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| Characteristics of shortening base oil from catalytic transesterification of Cinnamomum camphora seed oil, Camellia oleifera oil and fully hydrogenated palm oil |
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| DOI：10.12166/j.zgyz.1003-7969/2019.11.006 |
| KeyWord:Cinnamomum camphora seed oil Camellia oleifera oil fully hydrogenated palm oil enzymatic transesterification medium chain fatty acid shortening base oil |
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| Abstract: |
| Cinnamomum camphora seed oil, Camellia oleifera oil and fully hydrogenated palm oil were mixed with mass ratio(2∶ 2∶ 4, 2∶ 2∶ 5, 2∶ 2∶ 6, 2∶ 2∶ 7) and subjected to random transesterification of sn-1, 3 position to prepare shortening base oil with Lipozyme TL IM as catalyst.With physical blends (PB) of the three oils as control,the fatty acid composition,melting point, polymorphic form, microstructure and triacylglyceride (TAG)composition of the transesterified products (IP) were determined. The results showed that medium chain fatty acids(MCFA) with content of 12.21%-16.91% was still reserved in IP.From the DSC melting curve, it was found that IP only produced a peak shape with a weak response value compared to PB,and the solid fat content (SFC) in IP showed a steep decline in the trend with a narrow plastic range, which was a good indication of ideal high-stability shortening base oil. IP also had a smaller microstructure (about 20 μm) of spherical crystals. Importantly, compared with PB, it was found that new types of TAG (CPO, LaOP, LaPP, COS, CPS, etc.) were produced in IP. In general, the synthetic shortening base oil could provide a certain amount of MCFA intake while ensuring normal dietary long chain fatty acids (LCFA) intake, and was quickly absorbed by the human body and had a certain nutritional function. |
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