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Chemical and enzymatic continuous packed-bed interesterification of blends of palm stearin, coconut oil and canola oil for low trans margarine formulation

Grant number: 10/05110-0
Support type:Scholarships in Brazil - Doctorate
Effective date (Start): July 01, 2010
Effective date (End): March 31, 2014
Field of knowledge:Health Sciences - Pharmacy
Principal Investigator:Luiz Antonio Gioielli
Grantee:Fabiana Andreia Schäfer de Martini Soares
Home Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Associated scholarship(s):11/20809-3 - Continuous enzymatic interesterification of blends of palm stearin, coconut oil and canola oil for low trans-Margarine formulation, BE.EP.DR

Abstract

The role of fats and oils in human nutrition has been intensively studied and discussed in recent decades. It has emphasized the importance of intake of É-3, É-6 and É-9 fatty acids, the reduction of saturated fatty acids and, more recently, control of intake of trans fatty acids. The chemical or enzymatic interesterification is an important technology for the formulation of fat free of trans fatty acids. Palm stearin, solid fraction obtained by fractionation of palm oil, is rich in saturated fatty acids, mainly palmitic acid. Canola oil has a low degree of saturation and shows balanced composition of unsaturated fatty acids. Coconut oil has medium chain fatty acids, especially lauric acid. This work aims the formulation of structured lipids by mixing palm stearin, coconut oil and canola oil in various proportions, modified by chemical and enzymatic continuous packed-bed interesterification, by using as catalysts sodium methoxide and the enzyme Lipozyme TL IM, respectively. The following tests before and after interesterification will be performed: fatty acid and triacylglycerol composition, regioespecific distribution of fatty acids in triacylglycerols, iodine and peroxide values, free fatty acids content, softening and melting points, consistency, solid fat content, kinetics of crystallization, calorimetric analysis, microcrystalline structure by polarized light microscopy and X-ray diffraction. The atherogenic index of fat will be determined using the profile of fatty acids. Margarines will be prepared at laboratoy scale with the adequate interesterified fats. For the analytical responses a multiple regression model will be used.