Calculation procedure for formulating lauric and palmitic fat blends based on the grouping of triacylglycerol melting points

B. P. Nusantoro; N. A.M. Yanty; D. Van de Walle; C. Hidayat; S. Danthine; K. Dewettinck

doi:10.3989/gya.0553171

Autores/as

B. P. Nusantoro Laboratory of Food Technology and Engineering, Ghent University - Department of Food and Agricultural Product Technology, Gadjah Mada University https://orcid.org/0000-0003-4156-6791
N. A.M. Yanty Halal Products Research Institute, Universiti Putra Malaysia https://orcid.org/0000-0002-3421-5494
D. Van de Walle Laboratory of Food Technology and Engineering, Ghent University https://orcid.org/0000-0003-1018-1696
C. Hidayat Department of Food and Agricultural Product Technology, Gadjah Mada University https://orcid.org/0000-0001-6540-5306
S. Danthine Laboratory of Food Science and Formulation, University of Liege https://orcid.org/0000-0002-0008-676X
K. Dewettinck Laboratory of Food Technology and Engineering, Ghent University https://orcid.org/0000-0001-5050-2269

DOI:

https://doi.org/10.3989/gya.0553171

Palabras clave:

Cristalización, Formulación, Laurico, Mezcla de grasas, Palmítico, TAG agrupación

Resumen

Se ha desarrollado un procedimiento de cálculo para la formulación de mezclas de grasas lauricas y palmíticas basándose en la agrupación de puntos de fusión de TAG. Este procedimiento ofreció más flexibilidad en la elección de las grasas y aceites iniciales y, dio una visión más profunda de las composiciones químicas existentes y una mejor predicción sobre las propiedades físico-químicas y la microestructura de las mezclas de grasas. La cantidad de TAGs de fusión alta, media y baja se pudo ajustar usando el procedimiento de cálculo dado para obtener las propiedades funcionales deseadas en las mezclas de grasas. El contenido de grasa sólida y el comportamiento de fusión de las mezclas de grasas formuladas mostraron patrones particulares con respecto a los ajustes de relación de los grupos de fusión de TAG. Estos resultados también sugirieron que tanto las especies de TAG como su cantidad tenían una influencia significativa en el comportamiento de cristalización de las mezclas de grasas. Las mezclas de grasas palmíticas, en general, mostraron valores de SFC más altos que los de las mezclas de grasas lauricas. En lugar de la similitud en la microestructura de cristales, las mezclas de grasas lauricas se estabilizaron en el polimorfo β mientras que las mezclas de grasas palmíticas se estabilizaron en el polimorfo β'.

Descargas

Los datos de descargas todavía no están disponibles.

Citas

Avramenko Y, Kraslawski A. 2008. Case based design: Applications in process engineering. Berlin: Springer. https://doi.org/10.1007/978-3-540-75707-8 PMid:18568819 PMCid:PMC3334146

Block J, Barrera-Arellano D, Figueiredo M, Gomide FAC. 1997. Blending process optimization into special fat formulation by neural networks. J. Am. Oil Chem. Soc. 74, 1537–1541. https://doi.org/10.1007/s11746-997-0073-5

Dijkstra AJ. 2008. Controlling physical and chemical properties of fat blends through their triglyceride compositions. In: Dijkstra AJ, Hamilton RJ and Hamm W (Eds.) Trans fatty acids, Blackwell Publishing Ltd, Oxford. https://doi.org/10.1002/9780470697658.ch5

Firestone D. 1998. Official methods and recommended practices of the aocs. 5 Edn.: American Oil Chemists' Society.

Frankel EN. 1991. Review. Recent advances in lipid oxidation. J. Sci. Food Agric. 54, 495–511. https://doi.org/10.1002/jsfa.2740540402

Ghotra BS, Dyal SD, Narine SS. 2002. Lipid shortenings: A review. Food Res. Int. 35, 1015–1048. https://doi.org/10.1016/S0963-9969(02)00163-1

Gibon V, De Greyt W, Kellens M. 2007. Palm oil refining. Eur. J. Lipid Sci. Technol. 109, 315–335. https://doi.org/10.1002/ejlt.200600307

Himawan C, Starov VM, Stapley AGF. 2006. Thermodynamic and kinetic aspects of fat crystallization. Adv. Colloid Interface Sci. 122, 3–33. https://doi.org/10.1016/j.cis.2006.06.016 PMid:16904622

