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Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction

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Abstract

Interesterified hard fat (IEHF) was produced from fully hydrogenated soybean oil (FHSBO) and rice bran oil (RBO) with different molar ratio (RBO/FHSBO = 1:1, 1:2, and 1:3). For interesterification, Lipozyme TL IM (10% of total substrates) was used as a biocatalyst. Further, coconut oil (CO; 40 wt.% on total weight of RBO and FHSBO) was also added in all reactants for providing medium chain fatty acid. After interesterification, the obtained IEHF and physical blend (before interesterification) with same molar ratio were carried out for comparing the physical properties, (i.e., solid fat content, melting and crystallization behavior, and polymorphic forms). From DSC results at 25 °C, solid fat content of the IEHF with different molar ratio (RBO/FHSBO = 1:1, 1:2, and 1:3) were 33.9%, 58.8%, and 72.1%, respectively, whereas physical blends at same molar ratio showed 66.2%, 71.6%, and 74.8%. Besides, short spacing β crystal polymorphic form was observed in the physical blend while only β′ crystal form was observed in IEHF, in which β′ polymorphic form is a desirable for the production of shortenings and margarines. In Rancimat test for oxidative stability, IEHF showed significantly lower induction time than the physical blend. When the catechin (200, 400, and 800 ppm) was added to the IEHF, induction time was significantly increased to 21.4, 34.1, and 44.3 h, respectively. In this study, IEHF from this study may have a potential functionality for the shortenings and margarines.

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Abbreviations

IEHF:

Interesterified hard fat

RBO:

Rice bran oil

FHSBO:

Fully hydrogenated soybean oil

CO:

Coconut oil

MCFA:

Medium chain fatty acid

MCT:

Medium-chain triacylglycerol

DSC:

Differential scanning calorimetry

GC:

Gas chromatography

HPLC:

High-performance liquid chromatography

SMP:

Slip melting point

ELSD:

Evaporative light-scattering detector

BHT:

Butylated hydroxytoluene

GMO:

Glycerol monooleate

SFA:

Saturated fatty acid

USFA:

Unsaturated fatty acid

SFC:

Solid fat content

FFA:

Free fatty acids

Cy:

Caprylic acid

Ca:

Capric acid

La:

Lauric acid

M:

Myristic acid

L:

Linoleic acid

P:

Palmitic acid

S:

Stearic acid

O:

Oleic acid

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Acknowledgements

This study was supported by Technology Development Program for Agriculture and Forestry, Ministry for Agriculture, Forestry, and Fisheries, Republic of Korea.

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Authors and Affiliations

  1. Wilmar Biotechnology Research and Development Center Co., Ltd., No. 118, Gaodong Road, Pudong New District, Shanghai, China

    Prakash Adhikari

  2. Department of Food Science and Technology, Chungnam National University, Taejeon, 305–764, South Korea

    Jung-Ah Shin, Jeung-Hee Lee, Soon-Taek Hong & Ki-Teak Lee

  3. Department of Animal Science and Biotechnology, Kyungpook National University, 702–701, Daegu, South Korea

    Hak-Ryul Kim

  4. Department of Food and Nutrition, College of Health Science, Korea University, Chungneung-Dong, Sungbuk-Gu, Seoul, 136–703, South Korea

    In-Hwan Kim

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  1. Prakash Adhikari
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  2. Jung-Ah Shin
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Correspondence to Ki-Teak Lee.

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Adhikari, P., Shin, JA., Lee, JH. et al. Crystallization, Physicochemical Properties, and Oxidative Stability of the Interesterified Hard Fat from Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Coconut Oil through Lipase-Catalyzed Reaction. Food Bioprocess Technol 5, 2474–2487 (2012). https://doi.org/10.1007/s11947-011-0544-4

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