Displaying publications 1 - 20 of 28 in total

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  1. Structured lipids produced from palm-olein oil by interesterification: A controllable lipase-catalyzed approach in a solvent-free system
    Ai H, Lee YY, Xie X, Tan CP, Ming Lai O, Li A, et al.
    Food Chem, 2023 Jun 30;412:135558.
    PMID: 36716631 DOI: 10.1016/j.foodchem.2023.135558
    Palm olein (POL) was modified by enzymatic interesterification with different degrees of acyl migration in a solvent-free packed bed reactor. The fatty acid and acylglycerol composition, isomer content, thermodynamic behavior, and relationship between crystal polymorphism, solid fat content (SFC), crystal microstructure, and texture before and after modification were studied. We found that the increase in sn-2 saturation interesterification was not only due to the generated tripalmitin (PPP) but also caused by acyl migration, and the SFC profiles were changed accordingly. The emergence of high melting point acylglycerols was an important factor accelerating the crystallization rate, further shortening the crystallization induction time, leading to the formation of large crystal spherulites, thereby reducing the hardness. The transformation from the β' to the β form occurred during post-hardening during storage. The isomer content also affected the physicochemical properties of the modified POL.
    Matched MeSH terms: Triglycerides/chemistry
  2. Fulltext Chemical and Physical Characterization of the Hackberry (Celtis australis) Seed Oil: Analysis of Tocopherols, Sterols, ECN and Fatty Acid Methyl Esters
    Nodeh HR, Rashidi L, Gabris MA, Gholami Z, Shahabuddin S, Sridewi N
    J Oleo Sci, 2020 Nov 01;69(11):1359-1366.
    PMID: 33055442 DOI: 10.5650/jos.ess20128
    For the very first time, the nutritional and physicochemical properties of the oil extracted from hackberry Celtis australis fruit were investigated with the aim of possible applications of such wild fruit oil. The physicochemical properties such as peroxide value, acidity, saponification, iodine value and total fat content of the extracted oil were examined extensively. The obtained results showed that peroxide value, acidity, saponification, iodine value and total fat content of the extracted oil were found to be 4.9 meq O2/kg fat, 0.9 mg KOH/g fat, 193.6 mg KOH/g fat, 141.52 mg I2/g fat and ~5%, respectively. The predominant fatty acid found in this wild fruit is linoleic acid which was calculated to be 73.38%±1.24. In addition, gamma-tocopherol (87%) and β-sitosterol (81.2%±1.08) were the major tocopherol and sterol compositions found in Celtis australis seed oil. Moreover, equivalent carbon number (ECN) analysis has indicated that the three linoleic acids are the main composition of the triacylglycerols extracted from Celtis australis. Also, the high value of omega 6 and β-sitosterol make this oil applicable in cosmetics and pharmaceutical applications.
    Matched MeSH terms: Triglycerides/chemistry
  3. Evaluation of quality parameters for fresh, used and recycled palm olein
    Khor YP, Sim BI, Abas F, Lai OM, Wang Y, Nehdi IA, et al.
    J Sci Food Agric, 2019 Dec;99(15):6989-6997.
    PMID: 31414493 DOI: 10.1002/jsfa.9989
    BACKGROUND: Recycled oil has emerged as a significant food safety issue and poses a major threat to public health. To date, very limited studies have been conducted aiming to detect the adulteration of used and recycled palm olein in refined, bleached and deodorized palm olein (RBDPO). In the present study, oil samples that underwent controlled heating and deep-frying studies were refined using the common oil refining procedure to simulate the production of recycled oil. Polymerized triacylglycerol (PTG), oxidized monomeric triacylglycerols (oxTAGs), such as epoxy, keto and hydroxy acids, and caprylic acid have been proposed as potential indicators for tracking the adulteration of recycled oil.

    RESULTS: For PTG, triacylglycerol oligomers and dimers showed a significant increase (P 

    Matched MeSH terms: Triglycerides/chemistry*
  4. Immobilized Talaromyces thermophilus lipase as an efficient catalyst for the production of LML-type structured lipids
    Lian W, Wang W, Tan CP, Wang J, Wang Y
    Bioprocess Biosyst Eng, 2019 Feb;42(2):321-329.
