Overview of the food science behind fatty acid technology
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1 Overview of the food science behind fatty acid technology Pamela J. White, Ph.D. Food Chemist/Scientist Food Science and Human Nutrition Dept. & Center for Crops Utilization Research Iowa State University Ames, Iowa
2 Presentation outline Structures of fatty acids (FA) Functions of FA in foods Processes to reduce trans FA Methods to measure trans FA Choices of fat/oil for specific uses
3 Major FA in fats and oils 16:0, Palmitic acid 18:0, Stearic acid 18:1, Oleic acid 18:2, Linoleic acid 18:3, Linolenic acid
4 cis and trans molecular arrangements Functional differences: trans more solid than cis,, but less solid than saturated Institute of Shortening and Edible Oils
5 Functions of palmitic acid (saturated) Very stable In storage During frying Functions in foods Solid to form margarines, shortenings Promotes smooth β crystals Spreads for bread Creaming for baked products BUT, LDL-cholesterol, heart disease
6 Functions of stearic acid (saturated) Very stable In storage During frying Functions in foods Solid to form margarines, shortenings Spreads for bread Creaming for baked products Neutral health benefits
7 Stable Functions of oleic acid (monounsaturated) In storage During frying Functions in foods Liquid at room temperature Neutral to positive health: HDL- cholesterol (good), LDL-cholesterol BUT, if too high, poor flavor
8 Functions of linoleic, linolenic acids Functions in foods (polyunsaturated) Liquid at room temperature Linoleic: : omega-6; Linolenic: omega-3 BUT, unstable in storage and frying Linoleic: : small amount okay for flavor Linolenic: main source of off-flavors, flavors, rancidity Total and LDL-cholesterol, HDL- cholesterol
9 Functions of trans FA Stable In storage During frying Functions in foods - more solid than cis unsaturated, but less solid than saturated Solid to form margarines, shortenings Spreads for bread Creaming for baked products BUT, trans LDL- and total cholesterol and TAG; HDL-cholesterol, heart disease
10 Processes to reduce trans FA by altering function/stability of oils Expeller press & physically refine oils to enhance stability; esp. health markets Maillard browning products Phospholipids (Frankel, 1998) Modify hydrogenation process to trans fatty acids H 2 pressure, temp., catalyst conc. Interesterify oils to enhance solid functional properties
11 Interesterification Rearrange FA within the triacylglycerols (TAG) of a fat to alter melting and physical characteristics Chemical (random or directed) or enzymatic
12 Chemistry of Interesterification (INES)
13 Reasons to interesterify Modify melting point of a TAG without changing FA composition Produce a solid without trans FA Modify solid fat index/content at various temperatures Modify/stabilize crystal structure of TAG molecules (β( crystals)
14 Effect of random INES on M.P. Melting point ( o C) Fat Before After Soybean oil Cottonseed oil Coconut oil Palm oil Prime steam lard Beef fat Source: Sonntag,, Bailey s s Industrial Oil and Fat Products, 1982
15 Impact of INES on % solids
16 trans FA method of measurement: Gas chromatography (GC), AOAC method (2002) Mojonnier fat extraction Conversion to FA methyl esters Inject onto SP-2560 column, 100 m Time to run: ~ 1 hour Accuracy: to ~ 0.1g/serving Issues: Sample prep and GC run times are lengthy
17 trans FA method of measurement: Attenuated Total Reflection-Fourier Transform Infrared Spectroscopy (ATR- FTIR), AOCS method Cd 14d-96 ( ) Mojonnier fat extraction No need to derivatize Load fat/oil into cell and read Time to read: ~ 1 minute Accuracy: ~ 0.5 g/serving (trans must be > 0.8 to 1% - depends on sample size) Issues: fat cannot contain 5% conjugates sample must be liquid while in cell no distinction between different trans FA
18 Target for salad and cooking oils Needs: Bland flavor Light color Good stability Processing and packaging flexibility Choice: polyunsaturated and monounsaturated as possible (oil)
19 Target for frying oils Needs: High stability Extended fry life Extended shelf life Good deep-fried food flavor Choice: monounsaturated as possible, some PUFA (oil)
20 Target for margarines & Needs: High stability Extended shelf life Good texture Solid at room temperature shortenings Choice: some saturated FA for function; interesterified
21
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