Physical properties and composition of low trans canola/palma blends modified by continuous enzymatic interesterification.
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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%.
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%.
Palabras clave
Aceite de canola, Ácidos grasos., Composición quimica., Cristalización., estearina de palma, Grasa sólida, interesterificación, Margarina., mezclas, Propiedades físicas