    PMID: 30421172 DOI: 10.1007/s00449-018-2036-7
    LML-type structured lipids are one type of medium- and long-chain triacylglycerols. LML was synthesized using immobilized Talaromyces thermophilus lipase (TTL)-catalyzed interesterification of tricaprylin and ethyl linoleate. The resin AB-8 was chosen, and the lipase/support ratio was determined to be 60 mg/g. Subsequently, the immobilized TTL with strict sn-1,3 regiospecificity was applied to synthesize LML. Under the optimized conditions (60 °C, reaction time 6 h, enzyme loading of 6% of the total weight of substrates, substrate of molar ratio of ethyl linoleate to tricaprylin of 6:1), Triacylglycerols with two long- and one medium-chain FAs (DL-TAG) content as high as 52.86 mol% was obtained. Scale-up reaction further verified the industrial potential of the established process. The final product contained 85.24 mol% DL-TAG of which 97 mol% was LML after purification. The final product obtained with the high LML content would have substantial potential to be used as functional oils.
    Matched MeSH terms: Triglycerides/chemistry
  5. Synthesis of conjugated linoleic acid-rich triacylglycerols by immobilized mutant lipase with excellent capability and recyclability
    Lian W, Li D, Zhang L, Wang W, Faiza M, Tan CP, et al.
    Enzyme Microb Technol, 2018 Oct;117:56-63.
    PMID: 30037552 DOI: 10.1016/j.enzmictec.2018.06.007
    Conjugated linoleic acid (CLA)-rich triacylglycerols (TAG) have received significant attention owing to their health promoting properties. In this study, CLA-rich TAG were successfully synthesized by an immobilized mutant lipase (MAS1-H108A)-catalyzed esterification of CLA-rich fatty acids and glycerol under vacuum. MAS1-H108A was first immobilized onto ECR1030 resin. Results showed that the lipase/support ratio of 41 mg/g was suitable for the immobilization and the thermostability of immobilized MAS1-H108A was greatly enhanced. Subsequently, the immobilized MAS1-H108A was employed for the synthesis of CLA-rich TAG and 95.21% TAG with 69.19% CLA was obtained under the optimized conditions. The TAG content (95.21%) obtained by immobilized MAS1-H108A is the reported highest value thus far, which was significantly higher than that (9.26%) obtained by Novozym 435 under the same conditions. Although the TAG content comparable to the results obtained in this study could also be obtained by Novozym 435, the used enzyme amount is approximately 5-fold of the immobilized MAS1-H108A. Additionally, the immobilized MAS1-H108A exhibited excellent recyclability during esterification retaining 95.11% of its initial activity after 10 batches. Overall, such immobilized mutant lipase with superior esterification activity and recyclability has the potential to be used in oils and fats industry.
    Matched MeSH terms: Triglycerides/chemistry
  6. Fulltext Dynamics of Polymorphic Transformations in Palm Oil, Palm Stearin and Palm Kernel Oil Characterized by Coupled Powder XRD-DSC
    Zaliha O, Elina H, Sivaruby K, Norizzah AR, Marangoni AG
    J Oleo Sci, 2018 Jun 01;67(6):737-744.
    PMID: 29760328 DOI: 10.5650/jos.ess17168
    The in situ polymorphic forms and thermal transitions of refined, bleached and deodorized palm oil (RBDPO), palm stearin (RBDPS) and palm kernel oil (RBDPKO) were investigated using coupled X-ray diffraction (XRD) and differential scanning calorimetry (DSC). Results indicated that the DSC onset crystallisation temperature of RBDPO was at 22.6°C, with a single reflection at 4.2Å started to appear from 23.4 to 17.1°C, and were followed by two prominent exothermic peaks at 20.1°C and 8.5°C respectively. Further cooling to -40°C leads to the further formation of a β'polymorph. Upon heating, a of β'→βtransformation was observed between 32.1 to 40.8°C, before the sample was completely melted at 43.0°C. The crystallization onset temperature of RBDPS was 44.1°C, with the appearance of the α polymorph at the same temperature as the appearance of the first sharp DSC exothermic peak. This quickly changed from α→β´ in the range 25 to 21.7°C, along with the formation of a small β peak at -40°C. Upon heating, a small XRD peak for the β polymorph was observed between 32.2 to 36.0°C, becoming a mixture of (β´+ β) between 44.0 to 52.5°C. Only the β polymorph survived further heating to 59.8°C. For RBDPKO, the crystallization onset temperature was 11.6°C, with the formation of a single sharp exothermic peak at 6.5°C corresponding to the β' polymorphic form until the temperature reached -40°C. No transformation of the polymorphic form was observed during the melting process of RBDPKO, before being completely melted at 33.2°C. This work has demonstrated the detailed dynamics of polymorphic transformations of PKO and PS, two commercially important hardstocks used widely by industry and will contribute to a greater understanding of their crystallization and melting dynamics.
