Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
-
Can Shi
,
Qingzhe Jin
Abstract
Trans-free interesterified fat was prepared from binary blends of rice bran stearin (RBS) and fully hydrogenated soybean oil (FHSBO) with RBS/FHSBO mass ratio of 50:50, 60:40 and 70:30. Commercial lipozyme RM IM (10 wt% of total substrate) was used to catalyze the reaction. Coconut oil (CO, 20 wt% of RBS/FHSBO) was also added to increase the medium-chain fatty acids content. The enzymatic interesterified fats EIEF were evaluated for their physical properties (i.e., solid fat content (SFC), polymorphism and crystal morphology) and the bioactive phytochemical contents. The SFC curves after interesterification were flattened, indicating a wide plastic range. SFC of the EIEF with different ratio (RBS/FHSBO=50:50, 60:40 and 70:30) at 25 °C were 34.2, 25.7 and 17.8%, respectively, while the physical blends at the same ratio showed 41.4, 35.7 and 27.7%. From X-ray diffraction (XRD), β polymorphic form was observed in physical blends, whereas only β’ crystal form was discovered in EIEF, which is most desired for shortenings and margarines preparation. EIEF contained 416.7–602.4 mg/100 g oryzanol, 25.4–36.5 mg/100 g total tocopherols and 319.3–431.8 mg/100 g total phytosterols, which could confer health benefits. The results indicated that EIEF may have a potential use in shortenings and margarines preparation.
Acknowledgements
This work was supported by the National Natural Science Foundation of China (31401525). The authors are grateful to Shanghai Kerry Oils and Grains Industries Co., Ltd. and Xinsheng Oils and Fats Co., Ltd. for generously providing the raw materials. The authors also want to thank Delekang Food Co., Ltd. for supplying the oryzanol standards.
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©2015 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
