Trans-free plastic shortenings prepared with palm stearin and rice bran oil structured lipid

JAOCS, Journal of the American Oil Chemists' Society

Volumn 87, Issue 4, 2010, Pages 411-417

  Jennings, Brenda H ^a   Akoh, Casimir C ^a  

^a UNIVERSITY OF GEORGIA   (United States)

Author keywords

Palm stearin; Rice bran oil; Shortening Solid fat content; Structured lipid

Indexed keywords

CAPRYLIC ACID; CRYSTAL MORPHOLOGIES; FATTY ACID PROFILES; HEALTH BENEFITS; LIPOZYME; MEDIUM-CHAIN FATTY ACIDS; MELTING AND CRYSTALLIZATION; PALM STEARIN; RICE BRAN OIL; SHORTENING SOLID FAT CONTENT; SOLID FAT CONTENT; STRUCTURED LIPIDS;

CRYSTALLIZATION; FATTY ACIDS; FURFURAL; MELTING; MORPHOLOGY;

ACIDS;

EID: 84755161531     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-009-1516-y     Document Type: Article

References (31)

1. Ghorta BS, Dyal SD, Narine SS (2002) Lipid shortenings: a review. Food Res Int 35: 1015-1048
2. Willet WC, Stampfer MJ, Manson JE, Cloditz GA, Speizer FE, Rosner BA, Sampson LA, Hennekens CH (1993) Intake of trans fatty acids and risks of coronary heart disease among women. Lancet 341: 581-585
3. Jeyarani T, Yella Reddy S (2003) Preparation of plastic fats with zero trans FA from palm oil. J Am Oil Chem Soc 80: 1107-1113
4. Mayamol PN, Samuel T, Balachandran C, Sundaresan A, Arumughan C (2004) Zero trans shortening using palm stearin and rice bran oil. J Am Oil Chem Soc 81: 407-413
5. Reshma MV, Saritha SS, Balachandran C, Arumughan C (2008) Lipase catalyzed interesterification of palm stearin and rice bran oil blends for preparation of zero trans shortening with bioactive phytochemicals. Biores Tech 99: 5011-5019
6. Mayamol PN, Balachandran C, Samuel T, Sundaresan A, Arumughan C (2009) Zero trans shortening using rice bran oil, palm oil and palm stearin through interesterification at pilot scale. Int J Food Sci Tech 44: 18-28
7. Edem DO (2002) Palm oil: biochemical, physiological, nutritional, hematological, and toxicological aspects: a review. Plant Foods Hum Nutr 57: 319-341
8. Mukherjee S, Mitra A (2009) Health effects of palm oil. J Hum Ecol 26: 197-203
9. Mensink RP, Zock PL, Kester ADM, Katan MB (2003) Effects of dietary fatty acids and carbohydrates on the ratio of serum total to HDL cholesterol and on serum lipids and apolipoproteins: a meta- analysis of 60 controlled trials. Am J Clin Nutr 77: 1146-1155
10. Pedersen JI, Müller H, Seljeflot I, Kirkhus B (2005) Palm oil versus hydrogenated soybean oil: effects on serum lipids and plasma haemostatic variables. Asia Pac J Clin Nutr 14: 348-357
11. Rukmini C, Raghuram TC (1991) Nutritional and biochemical aspects of the hypolipidemic action of rice bran oil: a review. J Am Coll Nutr 10: 593-601
12. Seetharamaiah GS, Chandrasekhara N (1990) Effect of oryzanol on cholesterol absorption, biliary, fecal bile acids in rats. Ind J Med Res 92: 471-475
13. Seetharamaiah GS, Krishnakantha TP, Chandrasekhara N (1990) Influence of oryzanol on platelet aggregation in rats. J Nutri Sci Vitaminol 36: 291-297
14. Jennings BH, Akoh CC (2009) Effectiveness of natural versus synthetic antioxidants in a rice bran oil-based structured lipid. Food Chem 114: 1456-1461
15. Kennedy JP (1991) Structured lipids: fats of the future. Food Technol 45: 76-83
16. Megremis CJ (1991) Medium-chain triglycerides: a nonconventional fat. Food Technol 45: 108-114
17. St-Onge MP, Jones PJH (2002) Physiological effects of medium-chain triglycerides: potential agents in the prevention of obesity. J Nutr 132: 329-332
18. St-Onge MP, Ross R, Pearsons WD, Jones PJH (2003) Medium-chain triglycerides increase energy expenditure and decrease adiposity in overweight men. Obesity Res 11: 395-402
19. Kim BH, Akoh CC (2006) Characteristics of structured lipid prepared by lipase-catalyzed acidolysis of roasted sesame oil and caprylic acid in a bench-scale continuous packed- bed reactor. J Agric Food Chem 54: 5132-5141
20. Fomuso LB, Akoh CC (2002) Lipase-catalyzed acidolysis of olive oil and caprylic acid in a bench-scale packed-bed bioreac-tor. Food Res Int 35: 15-21
21. AOAC (1998) Official methods of analysis AOAC international. 16th edn. Association of Official Analytical Chemists, Arlington, Method 996.01, Section E
22. AOCS (1998) Official methods and recommended practices of the American Oil Chemists' Society. AOCS, Champaign, Method Cj 1-94, Cd 16-81
23. Johnson LA (2008) Recovery, refining, converting, and stabilizing edible fats and oils. In: Akoh CC, Min DB (eds) Food lipids chemistry, nutrition and biotechnology, 3rd edn. CRC Press, Boca Raton, pp 205-244
24. Lai OM, Ghazali HM, Let CC (1999) Use of enzymatic transe- sterified palm stearin-sunflower oil blends in preparation of table margarine formulation. Food Chem 64: 83-88
25. Metzroth DJ (1996) Shortening: science and technology. In: Hui YH (ed) Bailey's industrial oil and fat products. Interscience, New York, p 119
26. Podmore J (2002) Bakery fats. In: Rajah KK (ed) Fats in food technology. Sheffield Academic Press, Sheffield, pp 30-68
27. Litwinenko JW, Rojas AM, Gerschsenson LN, Marangoni AG (2002) Relationship between crystallization behavior, micro- structure, and mechanical properties in a palm oil-based shortening. J Am Oil Chem Soc 79: 647-654
28. Humphrey KL, Moquin PHL, Narine SS (2003) Phase behavior of a binary lipid shortening system: from molecules to rheology. J Am Oil Chem Soc 80: 1175-1182
29. Shukla VKS (2005) Margarine and baking fats. In: Akoh CC, Ming OM (eds) Healthful lipids. AOCS Press, Champaign
30. Bell A, Gordon MH, Jirasubkunakorn W, Smith KW (2007) Effects of composition on fat rheology and crystallization. Food Chem 101: 799-805
31. Chawla P, de Man JM (1994) Effect of temperature cycling on crystalline form, size and textural properties of shortening fats. J Texture Stud 25: 151-162