Evaluation of soft spreadable margarine properties produced by lipase-catalysed interesterification of chicken fat and corn oil

T. Afida, S. Mamot

    Research output: Contribution to journalArticle

    Abstract

    Chicken fat is a potential bioresource that can be developed into a commercial product. In this study, chicken fat, which is rich in unsaturated fatty acids, including oleic acid (C18:1) and linoleic acid (C18:2), was enzymatically interesterified with corn oil to produce a soft spread. Two interesterified products, sample 16 (4% enzyme, 4:1 mole ratio of chicken fat to corn oil, 50°C and 42 h of the interesterification process) and sample 17 (4% enzyme, 2:1 mole ratio of chicken fat to corn oil, 30°C and 42 h of the interesterification process), were selected based on the highest SFC at 30oC which were close to SFC values of commercial product. A morphological study showed that the final products had smaller and less dense fat particles, which explained the lower melting temperatures and solid fat content (3.2 and 3.5% for samples 16 and 17, respectively, at 20°C) compared to the commercial products (9.7, 6.8 and 7.7% for products A, B and C, respectively, at 20°C). However, both sample 16 and 17 had similar thermal properties to a vegetable-oil-based commercial product, with melting enthalpies (ΔH) of 58.45 J/g and 71.40 J/g, and were fully melted at 31.40°C and 35.41°C, respectively.

    Original languageEnglish
    Pages (from-to)801-806
    Number of pages6
    JournalInternational Food Research Journal
    Volume19
    Issue number3
    Publication statusPublished - 2012

    Fingerprint

    Margarine
    Corn Oil
    margarine
    corn oil
    Lipase
    Chickens
    Fats
    chickens
    lipids
    Freezing
    sampling
    melting point
    thermal properties
    enthalpy
    enzymes
    melting
    Plant Oils
    vegetable oil
    unsaturated fatty acids
    oleic acid

    Keywords

    • Chicken fat
    • Morphology
    • Soft spread
    • Solid fat content

    ASJC Scopus subject areas

    • Food Science

    Cite this

    Evaluation of soft spreadable margarine properties produced by lipase-catalysed interesterification of chicken fat and corn oil. / Afida, T.; Mamot, S.

    In: International Food Research Journal, Vol. 19, No. 3, 2012, p. 801-806.

    Research output: Contribution to journalArticle

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