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Frying performance of zero trans shortenings produced by enzymatic interesterification

 

 

 

Key words: 

zero trans shortening, enzymatic interesterification, frying performance, canola oil, palm stearin, stearic acid. 

Summary

Novel zero trans frying shortenings were formed by enzymatic interesterification, exploring palm stearin and canola oil mixture and stearic acid as substrates. Both immobilised (Novozym 435, Lipase PS “Amano” IM) and non-immobilised (Lipomod TM 34P) enzymes were applied as biocatalysts. Frying performance evaluation of the final interesterification products showed improvement in stability at model frying conditions compared to the commercial frying shortening and the non-interesterified mixture. The interesterification products were characterised by lower rate of polymers formation and lower rate of tocopherols disappearance during frying.

dr hab. inż. Eliza GRUCZYŃSKA-SĘKOWSKA

Warsaw University of Life Sciences (WULS – SGGW) Faculty of Food Sciences Department of Chemistry Nowoursynowska 159 C, 02-776 Warsaw, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. 

 

 

 

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