Abstract
Enzymatic and chemical interesterification was used in preparation of structured fats without trans fatty acids. Structured fats were based on fatty acids which are not cholesterol-raising (stearic, behenic, arachidic and oleic acid). Blends of high oleic sunflower oil and fully hydrogenated erucic rapeseed oil, with molar ratio of long unsaturated fatty acids (LUFA, mainly oleic acid) to long saturated fatty acid (LSFA, mainlystearic, arachidic and behenic acid) 1.5:1; 1:1 and 1:1.5, were interesterified by alkaline and sn-1,3 enzymatic interesterification. Interesterification caused considerable rearrangement of triacylglycerol species, reduction of trisaturated triacylglycerols content and increase in monounsaturated and diunsaturated triacylglycerols, resulting in lowering the melting point, solidification point, changing in SFC profile and DSC thermograms. Greater changes in physical properties were noted after sn-1, 3 enzymatic interesterification. It has been found that it is still possible to use the enzyme Lipozyme TL IM for the interesterification of fully hydrogenated fats with high melting point. Prepared structured fat was used for the model fat blends preparation where as a liquid part was used low erucic rapeseed oil. The strength of the three-dimensional crystal network of model fat blends was monitored by means of a penetrometric test at 10 °C. Physical properties of fat blends such as melting point, solidification point, solid fat content, penetrometry increased with increasing concentration of structured fats. The increase was caused also with increasing ratio of saturated fatty acid in structured fats. Mixture of polymorphic modifications β and β´ was observed in most fat blends.
Similar content being viewed by others
References
K. Sato, Crystallization behaviour of fats and lipids: A review. Chem. Eng. Sci. 56(7), 2255–2265 (2001)
R.P. Mensink, M.B. Katan, Effect of dietary trans fatty acids on high-density and low-density lipoprotein cholesterol levels in healthy subjects. N. Engl. J. Med. 323(7), 439–445 (1990)
A. Ascherio, C.H. Hennekens, J.E. Buring, C. Master, M.J. Stampfer, W.C. Willett, Trans-fatty acids intake and risk of myocardial infarction. Circulation 89(1), 94–101 (1994)
W.C. Willett, M.J. Stampfer, J.E. Manson, F.E. Colditz, B.A. Rosner, C.H. Hennekens, Intake of trans fatty acids and risk of coronary heart disease among women. Lancet 341(8845), 581–585 (1993)
D. Mozaffarian, M.B. Katan, A. Ascherio, M. Stampfer, W.C. JWillett, Trans fatty acids and cardiovascular disease. N. Engl. J. Med. 354(15), 1601–1613 (2006)
D.R. Erickson, Practical Handbook of Soybean Processing and Utilization (American soybean Association, S. Louis, 1995)
A.P.B. Ribeiro, R. Grimaldi, L.A. Gioielli, L.A.G. Gonçalves, Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications. Food Res. Int. 42(3), 401–410 (2009)
M.B. Katan, P.L. Zock, R.P. Mensink, Effects of fats and fatty acids on blood lipids in humans: An overview. Am. J. Clin. Nutr. 60(6), 10175–10225 (1994)
E.H. Temme, M.P. Mensink, G. Hornstra, Comparison of the effects of diets enriched in lauric, palmitic, or oleic acids on serum lipids and lipoproteins in healthy women and men. Am. J. Clin. Nutr. 63(6), 897–903 (1996)
J.E. Hunter, J. Zhang, P.M. Kris-Etherton, Cardiovascular disease risk of dietary stearic acid compared with trans, other saturated, and unsaturated fatty acids: A systematic review. Am. J. Clin. Nutr. 91(1), 46–63 (2010)
M. Kojima, N. Tachibana, T. Yamahira, S. Seino, A. Izumisawa, N. Sagi, T. Arishima, M. Kohno, K. Takamatsu, M. Hirotsuka, I. Ikeda, Structured triacylglycerol containing behenic and oleic acids suppresses triacylglycerol absorption and prevents obesity in rats. Lipids Health Dis 9, 77, 1–77, 6 (2010)
L. Ahmadi, A.J. Wright, A.G. Marangoni, Chemical and enzymatic interesterification of tristearin/triolein-rich blends: Chemical composition, solid fat content and thermal properties. Eur. J. Lipid Sci. Technol. 110(11), 1014–1024 (2008)
D. Li, P. Adhikari, J.-A. Shin, J.-H. Lee, Y.-J. Kim, X.-M. Zhu, J.-N. Hu, J. Jin, C.C. Akoh, K.–.T. Lee, Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats. Food Sci Technol 43, 458–464 (2010)
M.H. Masuchi, K.M. Gandra, A.L. Marangoni, C. de Sá Perenha, M.C. Chiu, R. Grimaldi, L.A.G. Gonçalves, Fats from chemically Interesterified high-oleic sunflower oil and fully hydrogenated palm oil. J. Am. Oil Chem. Soc. 91, 859–866 (2014)
M. Criado, E. Hernández-Martín, A. López-Hernández, C. Otero, Enzymatic interesterification of extra virgin olive oil with a fully hydrogenated fat: Characterization of the reaction and its products. J. Amer. Oil Chem. Soc. 84(8), 717–726 (2007)
AOCS, Determination of cis and trans-Fatty Acids in Hydrogenated and Rafined Oils and Fats by Capillary GLC, AOCS Official Method Ce 1f-96 (AOCS Press, Champaign, 1997)
ISO 8292-1, International standard, Animal and Vegetable Fats and Oils-Determination of Solid Fat Content by Pulsed NMR-Part 1: Direct Method (2008)
K.W. Smith, in Book: Structured and modified lipids (Gunstone F.D., Ed), Chapter 14. Cocoa butter and cocoa butter equivalents (Marcel Dekker Inc., NY, 2001), pp. 412–413
AOCS, in AOCS Official Methods Cc 3.25. Slip melting point, standard open tube melting point (AOCS Press, Champaign, 2004)
AOCS, Congeal Point,AOCS Official Method Cc (AOCS Press, Champaign, 2017), pp. 14–59
I. Karabulut, S. Turan, S. Ergin, Effect of chemical interesterification on solid fat content and slip melting point of fat/oil blends. Eur. Food Res. Technol. 218(3), 224–229 (2004)
C.P. Tan, Y.B. Che Man, Differential scanning calorimetric analysis of palm oil, palm oil based products and coconut oil: Effect of scanning rate variation. Food Chem. 76(1), 89–102 (2002)
P. Chawla, J.M. deMan, A.K. Smith, Crystal morphology of shortenings and margarines. Food Struct (9), 329–336 (1990)
Acknowledgements
This work was supported from specific university research (MSMT No. 20-SVV/2016, MSMT No. 20-SVV/2017). We would also like to thank to Dr. J. Maixner from the central laboratories of UCT, where the diffractograms of crystallized triacylglycerols were measured. Furthermore the authors would like to acknowledge the Department of polymers where the DSC curves were measured.
Author information
Authors and Affiliations
Corresponding author
Ethics declarations
Conflict of Interest
Authors have declared no conflict of interest.
Research Involving Human and/or Animal Participants
This article does not contain any studies with human or animal subjects.
Additional information
Publisher’s Note
Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.
Rights and permissions
About this article
Cite this article
Berčíková, M., Šimková, A., Hudecová, K. et al. Physical Properties of Structured Fats and Fat Blends Based on the Long Chain Fatty Acids. Food Biophysics 15, 143–152 (2020). https://doi.org/10.1007/s11483-019-09609-8
Received:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s11483-019-09609-8