Fully Hydrogenated Soybean Oil Research Articles

Development and characterization of nanostructured lipid carriers for cannabidiol delivery

This study evaluated the physicochemical characteristics of nanostructured lipid carriers (NLCs) as a potential vehicle for cannabidiol (CBD), a lipophilic molecule with great potential to promote health benefits. NLCs were produced using hemp seed oil and fully-hydrogenated soybean oil at different proportions. The emulsifiers evaluated were soybean lecithin (SL), Tween 80 (T80) and a mixture of SL:T80 (50:50). CBD was tested in the form of CBD-rich extract or isolate CBD, to verify if it affects the NLCs characteristics. Based on particle size and polydispersity, SL was considered the most suitable emulsifier to produce the NLCs. All lipid proportions evaluated had no remarkable effect on the physicochemical characteristics of NLCs, resulting in CBD–loaded NLCs with particle size below 250 nm, high CBD entrapment efficiency and CBD retention rate of 100% for 30 days, demonstrating that NLCs are a suitable vehicle for both CBD-rich extract or isolate CBD.

Sensitivity analysis of the formation of hollow solid lipid micro- and nanoparticles from CO2-saturated solution of fully hydrogenated soybean oil

The production of hollow solid micro- and nanoparticles using fully hydrogenated soybean oil (FHSO) and supercritical carbon dioxide (SC-CO2) has been studied in the literature. This research aimed to examine the impact of FHSO volumes (10 to 50 mL), temperatures (60 to 80 °C), and pressures (100 to 300 bar) on particle size distribution, morphology, and melting properties of FHSO hollow solid lipid micro- and nanoparticles. The experimental results were extensively interpreted using principles from thermodynamics and hydrodynamics. Two equations were developed to relate experimental data of particle diameter (PD) and nanoparticle portion (NP) to pressure, temperature, and FHSO volume. Optimum conditions for minimizing PD and maximizing NP were identified at a pressure of 300 bar, a temperature of 60 °C, and an FHSO volume of 20 to 30 mL. Under these conditions, the PD ranged from 6.3 to 6.6 μm, and the NP reached 24.1%.

Characterization of lipid systems based on fully hydrogenated soybean and high oleic sunflower oils to obtain nanostructured lipid carriers

Resistance to chemical degradation, a melting point above body temperature, biodegradability, and generally regarded as safe status are prerequisites for a lipid matrix to produce nanostructured lipid carriers (NLC). This study aimed to evaluate the composition and physical and crystallization properties of lipid systems composed of fully hydrogenated soybean oil (FHSO) and high oleic sunflower oil (HOSO). The lipid systems were characterized by their composition in fatty acids and triacylglycerol (TAG), thermal behavior during melting and crystallization, solid fat content (SFC), microscopical features, and polymorphism. Elevated HOSO in lipid systems promoted an increase in unsaturated fatty acids (UFA) and di- and tri-unsaturated TAG, a reduction in SFC and in crystalized areas and variations in thermal behavior. Excepted lipid system 10:90 FHSO:HOSO (w/w), all systems exhibited polymorphic stabilization in β form after 60 days. Findings of the present study demonstrated that the raw materials are compatible for the formulation of NLC.

High oleic sunflower oil and fully hydrogenated soybean oil nanostructured lipid carriers: Development and characterization

Lipid-based nanoparticles are among the most promising encapsulation technologies in the field of nanotechnology. As one of the main trends in the development of these structures, the use of edible and/or commercially available oils and fats in the food industry stands out, replacing synthetic lipid matrices, which are not as viable for food applications in terms of cost, availability, or regulatory aspects. The objective of this work was to obtain and characterize nanostructured lipid carriers (NLC) using fully hydrogenated soybean oil (FHSO) and high oleic sunflower oil (HOSO) as lipid matrices. NLC were formulated from different lipid systems, 80:20, 60:40, 40:60, and 20:80 FHSO:HOSO (w/w), using soy lecithin (SL), Tween 80, or whey protein isolate (WPI) as an emulsifier. The increase in the unsaturation degree of the FHSO:HOSO lipid system resulted in larger NLC when obtained with Tween 80 or SL, greater physical instability, and lower peak temperature and melting enthalpy. The increase in the unsaturation degree, however, did not change the polymorphic shape of NLC, which stabilized in the β form 48 h after their obtainment. Among the considered lipid systems, 80:20, 60:40, and 40:60 FHSO:HOSO (w/w) systems form stable particles, with crystallinity properties suitable for food incorporation.

