Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid.
Structured Lipid was synthesized from canola oil and caprylic acid with sn-1,3 specific lipase from Rhizomucor miehei. Cold spreadable butter was made by blending butterfat with the SL at a weight ratio of 80:20. Its chemical and physical properties were compared with pure butter and butterfat-canola oil 80:20 blend spread. The butterfat-SL blend had lower contents of hypercholesterolemic fatty acids (FAs) and the lowest atherogenic index (AI) as compared to the others. Melting and crystallization behaviors of butterfat-SL blend were similar to those of butterfat-canola oil blend above 0 degrees C. It showed solid fat contents (SFCs) similar to butterfat-canola oil blend but lower than pure butterfat. The butterfat-SL blend was shown to crystallize in the beta' form. There were no differences between the hardness of butterfat-SL blend spread and butterfat-canola oil blend spread. Rheological analysis showed that butterfat-SL blend spread lost its elastic behavior at 5 degrees C, a lower temperature than pure butter.
Kim
Byung Hee
BH
Department of Food Science and Technology, The University of Georgia, Food Science Building, Athens, Georgia 30602-7610, USA.
Akoh
Casimir C
CC
D002079:Butter / Q000032:analysis*; D002210:Caprylates / Q000378:metabolism*; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004951:Esterification; D005229:Fatty Acids, Monounsaturated / Q000378:metabolism*; D005524:Food Technology; D008049:Lipase / Q000378:metabolism*; D008055:Lipids / Q000032:analysis; D010938:Plant Oils / Q000737:chemistry*; D000074262:Rapeseed Oil; D020103:Rhizomucor / Q000201:enzymology; D013696:Temperature
D002210:Caprylates; D005229:Fatty Acids, Monounsaturated; D008055:Lipids; D010938:Plant Oils; D000074262:Rapeseed Oil; D002079:Butter; D008049:Lipase; C031492:octanoic acid