangxi 330047, PR China
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A Comparison of the Thermo-Physical Behavior of Engkabang (Shorea macrophylla) Seed Fat–Canola Oil Blends and Lard. J AM OIL CHEM SOC 2013. [DOI: 10.1007/s11746-013-2307-z] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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20
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El-Waseif M, Hashem H, Abd EL-Dayem H. Using flaxseed oil to prepare therapeutical fat spreads. ANNALS OF AGRICULTURAL SCIENCES 2013; 58:5-11. [DOI: 10.1016/j.aoas.2013.01.002] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 09/02/2023]
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21
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De Martini Soares FAS, Osório NM, da Silva RC, Gioielli LA, Ferreira-Dias S. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines. EUR J LIPID SCI TECH 2013. [DOI: 10.1002/ejlt.201200418] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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22
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Kang K, Kim S, Kim I, Lee C, Kim B. Selective enrichment of symmetric monounsaturated triacylglycerols from palm stearin by double solvent fractionation. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.08.009] [Citation(s) in RCA: 32] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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23
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Menaa F, Menaa A, Tréton J, Menaa B. Technological Approaches to Minimize IndustrialTransFatty Acids in Foods. J Food Sci 2013; 78:R377-86. [DOI: 10.1111/1750-3841.12055] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2012] [Accepted: 12/18/2012] [Indexed: 11/30/2022]
Affiliation(s)
- Farid Menaa
- Dept. of Food Sciences and Technology; Fluorotronics, Inc.; 2453 Cades Way, Bldg C; San Diego; CA; 92081; U.S.A
| | - Abder Menaa
- Centre Médical des Guittières, Dept. of Clinical Nutrition; 04 rue des Guittières; Saint-Philbert de Grand Lieu; 44310; France
| | - Jacques Tréton
- Univ. Paris V-René Descartes, UMRS INSERM U872, Centre de Recherches des Cordeliers; 15 rue de l'Ecole de Medicine; Paris; 75006; France
| | - Bouzid Menaa
- Dept. of Food Sciences and Technology; Fluorotronics, Inc.; 2453 Cades Way, Bldg C; San Diego; CA; 92081; U.S.A
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SONWAI S, LUANGSASIPONG V. Production of Zero-trans Margarines from Blends of Virgin Coconut Oil, Palm Stearin and Palm Oil. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2013. [DOI: 10.3136/fstr.19.425] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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26
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Utilization of enzymatically interesterified cottonseed oil and palm stearin-based structured lipid in the production of trans-free margarine. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2013. [DOI: 10.1016/j.bcab.2012.08.005] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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27
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Pande G, Akoh CC, Shewfelt RL. Production of trans-free margarine with stearidonic acid soybean and high-stearate soybean oils-based structured lipid. J Food Sci 2012; 77:C1203-10. [PMID: 23094958 DOI: 10.1111/j.1750-3841.2012.02935.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Abstract
UNLABELLED Omega-3 fatty acids (n-3 FAs) have been positively associated with prevention and treatment of chronic diseases. Intake of high amounts of trans fatty acids (TFAs) is correlated with increased risk of coronary heart disease, inflammation, and cancer. Structured lipid (SL) was synthesized using stearidonic acid (SDA) soybean oil and high-stearate soybean oil catalyzed by Lipozyme(®) TLIM lipase. The SL was compared to extracted fat (EF) from a commercial brand for FA profile, sn-2 positional FAs, triacylglycerol (TAG) profile, polymorphism, thermal behavior, oxidative stability, and solid fat content (SFC). Both SL and EF had similar saturated FA (about 31 mol%) and unsaturated FA (about 68 mol%), but SL had a much lower n-6/n-3 ratio (1.1) than EF (5.8). SL had 10.5 mol% SDA. After short-path distillation, a loss of 53.9% was observed in the total tocopherol content of SL. The tocopherols were lost as free tocopherols. SL and EF had similar melting profile, β' polymorph, and oxidative stability. Margarine was formulated using SL (SLM) and EF (RCM, reformulated commercial margarine). No sensory difference was observed between the 2 margarines. The SL synthesized in this study contained no TFA and possessed desirable polymorphism, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL was trans-free and SDA-enriched. PRACTICAL APPLICATION The current research increases the food applications of stearidonic acid (SDA) soybean oil. trans-Free SDA containing SL was synthesized with desirable polymorph, thermal properties, and SFC for formulation of soft margarine. The margarine produced with this SL had no trans fat and had a low n-6/n-3 ratio. This may help in reducing trans fat intake in our diet while increasing n-3 FA intake.
