Assessment of effectiveness of synthetic diacylglycerols as emulsifiers in dispersion systems containing interesterified Turkey fat

Małgorzata Kowalska,Magdalena Woźniak,Anna Żbikowska,Serge Tavernier,Łukasz Pazdur

doi:10.1007/s00217-018-3079-3

Abstract

The purpose of this study was to form new dispersion systems based on chemically interesterified waste turkey fat containing sesame oil (2:3 wt./wt.) and to evaluate effectiveness of synthetized diacylglycerols stabilizing these emulsions. Sesame oil was used to enrich and improve turkey fat’s composition with unsaturated fatty acids derived from oil. Physical properties of raw fats and fat blends (before and after the reaction) were determined. Increase of acid value and crystallization point was noted after the reaction, and no changes occurred in the fatty acid composition of the sesame oil and turkey fat blends. Diacylglycerols were synthesized from specified monoacylglycerols, then purified, and analyzed by means of Gel Permeation Chromatography (GPC) and Thin-Layer Chromatography (TLC). The role of the amount of synthetically obtained diacylglycerols (DAG) as emulsifiers in obtaining the stable emulsion product was examined. 6% (wt./wt.) was found to be the smallest amount of DAG emulsifier needed to properly stabilize the prepared emulsions. The proposed new emulsion products could be applied as new food product formulations like mayonnaise sauces or dressings. Such formulations containing beneficial fats like turkey fat or sesame oil, as well as new structured diacylglycerols could meet customer requirements.

Highlights

Oils and fats contain triglycerides which typically consist of glycerol and saturated and unsaturated fatty acid esters [1]
The choice of oil was dictated by the results of a survey which indicated that consumers are not interested in turkey fat because of its specific smell, unsuitable for a majority of respondents
gel permeation chromatography (GPC) chromatograms confirmed a pure fraction of DAG was obtained after column chromatography

Summary

Introduction

Oils and fats contain triglycerides which typically consist of glycerol and saturated and unsaturated fatty acid esters [1]. A lot of native vegetable oils or fats have only limited applications in their original form because of their specific chemical composition. To expand their utility, vegetable oils can be modified either chemically by hydrogenation or interesterification or physically by fractionation [2,3,4]. Fatty acids (FA) are not altered, but redistributed within triacylglycerol molecule or between triacylglycerols This kind of chemical modification breaks the existing ester bonds and forms new bonds in glycerol molecules. Chemical interesterification modifies the structure of triacylglycerols (TAG) and such physical properties of fats as crystallization

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