Grasas y Aceites, Vol 71, No 4 (2020)

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

E. Gruczynska-Sekowska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland

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

P. Koczon
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland

D. Kowalska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland

M. Kozlowska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland

E. Majewska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland

K. Tarnowska
Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences (WULS-SGGW), Poland


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.


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

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