Structured lipids obtained by chemical and enzymatic interesterification from fish oil and palm kernel fat

• Main Authors: Oscar Díaz Gamboa, Luiz Antonio Gioielli
• Format: Article
• Language: English
• Published: Consejo Superior de Investigaciones Científicas 2003-06-01
• Series: Grasas y Aceites
• Subjects: binary mixtures; fish oil; palm kernel fat; solid fat content; structured lipids
• Online Access: http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/259
• ISSN: 0017-3495; 1988-4214

Through the structured lipids is possible to obtain fatty acids which are used as nourishings or therapeutics on specific diseases or on abnormal metabolic conditions. They are also synthesized to improve or alter the physic and/or chemical characteristics of the triacylglycerols. The objective of this study was to obtain structured lipids by chemical and enzymatic interesterification from palm kernel fat and fish oil. The samples were analyzed for the solid fat content at the temperatures from 10 to 30 ºC. A mathematical model of multiple regression of the quadratic type was applied. The solid fat content depended on the palm kernel fat and on the binary interactions between palm kernel fat and fish oil. The negative coefficients to the solid fat content showed an antagonic effect, which is characteristic of eutectic interactions between fats. The solid fat content after chemical and enzymatic interesterification was very similar.