    Matched MeSH terms: Triglycerides/chemistry*
  7. Influence of enzymatic and chemical interesterification on crystallisation properties of refined, bleached and deodourised (RBD) palm oil and RBD palm kernel oil blends
    Norizzah AR, Nur Azimah K, Zaliha O
    Food Res Int, 2018 04;106:982-991.
    PMID: 29580013 DOI: 10.1016/j.foodres.2018.02.001
    Interesterification reaction involves rearrangement of the fatty acid radicals on the glycerol backbone, either randomly (chemical interesterification) or regioselectivity (enzymatic interesterification). Refined, bleached and deodourised palm oil (RBDPO) and palm kernel oil (RBDPKO) were blended in ratios from 25:75 to 75:25 (wt/wt). All blends were subjected to enzymatic (EI) and chemical interesterification (CI) using Lipozyme TL IM (4% w/w) and sodium methoxide (0.2% m/m) as the catalysts, respectively. The effect of EI and CI on the triacylglycerol (TAG) composition, thermal behaviour, polymorphism, crystal morphology and crystallisation kinetics were studied. The aim of this research is to characterise the nature of crystals in food product for certain desired structure. The crystallisation behaviour discussed in this study involves microstructure (PLM), polymorphism (XRD), thermal properties and crystallisation kinetics by DSC. The alteration in TAG composition was greater after CI as compared to EI with the reduction of LaLaLa (from 11.00% to 5.15%) and POO (from 14.28% to 4.87%). The DSC complete melting and crystallisation temperature of blend with 75% PO increased after CI, from 39.58 °C to 41.67 °C and from -30.84 °C to -28.33 °C, respectively. EI contributed to finer crystals than CI. However, the β' and β polymorph mixture and crystallisation kinetics (n = 2) of PO-PKO blends did not change after CI and EI. The knowledge on controlling crystallisation of RBDPO and RBDPKO blends is vital for proper processing condition like margarine production.
    Matched MeSH terms: Triglycerides/chemistry
  8. Fulltext sn-2 Hypothesis: a Review of the Effects of Palm Oil on Blood Lipid Levels
    Sin Teh S, Ong ASH, Choo YM, Mah SH
    J Oleo Sci, 2018;67(6):697-706.
    PMID: 29863090 DOI: 10.5650/jos.ess18009
    Saturated fats are commonly claimed to raise human blood cholesterols and contribute to cardiovascular disease. Previous literature data were highlighted that although palm oil is 50% saturated, it does not behave like a saturated fat. Human trials were conducted to compare the effects on serum cholesterol levels given by palm olein and monounsaturated oils. It was postulated that saturation/unsaturation of the fatty acids situated at sn-2 positions of triglycerides in the fat molecules determine the induced blood lipid levels but not the overall saturation of oils. The results showed that the lipid parameters (LDL and HDL) effects induced by these oils are similar with no significant differences. This study provides concrete evidence that the unsaturation levels of these oils at sn-2 position of TG are similar (90-100%) which are claimed to be responsible for the lipid parameters. In conclusion, the public negative perception on believing that the overall saturation of oils is detrimental to health should be corrected because in fact the unsaturation at sn-2 positions of the saturated vegetable fat such as palm olein and cocoa butter make them behave like mono-unsaturated oils, unlike saturated animal fats that possess a high content of saturated fatty acids at sn-2 position.
    Matched MeSH terms: Triglycerides/chemistry
  9. Fulltext One-Step Partially Purified Lipases (ScLipA and ScLipB) from Schizophyllum commune UTARA1 Obtained via Solid State Fermentation and Their Applications
    Kam YC, Woo KK, Ong LGA
    Molecules, 2017 Dec 08;22(12).