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Affiliation(s)
- Garima Pande
- Department of Food Science and Technology, University of Georgia, Athens, GA 30602-2610, USA
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28
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Sonwai S, Kaphueakngam P, Flood A. Blending of mango kernel fat and palm oil mid-fraction to obtain cocoa butter equivalent. Journal of Food Science and Technology 2012; 51:2357-69. [PMID: 25328175 DOI: 10.1007/s13197-012-0808-7] [Citation(s) in RCA: 61] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/26/2012] [Accepted: 08/09/2012] [Indexed: 11/28/2022]
Abstract
Cocoa butter equivalent (CBE) was produced from a blend of mango kernel fat (MKF) and palm oil mid-fraction (PMF). Five fat blends with different ratios of MKF/PMF (90/10, 80/20, 70/30, 60/40 and 50/50 (%wt)) and pure MKF, PMF and cocoa butter (CB) were characterized. Similar to CB, all fat blends contained palmitic (P), stearic (S) and oleic (O) acids as the main fatty acid components. The triglyceride compositions of all blends were significantly different from CB. However, blend 80/20, which contained higher content of SOS, similar content of POP and lower content of POS compared to CB, exhibited a slip melting point, crystallization and melting behavior most similar to CB and hence it was recommended as CBE. The chosen CBE was then mixed with CB in a ratio of 1:5.64 (wt), mimicking that of typical dark chocolate where 5 % of CBE is added to the finished product. The crystallization behavior, the crystal morphology and bloom behavior of the mixture was investigated and was found to be not significantly different from CB.
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Affiliation(s)
- Sopark Sonwai
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 6 Rajmakkanai Road, Nakhonpathom, 73000 Thailand
| | - Phimnipha Kaphueakngam
- Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, 6 Rajmakkanai Road, Nakhonpathom, 73000 Thailand
| | - Adrian Flood
- School of Chemical Engineering, Suranaree University of Technology, Nakhonratchasima, 30000 Thailand
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29
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Soares FASDM, da Silva RC, Hazzan M, Capacla IR, Viccola ER, Maruyama JM, Gioielli LA. Chemical interesterification of blends of palm stearin, coconut oil, and canola oil: physicochemical properties. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2012; 60:1461-1469. [PMID: 22229347 DOI: 10.1021/jf204111t] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/31/2023]
Abstract
trans-Free interesterified fat was produced for possible usage as a margarine. Palm stearin, coconut oil, and canola oil were used as substrates for chemical interesterification. The main aim of the present study was to evaluate the physicochemical properties of blends of palm stearin, coconut oil, and canola oil submitted to chemical interesterification using sodium methoxide as the catalyst. The original and interesterified blends were examined for fatty acid composition, softening and melting points, solid fat content, and consistency. Chemical interesterification reduced softening and melting points, consistency, and solid fat content. The interesterified fats showed desirable physicochemical properties for possible use as a margarine. Therefore, our result suggested that the interesterified fat without trans-fatty acids could be used as an alternative to partially hydrogenated fat.
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Affiliation(s)
- Fabiana Andreia Schäfer De Martini Soares
- Department of Biochemical and Pharmaceutical Technology, Faculty of Pharmaceutical Sciences, University of São Paulo, Av. Prof. Lineu Prestes n. 580, B16, CEP 05508-900, São Paulo, SP, Brazil
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30
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Sonwai S, Ponprachanuvut P. Characterization of Physicochemical and Thermal Properties and Crystallization Behavior of Krabok (Irvingia Malayana) and Rambutan Seed Fats. J Oleo Sci 2012. [DOI: 10.5650/jos.61.671] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
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31
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Albuquerque TG, Costa HS, Castilho MC, Sanches-Silva A. Trends in the analytical methods for the determination of trans fatty acids content in foods. Trends Food Sci Technol 2011. [DOI: 10.1016/j.tifs.2011.03.009] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023]
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32
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Saadi S, Ariffin A, Ghazali H, Miskandar M, Abdulkarim S, Boo H. Effect of Blending and Emulsification on Thermal Behavior, Solid Fat Content, and Microstructure Properties of Palm Oil-Based Margarine Fats. J Food Sci 2010; 76:C21-30. [DOI: 10.1111/j.1750-3841.2010.01922.x] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Zhou SL, Zhang FQ, Jin QZ, Liu YF, Shan L, Zhang T, Zou XQ, Wang XG. Characterization of palm kernel oil, palm stearin, and palm olein blends in isosolid diagrams. EUR J LIPID SCI TECH 2010. [DOI: 10.1002/ejlt.201000016] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
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34
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Shin JA, Akoh CC, Lee KT. Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat. Food Chem 2010. [DOI: 10.1016/j.foodchem.2009.09.059] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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35
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