Chemical interesterification of milkfat and milkfat-corn oil blends

Food Research International

Volumn 36, Issue 2, 2003, Pages 149-159

  Rodrigues, Juliana N ^a   Gioielli, Luiz A ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Blending; Butterfat; Chemical interesterification; Composition; Corn oil; Functional foods; Softening point; Solid fat content

Indexed keywords

ESTERIFICATION; FATTY ACIDS;

CHEMICAL INTERESTERIFICATION;

OILS AND FATS;

ZEA MAYS;

EID: 0041876232     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(02)00130-8     Document Type: Article

References (37)

1. American Oil Chemists' Society. (1990). Official methods and recommended practices of the AOCS (4th ed.). Champaign, IL, USA: AOCS.
2. Balcão, V. M., Kemppinen, A., Malcata, F. X., & Kalo, P. J. (1998). Modification of butterfat by selective hydrolysis and interesterification by lipase: process and product characterization. Journal of the American Oil Chemists' Society, 75(10), 1347-1358.
3. Bessler, T. R., & Orthoefer, F. T. (1983). Providing lubricity in food fat systems. Journal of the American Oil Chemists' Society, 60(10), 1765-1768.
4. Bockisch, M. (1998). Fats and oils handbook. Champaign: AOCS Press.
5. Brockerhoff, H. (1971). Stereospecific analysis of triglycerides. Lipids, 6(12), 942-956.
6. Chrysam, M. M. (1985). Table spreads and shortenings. In T. H. Applewhite (Ed.), Bailey's industrial oil and fat products (Vol. 3, 4th ed.) (pp. 41-126). New York: Wiley-Interscience.
7. D'Agostini, D., Ferraz, R. C., Gioielli, L. A., & Solis, V. E. S. (2001). Structured lipids from binary and ternary biends of palm oil, pal kernel oil, and medium chain triacylglycerols. Grasas y Aceites, 52(3-4), 214-221.
8. deMan, J. M. (1964). Physical properties of milk fat. Journal of Dairy Science, 47(11), 1194-1200.
9. Fomuso, L. B., & Akoh, C. C. (2001). Enzymatic modification of high-laurate canola to produce margarine fat. Journal of Agricultural and Food Chemistry, 49(9), 4482-4487.
10. Gioielli, L. A. (1998). Interesterificação de óleos e gorduras. Revista Engenharia de Alimentos, 4(21), 22-24.
11. Gioielli, L. A. (1996). Misturas binárias e ternárias de gorduras hidrogenadas na formulação de margarinas. Tese de Livre-Docência. [Faculdade de Ciências Farmacêuticas da USP].
12. Grall, D. S., & Hartel, R. W. (1992). Kinetics of butterfat crystallization. Journal of the American Oil Chemists' Society, 69(8), 741-747.
13. Gunstone, F. D., Harwood, J. L., & Padley, F. B. (1986). The lipid handbook. London: Chapman and Hall.
14. Hare, L. B. (1974). Mixture designs applied to food formulation. Food Technology, 28(3), 50-56 62.
15. Hartman, L., & Lago, R. C. A. (1973). Rapid preparation of fatty acid methyl esters from lipids. Lab. Pract, 22, 475-476, 494.
16. Hasler, C. M. (1998). Functional foods: their role in disease prevention and health promotion. Food Technology, 52(11), 63-70.
17. Hoffman, G. (1989). The chemistry and technology of edible oils and fats and their high fat products. London: Academic Press.
18. Hui, Y H. (1996). Bailey's industrial oil and fat products (5th ed.; pp. 125-158, Vol. 2; pp. 1-63, Vol. 3). New York: Wiley.
19. Jensen, R. G., Ferris, A. M., & Lammi-Keefe, C. J. (1991). Milk fat composition, function, and potential for change - the composition of milk fat. Journal of Dairy Science, 74(9), 3228-3243.
20. Jiménez-Flores, R. (1997). Trends in research for alternate uses of milk fat. Journal of Dairy Science, 80(10), 2644-2650.
21. Lajolo, F. (1999). Alimentas funcionais: Legislação brasileira. In I Seminário Internacional sobre Alimentes Funcionais, São Paulo (CD-ROM).
22. Marangoni, A. G., & Rousseau, D. (1998a). Chemical and enzymatic modification of butterfat and butterfat-canola oil blends. Food Research International, 31(8), 595-599.
23. Marangoni, A. G., & Rousseau, D. (1998b). The influence of chemical interesterification on physicochemical properties of complex fat systems. 1 Melting and crystallization. Journal of the American Oil Chemists' Society, 75(10), 1265-1271.
24. O'Brien, R. D. (1998). Fats and oils. Formulating and processing for applications. Lancaster: Technomic Publishing Company.
25. Pal, P. K., Bhattacharyya, D. K., & Ghosh, S. (2001). Modifications of butter stearin by blending and interesterification for better utilization in edible fat products. Journal of the American Oil Chemists' Society, 78(1), 31-36.
26. Rao, R., Sankar, K. U., Sambaiah, K., & Lokesh, B. R. (2001). Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid. European Food Research and Technology, 212(3), 334-343.
27. Rodriguez, A., Castro, E., Salinas, M. C., Lopez, R., & Miranda, M. (2001). Interesterification of tallow and sunflower oil. Journal of the American Oil Chemists' Society, 78(4), 431-436.
28. Rousseau, D., Forestiere, K., Hill, A. R., & Marangoni, A. G. (1996). Restructuring butterfat through blending and chemical interesterification. 1. Melting behavior and triacylglycerol modifications. Journal of the American Oil Chemists' Society, 73(8), 963-972.
29. Rousseau, D., & Marangoni, A. G. (1998). Tailoring the textural attributes of butter fat/canola oil blends via Rhizopus arrhizus lipase-catalyzed interesterification. 1. Compositional modifications. Journal of Agricultural and Food Chemistry, 46(6), 2368-2374.
30. Rousseau, D., & Marangoni, A. G. (1999). The effects of interesterification on physical and sensory attributes of butterfat and butterfat-canola oil spreads. Food Research International, 31(5), 381-388.
31. Rozenaal, A. (1992). Interesterification of oils and fats. INFORM, 3(11), 1232-1237.
32. Sehanputri, P. S., & Hill, C. G. Jr. (1999). Biotechnology for the production of nutraceuticals enriched in conjugated linoleic acid. 1. Uniresponse kinetics of the hydrolysis of corn oil by a Pseudomonas sp. lipase immobilized in a hollow fiber reactor. Biotechnology and Bioengineering, 64(5), 568-579.
33. Solis, V. S., Gioielli, L. A., & Polakiewicz, B. (2001). Hydrogenation and interesterification of Brazil nut oil (Bertholletia excelsa). Grasas y Aceiles, 52(3-4), 192-197.
34. Sreenivasan, B. (1978). Interesterification of fats. Journal of the American Oil Chemists' Society, 55(11), 796-805.
35. Wiedermann, L. H. (1978). Margarine and margarine oil, formulation and control. Journal of the American Oil Chemists' Society, 55(11), 823-829.
36. Wright, A. J., McGauley, S. E., Narine, S. S., Willis, W. M., Lencki, R. W., & Marangoni, A. G. (2000). Solvent effects on the crystallization behavior of milk fat fractions. Journal of Agricultural and Food Chemistry, 48(4), 1033-1040.
37. Wright, A. J., Scanlon, M. G., Hartel, R. W., & Marangoni, A. G. (2001). Rheological properties of milkfat and butter. Journal of Food Science, 66(8), 1056-1071.