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Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification.

Umesh, Shankar Shetty and Yella Reddy, S. and Sakina, Khatoon (2014) Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification. Journal of Food Science and Technology, 51 (2). pp. 315-321. ISSN 0022-1155

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Abstract

Speciality plastic fats with no trans fatty acids suitable for use in bakery and as vanaspati substitute were prepared by interesterification of blends of palm stearin (PSt) with sal and mango fats using Lipozyme TLIM lipase as catalyst. The blends containing PSt/sal or PSt/mango showed short melting range and hence are not suitable as bakery shortenings. Lipase catalysed interesterification extended the plasticity or melting range of all the blends. The blends containing higher proportion of PSt with sal fat (50/50) were harder having high solids at and above body temperature and hence cannot be used as bakery shortenings. The blendswith PSt/sal (30–40/60–70) after interesterification showed melting profiles similar to those of commercial hydrogenated bakery fats. Similarly, the blends containing PSt/mango (30–40/60–70) after interesterification also showed melting profiles similar to those of commercial hydrogenated shortenings. The slip melting point and solidification characteristics also confirm the plastic nature of these samples. The improvement in plasticity after interesterification is due to formation of higher melting as well as lower melting triglycerides during lipase catalysed interesterification.

Item Type: Article
Uncontrolled Keywords: Zero trans fats . Bakery fats .Vanaspati . Lipase catalyzed interesterification . Plastic fat
Subjects: 600 Technology > 08 Food technology > 19 Lipids-oils/fats > 01 Oilseeds
Divisions: Lipid Science and Traditional Foods
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 25 Apr 2014 10:20
Last Modified: 25 Apr 2014 10:20
URI: http://ir.cftri.com/id/eprint/11470

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