Anhydrous milk fat blended with fully hydrogenated soybean oil as lipid microparticles: Characterization, stability, and trends for application

Lipid microparticles (LMP) made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) may provide crystallization and control the polymorphic stability of lipid matrices. The present study investigated the production of LMP and their stability during 120 days of storage at 5, 10, and 25 °C. LMP were produced using lipid blends 90:10 and 80:20 (AMF:FHSBO % w/w) sprayed in a double fluid atomizer at 1 bar, in a chilled chamber (1 ± 1 °C), and analyzed once a week for particle size, morphology, melting behavior, and polymorphic habit. LMP presented a spherical shape and a volumetric diameter of 10 μm. Both LMP presented melting behavior within a wide temperature range. The polymorphic habit was affected by the lipid base and the storage temperature. LMP stored at 25 °C tended to exhibit a more stable polymorphic form. An increase in FHSBO concentration led to an increase in stability, exhibiting the β form, with no polymorphic changes after 14 or 21 days, remaining stable up to 120 days, for all microparticles. Our results suggested the potential of LMP for several technological applications such as crystallization inducer, structuring agent, and as wall material, due to their thermal and polymorphic stability.

Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil

Soybean oil (SBO) and fully hydrogenated soybean oil (FHSBO) have been used for margarine production. However, SBO-based margarine requires a considerable amount of trans fatty acid-containing FHSBO due to its low melting point. We aimed to reduce the FHSBO content in margarine by employing duck fat, which has a higher melting point than SBO. Margarines were prepared using different ratios of duck fat and reduced levels of SBO and FHSBO. Physicochemical, sensory, and oxidative properties of the margarines were evaluated. The quality characteristics of margarine improved when duck fat replaced SBO and FHSBO. Furthermore, the lipid oxidation parameters were lower in duck fat-added margarines than the control during storage at 60 °C for 28 days. The margarine containing 80% duck fat showed the best sensory properties. Collectively, duck fat can replace SBO in margarine while reducing the use of FHSBO and maintaining desirable physicochemical properties, oxidative stability, and sensory properties.

Physicochemical characteristics of anhydrous milk fat mixed with fully hydrogenated soybean oil

There is a growing demand for fats that confer structure, control the crystallization behavior, and maintain the polymorphic stability of lipid matrices in foods. In this context, milk fat has the potential to meet this demand due to its unique physicochemical properties. However, its use is limited at temperatures above 34 °C when thermal and mechanical resistance are desired. The addition of vegetable oil hard fats to milk fat can alter its physicochemical properties and increase its technological potential. This study evaluated the chemical composition and the physical properties of lipid bases made with anhydrous milk fat (AMF) and fully hydrogenated soybean oil (FHSBO) at the proportions of 90:10; 80:20; 70:30; 60:40; and 50:50 (% w/w). The increased in FHSBO concentration resulted in blends with higher melting point, which the addition of 10% of FHSBO increase the melting point in 12 °C of the lipid base. Also, FHSBO contributed for a higher thermal resistance conferred by the coexistence of polymorphs β' and β, which remained stable for 90 days. Co-crystallization was observed for all blends due to the total compatibility of milk fat with the fully hydrogenated soybean oil. The results suggest a potential of all blends for various technological applications, makes milk fat more appropriate to confer structure, and improve the polymorph stability in foods. The blends presenting singular characteristics according to the desired thermal stability, melting point, and polymorphic habit.

