Ribeiro_2017_J.Food.Sci.Technol_54_1146

Low-calorie structured lipids (SLs) rich in behenic and oleic acids were produced by enzymatic (EI) and chemical interesterification (CI) of high oleic sunflower oil and fully hydrogenated Crambe abyssinica oil in proportions of 60:40, 50:50, 40:60 and 30:70 (w/w), respectively. The immobilized lipase from Thermomyces lanuginosus (Lipozyme TL IM) was used for 3 h at 70 degreeC at a dosage of 7% (w/w) free of organic solvents. The original blend (BE) and the reaction products were evaluated for their fatty acid (FA) and triacylglycerols (TAG) compositions, solid fat contents, thermal analysis, regiospecific distribution of the FA, microstructure and polymorphism. The tendency was towards a reduction in the C(52), C(54), C(60), C(62) and C(64) TAG contents and an increase in the C(56), C(58) e C(66) TAG contents, therefore the solid fat content was reduced. There was lower acyl migration at the sn-2 position of the TAGs in EI as compared to CI in all the blends ratios. Needle-like crystals were predominant in the IE while large symmetrical spherulites were observed in the BE. Reduction in the mean crystal diameter was observed in all the blends, in addition to modifications of the crystal morphology. X-ray diffraction analysis showed a predominance of the beta' form crystals in both the IE and CI. The SLs were produced for application in the food industry as bakery/confectionery fats in the proportions of 60:40/50:50 and as additive in the crystallization of lipids in the proportions of 40:60/30:70.