    PMID: 29292721 DOI: 10.3390/molecules22122106
    Lipases with unique characteristics are of value in industrial applications, especially those targeting cost-effectiveness and less downstream processes. The aims of this research were to: (i) optimize the fermentation parameters via solid state fermentation (SSF); and (ii) study the performance in hydrolysis and esterification processes of the one-step partially purified Schizophyllum commune UTARA1 lipases. Lipase was produced by cultivating S. commune UTARA1 on sugarcane bagasse (SB) with used cooking oil (UCO) via SSF and its production was optimized using Design-Expert® 7.0.0. Fractions 30% (ScLipA) and 70% (ScLipB) which contained high lipase activity were obtained by stepwise (NH₄)₂SO₄ precipitation. Crude fish oil, coconut oil and butter were used to investigate the lipase hydrolysis capabilities by a free glycerol assay. Results showed that ScLipA has affinities for long, medium and short chain triglycerides, as all the oils investigated were degraded, whereas ScLipB has affinities for long chain triglycerides as it only degrades crude fish oil. During esterification, ScLipA was able to synthesize trilaurin and triacetin. Conversely, ScLipB was specific towards the formation of 2-mono-olein and triacetin. From the results obtained, it was determined that ScLipA and ScLipB are sn-2 regioselective lipases. Hence, the one-step partial purification strategy proved to be feasible for partial purification of S. commune UTARA1 lipases that has potential use in industrial applications.
    Matched MeSH terms: Triglycerides/chemistry
  10. Hard cocoa butter replacers from mango seed fat and palm stearin
    Jahurul MH, Zaidul IS, Nik Norulaini NA, Sahena F, Abedin MZ, Mohamed A, et al.
    Food Chem, 2014 Jul 1;154:323-9.
    PMID: 24518349 DOI: 10.1016/j.foodchem.2013.11.098
    The blending effects of mango seed fat (MSF), extracted using supercritical fluid, and palm stearin (PS) to formulate hard cocoa butter replacers (CBRs), were investigated. The triglycerides (TG), thermal properties and solid fat content (SFC) of the formulated blends were determined using different chromatographic and thermal techniques. All the blends had three main TGs; namely, 1,3-dipalmitoyl-2-oleoylglycerol (POP) (8.6-17.7%), 1-palmitoyl-2-oleoyl-3-stearoyl-glycerol (POS) (12.6-19.6%), and 1,3-distearoyl-2-oleoyl-glycerol (SOS) (37.2-31.4%), with SOS being the major component. The melting peak temperatures gradually increased and shifted towards higher temperatures with PS. The crystallization onset temperatures increased, while the offset decreased with PS. The SFC did not drop to 0% at 37.5°C, which was shifted to 0% at and above 40°C for some blends. The studies revealed that CBRs could be prepared by blending MSF and PS, and they could be utilised by chocolate manufacturers in tropical countries.
    Matched MeSH terms: Triglycerides/chemistry*
  11. Fulltext Mycelium-bound lipase from a locally isolated strain of Geotrichum candidum
    Loo JL, Khoramnia A, Lai OM, Long K, Ghazali HM
    Molecules, 2014 Jun 23;19(6):8556-70.
    PMID: 24959682 DOI: 10.3390/molecules19068556
    Mycelium-bound lipase (MBL), from a locally isolated Geotrichum candidum strain, was produced and characterized as a natural immobilized lipase. A time course study of its lipolytic activity in 1 L liquid broth revealed the maximum MBL activity at 4 h for mycelium cells harvested after 54 h. The yield and specific activity of MBL were 3.87 g/L dry weight and 508.33 U/g protein, respectively, while less than 0.2 U/mL lipase activity was detected in the culture supernatant. Prolonged incubation caused release of the bound lipase into the growth medium. The growth pattern of G. candidum, and production and properties of MBL were not affected by the scale. The stability of mycelia harboring lipase (MBL), harvested and lyophilized after 54 h, studied at 4 °C depicted a loss of 4.3% and 30% in MBL activity after 1 and 8 months, while the activity of free lipase was totally lost after 14 days of storage. The MBL from G. candidum displayed high substrate selectivity for unsaturated fatty acids containing a cis-9 double bond, even in crude form. This unique specificity of MBL could be a direct, simple and inexpensive way in the fats and oil industry for the selective hydrolysis or transesterification of cis-9 fatty acid residues in natural triacylglycerols.
    Matched MeSH terms: Triglycerides/chemistry
  12. Influence of nonionic branched-chain alkyl glycosides on a model nano-emulsion for drug delivery systems
    Ahmad N, Ramsch R, Llinàs M, Solans C, Hashim R, Tajuddin HA
    Colloids Surf B Biointerfaces, 2014 Mar 1;115:267-74.
