Preparation of trans free speciality fats and oils enriched with medium-chain and behenic fatty acids

Mounika, C. (2011) Preparation of trans free speciality fats and oils enriched with medium-chain and behenic fatty acids. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type:	Student Project Report
Additional Information:	Medium chain fatty acids and behenic acid were incorporated to palm stearin fraction and to palm olein by enzymatic acidolysis using 1, 3-specific lipase. Various mixtures were prepared using palm stearin as substrate with C8, C10, and C22 fatty acids and lipase acidolysis was carried out. The effects of time of reaction, enzyme concentration, and concentration of individual fatty acids on percent incorporation were studied. It was found that the percent incorporation of C10, C22 fatty acids to palm stearin increased with time of reaction. The presence of solvent has little influence on percent incorporation, whereas addition of water (1%) was found to increase percent incorporation. Similarly, medium chain fatty acids like C6, C8, and C10 were incorporated to palm olein by lipase acidolysis. It was found that percent incorporation of C6 was less when compared to those of C8 or C10. The time of reaction has direct influence on percent incorporation and 24 h was found to incorporated highest quantities of fatty acids. Enzymatically modified palm olein showed lower cloud point, lowered crystallization temperature and lowered iodine value as oleic acid was reduced and medium chain saturated fatty acids were increased. Thus, nutritionally superior specialty fats and oils were prepared using palm fractions by incorporating medium chain fatty acids, and long chain behenic acid, which is of lower calorific value using 1,3-specific lipase.
Uncontrolled Keywords:	medium chain fatty acids, long chain behenic acid, palm oil, lipase acidolysis
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	07 Jul 2011 09:58
Last Modified:	28 Dec 2011 10:25
URI:	http://ir.cftri.res.in/id/eprint/10243

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