Jin Q, Zhang T, Shan L, Liu Y, Wang X. 2008. Melting and solidification properties of palm kernel oil, tallow, and palm olein blends in the preparation of shortening. J. Am. Oil Chem. Soc. 85, 23–28. https://doi.org/10.1007/s11746-007-1152-3

Kellens M, Gibon V, Hendrix M, De Greyt W. 2007. Palm oil fractionation. Eur. J. Lipid Sci. Technol. 109, 336–349. https://doi.org/10.1002/ejlt.200600309

L'Abbé M, Stender S, Skeaff C. 2009. Approaches to removing trans fats from the food supply in industrialized and developing countries. Eur. J. Clin. Nutr. 63, S50-S67. https://doi.org/10.1038/ejcn.2009.14

Lin SW. 2011. Palm oil. In: Gunstone FD (Ed.) Vegetable oils in food technology: Composition, properties and uses, Blackwell Publishing, Chichester, UK: pp: 25–58. https://doi.org/10.1002/9781444339925.ch2

Manaf YNA, Marikkar JMN, Musthafa S, Saari MM. 2014. Composition and thermal analysis of binary mixtures of mee fat and palm stearin. J. Oleo Sci. 63, 325–332. https://doi.org/10.5650/jos.ess13193 PMid:24671022

Meng Z, Liu Y-F, Jin Q-Z, Huang J-H, Song Z-H, Wang F-Y, Wang X-G. 2011. Comparative analysis of lipid composition and thermal, polymorphic, and crystallization behaviors of granular crystals formed in beef tallow and palm oil. J. Agric. Food Chem. 59, 1432–1441. https://doi.org/10.1021/jf103875f PMid:21222456

Meng Z, Liu Y, Shan L, Jin Q, Wang F, Wang X. 2011. Specialty fats from beef tallow and canola oil: Establishment of reaction conditions, characterization of products, and evaluation of crystal stability. Food Biophys. 6, 115–126. https://doi.org/10.1007/s11483-010-9186-8

Mohammadi ZB, Maghsoudlou Y, Safafar H, Mahoonak ARS. 2012. Physicochemical properties and stability of oil extracted from three canola cultivars grown in Golestan province of Iran. J. Agric. Sci. Technol. 14, 577–586.

MS-814. 2007. Palm oil - specification (second revision). In: Malaysian Standard, SIRIM Berhad, Selangor Darul Ehsan: pp: 5.

Nusantoro BP, Xanthina M, Kadivar S, Yanty NAM, Dewettinck K. 2016. Enzymatic interesterification of lauric fat blends formulated by grouping triacylglycerol melting points. J. Am. Oil Chem. Soc. 93, 1051–1062. https://doi.org/10.1007/s11746-016-2851-4

O'Brien RD. 2008. Fats and oils: Formulating and processing for applications. 3 Edn., Boca Raton: CRC press. https://doi.org/10.1201/9781420061673

O'Brien RD, Jones LA, King CC, Wakelyn PJ, Wan PJ. 2005. Cottonseed oil. Bailey's industrial oil and fat products, John Wiley & Sons, Inc.

Podmore J. 2008. Food applications of trans fatty acids. In: Dijkstra AJ, Hamilton RJ and Hamm W (Eds.) Trans fatty acids, Blackwell Publishing Ltd, Oxford. https://doi.org/10.1002/9780470697658.ch8 PMid:18514446

Rombaut R, De Clercq N, Foubert I, Dewettinck K. 2009. Triacylglycerol analysis of fats and oils by evaporative light scattering detection. J. Am. Oil Chem. Soc. 86, 19–25. https://doi.org/10.1007/s11746-008-1316-9

Smallwood N. 1989. Using computers for oil blending. J. Am. Oil Chem. Soc. 66. Szyd?owska-Czerniak A, Karlovits G, Lach M, Sz?yk E. 2005. X-ray diffraction and differential scanning calorimetry studies of ?? ? ? transitions in fat mixtures. Food Chem. 92, 133–141.

Talbot G, Smith K, Bhaggan K. 2012. Influence of minor components on fat crystallization. Lipid Technol. 24, 83–85. https://doi.org/10.1002/lite.201200180

Wiedermann L. 1968. Margarine oil formulation and control. J. Am. Oil Chem. Soc. 45, A515–A560. https://doi.org/10.1007/BF02668978