Physical properties and composition of low trans canola/palma blends modified by continuous enzymatic interesterification.
Abstract
Three low-trans fat blends designed for stick margarines were formulated and modified by enzymatic interesterification in an temperature and mousture controlled packed-column reactor. All the three blends contained 45%, 25% and 30% of hydrogenated canola oil (HCO), palm stearin and canola oil, respectively; the HCO (ofiodine values 59.9, 56.2 and 58.7) in each of the blends ranged from 38.2 to 39.8C. Solid fat contents were 33.4%-38.3%, 28.7%-23.9% and 4.7%-6.5% at 10, 20 and 35C, respectively. Crystallization temperatures were 20.6-24.6C and all of the interesterified blends crystallized in the ' polymorp[hic form in contrast to the control blends, which contained a mixture of ' and crystals. Their trans fatty acid contents were 12.6%-28.2% and the total trans and saturated fat contents were 45.5-49.1%. 35 referencias. Three low-trans fat blends designed for stick margarines were formulated and modified by enzymatic interesterification in an temperature and mousture controlled packed-column reactor. All the three blends contained 45%, 25% and 30% of hydrogenated canola oil (HCO), palm stearin and canola oil, respectively; the HCO (ofiodine values 59.9, 56.2 and 58.7) in each of the blends ranged from 38.2 to 39.8C. Solid fat contents were 33.4%-38.3%, 28.7%-23.9% and 4.7%-6.5% at 10, 20 and 35C, respectively. Crystallization temperatures were 20.6-24.6C and all of the interesterified blends crystallized in the ' polymorp[hic form in contrast to the control blends, which contained a mixture of ' and crystals. Their trans fatty acid contents were 12.6%-28.2% and the total trans and saturated fat contents were 45.5-49.1%.
Three low-trans fat blends designed for stick margarines were formulated and modified by enzymatic interesterification in an temperature and mousture controlled packed-column reactor. All the three blends contained 45%, 25% and 30% of hydrogenated canola oil (HCO), palm stearin and canola oil, respectively; the HCO (ofiodine values 59.9, 56.2 and 58.7) in each of the blends ranged from 38.2 to 39.8C. Solid fat contents were 33.4%-38.3%, 28.7%-23.9% and 4.7%-6.5% at 10, 20 and 35C, respectively. Crystallization temperatures were 20.6-24.6C and all of the interesterified blends crystallized in the ' polymorp[hic form in contrast to the control blends, which contained a mixture of ' and crystals. Their trans fatty acid contents were 12.6%-28.2% and the total trans and saturated fat contents were 45.5-49.1%.
Palabras clave:
Aceite de canola
Ácidos grasos.
Composición quimica.
Cristalización.
estearina de palma
Grasa sólida
interesterificación
Margarina.
mezclas
Propiedades físicas
Aceite de canola
Ácidos grasos.
Composición quimica.
Cristalización.
estearina de palma
Grasa sólida
interesterificación
Margarina.
mezclas
Propiedades físicas