Fat blends on the base of structural triglycerides

V. Filip, M. Zárubová, I. Piska and J. Šmidrkal
Additional contact information
V. Filip: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.cz
M. Zárubová: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.cz
I. Piska: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.cz
J. Šmidrkal: Department of Dairy and Fat Technology, Institute of Chemical Technology, Prague, Czech Republic, *E-mail: filipv@vscht.cz

Czech Journal of Food Sciences, 2004, vol. 22, issue SpecialIssue, S76-S79

Abstract: Fat blends for manufacture of trans isomer-free emulsified fats are prepared by blending of 20-30% of structured fat with vegetable oil. Structured fats on the base of trisaturated triglycerides are produced by basic or enzymatic catalyzed transesterification of fully hydrogenated coconut oil with fully hydrogenated palmstearine or low erucic rapeseed oil. Physical properties of transesterificated structured fats produced by enzymatic reaction using immobilized sn-1,3 specific lipase Lipozyme TL IM or by randomization are similar. The replacement of palmitic acid with stearic acid without any changes in the ratio between medium chain FA and long chain FA was observed too. Fat blends contain mixture of β` and β crystals, the replacement of palmitic acid with stearic acid in structured fat does not influence neither crystalline modification nor SFC profiles but it has a significant effect on fat blend consistency.

Keywords: fat blends; transesterification; lipase; SFC; consistency (search for similar items in EconPapers)
Date: 2004
References: Add references at CitEc
Citations:

Downloads: (external link)
http://cjfs.agriculturejournals.cz/doi/10.17221/10616-CJFS.html (text/html)
http://cjfs.agriculturejournals.cz/doi/10.17221/10616-CJFS.pdf (application/pdf)
free of charge

Related works:
This item may be available elsewhere in EconPapers: Search for items with the same title.

Export reference: BibTeX RIS (EndNote, ProCite, RefMan) HTML/Text

Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:22:y:2004:i:specialissue:id:10616-cjfs

DOI: 10.17221/10616-CJFS

Access Statistics for this article

Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

More articles in Czech Journal of Food Sciences from Czech Academy of Agricultural Sciences
Bibliographic data for series maintained by Ivo Andrle ().