The Phase Space of Crystallization: Modeling Fat Crystallization Using Thermodynamic and Mass-Transfer Variables

The following work describes the application of a conceptual tool, the “phase space”, to describe the trajectory of crystallization in a space defined by thermodynamic and mass transfer variables. Three materials and two crystallization conditions were studied: a fast cooling condition and a slow cooling condition. The phase space trajectories showed that the higher the viscosity at the start of crystallization (i.e. lower crystallization temperature), the smaller the resulting crystal size, due to limited crystal growth as a result impeded mass transfer. Likewise, a lower viscosity at the start of crystallization resulted in larger crystal sizes. Charting the trajectory of crystallization for two polycrystalline triglyceride fats in a triglyceride oil, namely fully hydrogenated soybean oil (FHSO) in soybean oil and FHSO in high oleic sunflower oil, also showed that the material exhibited an excess crystallization in that the initial crystallization created more solid material than was predicted from chem...

Effects of Lipid Solid Mass Fraction and Non-Lipid Solids on Crystallization Behaviors of Model Fats under High Pressure.

Different fractions of fully hydrogenated soybean oil (FHSBO) in soybean oil (10–30% w/w) and the addition of 1% salt (sodium chloride) were used to investigate the effect of high-pressure treatments (HP) on the crystallization behaviors and physical properties of the binary mixtures. Sample microstructure, solid fat content (SFC), thermal and rheological properties were analyzed and compared against a control sample (crystallized under atmospheric condition). The crystallization temperature (Ts) of all model fats under isobaric conditions increased quadratically with pressure until reaching a pressure threshold. As a result of this change, the sample induction time of crystallization (tc) shifted from a range of 2.74–0.82 min to 0.72–0.43 min when sample crystallized above the pressure threshold under adiabatic conditions. At the high solid mass fraction, the addition of salt reduced the pressure threshold to induce crystallization during adiabatic compression. An increase in pressure significantly reduced mean cluster diameter in relation to the reduction of tc regardless of the solid mass fraction. In contrast, the sample macrostructural properties (SFC, storage modulus) were influenced more significantly by solid mass fractions rather than pressure levels. The creation of lipid gel was observed in the HP samples at 10% FHSBO. The changes in crystallization behaviors indicated that high-pressure treatments were more likely to influence crystallization mechanisms at low solid mass fraction.

Synthesis of designer triglycerides by enzymatic acidolysis

Enzymatic acidolysis process was developed for modification of fully hydrogenated soybean oil (FHSO) by incorporation of caprylic acid, a medium chain fatty acid. Immobilized sn-1,3 specific lipase PyLip was used to modify FHSO to produce a new fat with improved physico-chemical and functional properties. PyLip mediated acidolysis resulted in 88% reduction of substrate triglycerides and 45.16% incorporation of caprylic acid in FHSO at molar ratio of 1:3 of FHSO and caprylic acid in 60 min reaction time. HPLC analysis revealed formation of mono-substituted and di-substituted TAGs post enzymatic acidolysis. Physical properties of synthesized lipid were studied using DSC and XRD and considerable change was observed in the final product compared to the starting material. The present study reports a faster acidolysis process in the presence of solvent enhancing the modification of FHSO with caprylic acid and having no side products formation (monoglycerides and diglycerides) making the entire process highly efficient and commercially attaractive.

The Physical State of Emulsified Edible Oil Modulates Its in Vitro Digestion.

Emulsified lipid digestion was tailored by manipulating the physical state of dispersed oil droplets in whey protein stabilized oil-in-water (O/W) emulsions, where the oil phase consisted of one of five ratios of soybean oil (SO) and fully hydrogenated soybean oil (FHSO). The evolution in particle size distribution, structural changes during oral, gastric, and intestinal digestion, and free fatty acid release during intestinal digestion were all investigated. Irrespective of the physical state and structure of the dispersed oil/fat, all emulsions were stable against droplet size increases during oral digestion. During gastric digestion, the 50:50 SO:FHSO emulsion was more stable against physical breakdown than any other emulsion. All emulsions underwent flocculation and coalescence or partial coalescence upon intestinal digestion, with the SO emulsion being hydrolyzed the most rapidly. The melting point of all emulsions containing FHSO was above 37 °C, with the presence of solid fat within the dispersed oil droplets greatly limiting lipolysis. Fat crystal polymorph and nanoplatelet size did not play an important role in the rate and extent of lipid digestion. Free fatty acid release modeled by the Weibull distribution function showed that the rate of lipid digestion (κ) decreased with increasing solid fat content, and followed an exponential relationship (R2 = 0.95). Overall, lipid digestion was heavily altered by the physical state of the dispersed oil phase within O/W emulsions.

