title: Effect of Fatty Acid Chain Length on the Crystallization Behavior of Trans-free Margarine Basestocks during Storage.
abstract: In order to obtain margarine free of trans-fatty acids, four interesterified basestocks were prepared by chemical interesterification (CIE) of oil blends. Different ratios of palm stearin, palm olein and soybean oil were mixed without and with 1) fully hydrogenated Acer truncatum oil (FHATO), 2) fully hydrogenated rapeseed oil or 3) palm kernel oil containing a similar amount of saturated, monounsaturated and polyunsaturated fatty acids, but different saturated fatty acid length for CIE. Compared to the physical blends, the CIE samples demonstrated lower slip melting points and decreased solid fat contents, especially at high temperatures, indicating that the CIE samples might have improved mouthfeel. In all CIE samples, the β crystal form disappeared and only the β' crystal form was observed, except for sample 2, which contained a mixed β and β' forms. Furthermore, in all CIE samples, except sample 1, the β' crystal forms began transforming to β form after only two cycles of higher temperature treatments indicating that the CIE sample with FHATO had the most resistance to temperature fluctuation during storage which may be attributed to its longer saturated chains. In conclusion, the CIE basestocks containing longer saturated fatty acids could be more suitable for margarine use.
authors.affiliation: Institute of Food and Nutraceutical Science, School of Agriculture and Biology, Shanghai Jiao Tong University.
authors.forename: Peng
authors.initials: P
authors.lastname: Hu
authors.forename: Xuebing
authors.initials: X
authors.lastname: Xu
authors.forename: Liangli Lucy
authors.initials: LL
authors.lastname: Yu
mesh_terms: D004951:Esterification; D005227:Fatty Acids / Q000737:chemistry*; D005504:Food Analysis; D008383:Margarine / Q000032:analysis*; D015394:Molecular Structure; D010938:Plant Oils / Q000737:chemistry*; D044242:Trans Fatty Acids / Q000737:chemistry; D044366:Transition Temperature; D014280:Triglycerides / Q000737:chemistry
chemical_list: D005227:Fatty Acids; D010938:Plant Oils; D044242:Trans Fatty Acids; D014280:Triglycerides; D008383:Margarine