Sheaolein-based cold-soluble powder fats with medium- and long-chain triacylglycerol: production via chemical interesterification using sheaolein and palm kernel stearin

Abstract

Medium- and long-chain triacylglycerol (MLCT) is increasingly popular because of its anti-obesity ability, and therefore it is considered as a healthy functional fat. Sheaolein (SO)-based cold soluble powder fats with high MLCT level were studied by chemical interesterification of SO and palm kernel stearin (PKST) (SO : PKST, 80 : 20; 60 : 40; 50 : 50; 40 : 60; 20 : 80). Physicochemical properties of interesterified products, mainly including fatty acid composition, triacylglycerol composition, solid fat content, melting point, melting and crystallization behavior, and sensory characteristics were comparatively analyzed with the original substrate mixture. In addition, some of the properties were compared with the traditional commercial powder fats. The interesterified fat of 40 : 60 (SO : PKST) showed ideal physicochemical properties for possible use as a cold soluble powder fat with healthy conception. In particular, the MLCT level increased from 12.3% to 53.0%, and the reduction of trisaturated triacylglycerol and the content of trans fatty acid (less than 1%) were also desirable.