A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil

• Published in: Food chemistry Vol. 255; pp. 405 - 413
• Main Authors: Li, Ying, Zhao, Jinli, Xie, Xiaodong, Zhang, Zhen, Zhang, Ning, Wang, Yong
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 30.07.2018
• Subjects: Beef tallow; Box-Behnken design; Characterization; Enzymatic interesterification; Esterification; Fats - chemistry; Hydrogenation; Lipase - metabolism; Low trans margarine fat analog; Margarine - analysis; Palm Oil - chemistry; Soybean Oil - chemistry; Trans Fatty Acids - chemistry; Triglycerides; Characterization; Low trans margarine fat analog; Enzymatic interesterification; Beef tallow; Box-Behnken design
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/j.foodchem.2018.02.086

•Soybean oil and fully hydrogenated palm oil synthesized low trans margarine fat analogs.•The enzymatic interesterification was optimized by Box-Behnken design.•The interesterified oil was characterized as an alternative to beef tallow and hydrogenated oils. The health hazard of tallow and partial hydrogenated oils is well known in margarine productions. For this, food manufactures are urged to develop novel alternatives for healthier margarine formulations. The highest interesterification degree acquired with lipase Lipozyme 435 standing out from other catalysts (solid acid, sodium hydroxide and methoxide) was applied to produce low trans margarine fat analogs to beef tallow (BT) with the blend of soybean oil (SO) and fully hydrogenated palm oil (FHPO) in a mass ratio of 4:3. Reaction parameters like enzyme dosage (4.2 wt%), temperature (95 °C) and time (245 min) were optimized using the Box-Behnken design. Regarding fatty acid profiles, triacylglycerol species, solid fat content, polymorphism, melting and crystallization behaviors, the resulting interesterified oil was characterized in comparison with BT, FHPO and the SO-FHPO blend so as to prove its potential in formulating low trans fat margarines because of desirable physicochemical properties and polymorphs.