Determination of SFC of binary fat blends and use of these data to predict SFC of selected ternary fat blends containing low erucic rapeseed oil for food applications

Poster (2007)

Lipase-catalyzed interesterification of butterfat with rapeseed oil: new approaches for the monitoring of the reaction.

Poster (2007)

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of ... [more ▼]

Butterfat (BF) is one main source of diet fats. However, it has been less and less well perceived due to its poor spreadability when refrigerated and cholesterol and saturated fatty acids, promoters of coronary heart diseases. Thus, consumer’s demand for healthy palatable fat spreads with good development of modified butter-based spreads. One ordinary method used by manufacturers for such modifications is enzymatic interesterification of a lipase to restructure triacylglycerides (TAG), i.e. to induce the exchange of fatty acid residues amongst glycerol backbones. This leads to changes in TAG species and in physical properties of the fat, namely in solid fat content (SFC) and in melting profile. Rapeseed oil (RO) contains a large amount of oleic acid and has significant contents of linoleic and linolenic acids, i.e. a high global content of unsaturation-rich residues. Thus, EIE of BF with RO may bring nutritional improvements to the reaction product, when compared to BF alone. The EIE of BF and canola oil (a low-erucic acid RO) catalyzed by the immobilized sn-1,3 specific Rhizopus arrhizus lipase in solvent-free batch and micro-aqueous systems, was previously studied. The aim of the present study was first to assess the evolution of chemical, physical and thermal modifications occurring during solvent-free batch EIE of BF and RO, with the use of lipozyme TL IM. The evolution of TAG profiles, interesterification degree, dropping point, solid fat content and free fatty acids was monitored during the reaction, especially during the first hours. Differential scanning calorimetry was also applied to follow the formed product. Then the establishment of relations between the DP and differential scanning calorimetry data and the interesterification degree was emphasized. [less ▲]

Comparative analysis of triacylglycerol composition, melting properties and polymorphic behavior of palm oil and fractions

in European Journal of Lipid Science and Technology [=EJLST] (2007), 109(4), 359-372

Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling ... [more ▼]

Palm oil is without doubt the most widely fractionated oil. Dry fractionation is based on differences in the melting points of triacylglycerols (TAG) which will crystallize selectively during the cooling process. Unfortunately, limitations due to intersolubility, closely linked to polymorphism, induce formation of co-crystals at each crystallization step. For this reason, only restricted TAG enrichments are observed. In this work, a series of samples (24) of palm oil, solid and liquid fractions (stearins, mid fractions, oleins and superoleins) have been selected and examined in terms of TAG composition (by HPLC), differential scanning calorimetry (DSC) melting profile and variable temperature powder X-ray diffraction pattern. Three major endotherms [low-melting, high-melting and very high-melting peaks (LMP, HMP and VHMP)] are detected in the DSC melting profiles (5 degrees C/min). The VHMP is only recorded for palm stearin which contains more SSS components. The HMP contribution is weak for palm olein and even not observed for palm super oleins. The LMP is usually made up of UUU, SUU and SUS components; SUS components are observed in both LMP and HMP; the HMP is also made up of some SSS, except for palm oleins and super oleins. Sub-alpha(2), sub-alpha(1), alpha, beta'(2), beta'(1), and beta polymorphic forms are recorded; the LMP components preferentially crystallize in sub-alpha(2), sub-alpha, and alpha forms; the HMP components generally crystallize in beta'(2) and beta'(1), with a tendency to exhibit beta crystals, depending on the SSS content. Components of the VHMP have an increased tendency to stabilize in the 0 form; in view of the results, we can assume that there is a clear relationship between TAG composition, melting properties and polymorphic behavior and of palm oil and fractions. [less ▲]

Caractérisation des phénomènes dynamiques liés à la cristallisation de systèmes lipidiques alimentaires en vue de leur formulation.

Doctoral thesis (2007)

Contribution technologique à l’élaboration de produits alimentaires “trans-free”.

Conference (2006, October 17)

Analysis of polar lipids from milk fat globale membrane (MFGM) by SPE and HPLC-ELSD.

Poster (2006, October)

Contribution to the study of camel milk fat globule membrane

in International Journal of Food Sciences & Nutrition (2006), 57(5-6), 382-390

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical ... [more ▼]

The camel milk fat globule membrane has been characterized according to several approaches. Compared with the cow milk fat globule membrane, various specificities have been revealed. Its physicochemical composition showed a poor content in proteins, and a higher content in neutral lipids and in phospholipids. The mechanical properties measured at low (4 degrees C, 20 degrees C) and high temperatures (40 degrees C, 45 degrees C and 50 degrees C) using a film balance are different when the camel milk fat globule membrane is spread at the air-water interface. The thermal study revealed an important proportion of high-melting triacylglycerols that involves fatty acids with long chains. [less ▲]

Melting profile, polymorphic behaviour and chemical composition of some selected fractions issued from the multi-step dry fractionation of palm oil.

Poster (2005, November)

Physicochemical characteristics of ternary fat blends involving low-erucic rapeseed oil

in European Journal of Lipid Science and Technology [=EJLST] (2005), 107(9), 627-633

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by ... [more ▼]

Some fat systems made of low-erucic (LERO) and hydrogenated low-erucic rapeseed oil (HLERO) blended with a third component are studied for their physical properties, especially for solid fat content by pulsed nuclear magnetic resonance (pNMR) and melting profile by differential scanning calorimetry; a comparison is made with a commercial bakery shortening. The third component is made of hydrogenated palm oil (HPO), palm oil (PO), palm stearin (Pst), palm olein (Pol) or anhydrous milk fat (AMF). The goal is to increase the chain length diversity of the systems. Polymorphic stability is evaluated by powder X-ray diffraction. HPO is the best beta-prime-stabilizing agent, followed by PO and its fractions, then by AMF. However, only a small part of the ternary diagram made with HPO, the best beta-prime-stabilizing agent, displays a melting profile similar to the commercial bakery shortening. In contrast, the diagrams made of PO and of its fractions show greater composition zones suitable for use as bakery shortenings. In this series, Pol seems to be the best candidate. A restricted AMFHLERO-LERO beta-prime composition zone has also a solid fat content profile (by pNMR) similar to the commercial bakery shortening. [less ▲]

Physicochemical Characteristics of some ternary Fat Blends

Poster (2004, November)