Journal article
Production and oxidative stability of a human milk fat substitute produced from lard by enzyme technology in a pilot packed-bed reactor
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.
Language: | English |
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Year: | 2006 |
Pages: | 53-60 |
ISSN: | 18737072 and 03088146 |
Types: | Journal article |
DOI: | 10.1016/j.foodchem.2004.10.049 |
ORCIDs: | Nielsen, Nina Skall and Jacobsen, Charlotte |