Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane

Jun Jin; Liyou Zheng; Warda Mwinyi Pembe; Jinfang Zhang; Dan Xie; Xiaosan Wang; Jianhua Huang; Qingzhe Jin; Xingguo Wang

doi:10.1016/j.foodchem.2017.04.165

Production of sn-1,3-distearoyl-2-oleoyl-glycerol-rich fats from mango kernel fat by selective fractionation using 2-methylpentane based isohexane

Food Chem. 2017 Nov 1:234:46-54. doi: 10.1016/j.foodchem.2017.04.165. Epub 2017 Apr 27.

Authors

Jun Jin¹, Liyou Zheng¹, Warda Mwinyi Pembe², Jinfang Zhang¹, Dan Xie³, Xiaosan Wang¹, Jianhua Huang¹, Qingzhe Jin¹, Xingguo Wang⁴

Affiliations

¹ State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China.
² State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; Ministry of Health, Zanzibar Food and Drugs Board, Airport Road, Mombasa, Zanzibar, Tanzania.
³ State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China; ZhongHai Ocean (Wuxi) Marine Equipment Engineering Co., Ltd, Jiangnan University National University Science Park, 100 Jinxi Road, Wuxi, Jiangsu 214125, PR China.
⁴ State Key Laboratory of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi, Jiangsu 214122, PR China. Electronic address: wangxg1002@gmail.com.

PMID: 28551261
DOI: 10.1016/j.foodchem.2017.04.165

Abstract

High-purity isohexane containing 88.12% 2-methylpentane, which has a higher polarity than industrial hexane, was selected to selectively fractionate mango kernel fat to produce 1,3-distearoyl-2-oleoyl-glycerol (SOS)-rich fat. The three-stage fractionation process was optimized by considering the stearin yield and its SOS content to obtain a third stearin (TS). This fat contained a high percentage of SOS (69.2%) with only 0.8% diacylglycerol. Mass spectra and sn-2 fatty acid analyses further revealed that the TS was mainly composed of symmetrical monounsaturated triacylglycerols. Compared with cocoa butter (CB), the unique composition of the TS improved its thermal properties (35.6% and 0% solid fat content at 35°C for the TS and CB, respectively). In particular, tempered binary fat blends, which were composed of 20-50% TS and 50-80% CB, showed acceptable compatibility at 20-28°C. The TS could be utilized by chocolate manufacturers to make products suitable for sale and consumption in tropical conditions.

Keywords: 2-Methylpentane; Cocoa butter improve; Compatibility; Fractionation; Isohexane; Mango kernel fat; Tempering.

MeSH terms

Dietary Fats
Fats / chemistry*
Fatty Acids / chemistry
Glycerol / chemistry*
Hexanes / chemistry*
Mangifera / chemistry*
Triglycerides / chemistry

Substances

Dietary Fats
Fats
Fatty Acids
Hexanes
Triglycerides
Glycerol