Plastic fats with zero trans fatty acids by interesterification of mango, mahua and palm oils.

Sakina, Khatoon and Sunki Reddy, Yella Reddy (2005) Plastic fats with zero trans fatty acids by interesterification of mango, mahua and palm oils. European Journal of Lipid Science and Technology, 107 (11). pp. 786-791.

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Abstract

Speciality plastic fats with no trans fatty acids, suitable for use in baking and as vanaspati, were prepared by interesterification of blends of palm hard fraction (PSt) with mahua and mango fats at various proportions. Interesterified samples did not show significant differences in solid fat content (SFC) after 0.5 or 1 h reaction time. Blends containing PSt/mahua (1:1) showed 3 distinct endotherms, indicating a heterogeneity of triacylglycerols (TG), the proportions of which altered after interesterification. SFC also showed improved plasticity after interesterification. Similar results were observed with other blends of PSt/mahua (1:2). These changes in melting behaviour were due to alterations in TG composition, as the trisaturated-type TG were reduced and the low-melting TG increased after interesterification. Blends containing PSt/mango (1:1) showed improvement in plasticity after interesterification, whereas those containing PSt/mango (2:1) were hard and showed high solid contents at higher temp. and hence may not be suitable for baking or as vanaspati. Blends with palm and mahua oils were softer and could be suitable for margarine-type products. Results indicated that the blends of PSt/mahua (1:1, 1:2) and PSt/mango (1:1) after interesterification for 1 h at 80C showed an SFC similar to those of commercial hydrogenated bakery shortenings and vanaspati. Hence, they could be used in these applications in place of hydrogenated fats as they are free from trans acids, which are reported to be risk factors involved in coronary heart disease. For softer consistency like margarine applications, the blends containing palm oil and mahua oil were suitable.

Item Type:	Article
Uncontrolled Keywords:	CONSISTENCY-; ESTERIFICATION-; FATS-VEGETABLE; MANGOES-; MIXING-; OILSEEDS-; PALM-OILS; BLENDING-; INTERESTERIFICATION-; MADHUCA-SEEDS; PLASTICITY-; VEGETABLE-FATS
Subjects:	600 Technology > 08 Food technology > 19 Lipids-oils/fats 600 Technology > 08 Food technology > 26 Bakery products
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	27 Nov 2008 08:49
Last Modified:	28 Dec 2011 09:58
URI:	http://ir.cftri.res.in/id/eprint/7521

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