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




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


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.


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How to Cite

Gruczynska-Sekowska E, Aladedunye F, Anwar F, Koczon P, Kowalska D, Kozlowska M, Majewska E, Tarnowska K. Development of zero-trans shortenings with high thermo-oxidative stability by enzymatic transesterification. Grasas aceites [Internet]. 2020Dec.4 [cited 2024Feb.25];71(4):e375. Available from: