A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil
•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 h...
Saved in:
| Published in | Food chemistry Vol. 255; pp. 405 - 413 |
|---|---|
| Main Authors | , , , , , |
| Format | Journal Article |
| Language | English |
| Published |
England
Elsevier Ltd
30.07.2018
|
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | •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. |
|---|---|
| AbstractList | •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. 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. |
| Author | Zhao, Jinli Li, Ying Xie, Xiaodong Wang, Yong Zhang, Zhen Zhang, Ning |
| Author_xml | – sequence: 1 givenname: Ying surname: Li fullname: Li, Ying organization: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China – sequence: 2 givenname: Jinli surname: Zhao fullname: Zhao, Jinli organization: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China – sequence: 3 givenname: Xiaodong surname: Xie fullname: Xie, Xiaodong organization: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China – sequence: 4 givenname: Zhen surname: Zhang fullname: Zhang, Zhen organization: Guangdong Engineering Technology Research Center for Oils and Fats Biorefinery, Guangdong Engineering Technology Research Center for Cereals and Oils Byproducts Biorefinery, Guangzhou 510632, China – sequence: 5 givenname: Ning surname: Zhang fullname: Zhang, Ning email: tzhning@jnu.edu.cn organization: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China – sequence: 6 givenname: Yong surname: Wang fullname: Wang, Yong email: twyong@jnu.edu.cn organization: Department of Food Science and Engineering, College of Science and Engineering, Jinan University, Guangzhou 510632, China |
| BackLink | https://www.ncbi.nlm.nih.gov/pubmed/29571493$$D View this record in MEDLINE/PubMed |
| BookMark | eNqFkc1u3CAUhVGVqpmkfYWIZTd2MNiG6apRlDaVImXTrhE2lxlGGKaAWzmv1JcsziTddgM64jvcn3OBznzwgNBVQ-qGNP31oTYh6HEPU01JI2pCayL6N2jTCM4qTjg9QxvCiKhE0_bn6CKlAyFkZd-hc7rteNNu2Qb9ucEu_MY5Kp_wpOJOResBG5Wx8sqFHc4BDwAGZ-VW0oSI96Bc3luIq5pmp7INPn3Cj8dsJ_v0LHEwGPzTMhU1YuszREjlsMaOJ2BO1u9wCssAquDWlYoam9m5Be8XHcMOvMqg8VG5aX1_j94a5RJ8eLkv0Y8vd99v76uHx6_fbm8eqrHlTa6GbRnPcNYpqihw1nZadYwxTtqeEN1SIxgbBLTNILaG97qjHCghTAjDBR_YJfp4-vcYw8-5dC0nm0ZwTnkIc5LrEgltBe0K2p_QMYaUIhh5jLascZENkWtQ8iBfg3r2SUJlCaoYr15qzMME-p_tNZkCfD4BUCb9VXYt02jBj6BthDFLHez_avwFEDatLA |
| CitedBy_id | crossref_primary_10_1007_s13399_022_03315_1 crossref_primary_10_1016_j_fbio_2022_102240 crossref_primary_10_1016_j_foodres_2022_111208 crossref_primary_10_1016_j_foodchem_2021_129070 crossref_primary_10_3390_catal10111277 crossref_primary_10_17780_ksujes_1109267 crossref_primary_10_1016_j_rineng_2024_101970 crossref_primary_10_1590_fst_105821 crossref_primary_10_5650_jos_ess18201 crossref_primary_10_1016_j_foodchem_2023_137374 crossref_primary_10_1016_j_lwt_2020_109880 crossref_primary_10_5650_jos_ess22268 crossref_primary_10_1016_j_biotechadv_2019_04_003 crossref_primary_10_1016_j_foodchem_2020_126518 crossref_primary_10_1111_1750_3841_16235 crossref_primary_10_1111_ijfs_15314 crossref_primary_10_1002_jsfa_13225 crossref_primary_10_1051_ocl_2021036 crossref_primary_10_1080_10408398_2020_1793725 crossref_primary_10_1039_C9FO01648A crossref_primary_10_1016_j_foodchem_2023_137026 crossref_primary_10_3390_foods8090383 crossref_primary_10_3390_biom11010049 crossref_primary_10_1002_aocs_12801 crossref_primary_10_1111_jfpp_14587 crossref_primary_10_1016_j_carbpol_2020_116726 crossref_primary_10_1111_1750_3841_15977 crossref_primary_10_1016_j_lwt_2019_04_057 crossref_primary_10_1016_j_tifs_2021_08_020 crossref_primary_10_1002_ejlt_202200047 crossref_primary_10_1016_j_foodchem_2023_136980 crossref_primary_10_1111_1541_4337_12537 crossref_primary_10_1016_j_ifset_2022_103107 crossref_primary_10_1002_aocs_12597 crossref_primary_10_3390_pr11102965 crossref_primary_10_3389_fnut_2023_1155436 crossref_primary_10_6066_jtip_2024_35_1_119 crossref_primary_10_1111_ijfs_17039 crossref_primary_10_1016_j_ifset_2019_05_014 crossref_primary_10_1016_j_jfca_2022_105021 crossref_primary_10_1016_j_procbio_2019_12_013 crossref_primary_10_1016_j_procbio_2023_07_012 crossref_primary_10_3390_foods10061376 crossref_primary_10_1051_ocl_2022029 crossref_primary_10_1016_j_procbio_2024_03_005 crossref_primary_10_1039_C9CY00415G crossref_primary_10_5650_jos_ess22118 crossref_primary_10_1016_j_foodchem_2024_138635 crossref_primary_10_1021_acs_jafc_0c06297 crossref_primary_10_1007_s00217_023_04282_1 crossref_primary_10_1002_app_50841 crossref_primary_10_3390_foods13091405 crossref_primary_10_1111_ijfs_16692 crossref_primary_10_1007_s13399_023_04422_3 crossref_primary_10_6066_jtip_2023_34_1_37 crossref_primary_10_1016_j_foodres_2021_110486 crossref_primary_10_1021_acs_iecr_1c04794 crossref_primary_10_51348_YTMP9768 |
| Cites_doi | 10.1021/jf304441j 10.1002/ejlt.200600232 10.1016/j.molcatb.2008.08.006 10.1021/jf900665h 10.1111/j.1365-2621.2002.tb08762.x 10.1016/j.progpolymsci.2006.05.001 10.1007/s12161-009-9073-4 10.1016/j.foodres.2010.09.029 10.1016/j.foodres.2009.01.012 10.1007/s11746-000-0075-8 10.1161/CIRCULATIONAHA.106.679985 10.1007/s11483-010-9186-8 10.1002/ejlt.200600198 10.1002/ejlt.201200418 10.1016/S0308-8146(00)00084-4 10.1016/j.bcab.2012.08.005 10.1002/ejlt.200900092 10.1016/j.foodchem.2014.09.155 10.1007/s11746-011-1905-x 10.1016/j.lwt.2012.05.027 10.1007/s002170000254 10.1016/j.foodchem.2006.06.015 10.1016/j.molcatb.2010.02.003 10.1007/BF02605730 10.1021/jf801412v 10.1016/j.foodchem.2012.10.070 10.1016/j.lwt.2009.09.013 10.1016/j.foodchem.2009.04.072 10.1186/1743-7075-4-1 10.1007/s11746-013-2208-1 10.1007/s11746-012-2182-z |
| ContentType | Journal Article |
| Copyright | 2018 Elsevier Ltd Copyright © 2018 Elsevier Ltd. All rights reserved. |
| Copyright_xml | – notice: 2018 Elsevier Ltd – notice: Copyright © 2018 Elsevier Ltd. All rights reserved. |
| DBID | CGR CUY CVF ECM EIF NPM AAYXX CITATION 7X8 |
| DOI | 10.1016/j.foodchem.2018.02.086 |
| DatabaseName | Medline MEDLINE MEDLINE (Ovid) MEDLINE MEDLINE PubMed CrossRef MEDLINE - Academic |
| DatabaseTitle | MEDLINE Medline Complete MEDLINE with Full Text PubMed MEDLINE (Ovid) CrossRef MEDLINE - Academic |
| DatabaseTitleList | MEDLINE - Academic MEDLINE |
| Database_xml | – sequence: 1 dbid: NPM name: PubMed url: https://proxy.k.utb.cz/login?url=http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=PubMed sourceTypes: Index Database – sequence: 2 dbid: EIF name: MEDLINE url: https://proxy.k.utb.cz/login?url=https://www.webofscience.com/wos/medline/basic-search sourceTypes: Index Database |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics Chemistry Diet & Clinical Nutrition |
| EISSN | 1873-7072 |
| EndPage | 413 |
| ExternalDocumentID | 10_1016_j_foodchem_2018_02_086 29571493 S0308814618303224 |
| Genre | Journal Article |
| GroupedDBID | --- --K --M .~1 0R~ 1B1 1RT 1~. 1~5 4.4 457 4G. 5GY 5VS 7-5 71M 8P~ 9JM 9JN AABNK AABVA AACTN AAEDT AAEDW AAIAV AAIKC AAIKJ AAKOC AALRI AAMNW AAOAW AAQFI AARLI AATLK AAXUO ABFNM ABFRF ABGRD ABGSF ABJNI ABMAC ABUDA ABYKQ ACDAQ ACGFO ACGFS ACIUM ACRLP ADBBV ADECG ADEZE ADQTV ADUVX AEBSH AEFWE AEHWI AEKER AENEX AEQOU AFKWA AFTJW AFXIZ AFZHZ AGUBO AGYEJ AHHHB AIEXJ AIKHN AITUG AJOXV AJSZI ALMA_UNASSIGNED_HOLDINGS AMFUW AMRAJ AXJTR BKOJK BLXMC CBWCG CS3 DOVZS DU5 EBS EFJIC EFLBG EJD EO8 EO9 EP2 EP3 F5P FDB FIRID FLBIZ FNPLU FYGXN G-Q GBLVA IHE J1W K-O KOM KZ1 LW9 M41 MO0 N9A O-L O9- OAUVE OZT P-8 P-9 P2P PC. Q38 RIG ROL RPZ SAB SCC SDF SDG SDP SES SPC SPCBC SSA SSK SSU SSZ T5K WH7 ~G- ~KM AAHBH AAXKI AKRWK CGR CUY CVF ECM EIF NPM 29H 53G AALCJ AAQXK AAYJJ AAYXX ABXDB ACNNM ADMUD AFJKZ AGHFR AGRDE AI. ASPBG AVWKF AZFZN CITATION FEDTE FGOYB G-2 HLV HVGLF HZ~ R2- SCB SEW VH1 WUQ Y6R 7X8 |
| ID | FETCH-LOGICAL-c471t-b9295f735a2a2e7345da5333704600d42f833b8e41b89f76d527e200388f787b3 |
| IEDL.DBID | AIKHN |
| ISSN | 0308-8146 |
| IngestDate | Sun Sep 29 07:52:38 EDT 2024 Thu Sep 26 17:23:29 EDT 2024 Sat Sep 28 08:50:25 EDT 2024 Fri Feb 23 02:23:07 EST 2024 |
| IsPeerReviewed | true |
| IsScholarly | true |
| Keywords | Characterization Low trans margarine fat analog Enzymatic interesterification Beef tallow Box-Behnken design |
| Language | English |
| License | Copyright © 2018 Elsevier Ltd. All rights reserved. |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c471t-b9295f735a2a2e7345da5333704600d42f833b8e41b89f76d527e200388f787b3 |
| Notes | ObjectType-Article-1 SourceType-Scholarly Journals-1 ObjectType-Feature-2 content type line 23 |
| PMID | 29571493 |
| PQID | 2018024825 |
| PQPubID | 23479 |
| PageCount | 9 |
| ParticipantIDs | proquest_miscellaneous_2018024825 crossref_primary_10_1016_j_foodchem_2018_02_086 pubmed_primary_29571493 elsevier_sciencedirect_doi_10_1016_j_foodchem_2018_02_086 |
| PublicationCentury | 2000 |
| PublicationDate | 2018-07-30 |
| PublicationDateYYYYMMDD | 2018-07-30 |
| PublicationDate_xml | – month: 07 year: 2018 text: 2018-07-30 day: 30 |
| PublicationDecade | 2010 |
| PublicationPlace | England |
| PublicationPlace_xml | – name: England |
| PublicationTitle | Food chemistry |
| PublicationTitleAlternate | Food Chem |
| PublicationYear | 2018 |
| Publisher | Elsevier Ltd |
| Publisher_xml | – name: Elsevier Ltd |
| References | Ribeiro, Grimaldi, Gioielli, Gonçalves (b0135) 2009; 42 Wright, Hartel, Narine, Marangoni (b0155) 2000; 77 Mat Dian, Sundram, Idris (b0085) 2007; 109 Cheong, Zhang, Xu, Xu (b0030) 2009; 57 Meng, Liu, Shan, Jin, Wang, Wang (b0090) 2011; 2010 De Clercq, Danthine, Nguyen, Gibon, Dewettinck (b0040) 2012; 89 Rao, Sankar, Sambaiah, Lokesh (b0125) 2001; 212 AOCS (1993). Official methods and recommended practices of the American Oil Chemists’ Society. Cd 3d-63, 4th ed. Champaign, IL: AOCS. Li, Adhikari, Shin, Lee, Kim, Zhu (b0080) 2010; 43 Karupaiah, Sundram (b0065) 2007; 4 Kim, Lumor, Akoh (b0070) 2008; 56 Haighton (b0060) 1976; 53 Zhang, Wang, Ma, Wang, Liu, Yan (b0160) 2015; 173 Saberi, Lai, Toro-Vázquez (b0145) 2011; 44 Pande, Akoh (b0110) 2013; 50 Pande, Akoh, Shewfelt (b0115) 2013; 2 Ribeiro, Basso, Grimaldi, Gioielli, Gonçalves (b0130) 2009; 2 AOCS (2009). Official methods and recommended practices of the American Oil Chemists’ Society. Ch 3-91, 6th ed. Champaign, IL: AOCS. Claro da Silva, Ribeiro, De Martini Soares, Capacla, Hazzan, Oliveira dos Santos (b0035) 2013; 90 Farmani, Hamedi, Safari, Madadiou (b0050) 2007; 102 Zhao, Wang, Teng, Li, Zhang (b0170) 2015; 30 Sun, Ma, Campos, Hankinson, Manson, Stampfer (b0150) 2007; 115 AOCS (1996). Official methods and recommended practices of the American Oil Chemists’ Society. Cd 8b-90, 5th ed. Champaign, IL: AOCS. Farmani, Safari, Hamedi (b0055) 2009; 111 Osborn, Ako (b0100) 2002; 67 Pacheco, Palla, Crapiste, Carrin (b0105) 2012; 90 Rodrigues, Fernandez-Lafuente (b0140) 2010; 64 Laia, Ghazalia, Cho, Chong (b0075) 2000; 71 Zhao, Baker, Song, Olubajo, Zanders, Campbell (b0165) 2009; 57 Aini, Miskandar (b0010) 2007; 109 Zou, Akoh (b0175) 2012; 61 Miklos, Zhang, Lametsch, Xu (b0095) 2013; 138 De Martini Soares, Osório, Claro da Silva, Gioielli, Ferreira-Dias (b0045) 2013; 115 Piorkowska, Galeski, Haudin (b0120) 2006; 31 Ahmadi, Marangoni (b0005) 2009; 117 Farmani (10.1016/j.foodchem.2018.02.086_b0050) 2007; 102 Ribeiro (10.1016/j.foodchem.2018.02.086_b0135) 2009; 42 Zhao (10.1016/j.foodchem.2018.02.086_b0165) 2009; 57 Piorkowska (10.1016/j.foodchem.2018.02.086_b0120) 2006; 31 Li (10.1016/j.foodchem.2018.02.086_b0080) 2010; 43 Osborn (10.1016/j.foodchem.2018.02.086_b0100) 2002; 67 Pacheco (10.1016/j.foodchem.2018.02.086_b0105) 2012; 90 Zhao (10.1016/j.foodchem.2018.02.086_b0170) 2015; 30 Wright (10.1016/j.foodchem.2018.02.086_b0155) 2000; 77 Rodrigues (10.1016/j.foodchem.2018.02.086_b0140) 2010; 64 Kim (10.1016/j.foodchem.2018.02.086_b0070) 2008; 56 Sun (10.1016/j.foodchem.2018.02.086_b0150) 2007; 115 Pande (10.1016/j.foodchem.2018.02.086_b0115) 2013; 2 Farmani (10.1016/j.foodchem.2018.02.086_b0055) 2009; 111 10.1016/j.foodchem.2018.02.086_b0015 Miklos (10.1016/j.foodchem.2018.02.086_b0095) 2013; 138 Ribeiro (10.1016/j.foodchem.2018.02.086_b0130) 2009; 2 Rao (10.1016/j.foodchem.2018.02.086_b0125) 2001; 212 De Martini Soares (10.1016/j.foodchem.2018.02.086_b0045) 2013; 115 De Clercq (10.1016/j.foodchem.2018.02.086_b0040) 2012; 89 Pande (10.1016/j.foodchem.2018.02.086_b0110) 2013; 50 Cheong (10.1016/j.foodchem.2018.02.086_b0030) 2009; 57 Mat Dian (10.1016/j.foodchem.2018.02.086_b0085) 2007; 109 Haighton (10.1016/j.foodchem.2018.02.086_b0060) 1976; 53 Meng (10.1016/j.foodchem.2018.02.086_b0090) 2011; 2010 Zou (10.1016/j.foodchem.2018.02.086_b0175) 2012; 61 10.1016/j.foodchem.2018.02.086_b0020 10.1016/j.foodchem.2018.02.086_b0025 Laia (10.1016/j.foodchem.2018.02.086_b0075) 2000; 71 Zhang (10.1016/j.foodchem.2018.02.086_b0160) 2015; 173 Ahmadi (10.1016/j.foodchem.2018.02.086_b0005) 2009; 117 Aini (10.1016/j.foodchem.2018.02.086_b0010) 2007; 109 Karupaiah (10.1016/j.foodchem.2018.02.086_b0065) 2007; 4 Saberi (10.1016/j.foodchem.2018.02.086_b0145) 2011; 44 Claro da Silva (10.1016/j.foodchem.2018.02.086_b0035) 2013; 90 |
| References_xml | – volume: 109 start-page: 147 year: 2007 end-page: 156 ident: b0085 article-title: Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends publication-title: European Journal of Lipid Science and Technology contributor: fullname: Idris – volume: 77 start-page: 463 year: 2000 end-page: 475 ident: b0155 article-title: The effect of minor components on milk fat crystallization publication-title: Journal of the American Oil Chemists Society contributor: fullname: Marangoni – volume: 61 start-page: 238 year: 2012 end-page: 246 ident: b0175 article-title: Identification of tocopherols, tocotrienols, and their fatty acid esters in residues and distillates of structured lipids purified by short-path distillation publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Akoh – volume: 2 start-page: 76 year: 2013 end-page: 84 ident: b0115 article-title: Utilization of enzymatically interesterified cottonseed oil and palm stearin-based structured lipid in the production of publication-title: Biocatalysis and Agricultural Biotechnology contributor: fullname: Shewfelt – volume: 31 start-page: 549 year: 2006 end-page: 575 ident: b0120 article-title: Critical assessment of overall crystallization kinetics theories and predictions publication-title: Progress in Polymer Science contributor: fullname: Haudin – volume: 115 start-page: 1858 year: 2007 end-page: 1865 ident: b0150 article-title: A prospective study of trans fatty acids in erythrocytes and risk of coronary heart disease publication-title: Circulation contributor: fullname: Stampfer – volume: 138 start-page: 608 year: 2013 end-page: 614 ident: b0095 article-title: Physicochemical properties of lard-based diacylglycerols in blends with lard publication-title: Food Chemistry contributor: fullname: Xu – volume: 90 start-page: 631 year: 2013 end-page: 639 ident: b0035 article-title: Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification publication-title: Journal of the American Oil Chemists Society contributor: fullname: Oliveira dos Santos – volume: 53 start-page: 397 year: 1976 end-page: 399 ident: b0060 article-title: Blending, chilling, and tempering of margarines and shortenings publication-title: Journal of the American Oil Chemists Society contributor: fullname: Haighton – volume: 57 start-page: 149 year: 2009 end-page: 157 ident: b0165 article-title: Effect of ionic liquid properties on lipase stabilization under microwave irradiation publication-title: Journal of Molecular Catalysis B: Enzymatic contributor: fullname: Campbell – volume: 173 start-page: 70 year: 2015 end-page: 79 ident: b0160 article-title: Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil publication-title: Food Chemistry contributor: fullname: Yan – volume: 212 start-page: 334 year: 2001 end-page: 343 ident: b0125 article-title: Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid publication-title: European Food Research and Technology contributor: fullname: Lokesh – volume: 67 start-page: 2480 year: 2002 end-page: 2485 ident: b0100 article-title: Enzymatically modified beef tallow as a substitute for cocoa butter publication-title: Journal of Food Science contributor: fullname: Ako – volume: 89 start-page: 219 year: 2012 end-page: 229 ident: b0040 article-title: Enzymatic interesterification of palm oil and fractions: Monitoring the degree of interesterification using different methods publication-title: Journal of the American Oil Chemists Society contributor: fullname: Dewettinck – volume: 71 start-page: 173 year: 2000 end-page: 179 ident: b0075 article-title: Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesteried palm stearin: Palm kernel olein mixture during storage publication-title: Food chemistry contributor: fullname: Chong – volume: 30 start-page: 117 year: 2015 end-page: 1112 ident: b0170 article-title: Analysis of the degree of oil random interesterification by high temperature gas chromatograph publication-title: Journal of the Chinese Cereals and Oils Association contributor: fullname: Zhang – volume: 109 start-page: 422 year: 2007 end-page: 432 ident: b0010 article-title: Utilization of palm oil and palm products in shortenings and margarines publication-title: European Journal of Lipid Science and Technology contributor: fullname: Miskandar – volume: 102 start-page: 827 year: 2007 end-page: 833 ident: b0050 article-title: Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils publication-title: Food Chemistry contributor: fullname: Madadiou – volume: 117 start-page: 668 year: 2009 end-page: 673 ident: b0005 article-title: Functionality and physical properties of interesterified high oleic shortening structured with stearic acid publication-title: Food Chemistry contributor: fullname: Marangoni – volume: 44 start-page: 425 year: 2011 end-page: 435 ident: b0145 article-title: Crystallization kinetics of palm oil in blends with palm-based diacylglycerol publication-title: Food Research International contributor: fullname: Toro-Vázquez – volume: 57 start-page: 5020 year: 2009 end-page: 5027 ident: b0030 article-title: Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Xu – volume: 115 start-page: 413 year: 2013 end-page: 428 ident: b0045 article-title: Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for publication-title: European Journal of Lipid Science and Technology contributor: fullname: Ferreira-Dias – volume: 50 start-page: 232 year: 2013 end-page: 239 ident: b0110 article-title: Enzymatic synthesis of publication-title: LWT-Food Science and Technology contributor: fullname: Akoh – volume: 43 start-page: 458 year: 2010 end-page: 464 ident: b0080 article-title: Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero publication-title: LWT-Food Science and Technology contributor: fullname: Zhu – volume: 2010 start-page: 115 year: 2011 end-page: 126 ident: b0090 article-title: Specialty fats from beef tallow and canola oil: Establishment of reaction conditions, characterization of products, and evaluation of crystal stability publication-title: Food Biophysics contributor: fullname: Wang – volume: 4 start-page: 1 year: 2007 end-page: 17 ident: b0065 article-title: Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: A review of their nutritional implications publication-title: Nutrition and Metabolism contributor: fullname: Sundram – volume: 56 start-page: 8195 year: 2008 end-page: 8205 ident: b0070 article-title: Trans-free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids publication-title: Journal of Agricultural and Food Chemistry contributor: fullname: Akoh – volume: 111 start-page: 1212 year: 2009 end-page: 1220 ident: b0055 article-title: Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends publication-title: European Journal of Lipid Science and Technology contributor: fullname: Hamedi – volume: 42 start-page: 401 year: 2009 end-page: 410 ident: b0135 article-title: Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications publication-title: Food Research International contributor: fullname: Gonçalves – volume: 2 start-page: 282 year: 2009 end-page: 302 ident: b0130 article-title: Instrumental methods for the evaluation of interesterified fats publication-title: Food Analytical Methods contributor: fullname: Gonçalves – volume: 64 start-page: 1 year: 2010 end-page: 22 ident: b0140 article-title: Lipase from publication-title: Journal of Molecular Catalysis B: Enzymatic contributor: fullname: Fernandez-Lafuente – volume: 90 start-page: 391 year: 2012 end-page: 400 ident: b0105 article-title: Optimization of reaction conditions in the enzymatic interesterification of soybean oil and fully hydrogenated soybean oil to produce plastic fats publication-title: Journal of the American Oil Chemists' Society contributor: fullname: Carrin – volume: 61 start-page: 238 year: 2012 ident: 10.1016/j.foodchem.2018.02.086_b0175 article-title: Identification of tocopherols, tocotrienols, and their fatty acid esters in residues and distillates of structured lipids purified by short-path distillation publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf304441j contributor: fullname: Zou – volume: 109 start-page: 422 year: 2007 ident: 10.1016/j.foodchem.2018.02.086_b0010 article-title: Utilization of palm oil and palm products in shortenings and margarines publication-title: European Journal of Lipid Science and Technology doi: 10.1002/ejlt.200600232 contributor: fullname: Aini – volume: 57 start-page: 149 year: 2009 ident: 10.1016/j.foodchem.2018.02.086_b0165 article-title: Effect of ionic liquid properties on lipase stabilization under microwave irradiation publication-title: Journal of Molecular Catalysis B: Enzymatic doi: 10.1016/j.molcatb.2008.08.006 contributor: fullname: Zhao – volume: 57 start-page: 5020 year: 2009 ident: 10.1016/j.foodchem.2018.02.086_b0030 article-title: Physical characterization of lard partial acylglycerols and their effects on melting and crystallization properties of blends with rapeseed oil publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf900665h contributor: fullname: Cheong – volume: 67 start-page: 2480 year: 2002 ident: 10.1016/j.foodchem.2018.02.086_b0100 article-title: Enzymatically modified beef tallow as a substitute for cocoa butter publication-title: Journal of Food Science doi: 10.1111/j.1365-2621.2002.tb08762.x contributor: fullname: Osborn – volume: 31 start-page: 549 year: 2006 ident: 10.1016/j.foodchem.2018.02.086_b0120 article-title: Critical assessment of overall crystallization kinetics theories and predictions publication-title: Progress in Polymer Science doi: 10.1016/j.progpolymsci.2006.05.001 contributor: fullname: Piorkowska – volume: 2 start-page: 282 year: 2009 ident: 10.1016/j.foodchem.2018.02.086_b0130 article-title: Instrumental methods for the evaluation of interesterified fats publication-title: Food Analytical Methods doi: 10.1007/s12161-009-9073-4 contributor: fullname: Ribeiro – volume: 44 start-page: 425 year: 2011 ident: 10.1016/j.foodchem.2018.02.086_b0145 article-title: Crystallization kinetics of palm oil in blends with palm-based diacylglycerol publication-title: Food Research International doi: 10.1016/j.foodres.2010.09.029 contributor: fullname: Saberi – volume: 42 start-page: 401 year: 2009 ident: 10.1016/j.foodchem.2018.02.086_b0135 article-title: Zero trans fats from soybean oil and fully hydrogenated soybean oil: Physico-chemical properties and food applications publication-title: Food Research International doi: 10.1016/j.foodres.2009.01.012 contributor: fullname: Ribeiro – volume: 77 start-page: 463 year: 2000 ident: 10.1016/j.foodchem.2018.02.086_b0155 article-title: The effect of minor components on milk fat crystallization publication-title: Journal of the American Oil Chemists Society doi: 10.1007/s11746-000-0075-8 contributor: fullname: Wright – volume: 115 start-page: 1858 year: 2007 ident: 10.1016/j.foodchem.2018.02.086_b0150 article-title: A prospective study of trans fatty acids in erythrocytes and risk of coronary heart disease publication-title: Circulation doi: 10.1161/CIRCULATIONAHA.106.679985 contributor: fullname: Sun – volume: 2010 start-page: 115 issue: 6 year: 2011 ident: 10.1016/j.foodchem.2018.02.086_b0090 article-title: Specialty fats from beef tallow and canola oil: Establishment of reaction conditions, characterization of products, and evaluation of crystal stability publication-title: Food Biophysics doi: 10.1007/s11483-010-9186-8 contributor: fullname: Meng – volume: 109 start-page: 147 year: 2007 ident: 10.1016/j.foodchem.2018.02.086_b0085 article-title: Effect of chemical interesterification on triacylglycerol and solid fat contents of palm stearin, sunflower oil and palm kernel olein blends publication-title: European Journal of Lipid Science and Technology doi: 10.1002/ejlt.200600198 contributor: fullname: Mat Dian – volume: 115 start-page: 413 year: 2013 ident: 10.1016/j.foodchem.2018.02.086_b0045 article-title: Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines publication-title: European Journal of Lipid Science and Technology doi: 10.1002/ejlt.201200418 contributor: fullname: De Martini Soares – volume: 71 start-page: 173 year: 2000 ident: 10.1016/j.foodchem.2018.02.086_b0075 article-title: Physical and textural properties of an experimental table margarine prepared from lipase-catalysed transesteried palm stearin: Palm kernel olein mixture during storage publication-title: Food chemistry doi: 10.1016/S0308-8146(00)00084-4 contributor: fullname: Laia – volume: 2 start-page: 76 year: 2013 ident: 10.1016/j.foodchem.2018.02.086_b0115 article-title: Utilization of enzymatically interesterified cottonseed oil and palm stearin-based structured lipid in the production of trans-free margarine publication-title: Biocatalysis and Agricultural Biotechnology doi: 10.1016/j.bcab.2012.08.005 contributor: fullname: Pande – volume: 111 start-page: 1212 year: 2009 ident: 10.1016/j.foodchem.2018.02.086_b0055 article-title: Trans-free fats through interesterification of canola oil/palm olein or fully hydrogenated soybean oil blends publication-title: European Journal of Lipid Science and Technology doi: 10.1002/ejlt.200900092 contributor: fullname: Farmani – volume: 173 start-page: 70 year: 2015 ident: 10.1016/j.foodchem.2018.02.086_b0160 article-title: Characterisation and oxidation stability of monoacylglycerols from partially hydrogenated corn oil publication-title: Food Chemistry doi: 10.1016/j.foodchem.2014.09.155 contributor: fullname: Zhang – volume: 89 start-page: 219 year: 2012 ident: 10.1016/j.foodchem.2018.02.086_b0040 article-title: Enzymatic interesterification of palm oil and fractions: Monitoring the degree of interesterification using different methods publication-title: Journal of the American Oil Chemists Society doi: 10.1007/s11746-011-1905-x contributor: fullname: De Clercq – volume: 50 start-page: 232 year: 2013 ident: 10.1016/j.foodchem.2018.02.086_b0110 article-title: Enzymatic synthesis of trans-free structured margarine fat analogs with high stearate soybean oil and palm stearin and their characterization publication-title: LWT-Food Science and Technology doi: 10.1016/j.lwt.2012.05.027 contributor: fullname: Pande – ident: 10.1016/j.foodchem.2018.02.086_b0025 – volume: 212 start-page: 334 year: 2001 ident: 10.1016/j.foodchem.2018.02.086_b0125 article-title: Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid publication-title: European Food Research and Technology doi: 10.1007/s002170000254 contributor: fullname: Rao – volume: 102 start-page: 827 year: 2007 ident: 10.1016/j.foodchem.2018.02.086_b0050 article-title: Trans-free Iranian vanaspati through enzymatic and chemical transesterification of triple blends of fully hydrogenated soybean, rapeseed and sunflower oils publication-title: Food Chemistry doi: 10.1016/j.foodchem.2006.06.015 contributor: fullname: Farmani – volume: 64 start-page: 1 year: 2010 ident: 10.1016/j.foodchem.2018.02.086_b0140 article-title: Lipase from Rhizomucor miehei as an industrial biocatalyst in chemical process publication-title: Journal of Molecular Catalysis B: Enzymatic doi: 10.1016/j.molcatb.2010.02.003 contributor: fullname: Rodrigues – ident: 10.1016/j.foodchem.2018.02.086_b0020 – volume: 53 start-page: 397 year: 1976 ident: 10.1016/j.foodchem.2018.02.086_b0060 article-title: Blending, chilling, and tempering of margarines and shortenings publication-title: Journal of the American Oil Chemists Society doi: 10.1007/BF02605730 contributor: fullname: Haighton – ident: 10.1016/j.foodchem.2018.02.086_b0015 – volume: 30 start-page: 117 year: 2015 ident: 10.1016/j.foodchem.2018.02.086_b0170 article-title: Analysis of the degree of oil random interesterification by high temperature gas chromatograph publication-title: Journal of the Chinese Cereals and Oils Association contributor: fullname: Zhao – volume: 56 start-page: 8195 year: 2008 ident: 10.1016/j.foodchem.2018.02.086_b0070 article-title: Trans-free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids publication-title: Journal of Agricultural and Food Chemistry doi: 10.1021/jf801412v contributor: fullname: Kim – volume: 138 start-page: 608 year: 2013 ident: 10.1016/j.foodchem.2018.02.086_b0095 article-title: Physicochemical properties of lard-based diacylglycerols in blends with lard publication-title: Food Chemistry doi: 10.1016/j.foodchem.2012.10.070 contributor: fullname: Miklos – volume: 43 start-page: 458 year: 2010 ident: 10.1016/j.foodchem.2018.02.086_b0080 article-title: Lipase-catalyzed interesterification of high oleic sunflower oil and fully hydrogenated soybean oil comparison of batch and continuous reactor for production of zero trans shortening fats publication-title: LWT-Food Science and Technology doi: 10.1016/j.lwt.2009.09.013 contributor: fullname: Li – volume: 117 start-page: 668 year: 2009 ident: 10.1016/j.foodchem.2018.02.086_b0005 article-title: Functionality and physical properties of interesterified high oleic shortening structured with stearic acid publication-title: