Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis.

Biranchi Bebarta, Jhansi M, Pranitha Kotasthane, Yella Reddy Sunkireddy

Lipid Science & Traditional Foods Department, CSIR-Central Food Technological Research Institute, Mysore-570020, Karnataka, India.

Food chemistry 2013 Jan 15

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Medium chain (MC) and behenic fatty acids were incorporated into kokum, sal and mango fats using 1,3-specific lipase catalysed acidolysis. The incorporation of fatty acids increased with increase in concentration of fatty acids and duration of reaction. The order of incorporation of fatty acids was C22:0>C10:0>C8:0, to the extent of 53%, 42.5%, 35.8%, respectively, after 16 h, using kokum as substrate. The same trend was observed with sal or mango fats as substrates though the percentages incorporated were different. The modified products with higher contents of MC were liquids with no solid fats, even at 0°C, and which showed low cloud point due to an increase in triacylglycerols containing lower chain fatty acids. The modified products after incorporating both MC and C22:0 showed long melting ranges and were suitable for use in bakery, confectionery, etc. as vanaspati substitutes. Copyright © 2012 Elsevier Ltd. All rights reserved.

Citation

Biranchi Bebarta, Jhansi M, Pranitha Kotasthane, Yella Reddy Sunkireddy. Medium chain and behenic acid incorporated structured lipids from sal, mango and kokum fats by lipase acidolysis. Food chemistry. 2013 Jan 15;136(2):889-94