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KMID : 1134820080370060752
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Journal of the Korean Society of Food Science and Nutrition
2008 Volume.37 No. 6 p.752 ~ p.760
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Enzymatic Synthesis of Low-trans Fats Containing Conjugated Linoleic Acids and Their Physicochemical Characteristics
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Nam Ha-Young
Lee Ki-Teak
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Abstract
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Scale-up production of low-trans fat containing conjugated linoleic acid (CLA-TFO) was performed through lipase-catalyzed synthesis. Blend of fully hydrogenated soybean oil, olive oil containing conjugated linoleic acid and palm oil with 1:2:7 ratio was interesterified through Lipozyme RM IM in the 1 L-batch type reactor at 65℃ for 12 hrs, and the physicochemical and melting properties of CLA-TFO were compared with conventional (high trans fat) or commercial low-trans fat shortening. The trans fatty acids content in the conventional shortening (48.8 area%) was much higher than that of low-trans shortening (0.4 area%) and CLA-TFO (0.3 area%＋CLA; 7.6 area%). Acid, saponification and iodine values of CLA-TFO were 0.4, 173.9 and 59.0, respectively. Their α-, γ-tocopherol contents showed 4.7, 1.0 ㎎/100 g. Differences were observed in the solid fat contents (SFC), melting point of the conventional or low-trans fat and CLA-TFO. Each SFC of conventional, low-trans fat and CLA-TFO was 32.0, 29.3 and 30.4% with melting point of 38.5, 43.0 and 39.5℃ at 35℃, respectively. In texture profile analysis, hardness of conventional, low-trans fat and CLA-TFO was 111.7, 75.2 and 63.8 g.
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KEYWORD
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trans-free, interesterification, conjugated linoleic acid, extra virgin olive oil, shortening, solid fat contents
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