Food Chemistry doi: 10.1016/j.foodchem.2009.04.072 contributor: fullname: Ahmadi – volume: 4 start-page: 1 year: 2007 ident: 10.1016/j.foodchem.2018.02.086_b0065 article-title: Effects of stereospecific positioning of fatty acids in triacylglycerol structures in native and randomized fats: A review of their nutritional implications publication-title: Nutrition and Metabolism doi: 10.1186/1743-7075-4-1 contributor: fullname: Karupaiah – volume: 90 start-page: 631 year: 2013 ident: 10.1016/j.foodchem.2018.02.086_b0035 article-title: Microstructure and thermal profile of structured lipids produced by continuous enzymatic interesterification publication-title: Journal of the American Oil Chemists Society doi: 10.1007/s11746-013-2208-1 contributor: fullname: Claro da Silva – volume: 90 start-page: 391 year: 2012 ident: 10.1016/j.foodchem.2018.02.086_b0105 article-title: Optimization of reaction conditions in the enzymatic interesterification of soybean oil and fully hydrogenated soybean oil to produce plastic fats publication-title: Journal of the American Oil Chemists' Society doi: 10.1007/s11746-012-2182-z contributor: fullname: Pacheco |
| SSID | ssj0002018 |
| Score | 2.5303962 |
| Snippet | •Soybean oil and fully hydrogenated palm oil synthesized low trans margarine fat analogs.•The enzymatic interesterification was optimized by Box-Behnken... The health hazard of tallow and partial hydrogenated oils is well known in margarine productions. For this, food manufactures are urged to develop novel... |
| SourceID | proquest crossref pubmed elsevier |
| SourceType | Aggregation Database Index Database Publisher |
| StartPage | 405 |
| SubjectTerms | 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 |
| Title | A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil |
| URI | https://dx.doi.org/10.1016/j.foodchem.2018.02.086 https://www.ncbi.nlm.nih.gov/pubmed/29571493 https://search.proquest.com/docview/2018024825 |
| Volume | 255 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Lb9NAEB616QEuCMorPKpBQtzc-LG219yiQBVACgeo1Ju1692FVIkdNa6q9NA_xJ9kZm1XIIE4cLQ91q52RjOz8_gG4HXmKiNUTneTIqwCkRsdyCwygXJayEKRCXK-2mKRzU_Fx7P0bA9mQy8Ml1X2ur_T6V5b928m_WlONsvl5AsjrXAAi4QyJLEU-3BA5kiIERxMP3yaL24VMtk42SUTpI94_dIofH7smsbQ8XBTeiQ9fCe3Vf_ZRv3NB_W26OQ-3OudSJx2-3wAe7Y-hDuzYXbbIYzfLW2Lb7BH_VzhYgDdJ7qhF3n7EH5McdVcYcsGC9d-5i15nehUi6rmsA62DWprHbacoL9CcnGxa52krfLTuh__tX2Ln0n7rPu2Tmwc2vp65wFhkTEpuhkgXJjUEXDB_TfcNjttFZEvV7SiQc4G7PD7zlw0JNnkBxvcqNWavz-C05P3X2fzoB_fEFRk8dpAk-eVujxJVaximyciNYqcyyTnXGxoROxkkmhpRaRl4fLMpHFuuVZOSkdqRCePYVQ3tX0KmChjtXTSg-HLLJS2UpGORUqXtarIkzFMBoaVmw6loxzK187LgcUls7gM45JYPIZi4Gv5m7yVZEr--e-rQRBK4itnWFRtm8utJ2KQuDgdw5NOQm73Q4eR03U0efYfKz-Hu_zkY8vhCxi1F5f2JTlFrT6C_eOb6KgX_Z-QJg6N |
| link.rule.ids | 315,786,790,4521,24144,27955,27956,45618,45712 |
| linkProvider | Elsevier |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwpV1Lb9QwELbK9lAuqJTX8hwkxC1sHk7scFstVFtalgOt1Jtlr23YajdZdVNV27_En2TGSSqQQBw4JnZkyzOZGc_jG8beFH5uuRZ4NynjecSFNZEsEhtpb7gsNaogH7ItZsX0jH86z8932KSvhaG0yk72tzI9SOvuzag7zdF6sRh9JaQVcmAhU8bIlvwO2-W5SNIB2x0fHU9ntwIZdZxsgwkyeLx-KRS-eOfr2uLxUFF6IgN8J5VV_1lH_c0GDbrocJ_d64xIGLf7vM92XHXA9iZ977YDNvywcA28hQ71cwmzHnQf5_W1yJsH7McYlvU1NKSwYBV63qLVCV43oCty60BTg3HOQ0MB-mtAExfa0kncKj2tuvZfm_fwBaXPqivrhNqDq262ARAWCJOi7QFCiUntBEq4_wabemucxumLJa5ogaIBW_i-tZc1cjbawRbWermi8Yfs7PDj6WQade0bojlqvCYyaHnlXmS5TnXqRMZzq9G4zATFYmPLUy-zzEjHEyNLLwqbp8JRrpyUHsWIyR6xQVVX7gmDTFtnpJcBDF8WsXRznZiU53hZm5ciG7JRTzC1blE6VJ--dqF6EisisYpThSQesrKnq_qN3xSqkn9--7pnBIV0pQiLrlx9tQmTCCQuzYfsccsht_vBwxB4Hc2e_sfKr9je9PTziTo5mh0_Y3dpJPiZ4-ds0FxeuRdoIDXmZfcD_AQMVhB9 |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=A+low+trans+margarine+fat+analog+to+beef+tallow+for+healthier+formulations%3A+Optimization+of+enzymatic+interesterification+using+soybean+oil+and+fully+hydrogenated+palm+oil&rft.jtitle=Food+chemistry&rft.au=Li%2C+Ying&rft.au=Zhao%2C+Jinli&rft.au=Xie%2C+Xiaodong&rft.au=Zhang%2C+Zhen&rft.date=2018-07-30&rft.eissn=1873-7072&rft.volume=255&rft.spage=405&rft.epage=413&rft_id=info:doi/10.1016%2Fj.foodchem.2018.02.086&rft.externalDBID=NO_FULL_TEXT |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0308-8146&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0308-8146&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0308-8146&client=summon |