Abstract
We developed an alternative whipping cream fat using shea butter but with low saturation. Enriched stearic-oleic-stearic (SOS) solid fat was obtained from shea butter via solvent fractionation. Acyl migration reactant, which mainly contains asymmetric SSO triacylglycerol (TAG), was prepared through enzymatic acyl migration to obtain the creaming quality derived from the β’-crystal form. Through enzymatic acyl migration, we obtained a 3.4-fold higher content of saturated-saturated-unsaturated (SSU) TAG than saturated-unsaturated-saturated (SUS) TAG. The acyl migration reactant was refined to obtain refined acyl migration reactant (RAMR). An alternative fat product was prepared by blending RAMR and hydrogenated palm kernel oil (HPKO) at a ratio of 4:6 (w/w). The melting points, solid fat index (SFI), and melting curves of the alternative products were similar to those of commercial whipping cream fat. The alternative fat had a content of total unsaturated fatty acids 20% higher than that of HPKO. The atherogenic index (AI) of alternative fat was 3.61, much lower than those of whipping cream fat (14.59) and HPKO (1220.3), because of its low atherogenic fatty acid content and high total unsaturated fatty acids. The polymorphic crystal form determined by X-ray diffraction spectroscopy showed that the β’-crystal form was predominant. Therefore, the alternative fat is comparable with whipping cream that requires creaming quality, and has a reduced saturated fat content.
Highlights
Whipping cream refers to a bubble-containing emulsion
The objective of this study was to use shea butter to prepare an alternative fat with the physical properties of whipping cream while maintaining contents of saturated fatty acid lower than those of conventional whipping cream
Shea butter was used to develop an alternative fat with physical properties similar to those of commercially available whipping cream while presenting reduced saturated fat content
Summary
Whipping cream refers to a bubble-containing emulsion. Generally, if the whipping cream contains more than 30% fat, it shows 100–300% of overrun. In the case of whipping cream made from plant oils, palm oil and palm kernel oil are mainly used. Palm kernel oil contains 80% saturated fatty acids, such as lauric acid (C12:0). Lauric acid (C12:0), which is present in palm kernel oil and coconut oil in large quantities, is categorized as a saturated fatty acid that increases cholesterol levels [5]. Palm-based vegetable fats mainly contain palmitic (C16:0) and lauric acids, which are considered atherogenic fatty acids [6,7,8]. It is desirable to reduce the content of saturated fatty acids in palm-based fat and oil products such as non-dairy creams
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