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Preparation of Zero-trans Margarine Fat Based on Camellia Seed Oil through Enzymatic Interesterification

Author: RuanXia
Tutor: XiongHua
School: Nanchang University
Course: Cereals, Oils and Vegetable Protein Engineering
Keywords: Camellia seed oil enzymatic interesterification zero trans fatty acid margarine oxidative stability
CLC: TS252.1
Type: Master's thesis
Year: 2013
Downloads: 62
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Margarine and other plastic fats have covered a great market share. The base materials of margarine are produced through hydrogenation, which leads to the generation of trans fatty acid. As we know, trans fatty acid may cause advers effects on the human health. CSO has much in common with olive oil in fatty acid compositions with nearly90percentages of unsaturated fatty acids. This work was to produce possible trans-free margarine fats from camellia seed oil (CSO), palm stearin (PS) and coconut oil (CO) through enzymatic interesterification, using Lipozyme TL IM as a biocatalyst. The physiochemical properties of the interesterified product were characterized. Besides, the oxidation study was also carried out. The CPC was used as the base fat of margarine. Then, margarine was produced in lab and applied in the biscuits production, in order to study the performance of margarine. The results were as follows.1. Using slip melting point as an indicator, the factors of substrate ratio, reaction temperature, time and lipase dosage were optimized in this study. By orthogonal experiment, the optimal conditions of enzymatic interesterification were shown as follows:substrate ration CSO:PS:CO30:70:10, temperature60℃, time6h, lipase weight10%.2. The properties of physical blend (CPC) and interesterified fats (CPC) were studied, which including fatty acid content, slip melting point, solid fat content (SFC), crystal stype and microstructure. Results showed that no TFA was detected neithor in CPC nor CPC. The interesterification reaction altered the TAG composition reflected by the contents of some original TAG species (i.e. PPP, OOO) decreased, while some new TAG spieces (ECN44) were generated. After reaction, the slip melting point and contents of tocopherol were reduced. The SFC values demonstrated CPC possessed a wide plastic range at15-55℃. Besides, at the same temperature, the SFC in CPC was lower than CPC. XRD diagram exhibited β’ form was the main crystal style. Compared with CPC, the CPC showed a smaller crystal size, less aggregation, and a more homogenous distribution of the crystals. Thus, the interesterified fat was suitable for margarine usage.3. The reduction of tocopherols may decrease the oxidation stability of interesterified zero-trans base fat for margarine, the CPC with additions of a-tocopherol (a-TOH) and ascorbly palmitate (AP) were thermal oxidized in an oven. The resulets indicated that AP possessed an impressive dose-dependent antioxidat activity and had a strong inhibitive ability in CPC oxidation. However, the antioxidant activity of a-TOH was not significant. On the contrary, higher concentration a-TOH might exert a pro-oxidant activity.4. Self-made margarine was produced by adding water, emulsifier and other ingredients to the margarine base (interesterified fat). The physical properties of margarine exhibited superior quality. Then, a baking test was performed to verify the baking properties of self-made margarine. The produced biscuit possessed excellent sensory indexes:uniform color, smooth shape, delicate organization and a good taste.

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