Valorization of Beef Tallow by Lipase-Catalyzed Interesterification with High Oleic Sunflower Oil

Although beef tallow (BT) has been considered a hard low-trans fat convenient to be used in several bakery applications, it has some undesirable characteristics like fatty acid composition, crystallization behavior, graininess formation and poor plastic range. This work studied the modification of B...

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Bibliographic Details
Published in:Journal of the American Oil Chemists' Society 2011-12, Vol.88 (12), p.1945-1954
Main Authors: Segura, Nadia, da Silva, Roberta Claro, de M. Soares, Fabiana A. Schäfer, Gioielli, Luiz Antonio, Jachmanián, Iván
Format: Article
Language:English
Subjects:
Agriculture
Beef tallow
Biological and medical sciences
Biomaterials
Biotechnology
Catalysis
Chemistry
Chemistry and Materials Science
Crystal morphology
Crystallization
Crystals
Enzymes
Fat industries
fatty acid composition
Food industries
Food Science
Fundamental and applied biological sciences. Psychology
High oleic sunflower oil
Industrial Chemistry/Chemical Engineering
lipid content
Lipozyme TL IM
Meat and meat product industries
Melting profile
mixing
Morphology
Original Paper
Physicochemical properties
Sunflower oil
tallow
triacylglycerol lipase
triacylglycerols
Vegetable oils
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Summary:Although beef tallow (BT) has been considered a hard low-trans fat convenient to be used in several bakery applications, it has some undesirable characteristics like fatty acid composition, crystallization behavior, graininess formation and poor plastic range. This work studied the modification of BT by blending at different percentages with high oleic sunflower oil (HOSFO) followed by the enzyme-catalyzed interesterification of the blends. The reduction in the solid fat content achieved by the simple blending was enhanced by the interesterification process, as a result of the increase in the concentration of the diunsaturated monosaturated type triacylglycerols. Interesterification strongly impacted too on the crystallization behavior of the blends, since products showed more homogeneous and regular crystals than the starting mixture. Results show that lipase catalyzed interesterification of BT with HOSFO offers a useful tool for the design of fats with adjustable physicochemical properties, improved with respect to that of the starting fats.
ISSN:0003-021X
1558-9331
DOI:10.1007/s11746-011-1876-y