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SUMMARY:Keynote talk  - Structuring Oils via Enzymatic Glycerolysis
DTSTART;VALUE=DATE-TIME:20210609T132000Z
DTEND;VALUE=DATE-TIME:20210609T140000Z
DTSTAMP;VALUE=DATE-TIME:20260529T230418Z
UID:indico-contribution-1104@lindico453.srv.lu.se
DESCRIPTION:Speakers: Alejandro Marangoni (University of Guelph\, Canada)\
 nCurrent trans fat replacement strategies provide food products with accep
 table textural and sensory properties on a large scale\, and at a reasonab
 le price\, but carry health and environmental burdens. Palm oil is used ex
 tensively because of its high solidity and functionality\, however\, incre
 ased production has led to deforestation throughout the world’s tropical
  regions. To reduce dependence on palm oil it is necessary to find a means
  of structuring a variety of readily available vegetable oils. Using cotto
 nseed and peanut oils\, and another 8 oils\, we show that enzymatic glycer
 olysis can structure liquid oils into solids fats through monoacylglycerol
  and diacylglycerol production from their native triacylglycerols without 
 the addition of saturated or hydrogenated fat\, thus not altering fatty ac
 id composition. Solid fat contents of cottonseed and peanut oils\, for exa
 mple\, were increased from 8% to 29% and 9% to 30% at 5°C\, respectively\
 , and 21% and 10% at 20°C\, respectively.  Additionally\, oil-binding cap
 acity was enhanced significantly. These novel oils were used to produce ma
 rgarine and peanut butter with similar textural properties to commercial p
 roducts but\, importantly\, represent a healthy and sustainable means to r
 eplace hydrogenated or saturated fats.\n\nhttps://lindico453.srv.lu.se/eve
 nt/159/contributions/1104/
LOCATION:Online on Zoom
URL:https://lindico453.srv.lu.se/event/159/contributions/1104/
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