Glycerolysis structured oils as natural fat replacements

Lipase-catalyzed glycerolysis can effectively structure a variety of plant-based oils into solid fats without altering fatty acid compositions. The physical properties of glycerolysis-structured systems changed with oil fatty acid composition, producing solid fat content (SFC)-temperature profiles suitable for different applications. High oleic oils containing >10% saturated fat showed the greatest SFC increases. SFCs of tigernut and olive oils at 5 degrees C increased from 8% to 34% and from 0% to 24%, respectively, following glycerolysis. Glycerolysis-structured tigernut oil has been used to make margarine of similar plasticity and firmness to commercial margarine and butter with preferable melting properties. The ability to further tailor physical properties of oils using the glycerolysis reaction makes this an appealing process for producing natural fat replacements.

Automated summary

Lipase-catalyzed glycerolysis can effectively turn plant-based oils into solid fats without changing their fatty acid compositions, making them suitable for various food applications. High oleic oils show the greatest increases in solid fat content (SFC), while tigernut and olive oils experienced SFC increases of 34% and 24% respectively after glycerolysis. This process allows for customization of oils' physical properties, making it a promising method for producing natural fat replacements.