Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application
Abstract
:1. Introduction
2. Conventional Methods of Fat Modification
2.1. Hydrogenation
2.2. Fractionation
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- Dry fractionation (named crystallisation from the melt) is fractional crystallisation in this simple form. It is an economic and ecological technique [28,32]. This modification is a cheaper process than hydrogenation or interesterification [25,31]. The principle of dry fractionation is simple. The fat to be fractionated is heated above its melting point. Then it is cooled to the separation temperature, and the fractions are separated from each other. The cooling rate depends on the characteristics of the end products. The crystal mass (stearin) suspended in the oil is separated, which must be performed quickly to avoid partial remelting of the crystals. In large fractionation lines, crystal nuclei are formed in a precooling step in a big vessel that feeds several small vessels (crystallisation vessels) where the crystals are allowed to grow. Thus, one achieves higher efficiency by separating the sensitive step of nucleus formation from the time-consuming step of crystal growth [33,34].
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- Solvent fractionation involves using an organic solvent (hexane, acetone, or isopropyl) to let the high-melting molecules crystallise in a low viscosity solvent. This method gives much purer solid fractions than can be obtained with vacuum filtration. However, it is a more expensive process and is thus less common than dry fractionation, and only comes into the picture when the added value of the resulting fractions makes up for the high cost [33,34].
2.3. Interesterification
3. Trends in Fat Modification Technology
3.1. Enzymic Interesterification
3.2. Oleogelation
3.2.1. Oleogelators
Monoglycerides
Waxes
Phytosterols
Polysaccharides
Proteins
3.2.2. Effect of Type of Oil on the Properties of Oleogels
3.2.3. Oleogels as an Alternative to Hydrogenated Fats
Products—The Source of Saturated Fatty Acids and a Potential Source of Hydrogenated Fat (in Commercial Products) | Optimal Replacement of Solid Fat by Oleogels | Type of Oleogels (Oleogelator and Type of Oil) | References | |
---|---|---|---|---|
Shortenings / bakery fats in bakery products | Cookies | 40% | 3% candelilla wax in canola oil and 70% replacement of shortening by 6% candelilla wax in canola oil | Mert&Demirkesen [105] |
100% | 10% carnauba wax–insect oil (Tenebrio molitor) | Kim&Oh [113] | ||
70% | 6% rice bran wax- rice bran oil oleogel | Pang et al. [114] | ||
100% | 3% candelilla wax—high oleic rapeseed oil oleogel and 5% monoglycerides—high oleic rapeseed oil oleogel | Onacik-Gur&Zbikowska, [99] | ||
Muffins | 100% | monoglycerides -high oleic sunflower oil oleogel | Giacomozzi et al. [115] | |
50% | 1% HPMC—sunflower oil oleogel | Oh &Lee [106] | ||
100% | Rapseed oil oleogels structured by 5% of candelilla, sunflower, yellow and white beeswax | Kupiec et al. [100] | ||
Bread | 100% | 10% of monoglycerides or rice bran wax—high oleic soybean oil oleogel | Zhao et al. [116] | |
Buns | 100% | HPMC+ xanthan gum—olive oil or high olei sunflower oil oleogel | Bascuas et al. [117] | |
French pastry | 50% | HPMC—high oleic sunflower oil oleogel | Espert et al. [118] | |
Chocolate spreads | 50% | HPMC—olive/sunflower oil oleogel | Bascuas et al. [119] | |
100% | 20% Glycerol monostearate—corn oil oleogel (45% water in oleogel emultion) | Tirgarian et al. [120] | ||
Margarines | 100% replacement of partially hydrogenated palm fat | 10% beeswax-sunflower oil oleogel hydrocolloid based oleogel (3.15% sodium caseinate, 0.5% guar gum, 0.22% xanthan gum) | Abdolmaleki et al. [108] | |
Creams and fillings | 100% | monoglycerides–high oleic sunflower oil oleogel (100 g/kg) | Palla et al. [121] | |
Ice cream | 50% | 6% carnauba wax—soybean oil oleogel | Airoldi et al. [122] | |
100% | 7% beeswax—camellia oil oleogel | Jing et al. [123] | ||
Frying medium | 100% | 3% an 8% beeswax—sunflower oil oleogel | Gunser et al. [112] | |
100% | carnauba wax—canola oil (5 g/100 g and 10 g/100 g) oleogel | Adrah et al. [111] | ||
100% | carnauba wax—soybean oil (5 g/100 g and 10 g/100 g) oleogel | Lim et al. [110] |
4. Conclusions
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Conflicts of Interest
References
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Increase of Parameter | H2 Concentration on the Catalyst (Ni) | Cis/Trans Isomerisation |
---|---|---|
Temperature | − | + |
Mixing intensity | + | − |
Catalyst concentration | − | + |
Catalyst activity | − | + |
Pressure | + | − |
Degree of oil unsaturation | − | + |
Disclaimer/Publisher’s Note: The statements, opinions and data contained in all publications are solely those of the individual author(s) and contributor(s) and not of MDPI and/or the editor(s). MDPI and/or the editor(s) disclaim responsibility for any injury to people or property resulting from any ideas, methods, instructions or products referred to in the content. |
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Zbikowska, A.; Onacik-Gür, S.; Kowalska, M.; Zbikowska, K.; Feszterová, M. Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels 2023, 9, 453. https://doi.org/10.3390/gels9060453
Zbikowska A, Onacik-Gür S, Kowalska M, Zbikowska K, Feszterová M. Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application. Gels. 2023; 9(6):453. https://doi.org/10.3390/gels9060453
Chicago/Turabian StyleZbikowska, Anna, Sylwia Onacik-Gür, Małgorzata Kowalska, Katarzyna Zbikowska, and Melánia Feszterová. 2023. "Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application" Gels 9, no. 6: 453. https://doi.org/10.3390/gels9060453