期刊
FOOD CHEMISTRY
卷 275, 期 -, 页码 739-745出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2018.09.131
关键词
Functional lipid; Acyl migration; Melting characteristics; Saturated fat content; Non-dairy cream fat
资金
- Cooperative Research Program for Agriculture Science & Technology Development of Rural Development Administration, Republic of Korea [PJ013398062018]
- Rural Development Administration (RDA), Republic of Korea [PJ013398062018] Funding Source: Korea Institute of Science & Technology Information (KISTI), National Science & Technology Information Service (NTIS)
Palm mid-fraction (PMF), which has a high content of symmetric POP, was converted to asymmetric PPO (APMF) via acyl migration. After solvent fractionation, the liquid phase of acyl migrated PMF (APMF-L) was obtained and blended with hydrogenated coconut oil (HCO, 50:50, w/w) to produce a fat blend (namely, an alternative fat blend) which had reduced saturated fatty acid content while having similar melting behavior to HCO. In an alternative fat blend, the major fatty acids were lauric (27.94), palmitic (26.93) and oleic (15.75 mol%) acid. The solid fat index was quite similar to that of HCO, especially at 28-44 degrees C. Nevertheless, an alternative fat blend had lower saturated fatty acid content, by 18%, compared to HCO. The content of highly atherogenic myristic acid was reduced by approximately 40%. The alternative fat blend in this study could be used as a raw material for non-dairy cream with low saturated fat content.
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