Detection of interesterified fat in hydrogenated fat by lipase hydrolysis and by cooling curve analysis |
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Authors: | S Sil Roy D K Bhattacharyya |
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Affiliation: | (1) Department of Chemical Technology, Calcutta University, University Colleges of Science and Technology, 92, A.P.C. Road, 700 009 Calcutta, India |
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Abstract: | Porcine pancreatic lipase hydrolysis and Jensen’s cooling curve methods can be adopted for detecting interesterified fat products
in a mixture with hydrogenated fats. Lipolysis of interesterified fats shows a relatively greater amount of saturated fatty
acids in the 2-monoglycerides in comparison with hydrogenated fats. A similar trend of the distribution pattern of fatty acids
also can be noted in a mixture. Interesterified fats do not show any rise in temperature in Jensen’s cooling curve experiment,
whereas hydrogenated fats show a distinct rise in temperature. A gradual increase in temperature is obtained for an interesterified
fat when it is mixed with increasing content of a hydrogenated fat. On the other hand, hydrogenated fat shows a lowering in
the rise of temperature when it is mixed with an interesterified fat. Simultaneous determination of the fatty acid profiles
of the 2-monoglycerides and Jensen’s cooling curve characteritics can be utilized in detecting the occurrence of one modified
fat in another. |
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Keywords: | Cooling curve hydrogenated palm hydrogenated rice bran hydrogenated soybean interesterified palm interesterified products lipase hydrolysis |
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