Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes.

ABSTRACT: This study developed medium-chain fatty acid (MCFA)-enriched specialty fats for hand-grasp pancakes through enzymatic interesterification (EIE) using a soybean oil/fully hydrogenated coconut oil/fully hydrogenated palm oil blend (6:1:3 w/w/w) as the substrate. Orthogonal optimization achieved 99.85 % randomization efficiency under mild conditions (70 °C, 12 % lipase load, 4 h). Fatty acid composition analysis confirmed 6 % MCFA incorporation with trans-fatty acid levels below 0.1 %. EIE significantly modified triglyceride profiles by reducing trisaturated species while increasing mixed-acid glycerides. The resulting fat exhibited superior functional properties: exclusive β' crystal polymorphism, compact spherical crystal clusters, and ideal solid fat content. Compared to chemically interes

SUBMITTER: Wang J 

PROVIDER: S-EPMC12409466 | biostudies-literature | 2025 Aug

REPOSITORIES: biostudies-literature