Low sat-structured fats enriched in α-linolenic acid: physicochemical properties and crystallization characteristics.

This work sought to obtain and evaluate zero trans-fat reduced in saturated fatty acids, with higher content of unsaturated fatty acids. Palm oil (PO) was used as the reference of zero trans lipid base. Different amounts of linseed oil (LO) were added to PO, obtaining the following blends: 100:0; 80:20; 60:40; 40:60; 20:80 and 0:100 of PO:LO (w/w%), respectively. These blends were added to fully hydrogenated soybean oil (FHSO) as the crystallization modifying agent, and to sorbitan monostearate (SMS) as the structuring element, both at a proportion of 3% to build the structured fractions. The control and the structured blends were evaluated for fatty acid composition, solid fat content, consistency, crystallization kinetics, thermal behavior, microstructure and polymorphism. With the addition of LO to the PO, an increase of up to 80% was observed in the content of alpha-linolenic acid and a reduction of saturated fatty acids to 47% in the blends. FHSO and SMS offered thermal resistance to the blends, with relevant changes in the crystallization kinetics and microstructure, affecting macroscopic characteristics with the increase in consistence. It was possible to obtain a lipid formulation with features of plasticity and enhanced nutritional quality, compatible with several food applications.

Thermal Effects on Lipids Crystallization Kinetics under High Pressure

The crystallization behavior of a model fat consisting of fully hydrogenated soybean oil (FHSBO) and soybean oil (SBO) is studied under isobaric cooling ( 100 MPa), and atmospheric conditions (0.1 MPa). To monitor the relationship between pressure and the onset of crystallization at both isobaric cooling and adiabatic compression, samples were pressurized until they achieved three different maximum temperatures (70, 80, or 90 °C) under pressure. A lower induction time of crystallization (τ > 2.1 min–1) resulting in smaller crystals was observed during adiabatic compression compared to isobaric cooling (0.4 < τ < 0.9 min–1). Moreover, different crystal size distributions were observed for the different maximum temperatures applied. Using small-angle X-ray scattering analysis, a decrease in nanoplatelet thickness was documented in samples crystallized under high pressure compared to the control samples. The impacts of high pressure processing were also evident in the sample...

High Oleic Soybean Oil Improves Cardiometabolic Health in Adults

High oleic soybean oil (HOSBO) is a shelf‐stable oil that provides broad versatility for both solid fat and liquid oil applications for food preparation. The impact of replacement of HOSBO for alternative solid fat and liquid oils on cardiometabolic risk factors is largely unknown. This randomized, diet‐controlled, crossover trial was conducted with four treatments: 1) HOSBO, 2) soybean oil (SBO), 3) 80:20 blend of HOSBO and fully hydrogenated SBO (FHSBO), and 4) 50:50 blend of palm oil and palm olein (“palm blend”) to measure the lipid, lipoprotein, and other cardiometabolic factor responses to use of these oils under typical food preparation methods. Subjects (n=60) were randomized to a sequence of the 4 treatments and fed a controlled diet containing 50% of their total fat from the treatment (total dietary fat = 35% of energy). At the end of each 29‐day treatment period, blood samples were collected on 2 days and a 24 hr urine sample was collected. Concentrations of atherogenic markers [LDL cholesterol (LDLc), ApoB, Non HDL cholesterol, LDL particles] were higher after consumption of the palm blend compared to HOSBO and the other treatments (overall treatment P &lt;0.0001). LDLc and ApoB were higher after consumption of the HOSBO compared to SBO (P=0.01, P=0.02, respectively). There was no significant difference in these atherogenic markers between the HOSBO+FHSBO blend and the HOSBO. Thus, replacement of up to 20% of HOSBO with FHSBO provides solid fat functionality with no change in atherogenic markers. Consumption of the palm blend increased HDL cholesterol (HDLc) and ApoAI compared to all other treatments, with no differences among the other treatments for HDLc and ApoAI. Ratios of total cholesterol‐to‐LDLc and LDLc‐to‐HDLc were highest after consumption of the palm blend compared to the other treatments (P &lt;0.0001). Triglycerides, fasting glucose, and blood pressure were similar across all 4 treatments. HOSBO, an important option for replacement of solid fat and liquid oils in multiple food applications, maintains or improves lipid and lipoprotein profiles in humans compared to alternative functional fats.Support or Funding InformationFunded by USDA, ARS and Qualisoy