    PMID: 24384142 DOI: 10.1016/j.colsurfb.2013.12.013
    The effect of incorporating new nonionic glycolipid surfactants on the properties of a model water/nonionic surfactant/oil nano-emulsion system was investigated using branched-chain alkyl glycosides: 2-hexyldecyl-β(/α)-D-glucoside (2-HDG) and 2-hexyldecyl-β(/α)-D-maltoside (2-HDM), whose structures are closely related to glycero-glycolipids. Both 2-HDG and 2-HDM have an identical hydrophobic chain (C16), but the former consists a monosaccharide glucose head group, in contrast to the latter which has a disaccharide maltose unit. Consequently, their hydrophilic-lipophilic balance (HLB) is different. The results obtained have shown that these branched-chain alkyl glycosides affect differently the stability of the nano-emulsions. Compared to the model nano-emulsion, the presence of 2-HDG reduces the oil droplet size, whereas 2-HDM modify the properties of the model nano-emulsion system in terms of its droplet size and storage time stability at high temperature. These nano-emulsions have been proven capable of encapsulating ketoprofen, showing a fast release of almost 100% in 24h. Thus, both synthetically prepared branched-chain alkyl glycosides with mono- and disaccharide sugar head groups are suitable as nano-emulsion stabilizing agents and as drug delivery systems in the future.
    Matched MeSH terms: Triglycerides/chemistry
  13. Short term and dosage influences of palm based medium- and long-chain triacylglycerols on body fat and blood parameters in C57BL/6J mice
    Lee YY, Tang TK, Ab Karim NA, Alitheen NB, Lai OM
    Food Funct, 2014 Jan;5(1):57-64.
    PMID: 24247642 DOI: 10.1039/c3fo60358j
    Structured lipid medium- and long-chain triacylglycerols (MLCT) are claimed to be able to manage obesity. The present study investigated the body fat influence of enzymatically interesterifed palm-based medium- and long-chain triacylglycerols (P-MLCT) on diet-induced obesity (DIO) C57BL/6J mice compared with commercial MLCT oil (C-MLCT) and a control, which was the non enzymatically modified palm kernel and palm oil blend (PKO-PO blend). It also investigated the low fat and high fat effects of P-MLCT. DIO C57BL/6J mice were fed ad libitum with low fat (7%) and high fat (30%) experimental diets for 8 weeks before being sacrificed to obtain blood serum for analysis. From the results, there is a trend that P-MLCT fed mice were found to have the lowest body weight, body weight gain, total fat pad accumulation (perirenal, retroperitoneal, epididymal and mesenteric), total triglyceride levels and efficiency in controlling blood glucose level, compared with C-MLCT and the PKO-PO blend in both low fat and high fat diets. Nevertheless, the PKO-PO blend and P-MLCT caused significantly (P < 0.05) higher total cholesterol levels compared to C-MLCT. P-MLCT present in low fat and high fat dosage were shown to be able to suppress body fat accumulation. This effect is more prominent with the low fat dosage.
    Matched MeSH terms: Triglycerides/chemistry*
  14. New polyurethane nanocomposites based on soya oil
    Mohammed IA, Abd Khadir NK, Jaffar Al-Mulla EA
    J Oleo Sci, 2014;63(2):193-200.
    PMID: 24420063
    New polyurethane (PU) nanocomposites were prepared from a dispersion of 0 - 5% montmorillonite (MMT) clay with isocyanate and soya oil polyol that was synthesized via transesterification of triglycerides to reduce petroleum dependence. FT-IR spectra indicate the presence of hydrogen bonding between nanoclay and the polymer matrix, whereas the exfoliated structure of clay layers was confirmed by X-ray diffraction (XRD) and transmission electron microscopy (TEM). Optical microscopy, mechanical and thermal analyses were done to investigate significant improvement of the nanocomposites. The results showed PU-3% nanoclay (NC) showed optimum results in mechanical properties such as tensile and flexural strength but the lowest in impact strength.
    Matched MeSH terms: Triglycerides/chemistry
  15. Long-chain SFA at the sn-1, 3 positions of TAG reduce body fat deposition in C57BL/6 mice
    Gouk SW, Cheng SF, Mok JS, Ong AS, Chuah CH
    Br J Nutr, 2013 Dec 14;110(11):1987-95.
