Abstract
Trans-free interesterified fats were prepared from blends of hard palm stearin (hPS) and rice bran oil (RBO) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20 weight % using immobilized Mucor miehei lipase at 60°C for 6 h with a mixing speed of 300 rpm. Physical properties and crystallization and melting behaviors of interesterified blends were investigated and compared with commercial margarine fats. Lipase-catalyzed interesterification modified triacylglycerol compositions and physical and thermal properties of hPS:RBO blends. Slip melting point and solid fat contents (SFC) of all blends decreased after interesterification. Small, mostly β′ form, needle-shaped crystals, desirable for margarines were observed in interesterified fats. Interesterified blend 40:60 exhibited an SFC profile and crystallization and melting characteristics most similar to commercial margarine fats and also had small needle-like β′ crystals. Interesterified blend 40:60 was suitable for use as a transfree margarine fat.
Article PDF
Similar content being viewed by others
Explore related subjects
Discover the latest articles, news and stories from top researchers in related subjects.Avoid common mistakes on your manuscript.
References
Kim BH, Lumor SE, Akoh CC. Trans-free margarines prepared with canola oil/ palm stearin/palm kernel oil-based structured lipids. J. Agr. Food Chem. 56: 8195–8205 (2008)
Willet WC, Stampfer MJ, Manson JE, Colditz GA, Speizer FE, Rosner BA. Intake of trans fatty acids and risk of coronary heart disease among women. Lancet 341: 581–585 (1993)
Bendsen NT, Christensen R, Bartels EM, Astrup A. Consumption of industrial and ruminant trans fatty acids and risk of coronary heart disease: A systematic review and meta-analysis of cohort studies. Eur. J. Clin. Nutr. 65: 773–783 (2011)
Xu X. Production of specific-structured triacylglycerols by lipase-catalyzed reactions: A review. Eur. J. Lipid Sci. Tech. 102: 287–303 (2000)
Rodrigues JN, Gioielli LA. Chemical interesteriflcation of milkfat and milkfatcorn oil blends. Food Res. Int. 36: 149–159 (2003)
Shin TS, Godber JS, Martin DE, Wells JH. Hydrolytic stability and changes in Evitamins and oryzanol of extruded rice bran during storage. J. Food Sci. 62: 704–708 (1997)
Deffense E. Fractionation of palm oil. J. Am. Oil Chem. Soc. 62: 376–385 (1985)
Mayamol PN, Samuel T, Balachandran C, Sundaresan A, Arumughan C. Zerotrans shortening using palm stearin and rice bran oil. J. Am. Oil Chem. Soc. 81: 407–413 (2004)
Reshma MV, Saritha SS, Balachandran C, Arumughan C. Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals. Bioresource Technol. 99: 5011–5019 (2008)
Kim J-Y, Lee K-T. Enzymatic synthesis of low trans fats using rice bran oil, palm stearin and high oleic sunflower seed oil. J. Korean Soc. Food Sci. Nutr. 38: 270–478 (2009)
Adhikari P, Shin JA, Lee JH, Hu JN, Zhu XM, Akoh CC, Lee KT. Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil. J. Sci. Food Agr. 90: 703–711 (2010)
Jennings BH, Akoh CC. Trans-free plastic shortenings prepared with palm stearin and rice bran oil structured lipid. J. Am. Oil Chem. Soc. 87: 411–417 (2010)
Adhikari P, Hu P. Enzymatic and chemical interesterification of rice bran oil, sheaolein, and palm stearin and comparative study of their physicochemical properties. J. Food Sci. 77: c1285–c1292 (2012)
Ghosh S, Bhattacharyya DK. Utilization of high-melting palm stearin in lipasecatalyzed interesterification with liquid oils. J. Am. Oil Chem. Soc. 74: 589–592 (1997)
AOAC. Official Methods of Analysis of AOAC Intl. Method 969.33. Association of Official Analytical Communities, Arlington, VA, USA (1995)
