Abstract
ABSTRACT Low‐calorie structured lipids (SL) containing behenic and oleic acids were prepared using interesterification of olive oil with hydrogenated high erucic acid rapeseed oil and acidolysis of olive oil with behenic acid. The reactions were catalyzed by the Lipozyme RM IM enzyme. Triacylglycerols (TAGs), obtained by interesterification (TAG SLHE ), contained 20.9 and 45.3% of behenic and oleic acids, respectively, whereas those obtained by acidolysis (TAG SLB ) contained 34.6 and 49.6% of these acids, respectively. In both cases, behenic acid was mainly incorporated in the sn‐1,3 positions of the TAG molecules (∼93%). The distribution of oleic acid in the individual positions was different for each product. The content of oleic acid in the sn‐2 position of TAG was 50.2 and 80.3% for TAGSLHEand TAGSLB, respectively. The melting temperature of TAGSLHE(45.5%) was higher than that of TAGSLB(37.5%). Because of the suitable solid fat content characteristics of TAGSLBas a function of temperature, it is possible to use TAGSLBin bakery and in confectionery industries for production of margarines and blends, among others.
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