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Karlheinz Engel - One of the best experts on this subject based on the ideXlab platform.
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heating two types of enriched Margarine complementary analysis of phytosteryl phytostanyl fatty acid esters and phytosterol phytostanol oxidation products
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Birgit Scholz, Nicole Menzel, Vera Lander, Karlheinz EngelAbstract:Two phytosteryl and/or phytostanyl fatty acid ester-enriched Margarines were subjected to common heating procedures. UHPLC-APCI-MS analysis resulted for the first time in comprehensive quantitative data on the decreases of individual phytosteryl/-stanyl fatty acid esters upon heating of enriched foods. These data were complemented by determining the concurrently formed phytosterol/-stanol oxidation products (POPs) via online LC-GC. Microwave-heating led to the least decreases of esters of approximately 5% in both Margarines. Oven-heating of the Margarine in a casserole caused the greatest decreases, with 68 and 86% esters remaining, respectively; the impact on individual esters was more pronounced with increasing degree of unsaturation of the esterified fatty acids. In the phytosteryl/-stanyl ester-enriched Margarine, approximately 20% of the ester losses could be explained by the formation of POPs; in the phytostanyl ester-enriched Margarine, the POPs accounted for <1% of the observed ester decreases.
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Heating Two Types of Enriched Margarine: Complementary Analysis of Phytosteryl/Phytostanyl Fatty Acid Esters and Phytosterol/Phytostanol Oxidation Products
2016Co-Authors: Birgit Scholz, Nicole Menzel, Vera Lander, Karlheinz EngelAbstract:Two phytosteryl and/or phytostanyl fatty acid ester-enriched Margarines were subjected to common heating procedures. UHPLC-APCI-MS analysis resulted for the first time in comprehensive quantitative data on the decreases of individual phytosteryl/-stanyl fatty acid esters upon heating of enriched foods. These data were complemented by determining the concurrently formed phytosterol/-stanol oxidation products (POPs) via online LC-GC. Microwave-heating led to the least decreases of esters of approximately 5% in both Margarines. Oven-heating of the Margarine in a casserole caused the greatest decreases, with 68 and 86% esters remaining, respectively; the impact on individual esters was more pronounced with increasing degree of unsaturation of the esterified fatty acids. In the phytosteryl/-stanyl ester-enriched Margarine, approximately 20% of the ester losses could be explained by the formation of POPs; in the phytostanyl ester-enriched Margarine, the POPs accounted for
Robert L Shewfelt - One of the best experts on this subject based on the ideXlab platform.
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utilization of enzymatically interesterified cottonseed oil and palm stearin based structured lipid in the production of trans free Margarine
Biocatalysis and agricultural biotechnology, 2013Co-Authors: Garima Pande, Robert L ShewfeltAbstract:Abstract trans-Free Margarine fat was enzymatically synthesized from palm stearin (PS) and regular cottonseed oil (CO). Response surface methodology (RSM) was used for optimization. The independent variables were substrate molar ratio (PS:CO, 2–5), temperature (50–65 °C), time (6–22 h), and lipases (Lipozyme® TLIM and Novozym® 435). Incorporation of stearic acid (mol%) was the dependent variable. Desirable products composition 5.2 mol% stearic acid were achieved at 57 °C, 14 h, 4:1, using Lipozyme TLIM, and at 56 °C, 6 h, 4:1, using Novozym 435 (5.9 mol% stearic acid). Using optimal conditions, structured lipids (SLs) were synthesized in a 1 L stir-batch reactor. Solid fat contents at 25 °C were lower for SLs (24.8–30.8%) than the corresponding physical blends (34.7–39.3%). Novozym 435-catalyzed SL product had desirable fatty acid profile, physical properties, β′ polymorph, and was further used to formulate Margarine. Compared to commercial Margarine (19.1 mol% trans fatty acids (TFA), the SL containing Margarine had no trans fat. However, it was harder and less spreadable than commercial Margarine but no difference was observed in their flavor. In this study, we were able to formulate trans-free Margarine suitable for possible use as hard/industrial Margarine.
