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Development of zero trans baking shortenings by enzymatic interesterification

100%

Gruczynska E., Majewska E., Tarnowska K.

Zeszyty Problemowe Postępów Nauk Rolniczych

2018

tom 592

For development of zero trans baking shortenings enzymatic interesterification was applied. Both immobilized (Novozym 435, Lipozyme RM IM, Lipase PS “Amano” IM) and native (Lipase A “Amano” 12, Lipomod TM 34P) enzymes were applied as biocatalysts. Palm stearin was explored as a source of palmitic acid. The immobilized enzymes formed new asymmetric triacylglycerols containing palmitic acid. The interesterification process produced the zero trans fats with the solid fat content profiles closely matching those of the commercial baking shortening. Not only did the novel structured lipids have comparable physical properties with the commercial baking shortening, but also offered additional health benefits. Thus enzymatic interesterification with immobilized lipases offered great potential in production of fats with expected properties.

Crystal structure of products of enzymatic interesterification of rapeseed oil with fats being palmitic acid carriers

84%

Ledochowska E.

Polish Journal of Food and Nutrition Sciences

1999

tom 08

nr 4

The samples containing rapeseed oil and palm stearin, both initial blends and interesterified products, crystallised in the ß form. The partial substitution of palm stearin for hydrogenated palm stearin caused that besides the ß crystal form also ß crystal form occurred in the reaction products. The amount of the ß form was the greater, the more palm stearin was replaced with partially hydrogenated stearin. The presence of trans isomers, but not the sample content of palmitic acid, was the main factor that delayed the ß to ß transition. In addition, the amount of ß crystal form was found to be greater in products containing partial acylglycerols (mostly diacylglycerols) besides triacylglycerols than in pure respective triacylglycerols.

The effect of enzymatic interesterification on selected physico-chemical properties of milk fat mixtures with vegetable oils

84%

Chmura M., Staniewski B.

Polish Journal of Natural Sciences

2002

tom 11

Ograniczanie wyników

1 Polish Journal of Food and Nutrition Sciences

1 Polish Journal of Natural Sciences

1 Zeszyty Problemowe Postępów Nauk Rolniczych

1 Chmura M.

1 Gruczynska E.

1 Ledochowska E.

1 Majewska E.

1 Staniewski B.

1 Tarnowska K.

1 2018

1 2002

1 1999

Wyniki wyszukiwania

Development of zero trans baking shortenings by enzymatic interesterification

Crystal structure of products of enzymatic interesterification of rapeseed oil with fats being palmitic acid carriers

The effect of enzymatic interesterification on selected physico-chemical properties of milk fat mixtures with vegetable oils