trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids.
Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties (melting/crystallization profiles, solid fat content, polymorphism, and microstructure) of SLs and the textural properties of margarines made with the SLs. The SLs from the 50:30:20 and 60:25:15 blends had atherogenic indices similar to or lower than those of the commercial trans (CTMF) and similar to the trans-free margarine fats (CTFMF). SLs from the blends with PKO contained a wide range of fatty acids (C6-C20) and had more beta' than beta polymorphs. Margarines made with SLs from 50:30:20 and 60:25:15 blends possessed similar hardness, adhesiveness, or cohesiveness to margarines made with CTMF and CTFMF, respectively. Therefore, CO/PS/PKO-based SLs were suitable for formulating trans-free margarines with low atherogenicity and desirable textural properties.
Kim
Byung Hee
BH
Department of Food Science and Technology, Food Science Building, The University of Georgia, Athens, Georgia 30602-7610, USA.
Lumor
Stephen E
SE
Akoh
Casimir C
CC
D004951:Esterification; D005229:Fatty Acids, Monounsaturated / Q000032:analysis*; D005524:Food Technology; D008055:Lipids / Q000032:analysis*; D008383:Margarine / Q000032:analysis*; D000073878:Palm Oil; D010938:Plant Oils / Q000032:analysis*; D000074262:Rapeseed Oil
D005229:Fatty Acids, Monounsaturated; D008055:Lipids; D010938:Plant Oils; D000074262:Rapeseed Oil; D000073878:Palm Oil; D008383:Margarine