    PMID: 23756564 DOI: 10.1017/S0007114513001475
    The present study aimed to determine the effect of positional distribution of long-chain SFA in TAG, especially at the sn-1, 3 positions, on fat deposition using the C57BL/6 mouse model. Throughout the 15 weeks of the study, mice were fed with diets fortified with palm olein (POo), chemically interesterified POo (IPOo) and soyabean oil (SOY). Mice receiving the SOY-enriched diet gained significantly higher amounts of subcutaneous fat (P= 0·011) and total fat (P= 0·013) compared with the POo group, despite similar body mass gain being recorded. During normalisation with food consumption to obtain the fat:feed ratio, mice fed with the POo-enriched diet exhibited significantly lower visceral (P= 0·044), subcutaneous (P= 0·006) and total (P= 0·003) fat:feed than those fed with the SOY-enriched diet. It is noteworthy that mice fed with the IPOo-enriched diet gained 14·3 % more fat per food consumed when compared with the POo group (P= 0·013), despite their identical total fatty acid compositions. This was mainly attributed to the higher content of long-chain SFA at the sn-1, 3 positions of TAG in POo, which results in delayed absorption after deacylation as evidenced by the higher amounts of long-chain SFA excreted in the faeces of mice fed with the POo-enriched diet. Negative correlations were found between the subcutaneous, visceral as well as total fat accretion per food consumption and the total SFA content at the sn-1, 3 positions, while no relationships were found for MUFA and PUFA. The present results show that the positional distribution of long-chain SFA exerts a more profound effect on body fat accretion than the total SFA content.
    Matched MeSH terms: Triglycerides/chemistry
  16. Fulltext Ultrasound-assisted extraction (UAE) and solvent extraction of papaya seed oil: yield, fatty acid composition and triacylglycerol profile
    Samaram S, Mirhosseini H, Tan CP, Ghazali HM
    Molecules, 2013 Oct 10;18(10):12474-87.
    PMID: 24152670 DOI: 10.3390/molecules181012474
    The main objective of the current work was to evaluate the suitability of ultrasound-assisted extraction (UAE) for the recovery of oil from papaya seed as compared to conventional extraction techniques (i.e., Soxhlet extraction (SXE) and solvent extraction (SE)). In the present study, the recovery yield, fatty acid composition and triacylglycerol profile of papaya seed oil obtained from different extraction methods and conditions were compared. Results indicated that both solvent extraction (SE, 12 h/25 °C) and ultrasound-assisted extraction (UAE) methods recovered relatively high yields (79.1% and 76.1% of total oil content, respectively). Analysis of fatty acid composition revealed that the predominant fatty acids in papaya seed oil were oleic (18:1, 70.5%-74.7%), palmitic (16:0, 14.9%-17.9%), stearic (18:0, 4.50%-5.25%), and linoleic acid (18:2, 3.63%-4.6%). Moreover, the most abundant triacylglycerols of papaya seed oil were triolein (OOO), palmitoyl diolein (POO) and stearoyl oleoyl linolein (SOL). In this study, ultrasound-assisted extraction (UAE) significantly (p < 0.05) influenced the triacylglycerol profile of papaya seed oil, but no significant differences were observed in the fatty acid composition of papaya seed oil extracted by different extraction methods (SXE, SE and UAE) and conditions.
    Matched MeSH terms: Triglycerides/chemistry
  17. Health benefits, enzymatic production, and application of medium- and long-chain triacylglycerol (MLCT) in food industries: a review
    Lee YY, Tang TK, Lai OM
    J Food Sci, 2012 Aug;77(8):R137-44.
    PMID: 22748075 DOI: 10.1111/j.1750-3841.2012.02793.x
    Medium- and long-chain triacylglycerol (MLCT) is a modified lipid containing medium- chain (C6-C12) and long-chain fatty acids (C14-C24) in the same triacylglycerol (TAG) molecule. It can be produced either through enzymatic (with 1,3 specific or nonspecific enzyme) or chemical methods. The specialty of this structured lipid is that it is metabolized differently compared to conventional fats and oils, which can lead to a reduction of fat accumulation in the body. Therefore, it can be used for obesity management. It also contains nutritional properties that can be used to treat metabolic problems. This review will discuss on the health benefits of MLCT, its production methods especially via enzymatic processes and its applications in food industries.
