Application of low calorie hypocholesterolemic structured lipid as potential bakery fat.

Low calorie structured lipid (SL1) containing essential fatty acids and having hypocholesterolemic
activity was prepared by enzymatic interesterification of sunflower oil with ethyl behenate.
DSC studies indicated the similarity in melting profile of SL1 with that of commercial bakery
shortenings. The present study was designed to evaluate the effect of replacing bakery fat with
SL1 in the preparation of biscuits and cakes on the sensory and acceptability of these products.
The organoleptic and quality characteristics of the biscuits prepared with SL1 are comparable
with those of biscuits prepared with commercial bakery fat. However, such replacement during
the preparation of cake requires the addition of emulsifier to have the product indistinguishable
from that prepared using traditional bakery fat. The bakery product prepared with SL1 is low
in calorie and free from trans fats. Thus the utility of novel fat with lower calorific value and
having hypocholesterolemic activity in product preparation is demonstrated.