Comparison between enzymatic and chemical interesterification of high oleic sunflower oil and fully hydrogenated soybean oil

Structured lipids (SL) were prepared by enzymatic interesterification (EI) and chemical interesterification (CI) of high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) in a weight ratio of 50:50 w/w. The EI was catalyzed by the immobilized lipase Lipozyme TL IM (Thermomyces lanuginosus) free of organic solvents at a concentration of 7% w/w, 70°C for 9 h, and samples were collected for analysis at 3, 6, and 9 h. The original blend and the reaction products were evaluated for fatty acid (FA) composition, triacylglycerols (TAG), solid fat content (SFC), thermal analysis, and regiospecific distribution of FA. The EI provided considerable rearrangement of triglycerides classes, with lower levels of trisatured and tri‐unsaturated TAG, and higher levels of monoun‐ and diunsaturated TAG. The SL obtained by EI reduced SFC with a linear and wide melting range by thermal analysis, lowering the melting point. Lower acyl migration was observed in EI within 3 h of reaction, with similar results between both techniques at the maximum reaction time. The SL obtained by EI may have wide applications in specialty fats for confectionery and bakery products.Practical Applications: SL via enzymatic catalysis have been the focus of considerable attention in food industry. We report in this study, the comparison between enzymatic and chemical interesterification of a fully hydrogenated vegetable oil, and high oleic vegetable oil. The results show that the enzymatic process with 3 h of reaction time present more selectivity, lower acyl migration of sn‐2 position of the unsaturated fatty acid, and better nutritional value, when compared with the chemical process. These SL were projected to have broad applications in foods, as bakery/confectionery fats, and as a crystallization additive for lipids.The enzymatic process with 3 h of reaction time showed the advantage of selectivity for production of new TAG and lower acyl migration sn‐2 position of the unsaturated fatty acid when compared with the other reaction times, evidenced by NMR 13C. These SL were projected to have broad applications in foods, as bakery/confectionery fats and as a crystallization additive for lipids.

Analysis of co-crystallized free phytosterols with triacylglycerols as a functional food ingredient

This research focuses on the analysis of mixtures of free phytosterols (FPSs) with fully hydrogenated soybean oil (FHSO):soybean oil (SO) mixtures as a potential zero-trans substitute for various types of shortenings. Oil binding capacity as well as the thermal, rheological and structural properties of FHSO:SO blends containing 0, 20 and 25wt.% β-sitosterol or stigmasterol were investigated in this study. Differential interference contrast (DIC) microscopy and wide angle X-ray diffraction (WAXRD) revealed that co-crystallization of FPSs with FHSO:SO blends occurred. Polymorphic forms were characterized as a mixture of β′ and β for all samples. The addition of FPSs decreased oil loss (OL) of FHSO:SO samples. Melting profiles of the prepared FPS–TAG (triacylglycerol) blends were extended to higher temperatures compared to a commercial shortening. Rheological properties were comparable to those of commercial puff pastry shortening suggesting that FPS–TAG blends may be acceptable for bakery applications. FPSs co-crystallized with FHSO and SO may be a suitable trans-fat free substitute for a number of types of shortening, including puff pastry shortening. The manufacturing of co-crystallized /FPS-TAG matrices will possibly bring large economic benefits as their functionalization can potentially be achieved by using existing simple shear processing.

