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Production and Oxidative Stability of a Human Milk Fat Substitute Produced from Lard by Enzyme Technology in a Pilot Packed-bed Reactor by Nina Skall Nielsen; Tiankui Yang; Xuebing Xu; Charlotte Jacobsen is a Agricultural and Biological Sciences article available to read on EtoBox.

What is Production and Oxidative Stability of a Human Milk Fat Substitute Produced from Lard by Enzyme Technology in a Pilot Packed-bed Reactor about?

Residence time and time of production were investigated during the enzymatic production of a specific structured lipid/human milk fat substitute (SL-HMFS), on a kg scale, made from lard and soybean oil fatty acids, using a packed-bed reactor and short path distillation. There were no effects of residence time or time of production on C18:2 and C18:3 incorporation or on acyl migration in the sn-2 position. In addition, the SL-HMFS was compared to commercial human milk fat substitute (HMFS) regarding fatty acid composition, content of antioxidants and oxidative stability. Fats were stored at 60 °C for four days and the oxidative stability evaluated by analysis of peroxide value (PV) and volatile secondary oxidation products. SL-HMFS had a lower oxidative stability than did commercial HMFS products or lard, probably due to a lower level of tocopherol in SL-HMFS.

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Author

Nina Skall Nielsen; Tiankui Yang; Xuebing Xu; Charlotte Jacobsen

Publisher

Elsevier Science; Elsevier ; Elsevier BV (ISSN 0308-8146)

Published

2006

Language

EN

Field

Agricultural and Biological Sciences (Life Sciences)