Abstract
Novel zero-trans frying shortenings were formed by enzymatic transesterification by exploring a palm stearin and canola oil mixture and stearic acid as substrates. Both immobilized (Novozym 435, Lipase PS “Amano” IM) and non-immobilized (Lipomod TM 34P) enzymes were applied as biocatalysts. Palmitic acid, the fatty acid which defines the proper type of crystal formation, was present at the 15% level in the reaction mixtures. The novel structured lipids had comparable physical properties and offered similar frying performance to those of commercial shortening. Needle-shaped crystals were predominant both in the transesterification products and the commercial frying shortening. Furthermore, solid fat content profiles of the zero-trans structured lipids produced by Novozym 435 and Lipase PS “Amano” IM were close to those of the commercial shortening.
Highlights
The amounts of healthy unsaturated fatty acids which are beneficial for humans in the transesterification products were higher than in the commercial shortening by about 10.0 – 33.0%
As a result its content in the structured lipids was comparable to the commercial shortening
The presence of trans isomers in the commercial shortening (8.2%) indicated that it contained partially-hydrogenated fat (Gupta, 2017), it was labelled as a zero-trans product
Summary
The main aim of this study was to obtain zero-trans structured lipids with similar frying performance and physical properties to commercial frying shortening
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