Abstract
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure and composition of triacylglycerols. However, they are not always mutually compatible. Lipid modification is a good way to give them specific functionalities, increase their oxidative stability, or improve their nutritional value. As such, chemical and enzymatic interesterification may be used to modify them and produce structured lipids. In accordance, the aim of this study is to compare chemical and enzymatic interesterification of binary blends of fully hydrogenated soybean oil and walnut oil, using sodium methoxide or Lipozyme TL IM, respectively, to produce a fat base with adequate nutritional and physical characteristics. Three different mass ratios of fully hydrogenated soybean oil and walnut oil blends (20:80, 40:60 and 60:40) were interesterified and evaluated. Total interesterification was determined by the stabilization of the solid fat content. Chemical reaction of the 20:80 blend was completed in 10 min and of the 40:60 and 60:40 blends in 15 min. Enzymatically interesterified blends were stabilized in 120 min at all of the mass ratios. Complete interesterification significantly reduced the solid fat content of the blends at any composition. Chemical and enzymatically interesterified fully hydrogenated blend of soybean and walnut oil at mass ratio of 40:60 showed the plastic curve of an all-purpose- -type shortening rich in polyunsaturated fatty acids, with a high linolenic acid (C18:3n3) content and with zero trans-fatty acids.
Highlights
Lipids are the highest energy source of the three macronutrients
It can be noticed that after 10 min of interesterification, the melting point of the 60:40 blend did not change significantly from that observed in the non-interesterified blend. These results suggest that the beginning of the reaction is delayed with an increase in the content of fully hydrogenated soybean oil
This study evaluated the suitability of chemical and enzymatic interesterification to produce a fat base rich in polyunsaturated fatty acids
Summary
Lipids are the highest energy source of the three macronutrients (carbohydrates, proteins and lipids). They add flavour, texture and satiety to foods. Some fats may have excellent physical properties for specific applications but are not recommended due to nutritional concerns These lipids may not be absorbed as expected or may even have some deleterious effects on health due to the presence of certain fatty acids. Each of the three fatty acids bonded to the sn, sn-2 or sn-3 position of the glycerol backbone can vary in regard to chain length, number and position of double bonds, and geometrical configuration These characteristics give lipids their physical, chemical and nutritional properties [2,3]
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