Structuration of lipid bases zero-trans and palm oil-free for food applications

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Author(s):	Alves, Vanessa ; Furtado, Guilherme de Figueiredo ; Luccas, Valdecir ; Ribeiro, Ana Paula Badan ; Macedo, Juliana Alves ; Macedo, Gabriela Alves Total Authors: 6
Document type:	Journal article
Source:	Food Research International; v. 192, p. 13-pg., 2024-07-19.
Abstract
This work evaluated structured lipids (SLs) through chemical and enzymatic interesterification (CSLs and ESLs). Blends of soybean oil and peanut oil 1:1 wt% were used, with gradual addition of fully hydrogenated crambe to obtain a final behenic acid concentration of 6, 12, 18, and 24%. Chemical catalysis used sodium methoxide (0.4 wt%) at 100 degrees C for 30 min, while enzymatic catalysis used Lipozyme TL IM (5 wt%) at 60 degrees C for 6 h. Major fatty acids identified were C16:0, C18:0, and C22:0. It was observed that with gradual increase of hard fat, the CSLs showed high concentrations of reaction intermediates, indicating further a steric hindrance, unlike ESLs. Increased hard fat also altered crystallization profile and triacylglycerols composition and ESLs showed lower solid fat, unlike CSLs. Both methods effectively produced SLs as an alternative to trans and palm fats, view to potential future applications in food products. (AU)

FAPESP's process:	20/07015-7 - PBIS - Integrated Biotechnological Platform of Healthy Ingredients
Grantee:	Maria Teresa Bertoldo Pacheco
Support Opportunities:	Research Grants - Problem-Oriented Research Centers in São Paulo