Potential of a soft spreadable margarine produced from waste chicken fat and corn oil catalyzed by the Thermomyces lanuginosus (Tl Im) lipozyme

Afida Tasirin, Mamot Said

    Research output: Contribution to journalArticle

    Abstract

    Low-fat bread spreads have become very popular since conventional spreads have been shown to be unhealthy due to high amounts of saturated fat and trans fatty acids. Two interesterified products, sample 16 (4% Thermomyces lanuginosus lipozyme, 4:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 50°C) and sample 17 (4% lipozyme, 2:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 30°C), were selected that had the highest Solid Fat Content (SFC) at 30°C. Both the samples contained high proportions of low melting triglycerides, which explains the lower melting temperatures (sample 16, -37.45°C to 31.40°C; sample 17, -39.78°C to 35.4°C) and crystallization temperatures (sample 16, 0.58 · C to -38.90°C; sample 17, -2.45°C to -34.27°C for sample 17) and solid fat content (sample 16, 3.2% at 20°C; sample 17, 3.5% at 20°C). The enzymatic process caused the Free Fatty Acid (FFA) values to increase from 0.13-0.48% (sample 16) and 0.16-0.66% (sample 17). The final product (sample 16) had a smaller and less dense fat particle and is a low-cost alternative for soft spreads. The crystallization and melting properties of blends of chicken fat and corn oil result in a product that has a wide plastic range but still contains an unsaturated fatty acid content nearly equal to those based on plant sources.

    Original languageEnglish
    Pages (from-to)360-366
    Number of pages7
    JournalPakistan Journal of Nutrition
    Volume11
    Issue number4
    Publication statusPublished - 2012

    Fingerprint

    Thermomyces lanuginosus
    Margarine
    Corn Oil
    margarine
    corn oil
    Chickens
    Fats
    chickens
    lipids
    Freezing
    sampling
    Crystallization
    Trans Fatty Acids
    crystallization
    melting
    Temperature
    Lipozyme
    Bread
    Unsaturated Fatty Acids
    Nonesterified Fatty Acids

    Keywords

    • Melting and crystallization
    • Soft spread
    • Solid fat content
    • Triglycerides

    ASJC Scopus subject areas

    • Food Science
    • Nutrition and Dietetics
    • Public Health, Environmental and Occupational Health

    Cite this

    Potential of a soft spreadable margarine produced from waste chicken fat and corn oil catalyzed by the Thermomyces lanuginosus (Tl Im) lipozyme. / Tasirin, Afida; Said, Mamot.

    In: Pakistan Journal of Nutrition, Vol. 11, No. 4, 2012, p. 360-366.

    Research output: Contribution to journalArticle

    @article{98428a4282e84aa69fe4987ac43c09cc,
    title = "Potential of a soft spreadable margarine produced from waste chicken fat and corn oil catalyzed by the Thermomyces lanuginosus (Tl Im) lipozyme",
    abstract = "Low-fat bread spreads have become very popular since conventional spreads have been shown to be unhealthy due to high amounts of saturated fat and trans fatty acids. Two interesterified products, sample 16 (4{\%} Thermomyces lanuginosus lipozyme, 4:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 50°C) and sample 17 (4{\%} lipozyme, 2:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 30°C), were selected that had the highest Solid Fat Content (SFC) at 30°C. Both the samples contained high proportions of low melting triglycerides, which explains the lower melting temperatures (sample 16, -37.45°C to 31.40°C; sample 17, -39.78°C to 35.4°C) and crystallization temperatures (sample 16, 0.58 · C to -38.90°C; sample 17, -2.45°C to -34.27°C for sample 17) and solid fat content (sample 16, 3.2{\%} at 20°C; sample 17, 3.5{\%} at 20°C). The enzymatic process caused the Free Fatty Acid (FFA) values to increase from 0.13-0.48{\%} (sample 16) and 0.16-0.66{\%} (sample 17). The final product (sample 16) had a smaller and less dense fat particle and is a low-cost alternative for soft spreads. The crystallization and melting properties of blends of chicken fat and corn oil result in a product that has a wide plastic range but still contains an unsaturated fatty acid content nearly equal to those based on plant sources.",
    keywords = "Melting and crystallization, Soft spread, Solid fat content, Triglycerides",
    author = "Afida Tasirin and Mamot Said",
    year = "2012",
    language = "English",
    volume = "11",
    pages = "360--366",
    journal = "Pakistan Journal of Nutrition",
    issn = "1680-5194",
    publisher = "Asian Network for Scientific Information",
    number = "4",

