Fat blends on the base of structural triglycerides
Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed transesterification of fully hydrogenated coconut oil with f...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
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Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Subjects: | |
| Online Access: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0093_fat-blends-on-the-base-of-structural-triglycerides.php |
| _version_ | 1797899889021026304 |
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| author | V. Filip M. Zárubová I. Piska J. Šmidrkal |
| author_facet | V. Filip M. Zárubová I. Piska J. Šmidrkal |
| author_sort | V. Filip |
| collection | DOAJ |
| description | Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed transesterification of fully hydrogenated coconut oil with fully hydrogenated palmstearine or low erucic rapeseed oil. Physical properties of transesterificated structured fats produced by enzymatic reaction using immobilized sn-1,3 specific lipase Lipozyme TL IM or by randomization are similar. The replacement of palmitic acid with stearic acid without any changes in the ratio between medium chain FA and long chain FA was observed too. Fat blends contain mixture of β` and β crystals, the replacement of palmitic acid with stearic acid in structured fat does not influence neither crystalline modification nor SFC profiles but it has a significant effect on fat blend consistency. |
| first_indexed | 2024-04-10T08:36:01Z |
| format | Article |
| id | doaj.art-7e9f287e87ef40019013610f865a2a27 |
| institution | Directory Open Access Journal |
| issn | 1212-1800 1805-9317 |
| language | English |
| last_indexed | 2024-04-10T08:36:01Z |
| publishDate | 2004-12-01 |
| publisher | Czech Academy of Agricultural Sciences |
| record_format | Article |
| series | Czech Journal of Food Sciences |
| spelling | doaj.art-7e9f287e87ef40019013610f865a2a272023-02-23T03:26:56ZengCzech Academy of Agricultural SciencesCzech Journal of Food Sciences1212-18001805-93172004-12-0122Special IssueS76S7910.17221/10616-CJFScjf-200410-0093Fat blends on the base of structural triglyceridesV. Filip0M. Zárubová1I. Piska2J. Šmidrkal3Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.czDepartment of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.czDepartment of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.czDepartment of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.czFat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed transesterification of fully hydrogenated coconut oil with fully hydrogenated palmstearine or low erucic rapeseed oil. Physical properties of transesterificated structured fats produced by enzymatic reaction using immobilized sn-1,3 specific lipase Lipozyme TL IM or by randomization are similar. The replacement of palmitic acid with stearic acid without any changes in the ratio between medium chain FA and long chain FA was observed too. Fat blends contain mixture of β` and β crystals, the replacement of palmitic acid with stearic acid in structured fat does not influence neither crystalline modification nor SFC profiles but it has a significant effect on fat blend consistency.https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0093_fat-blends-on-the-base-of-structural-triglycerides.phpfat blendstransesterificationlipasesfcconsistency |
| spellingShingle | V. Filip M. Zárubová I. Piska J. Šmidrkal Fat blends on the base of structural triglycerides Czech Journal of Food Sciences fat blends transesterification lipase sfc consistency |
| title | Fat blends on the base of structural triglycerides |
| title_full | Fat blends on the base of structural triglycerides |
| title_fullStr | Fat blends on the base of structural triglycerides |
| title_full_unstemmed | Fat blends on the base of structural triglycerides |
| title_short | Fat blends on the base of structural triglycerides |
| title_sort | fat blends on the base of structural triglycerides |
| topic | fat blends transesterification lipase sfc consistency |
| url | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0093_fat-blends-on-the-base-of-structural-triglycerides.php |
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