Enzymatic production of trans-free shortening from coix seed oil, fully hydrogenated palm oil and Cinnamomum camphora seed oil

Overconsumption of traditional fats and oils may cause many chronic diseases such as obesity and cardiovascular diseases due to their unhealthy or imbalanced fatty acids. In the present study, a new functional trans-free lipid with low calories was synthesized through coix seed oil (CO), fully hydrogenated palm oil (FHPO) and Cinnamomum camphora seed oil (CCSO) in mass ratios of 45:45:10, 50:40:10 and 55:35:10 which catalyzed by Lipozyme RM IM. After reaction, the structured lipids were characterized by fatty acid composition, triacylglycerol (TAG) composition, melting and crystallization profiles, solid fat content (SFC), microstructure and polymorphic form. Results revealed that the total fatty acids of interesterified fats consisted of palmitic acid (28.74-32.02%) and oleic acid (21.72-29.80%), stearic acid (14.17-16.47%), linoleic acid (12.92-18.13%), and medium-chain fatty acids (MCFAs, 6.24-10.84%). As for TAG composition in interesterified fats, TAG species showed desirable amounts of OOL/OLO (17.36-20.29%), LLO/LOL/LaPO/LaOP/OLaP (8.22-10.81%), PLO/OPL/POL/PPL/PLP (14.84-15.98%) and POS/PSO/OPS/PPS/PSP (12.81-22.81%), where the content of POS/PSO/OPS/PPS/PSP, OOL/OLO and LLO/LOL/LaPO/LaOP/OLaP were much higher than that of physical blends. Besides, new TAGs species (PLO/OPL/POL/PPL/PLP) were observed after interesterification. Meanwhile, experimental studies also demonstrate that the crystal morphology of interesterified fats was small and discrete compared to those of the physical blends and its SMP (31.50-42.75 °C) decreased. Moreover, it should mention that SFC of the interesterified fat, ranging from 22.98% to 34.62% at 25 °C with most β' crystal forms, was beneficial to improve the spreadability in term of shortening. Such a plastic fat synthesized by CO, FHPO and CCSO might be beneficial for food product.