67D-19 |
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B. H. KIM and C. C. Akoh. Dept. of Food Science & Technology, Univ. of Georgia, Food Science Bldg., Athens, GA 30602-7610 Butter contains cholesterol-raising fatty acids and has poor spreadability at refrigeration temperature. The spreadability and nutritional properties may be improved by blending butterfat with structured lipids (SL). Our objective was to prepare cold-spreadable butter with a blend of butterfat and enzymatically synthesized SL. Cold-spreadable butter was made by blending butterfat with the SL at a weight ratio of 80:20. Its chemical and physical properties were compared with pure butter and butterfat-canola oil 80:20 blend spread. SL was synthesized from canola oil and caprylic acid with sn-1,3 specific lipase from Rhizomucor miehei. The butterfat-SL blend had significantly (P < 0.05) lower contents of hypercholesterolemic fatty acids like lauric, myristic, and palmitic acids than pure butterfat and butterfat-canola oil blend. The butterfat-SL blend had the lowest atherogenic index (AI) compared to the others. Both melting and crystallization ranges of butterfat-SL blend were similar to those of butterfat-canola oil blend but shifted from higher to lower temperature compared to those of pure butterfat above 0 °C. Solid fat contents (SFC) of butterfat-SL blend were also similar to those of butterfat-canola oil blend but lower than those of pure butterfat at 5-40 °C. The SFC of butterfat-SL was below 32% at 5 °C compared to pure butterfat having about 32% SFC at 10 °C. At 25 °C, SFC of butterfat-SL was below 7.2% compared to 7.8% for pure butterfat. There were no significant (P < 0.05) differences between the hardness of butterfat-SL blend spread and butterfat-canola oil blend spread at both 5 °C and 23 °C. Butterfat-SL spread and butterfat-canola oil spread were 32.4% and 32.7% softer than pure butter at 5 °C and 25.8% and 32.0% softer than pure butter at 23 °C, respectively. Our results indicate the possibility that this butterfat-SL spread may be used as a hypocholesterolemic and cold-spreadable butter spread.
Session 67D, Food Chemistry: Lipid and carbohydrate chemistry
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