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production of trans free Margarine with stearidonic acid soybean and high stearate soybean oils based structured lipid
Journal of Food Science, 2012Co-Authors: Garima Pande, Robert L ShewfeltAbstract:UNLABELLED Omega-3 fatty acids (n-3 FAs) have been positively associated with prevention and treatment of chronic diseases. Intake of high amounts of trans fatty acids (TFAs) is correlated with increased risk of coronary heart disease, inflammation, and cancer. Structured lipid (SL) was synthesized using stearidonic acid (SDA) soybean oil and high-stearate soybean oil catalyzed by Lipozyme(®) TLIM lipase. The SL was compared to extracted fat (EF) from a commercial brand for FA profile, sn-2 positional FAs, triacylglycerol (TAG) profile, polymorphism, thermal behavior, oxidative stability, and solid fat content (SFC). Both SL and EF had similar saturated FA (about 31 mol%) and unsaturated FA (about 68 mol%), but SL had a much lower n-6/n-3 ratio (1.1) than EF (5.8). SL had 10.5 mol% SDA. After short-path distillation, a loss of 53.9% was observed in the total tocopherol content of SL. The tocopherols were lost as free tocopherols. SL and EF had similar melting profile, β' polymorph, and oxidative stability. Margarine was formulated using SL (SLM) and EF (RCM, reformulated commercial Margarine). No sensory difference was observed between the 2 Margarines. The SL synthesized in this study contained no TFA and possessed desirable polymorphism, thermal properties, and SFC for formulation of soft Margarine. The Margarine produced with this SL was trans-free and SDA-enriched. PRACTICAL APPLICATION The current research increases the food applications of stearidonic acid (SDA) soybean oil. trans-Free SDA containing SL was synthesized with desirable polymorph, thermal properties, and SFC for formulation of soft Margarine. The Margarine produced with this SL had no trans fat and had a low n-6/n-3 ratio. This may help in reducing trans fat intake in our diet while increasing n-3 FA intake.
Stephen E Lumor - One of the best experts on this subject based on the ideXlab platform.
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trans free Margarines prepared with canola oil palm stearin palm kernel oil based structured lipids
Journal of Agricultural and Food Chemistry, 2008Co-Authors: Stephen E LumorAbstract:Structured lipids (SLs) for formulating trans-free Margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties (melting/crystallization profiles, solid fat content, polymorphism, and microstructure) of SLs and the textural properties of Margarines made with the SLs. The SLs from the 50:30:20 and 60:25:15 blends had atherogenic indices similar to or lower than those of the commercial trans (CTMF) and similar to the trans-free Margarine fats (CTFMF). SLs from the blends with PKO contained a wide range of fatty acids (C6−C20) and had more β′ than β polymorphs. Margarines made with SLs from 50:30:20 and 60:25:15 blends possessed similar hardness, adhesiveness, or cohesiveness to Margarines made with CTMF and CTFMF, respectively....
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synthesis and characterization of canola oil stearic acid based trans free structured lipids for possible Margarine application
Journal of Agricultural and Food Chemistry, 2007Co-Authors: Stephen E Lumor, Kerby C Jones, Rick Ashby, Gary D Strahan, Jeifu Shaw, Sandra E Kays, Shuwei Chang, Thomas A FogliaAbstract:Incorporation of stearic acid into canola oil to produce trans-free structured lipid (SL) as a healthy alternative to partially hydrogenated fats for Margarine formulation was investigated. Response surface methodology was used to study the effects of lipozyme RM IM from Rhizomucor miehei and Candida rugosa lipase isoform 1 (LIP1) and two acyl donors, stearic acid and ethyl stearate, on the incorporation. Lipozyme RM IM and ethyl stearate gave the best result. Gram quantities of SLs were synthesized using lipozyme RM IM, and the products were compared to SL made by chemical catalysis and fat from commercial Margarines. After short-path distillation, the products were characterized by GC and RPHPLC-MS to obtain fatty acid and triacylglycerol profiles, 13C NMR spectrometry for regiospecific analysis, X-ray diffraction for crystal forms, and DSC for melting profile. Stearic acid was incorporated into canola oil, mainly at the sn-1,3 positions, for the lipase reaction, and no new trans fatty acids formed. Mos...
Birgit Scholz - One of the best experts on this subject based on the ideXlab platform.
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heating two types of enriched Margarine complementary analysis of phytosteryl phytostanyl fatty acid esters and phytosterol phytostanol oxidation products
Journal of Agricultural and Food Chemistry, 2016Co-Authors: Birgit Scholz, Nicole Menzel, Vera Lander, Karlheinz EngelAbstract:Two phytosteryl and/or phytostanyl fatty acid ester-enriched Margarines were subjected to common heating procedures. UHPLC-APCI-MS analysis resulted for the first time in comprehensive quantitative data on the decreases of individual phytosteryl/-stanyl fatty acid esters upon heating of enriched foods. These data were complemented by determining the concurrently formed phytosterol/-stanol oxidation products (POPs) via online LC-GC. Microwave-heating led to the least decreases of esters of approximately 5% in both Margarines. Oven-heating of the Margarine in a casserole caused the greatest decreases, with 68 and 86% esters remaining, respectively; the impact on individual esters was more pronounced with increasing degree of unsaturation of the esterified fatty acids. In the phytosteryl/-stanyl ester-enriched Margarine, approximately 20% of the ester losses could be explained by the formation of POPs; in the phytostanyl ester-enriched Margarine, the POPs accounted for <1% of the observed ester decreases.
