Comparison of Chemical and Enzymatic Interesterifi cation of Fully Hydrogenated Soybean Oil and Walnut Oil to Produce a Fat Base with Adequate Nutritional and PhysicalRevista : Food Technology and Biotechnology
Volumen : 53
Número : 3
Páginas : 361-366
Tipo de publicación : ISI Ir a publicación
The optimal physical, chemical and nutritional properties of natural lipids depend on the structure and composition of triacylglycerols. However, they are not always mutually compatible. Lipid modifi cation is a good way to give them specifi c functionalities, increase
their oxidative stability, or improve their nutritional value. As such, chemical and enzymatic interesterifi cation may be used to modify them and produce structured lipids. In accordance, the aim of this study is to compare chemical and enzymatic interesterifi cation of
binary blends of fully hydrogenated soybean oil and walnut oil, using sodium methoxide or Lipozyme TL IM, respectively, to produce a fat base with adequate nutritional and physical characteristics. Three diff erent mass ratios of fully hydrogenated soybean oil and
walnut oil blends (20:80, 40:60 and 60:40) were interesterifi ed and evaluated. Total interesterification was determined by the stabilization of the solid fat content. Chemical reaction
of the 20:80 blend was completed in 10 min and of the 40:60 and 60:40 blends in 15 min. Enzymatically interesterifi ed blends were stabilized in 120 min at all of the mass ratios.
Complete interesterifi cation signifi cantly reduced the solid fat content of the blends at any composition. Chemical and enzymatically interesterifi ed fully hydrogenated blend of
soybean and walnut oil at mass ratio of 40:60 showed the plastic curve of an all-purpose–type shortening rich in polyunsaturated fatt y acids, with a high linolenic acid (C18:3n3) content and with zero trans-fatt y acids.