Skip to main content
SpringerLink
Log in

CLA-Rich Soy Oil Shortening Production and Characterization

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

Conjugated linoleic acid-rich soy oil (CLARSO) has been shown to have numerous health benefits, including anti-obesity and anti-carcinogenic properties. This oil was previously used to produce CLA-rich margarine that showed physical characteristics similar to commercially available margarine. The objective of this study was to produce CLA-rich shortening and analyze its physical properties relative to commercially available shortenings and soy oil control shortenings. The shortenings were prepared and their rheology, thermal behavior, and solid fat content (SFC) were determined and compared to the commercial samples. The CLA-rich shortening samples showed similar rheological properties to the commercial samples and showed a better consistency (more solid-like behavior) compared to the soy oil control samples. In addition, the CLA-rich shortenings also have a higher SFC (% SFC) as well as higher latent heat of crystallization and melting than the soy oil controls indicating a comparatively higher crystalline fraction. Thus, CLARSO produced firmer shortenings than did conventional soy oil by interacting with the crystallizing stearin fraction and consequently increasing the crystalline mass fraction without significantly altering the microstructure kinetics of solid fat crystallization.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6
Fig. 7
Fig. 8

Similar content being viewed by others

References

  1. Whigham LD, Cook ME, Atkinson RL (2000) Conjugated linoleic acid: implications for human health. Pharmacol Res 42(6):503–510

    Article  CAS  Google Scholar 

  2. Cesano A, Visonneau S, Scimeca JA, Kritchevsky D, Santoli D (1998) Opposite effects of linoleic acid and conjugated linoleic acid on human prostatic cancer in SCID mice. Anticancer Res 18:1429–1434

    CAS  Google Scholar 

  3. Kim EJ, Holthuizen PE, Park HS, Ha YL, Jung KC, Park Y (2002) Trans-10, cis-12-conjugated linoleic acid inhibits Caco-2 colon cancer cell growth. Am J Physiol Gastrointest Liver Physiol 283:G357–G367

    Article  CAS  Google Scholar 

  4. Feitoza AB, Pereira AF, Ferreira da Costa N, Ribeiro BG (2009) Conjugated linoleic acid (CLA): effect modulation of body composition and lipid profile. Nutr Hosp 24:422–428

    CAS  Google Scholar 

  5. Nicolosi RJ, Rogers EJ, Kritchevsky D, Scimeca JA, Huth PJ (1997) Dietary conjugated linoleic acid reduces plasma lipoproteins and early aortic atherosclerosis in hypercholesterolemic hamsters. Artery 22:266–277

    CAS  Google Scholar 

  6. McGuire MA, McGuire MK (1999) Conjugated linoleic acid (CLA): a ruminant fatty acid with beneficial effects on human health. Proc Am Soc Anim Sci 77:1–8

    Google Scholar 

  7. Gilbert W, Gadang V, Proctor A, Jain V, Katwa L, Gould A, Devareddy L (2011) trans, trans-Conjugated linoleic acid rich soy bean oil increases PPAR-gene expression and alleviates insulin resistance and cardiovascular risk factors. Lipids 46:961–968

    Article  CAS  Google Scholar 

  8. Ip C, Chin SF, Scimeca JA, Pariza MW (1991) Mammary cancer prevention by conjugated dienoic derivative of linoleic acid. Cancer Res 51:6118–6124

    CAS  Google Scholar 

  9. Mougios V, Matsakas A, Petridou A, Ring S, Sagredos A, Melissopoulou A, Tsigilis N, Nikolaidis M (2001) Effect of supplementation with conjugated linoleic acid on human serum lipids and body fat. J Nutr Biochem 12:585–594

    Article  CAS  Google Scholar 

  10. Gangidi RR, Proctor A (2004) Photochemical production of conjugated linoleic acid from soybean oil. Lipids 39:577–582

    Article  CAS  Google Scholar 

  11. Shah U, Proctor A (2013) Conjugated linoleic acid (CLA)-rich vegetable oil production from linoleic rich oils by heterogeneous catalysis. U.S. Patent Application Serial No. 13/692,619

  12. Yettella RR, Castrodale C, Proctor A (2012) Effect of added conjugated linoleic acid and iodine concentration on conjugated linoleic acid rich soy oil oxidative stability. J Am Oil Chem Soc 89:1939–1941

    Article  CAS  Google Scholar 

  13. Ruan C, Proctor A (2014) Physicochemical properties of conjugated linoleic acid-rich soy oil. J Am Oil Chem Soc 91:49–54

    Article  CAS  Google Scholar 

  14. Shah U, Patel AR, Van de Walle D, Rajarethinem PS, Proctor A, Dewettinck K (2014) CLA-rich soy oil margarine production and characterization. J Am Oil Chem Soc 91:309–316

    Article  CAS  Google Scholar 

  15. Tang D, Marangoni AG (2006) Microstructure and fractal analysis of fat crystal networks. J Am Oil Chem Soc 83:377–388

    Article  CAS  Google Scholar 

  16. Hernandez M, Eldin AK (2013) Processing and nutrition of fats and oils. Wiley, New York

    Book  Google Scholar 

  17. Lall RK, Proctor A, Jain VP (2009) A rapid, micro FAME preparation method for vegetable oil fatty acid analysis by gas chromatography. J Am Oil Chem Soc 86(4):309–314

    Article  CAS  Google Scholar 

  18. Braipson-Danthine S, Deroanne C (2004) Influence of SFC, microstructure and polymorphism on texture (hardness) of binary blends of fats involved in the preparation of industrial shortenings. Food Res Int 37:941–948

    Article  Google Scholar 

  19. Himawan C, Starov VM, Stapley AGF (2006) Thermodynamic and kinetic aspects of fat crystallization. Adv Colloidal Interface Sci 122:3–33

    Article  CAS  Google Scholar 

Download references

Acknowledgments

The authors would like to acknowledge the Arkansas Soybean Promotion Board, Arkansas BioScience Institute, University of Arkansas Honors College, the Arkansas Student Undergraduate Research Fund and the University of Gent International Programs for their financial support of this research. We also thank Riceland Food and ADM for providing RBD soy oil and stearin, respectively.

Author information

Authors and Affiliations

  1. Department of Food Science, University of Arkansas, Fayetteville, 72704, USA

    Sarah Mayfield, Andrew Proctor & Sara E. Shinn

  2. Vandemoortele Centre, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

    Koen Dewettinck & Ashok R. Patel

Authors
  1. Sarah Mayfield
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Andrew Proctor
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Sara E. Shinn
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Koen Dewettinck
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Ashok R. Patel
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Sarah Mayfield.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Mayfield, S., Proctor, A., Shinn, S.E. et al. CLA-Rich Soy Oil Shortening Production and Characterization. J Am Oil Chem Soc 92, 1267–1275 (2015). https://doi.org/10.1007/s11746-015-2705-5

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2705-5

Keywords

Search

Navigation