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Preparation of a novel healthy tiger nut oil-based margarine fat with low trans and saturated fatty acids.
Dong, Shuaihao; Zhou, Yanxia; Sun, Shangde; Chen, Xiaowei.
Afiliación
  • Dong S; School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China.
  • Zhou Y; School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China.
  • Sun S; School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China. Electronic
  • Chen X; School of Food Science and Engineering, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China; Henan Engineering Research Center of Oilseed Deep Processing, Henan University of Technology, Lianhua Road 100, Zhengzhou, Henan Province 450001, PR China.
Food Chem ; 427: 136731, 2023 Nov 30.
Article en En | MEDLINE | ID: mdl-37392631
The present study sought to develop a novel healthy margarine fat with low levels of trans and saturated fatty acids in order to promote healthier alternatives. In this work, tiger nut oil was first used as a raw material to prepare margarine fat. The effects of mass ratio, reaction temperature, catalyst dosage, and time on the interesterification reaction were investigated and optimized. The results showed that, the margarine fat with ≤40% saturated fatty acids was achieved using a 6:4 mass ratio of tiger nut oil to palm stearin. The ideal interesterification parameters were 80 °C, 0.36% (w/w) catalyst dosage, and 32 min. Compared with physical blends, the interesterified oil had lower solid fat content (3.71% at 35 °C), lower slip melting point (33.5 °C), and lower levels of tri-saturated triacylglycerols (1.27%). This investigation provides important information for the utilization of tiger nut oil in healthy margarine formulation.
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos trans / Ácidos Grasos Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido
Texto completo
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XML
PubMed Links
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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Ácidos Grasos trans / Ácidos Grasos Idioma: En Revista: Food Chem Año: 2023 Tipo del documento: Article Pais de publicación: Reino Unido