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Heating Two Types of Enriched Margarine: Complementary Analysis of Phytosteryl/Phytostanyl Fatty Acid Esters and Phytosterol/Phytostanol Oxidation Products
2016Co-Authors: Birgit Scholz, Nicole Menzel, Vera Lander, Karlheinz EngelAbstract:Two phytosteryl and/or phytostanyl fatty acid ester-enriched Margarines were subjected to common heating procedures. UHPLC-APCI-MS analysis resulted for the first time in comprehensive quantitative data on the decreases of individual phytosteryl/-stanyl fatty acid esters upon heating of enriched foods. These data were complemented by determining the concurrently formed phytosterol/-stanol oxidation products (POPs) via online LC-GC. Microwave-heating led to the least decreases of esters of approximately 5% in both Margarines. Oven-heating of the Margarine in a casserole caused the greatest decreases, with 68 and 86% esters remaining, respectively; the impact on individual esters was more pronounced with increasing degree of unsaturation of the esterified fatty acids. In the phytosteryl/-stanyl ester-enriched Margarine, approximately 20% of the ester losses could be explained by the formation of POPs; in the phytostanyl ester-enriched Margarine, the POPs accounted for
Garima Pande - One of the best experts on this subject based on the ideXlab platform.
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utilization of enzymatically interesterified cottonseed oil and palm stearin based structured lipid in the production of trans free Margarine
Biocatalysis and agricultural biotechnology, 2013Co-Authors: Garima Pande, Robert L ShewfeltAbstract:Abstract trans-Free Margarine fat was enzymatically synthesized from palm stearin (PS) and regular cottonseed oil (CO). Response surface methodology (RSM) was used for optimization. The independent variables were substrate molar ratio (PS:CO, 2–5), temperature (50–65 °C), time (6–22 h), and lipases (Lipozyme® TLIM and Novozym® 435). Incorporation of stearic acid (mol%) was the dependent variable. Desirable products composition 5.2 mol% stearic acid were achieved at 57 °C, 14 h, 4:1, using Lipozyme TLIM, and at 56 °C, 6 h, 4:1, using Novozym 435 (5.9 mol% stearic acid). Using optimal conditions, structured lipids (SLs) were synthesized in a 1 L stir-batch reactor. Solid fat contents at 25 °C were lower for SLs (24.8–30.8%) than the corresponding physical blends (34.7–39.3%). Novozym 435-catalyzed SL product had desirable fatty acid profile, physical properties, β′ polymorph, and was further used to formulate Margarine. Compared to commercial Margarine (19.1 mol% trans fatty acids (TFA), the SL containing Margarine had no trans fat. However, it was harder and less spreadable than commercial Margarine but no difference was observed in their flavor. In this study, we were able to formulate trans-free Margarine suitable for possible use as hard/industrial Margarine.
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production of trans free Margarine with stearidonic acid soybean and high stearate soybean oils based structured lipid
Journal of Food Science, 2012Co-Authors: Garima Pande, Robert L ShewfeltAbstract:UNLABELLED Omega-3 fatty acids (n-3 FAs) have been positively associated with prevention and treatment of chronic diseases. Intake of high amounts of trans fatty acids (TFAs) is correlated with increased risk of coronary heart disease, inflammation, and cancer. Structured lipid (SL) was synthesized using stearidonic acid (SDA) soybean oil and high-stearate soybean oil catalyzed by Lipozyme(®) TLIM lipase. The SL was compared to extracted fat (EF) from a commercial brand for FA profile, sn-2 positional FAs, triacylglycerol (TAG) profile, polymorphism, thermal behavior, oxidative stability, and solid fat content (SFC). Both SL and EF had similar saturated FA (about 31 mol%) and unsaturated FA (about 68 mol%), but SL had a much lower n-6/n-3 ratio (1.1) than EF (5.8). SL had 10.5 mol% SDA. After short-path distillation, a loss of 53.9% was observed in the total tocopherol content of SL. The tocopherols were lost as free tocopherols. SL and EF had similar melting profile, β' polymorph, and oxidative stability. Margarine was formulated using SL (SLM) and EF (RCM, reformulated commercial Margarine). No sensory difference was observed between the 2 Margarines. The SL synthesized in this study contained no TFA and possessed desirable polymorphism, thermal properties, and SFC for formulation of soft Margarine. The Margarine produced with this SL was trans-free and SDA-enriched. PRACTICAL APPLICATION The current research increases the food applications of stearidonic acid (SDA) soybean oil. trans-Free SDA containing SL was synthesized with desirable polymorph, thermal properties, and SFC for formulation of soft Margarine. The Margarine produced with this SL had no trans fat and had a low n-6/n-3 ratio. This may help in reducing trans fat intake in our diet while increasing n-3 FA intake.