Gallic acid microparticles produced by spray chilling technique: Production and characterization

In this work, we evaluated the implementation of spray chilling technique to produce solid lipid microparticles (SLMs) containing gallic acid as a model phenolic compound, using blends of soybean oil (SO) with fully hydrogenated soybean oil (FHSO) as wall materials. Gallic acid aqueous solution was dispersed through lipid blends by the preparation of water-in-oil (W/O) emulsions stabilized by the emulsifier PGPR (polyglycerol polyricinoleate). The conditions of emulsion preparation (concentration of emulsifier, speed and time of stirring) were established by evaluating their kinetic stability. The FHSO/SO proportion and the W/O ratio have been varied for the different formulations. Lipid blends and emulsions flow curves showed Newtonian behavior at 79 °C (preparation temperature). Microparticles with higher FHSO concentrations presented increased encapsulation efficiencies (from 54% to 101%) due to lower gallic acid superficial concentrations. Mean diameters ranged from about 24 μm to 36 μm and were slightly affected by differences in formulations. Scanning electron microscopy revealed microparticles with spherical shape and smooth surface covered with fat crystals. Hence, the use of spray chilling technique may be a good option for the production of SLMs loaded with phenolics.

Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil

Abstract Trans-free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD), β polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.

Engineering the Functionality of Blends of Fully Hydrogenated and Non-Hydrogenated Soybean Oil by Addition of Emulsifiers

The objective of this work was to functionalize mixtures of fully hydrogenated soybean oil (FHSO) and soybean oil (SO) to match rheological behavior and structure of a partially hydrogenated, high-trans fatty acid roll-in shortening (APPS control). Physical blends of FHSO and SO were prepared at mass ratios ranging from 10:90 to 40:60 FHSO:SO. Different emulsifiers were added in concentrations of 0, 1 and 3 % (w/w). The mixtures were crystallized in a scraped surface heat exchange (SSHE), with A and B units arranged in two configurations, ABA and AAB. Polymorphism, solid fat content and oil binding capacity, as well as rheological, thermal and structural properties were determined and compared to those of the APPS control. The results showed that 30:70 FHSO:SO formulations with 1 % glycerol monopalmitate, crystallized in an ABA unit votator configuration had comparable properties to those of the APPS control. Despite achieving desirable physical and rheological properties, the nano- and microstructural elements of the FHSO:SO blends were significantly smaller than those of the APPS control which may suggest that functionality for these fats can be accomplished by addition of specific additives and control of crystallization conditions, regardless of bulk chemical composition.

Trans‐Free Nondairy Creamer Prepared from Enzymatic Interesterification of Soybean Oil and Fully Hydrogenated Soybean Oil

AbstractTrans‐free fats were prepared from enzymatic interesterification of soybean oil (SO) and fully hydrogenated soybean oil (FHSBO) and the fats were used as core material to prepare nondairy creamer. The method of preparation and characteristics of nondairy creamer had been studied. The obtained products were evaluated for their physicochemical characteristics that included moisture content, peroxide value, acid value and bulk density, and were proved to have no significant difference with commercial products. Nondairy creamer prepared in this study was trans‐free (&lt;0.1%) in comparison with over 30% Trans Fatty Acids content of commercial products. The present study can be used as a method to prepare trans‐free nondairy creamer and make this kind of products healthier.Practical ApplicationsNondairy creamer is widely used in food industry for its economy, good antioxidant capacity, being easily dissolved in water, ease of handling and improved shelf life. But commercial products have high content of trans‐fatty acids that are harmful to people's health. In consideration of this, preparing trans‐free nondairy creamer is significant to consumers' health and food industry. SO and FHSBO were trans‐free. In the process of interesterification of these two kinds of oil, the fatty acids were recombined and its structure did not change, which made the final reaction products trans‐free and healthier. Consequently, the reaction products can be used as core material to prepare trans‐free nondairy creamer, and the final products can get acceptable sensory qualities.