Phenolic compounds as antioxidants to improve oxidative stability of menhaden oil-based structured lipid as butterfat analog.

Phenolic compounds, including propyl gallate, 1-o-galloylglycerol, ferulic, gallic, caffeic, rosmarinic, and carnosic acids, tocopherols, and butylated hydroxytoluene (BHT), were investigated as antioxidants to improve the oxidative stability of a structured lipid (SL) produced by the enzymatic acidolysis of menhaden oil with caprylic and stearic acids. SL had similar physical properties to butterfat but was more susceptible to oxidation. The above phenolic compounds were each added to SL as antioxidants.

Physicochemical Characterization of Yellow Cake Prepared with Structured Lipid Oleogels.

Oleogels were produced using a phytosterol blend of β-sitosterol/γ-oryzanol or a blend of sucrose stearate/ascorbyl palmitate (SSAP) as oleogelators. Four lipid phases were compared in oleogel formation for each oleogelator blend: menhaden oil, structured lipid (SL) of menhaden oil and 30 mol% caprylic acid (SL-C), SL of menhaden oil and 20 mol% stearic acid (SL-S), and SL of menhaden oil and 14 mol% each of caprylic and stearic acid (SL-CS). All SLs were produced enzymatically using a recombinant lipase from Candida antarctica as the biocatalyst.

Physicochemical characterization of organogels prepared from menhaden oil or structured lipid with phytosterol blend or sucrose stearate/ascorbyl palmitate blend.

The purpose of this research was to produce organogels using two different organogelator blends and two different oil substrates and compare their physicochemical properties. A medium-long-medium (MLM)-type structured lipid (SL) containing 37.44 mol% MLM-type triacylglycerols (TAG) was produced by enzymatic modification of menhaden oil with ethyl caprate.