<Emphasis Type="Italic">Trans</Emphasis>-Free Plastic Shortenings Prepared with Palm Stearin and Rice Bran Oil Structured Lipid |
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Authors: | Brenda H Jennings Casimir C Akoh |
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Affiliation: | (1) Department of Food Science and Technology, The University of Georgia, Food Science Building, Athens, GA 30602-2610, USA |
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Abstract: | Rice bran oil structured lipid (RBOSL) was produced from rice bran oil (RBO) and the medium chain fatty acid (MCFA), caprylic
acid, with Lipozyme RM IM as biocatalyst. RBOSL and RBO were mixed with palm stearin (PS) in ratios of 30:70, 40:60, 50:50,
60:40 and 70:30 v/v (RBOSL to PS) to formulate trans-free shortenings. Fatty acid profiles, solid fat content (SFC), melting and crystallization curves and crystal morphology
were determined. The content of caprylic acid in shortening blends with RBOSL ranged from 9.92 to 22.14 mol%. Shortening blends
containing 30:70 and 60:40 RBOSL or RBO and PS had fatty acid profiles similar to a commercial shortening (CS). SFCs for blends
were within the desired range for CS of 10–50% at 10–40 °C. Shortening blends containing higher amounts of RBOSL or RBO had
melting and crystallization curves similar to CS. All shortening blends contained primarily β′ crystals. RBOSL blended with
PS was comparable to RBO in producing shortenings with fatty acid profiles, SFC, melting and crystallization profiles and
crystal morphologies that were similar. RBOSL blended with PS can possibly provide healthier alternative to some oils currently
blended with PS and commercial shortening to produce trans-free shortening because of the health benefits of the MCFA in RBOSL. |
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