| Title : Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat - Tang_2012_J.Food.Sci_77_C454 |
| Author(s) : Tang L , Hu JN , Zhu XM , Luo LP , Lei L , Deng ZY , Lee KT |
| Ref : J Food Sci , 77 :C454 , 2012 |
| Abstract : It is known that Cinnamomum camphora seed oil (CCSO) is rich in medium-chain fatty acids (MCFAs) or medium-chain triacylglycerols (MCTs). The purpose of the present study was to produce zero-trans MCTs-enriched plastic fat from a lipid mixture (500 g) of palm stearin (PS) and CCSO at 3 weight ratios (PS:CCSO 60:40, 70:30, 80:20, wt/wt) by using lipase (Lipozyme TL IM, 10% of total substrate) as a catalyst at 65 degreeC for 8 h. The major fatty acids of the products were palmitic acid (C16:0, 42.68% to 53.42%), oleic acid (C18:1, 22.41% to 23.46%), and MCFAs (8.67% to 18.73%). Alpha-tocopherol (0.48 to 2.51 mg/100 g), gamma-tocopherol (1.70 to 3.88 mg/100 g), and -tocopherol (2.08 to 3.95 mg/100 g) were detected in the interesterified products. The physical properties including solid fat content (SFC), slip melting point (SMP), and crystal polymorphism of the products were evaluated for possible application in shortening or margarine. Results showed that the SFCs of interesterified products at 25 degreeC were 9% (60:40, PS:CCSO), 18.50% (70:30, PS:CCSO), and 29.2% (80:20, PS:CCSO), respectively. The beta' crystal form was found in most of the interesterified products. Furthermore, no trans fatty acids were detected in the products. Such zero-trans MCT-enriched fats may have a potential functionality for shortenings and margarines which may become a new type of nutritional plastic fat for daily diet. |
| ESTHER : Tang_2012_J.Food.Sci_77_C454 |
| PubMedSearch : Tang_2012_J.Food.Sci_77_C454 |
| PubMedID: 22515238 |
Tang L, Hu JN, Zhu XM, Luo LP, Lei L, Deng ZY, Lee KT (2012)
Enzymatic interesterification of palm stearin with Cinnamomum camphora seed oil to produce zero-trans medium-chain triacylglycerols-enriched plastic fat
J Food Sci
77 :C454
Tang L, Hu JN, Zhu XM, Luo LP, Lei L, Deng ZY, Lee KT (2012)
J Food Sci
77 :C454