    }

    TY - JOUR

    T1 - Potential of a soft spreadable margarine produced from waste chicken fat and corn oil catalyzed by the Thermomyces lanuginosus (Tl Im) lipozyme

    AU - Tasirin, Afida

    AU - Said, Mamot

    PY - 2012

    Y1 - 2012

    N2 - Low-fat bread spreads have become very popular since conventional spreads have been shown to be unhealthy due to high amounts of saturated fat and trans fatty acids. Two interesterified products, sample 16 (4% Thermomyces lanuginosus lipozyme, 4:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 50°C) and sample 17 (4% lipozyme, 2:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 30°C), were selected that had the highest Solid Fat Content (SFC) at 30°C. Both the samples contained high proportions of low melting triglycerides, which explains the lower melting temperatures (sample 16, -37.45°C to 31.40°C; sample 17, -39.78°C to 35.4°C) and crystallization temperatures (sample 16, 0.58 · C to -38.90°C; sample 17, -2.45°C to -34.27°C for sample 17) and solid fat content (sample 16, 3.2% at 20°C; sample 17, 3.5% at 20°C). The enzymatic process caused the Free Fatty Acid (FFA) values to increase from 0.13-0.48% (sample 16) and 0.16-0.66% (sample 17). The final product (sample 16) had a smaller and less dense fat particle and is a low-cost alternative for soft spreads. The crystallization and melting properties of blends of chicken fat and corn oil result in a product that has a wide plastic range but still contains an unsaturated fatty acid content nearly equal to those based on plant sources.

    AB - Low-fat bread spreads have become very popular since conventional spreads have been shown to be unhealthy due to high amounts of saturated fat and trans fatty acids. Two interesterified products, sample 16 (4% Thermomyces lanuginosus lipozyme, 4:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 50°C) and sample 17 (4% lipozyme, 2:1 molar ratio of chicken fat to corn oil and 42 h of interesterification at 30°C), were selected that had the highest Solid Fat Content (SFC) at 30°C. Both the samples contained high proportions of low melting triglycerides, which explains the lower melting temperatures (sample 16, -37.45°C to 31.40°C; sample 17, -39.78°C to 35.4°C) and crystallization temperatures (sample 16, 0.58 · C to -38.90°C; sample 17, -2.45°C to -34.27°C for sample 17) and solid fat content (sample 16, 3.2% at 20°C; sample 17, 3.5% at 20°C). The enzymatic process caused the Free Fatty Acid (FFA) values to increase from 0.13-0.48% (sample 16) and 0.16-0.66% (sample 17). The final product (sample 16) had a smaller and less dense fat particle and is a low-cost alternative for soft spreads. The crystallization and melting properties of blends of chicken fat and corn oil result in a product that has a wide plastic range but still contains an unsaturated fatty acid content nearly equal to those based on plant sources.

    KW - Melting and crystallization

    KW - Soft spread

    KW - Solid fat content

    KW - Triglycerides

    UR - http://www.scopus.com/inward/record.url?scp=84858818712&partnerID=8YFLogxK

    UR - http://www.scopus.com/inward/citedby.url?scp=84858818712&partnerID=8YFLogxK

    M3 - Article

    AN - SCOPUS:84858818712

    VL - 11

    SP - 360

    EP - 366

    JO - Pakistan Journal of Nutrition

    JF - Pakistan Journal of Nutrition

    SN - 1680-5194

    IS - 4

    ER -