Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis.

Biranchi, Bebarta and Jhansi, M. and Pranitha, K. and Yella Reddy, S. (2013) Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food Chemistry, 136 . pp. 889-894.

PDF Food Chemistry, Volume 136, Issue 2, 15 January 2013, Pages 889-894.pdf - Published Version Restricted to Registered users only Download (328kB)

Abstract

Medium chain (MC) and behenic fatty acids were incorporated into kokum, sal and mango fats using 1,3- specific lipase catalysed acidolysis. The incorporation of fatty acids increased with increase in concentration of fatty acids and duration of reaction. The order of incorporation of fatty acids was C22:0 > C10:0 > C8:0, to the extent of 53%, 42.5%, 35.8%, respectively, after 16 h, using kokum as substrate. The same trend was observed with sal or mango fats as substrates though the percentages incorporated were different. The modified products with higher contents of MC were liquids with no solid fats, even at 0 �C, and which showed low cloud point due to an increase in triacylglycerols containing lower chain fatty acids. The modified products after incorporating both MC and C22:0 showed long melting ranges and were suitable for use in bakery, confectionery, etc. as vanaspati substitutes.

Item Type:	Article
Uncontrolled Keywords:	Medium chain fatty acids, Behenic acid Structured lipids, Lipase acidolysis Kokum fat, Sal fat, Mango fat
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:	15 Nov 2012 09:35
Last Modified:	29 Dec 2016 12:50
URI:	http://ir.cftri.res.in/id/eprint/11006

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