Production of reduced calorie structured lipid by acidolysis of tripalmitin with capric acid: optimisation by response surface methodology


Bektas I., YÜCEL S., Üstün G. , Aksoy H. A.

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, vol.88, no.11, pp.1927-1931, 2008 (Journal Indexed in SCI) identifier identifier

  • Publication Type: Article / Article
  • Volume: 88 Issue: 11
  • Publication Date: 2008
  • Doi Number: 10.1002/jsfa.3297
  • Title of Journal : JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
  • Page Numbers: pp.1927-1931

Abstract

BACKGROUND: Structured lipids (SLs) containing medium-chain fatty acids (C8:0-C12:0) in the 1- and 3-positions and long-chain fatty acids in the 2-position of triacylglycerols have interesting applications as reduced calorie fats. The aim of this study was to produce an SL by inserting capric acid (CA, C8:0) into tripalmitin (TP) and to optimise the reaction conditions by response surface methodology (RSM) with a three-level, three-factor face-centred cubic design.