Grasas y Aceites, Vol 71, No 4 (2020)

Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification


https://doi.org/10.3989/gya.0564191

E. Gruczynska-Sekowska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland
orcid https://orcid.org/0000-0003-3309-9425

F. Aladedunye
Department of Human Nutritional Sciences, 209 Human Ecology Building, University of Manitoba - Feal Stability Consultants, Lethbridge, Canada

F. Anwar
Department of Chemistry, University of Sargodha, Pakistan
orcid https://orcid.org/0000-0002-2704-7947

P. Koczon
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland
orcid https://orcid.org/0000-0002-8449-6933

D. Kowalska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland
orcid https://orcid.org/0000-0002-3680-636X

M. Kozlowska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland
orcid https://orcid.org/0000-0002-9252-3268

E. Majewska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland
orcid https://orcid.org/0000-0002-5910-1119

K. Tarnowska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland
orcid https://orcid.org/0000-0002-8459-9019

Abstract


Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic acid, the fatty acid which defines the proper type of crystal formation, was present at the 15% level in the reaction mixtures. The novel structured lipids had comparable physical properties and offered similar frying performance to those of commercial shortening. Needle-shaped crystals were predominant both in the transesterification products and the commercial frying shortening. Furthermore, solid fat content profiles of the zero-trans structured lipids produced by Novozym 435 and Lipase PS “Amano” IM were close to those of the commercial shortening.

Keywords


Canola oil; Enzymatic transesterification; Frying; Palm stearin; Stearic acid; Zero-trans shortening

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