Alim MA, Lee JH, Shin JA, Lee YJ, Choi MS, Akoh CC, Lee KT. Lipase-catalyzed production of solid fat stock from fractionated rice bran oil, palm stearin, and conjugated linoleic acid by response surface methodology. Food Chem. 106: 712–719 (2008)
Tan CP, Che Man YB. Differential scanning calorimetric analysis ofedible oils: Comparison of thermal properties and chemical composition. J. Am. Oil Chem. Soc. 77: 143–155 (2000)
AOCS. Official Methods and Recommended Practices of the American Oil Chemists’ Society. 6th ed. Method Cd 16-81. American Oil Chemists’ Society, Champaign, IL, USA (1997)
D’Souza V, Deman JM, de Man L. Short spacings and polymorphic forms of natural and commercial solid fats-A review. J. Am. Oil. Chem. Soc. 67: 835–843 (1990)
Chopra R, Reddy SY, Sambaiah K. Structured lipids from rice bran oil and stearic acid using immobilized lipase from Rhizomucor miehei. Eur. J. Lipid Sci. Tech. 110: 32–39 (2008)
Adhikari P, Shin JA, Lee JH, Kim HR, Kim IH, Hong ST, Lee KT. Crystallization, physicochemical properties, and oxidative stability of the interesterified hard fat from rice bran oil, fully hydrogenated soybean oil, and coconut oil through lipase-catalyzed reaction. Food Bioprocess Tech. 5: 2474–2487 (2012)
Lee JH, Akoh CC, Himmelsbach DS, Lee KT. Preparation of interesterified plastic fats from fats and oils free of trans fatty acid. J. Agr. Food Chem. 56: 4039–4046 (2008)
Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Goncalves LAG. Instrumental methods for the evaluation of interesterified fats. Food Anal. Method. 2: 282–302 (2009)
Kurashige J, Matsuzaki N, Takahashi H. Enzymatic modification of canola palm oil mixtures: Effects on the fluidity of the mixture. J. Am Oil Chem. Soc. 70: 849–852 (1993)
Kristott J. New trans-free fats for replacement of hydrogenated fats in confectionary products. Tech. Commun. 13: 1–8 (2003)
Pande G, Akoh CC. Enzymatic modification of lipids for trans-free margarine: Feature. Lipid Technol. 25: 31–33 (2013)
Yella Reddy SR, Jarayani T. Trans free bakery shortenings from mango kernel and mahua fat by fractionation and blending. J. Am. Oil Chem. Soc. 78: 635–640 (2001)
Idris NA, de Man L, Tang TS, Chong CL. Chemical composition and physical properties of soft (tub) margarines sold in Malaysia. J. Am. Oil Chem. Soc. 73: 995–1001 (1996)
Miskandar MS, Che Man YB, Yusoff MSA, Rahman RA. Effect of emulsion temperature on physical properties of palm oil-based margarine. J. Am. Oil Chem. Soc. 79: 1163–1168 (2002)
Solís-Fuentes JA, Hernandez-Medel MD, Duran-de- Bazua MD. Determination of the predominant polymorphic form of mango (Mangifere indica) almond fat by differential scanning calorimetry and X-ray diffraction. Eur. J. Lipid Sci. Tech. 107: 395–401 (2005)
Marangoni AG, Rousseau D. Engineering triacylglycerols: The role of interesterification. Trends Food Sci. Tech. 6: 329–335 (1995)
de Man JM, de Man L. Texture of fats. pp. 191-217. In: Physical Properties of Lipids. Marangoni AG, Narine SS (eds). Marcel Dekker, New York, NY, USA (2002)
Liu Y, Meng Z, Zhang F, Shan L, Wang X. Influence of lipid composition, crystallization behavior and microstructure on hardness of palm oil-based margarines. Eur. Food Res. Technol. 230: 759–767 (2010)
Campos R, Narine SS, Marangoni AG. Effect of cooling rate on the structure and mechanical properties of milk fat and lard. Food Res. Int. 35: 971–981 (2002)
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ornla-ied, P., Sonwai, S. & Lertthirasuntorn, S. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin. Food Sci Biotechnol 25, 673–680 (2016). https://doi.org/10.1007/s10068-016-0118-3
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1007/s10068-016-0118-3