    Matched MeSH terms: Triglycerides/chemistry*
  18. Composition and thermal analysis of lard stearin and lard olein
    Yanty NA, Marikkar JM, Man YB, Long K
    J Oleo Sci, 2011;60(7):333-8.
    PMID: 21701095
    Lard being an edible fat could be used in different forms in food systems. In this study, composition and thermal analysis of lard stearin (LS) and lard olein (LO) were undertaken to determine some common parameters which would enable their detection in food. A sample of native lard was partitioned into LS and LO using acetone as solvent and the fractions were compared to the original sample with respect to basic physico-chemical parameters, fatty acid and triacylglycerol (TAG) composition, and thermal characteristics. Although LS and LO displayed wider variations in basic physico-chemical parameters, thermal properties and solidification behavior, they do possess some common characteristic features with regard to composition. In spite of the proportional differences in the major fatty acids, both LS and LO are found to possess extremely high amount of palmitic (C16:0) acid at the sn-2 positions of their TAG molecules. Similar to native lard, both LS and LO contained approximately equal proportions of TAG molecules namely, linoleoyl-palmitoyl-oleoyl glycerol (LPO) and dioleoyl-palmitoyl glycerol (OPO). Hence, the calculated LPO/OPO ratio for LS and LO are comparably similar to that of native lard.
    Matched MeSH terms: Triglycerides/chemistry
  19. Effect of blending and emulsification on thermal behavior, solid fat content, and microstructure properties of palm oil-based margarine fats
    Saadi S, Ariffin AA, Ghazali HM, Miskandar MS, Abdulkarim SM, Boo HC
    J Food Sci, 2011 Jan-Feb;76(1):C21-30.
    PMID: 21535649 DOI: 10.1111/j.1750-3841.2010.01922.x
    The ability of palm oil (PO) to crystallize as beta prime polymorph has made it an attractive option for the production of margarine fat (MF). Palm stearin (PS) expresses similar crystallization behavior and is considered one of the best substitutes of hydrogenated oils due to its capability to impart the required level of plasticity and body to the finished product. Normally, PS is blended with PO to reduce the melting point at body temperature (37 °C). Lipid phase, formulated by PO and PS in different ratios were subjected to an emulsification process and the following analyses were done: triacylglycerols, solid fat content (SFC), and thermal behavior. In addition, the microstructure properties, including size and number of crystals, were determined for experimental MFs (EMFs) and commercial MFs (CMFs). Results showed that blending and emulsification at PS levels over 40 wt% significantly changed the physicochemical and microstructure properties of EMF as compared to CMF, resulting in a desirable dipalmitoyl-oleoyl-glycerol content of less than 36.1%. SFC at 37 °C, crystal size, crystal number, crystallization, and melting enthalpies (ΔH) were 15%, 5.37 μm, 1425 crystal/μm(2), 17.25 J/g, and 57.69J/g, respectively. All data reported indicate that the formation of granular crystals in MFs was dominated by high-melting triacylglycerol namely dipalmitoyl-oleoyl-glycerol, while the small dose of monoacylglycerol that is used as emulsifier slowed crystallization rate. Practical Application: Most of the past studies were focused on thermal behavior of edible oils and some blends of oils and fats. The crystallization of oils and fats are well documented but there is scarce information concerning some mechanism related to crystallization and emulsification. Therefore, this study will help to gather information on the behavior of emulsifier on crystallization regime; also the dominating TAG responsible for primary granular crystal formations, as well as to determine the best level of stearin to impart the required microstructure properties and body to the finished products.
    Matched MeSH terms: Triglycerides/chemistry*
  20. Physicochemical, textural and viscoelastic properties of palm diacylglycerol bakery shortening during storage
    Cheong LZ, Tan CP, Long K, Affandi Yusoff MS, Lai OM
    J Sci Food Agric, 2010 Oct;90(13):2310-7.
    PMID: 20661900 DOI: 10.1002/jsfa.4088
    Diacylglycerol (DAG), which has health-enhancing properties, is sometimes added to bakery shortening to produce baked products with enhanced physical functionality. Nevertheless, the quantity present is often too little to exert any positive healthful effects. This research aimed to produce bakery shortenings containing significant amounts of palm diacyglycerol (PDG). Physicochemical, textural and viscoelastic properties of the PDG bakery shortenings during 3 months storage were evaluated and compared with those of commercial bakery shortening (CS).
    Matched MeSH terms: Triglycerides/chemistry
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