Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin

被引：60

作者：

Adhikari, Prakash ^{[1
]}

Zhu, Xue-Mei ^{[1
]}

Gautam, Anupama ^{[1
]}

Shin, Jung-Ah ^{[1
]}

Hu, Jiang-Ning ^{[1
]}

Lee, Jeung-Hee ^{[1
]}

Akoh, Casimir C. ^{[2
]}

Lee, Ki-Teak ^{[1
]}

机构：

[1] Chungnam Natl Univ, Dept Food Sci & Technol, Taejon 305764, South Korea

[2] Univ Georgia, Dept Food Sci & Technol, Athens, GA 30602 USA

来源：

FOOD CHEMISTRY | 2010年 / 119卷 / 04期

关键词：

Pine nut oil; Palm stearin; Interesterification; DSC; Phytosterol; Margarine stock; KORAIENSIS SEED OIL; CONJUGATED LINOLEIC-ACID; STRUCTURED LIPIDS; SOYBEAN OIL; METABOLISM; STABILITY;

D O I：

10.1016/j.foodchem.2009.09.009

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

An interesterified structured lipid was produced with a lipid mixture (600 g) of pine nut oil (PN) and palm stearin (PS) at two weight ratios (PN:PS 40:60 and 30:70) using lipase (Lipozyme TL IM, 30 wt.%) as a catalyst at 65 degrees C for 24 h. Major fatty acids in the interesterified products were palmitic (35.1-40.4%), oleic (29.5%), and pinolenic acid (cis-5, cis-9. cis-12 183; 4.2-5.9%). alpha-Tocopherol (1.1-1.3 mg/100 g) and gamma-tocopherol (0.3-0.4 mg/100 g) were detected in the interesterified products. Total phytosterols (campesterol, stigmasterol, and p-sitosterol) in the interesterified products (PN:PS 40:60 and 30:70) were 63.2 and 49.6 mg/100 g, respectively. Solid fat contents at 25 degrees C were 23.6% (PN:PS 40:60) and 36.2% (PN:PS 30:70). Mostly beta' crystal form was found in the interesterified products. Zero-trans margarine fat stock with desirable properties could be successfully produced from pine nut oil and palm stearin. (C) 2009 Elsevier Ltd. All rights reserved.

引用

页码：1332 / 1338

页数：7

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