Title

Chemical Composition of a Human Milk Fat Substitute Produced by Enzimatic Interesterification

Faculty Mentor

Dr. Roberta Claro da Silva

Department

Food and Nutritional Sciences

Document Type

Poster

Publication Date

Spring 2019

Abstract

The study and development of new human milk fat substitutes (HMFS) have significant economic and industrial importance since the production of HMFS has relevance in public health in cases where breastfeeding is not possible. The objective of this study was to produce structured lipids HMFS (lard - LA and coconut oil- CO) added with polyunsaturated fatty acids (Single Cell Oils - SCO). The individual oils and four different blends (A-50% CO + 50% LA, B - 50% CO + 50% SCO, C -50% LA + 50% SCO and D – 33% CO + 33% LA + 33% SCO) were interesterified using Lipozyme RM IM as catalizador. The oils and blends were analyzed by fatty acid composition (FA), triacylglycerol (TAG) composition and regiospecific distribution. The FA composition of the pure lipids showed a promisse source of FA to produce HMFS. The interesterifcation of blend A increased TAGs with 38, 40 and 42 ECN. The blend B showed an increase in the percentages of TAGs with 32, 38 and 42 ECN and also presented a new TAG with 40 ECN. The blend C showed 33 peaks of triacylglycerols with a broad distribution of triacylglycerols with TAGs from 32 to 52 ECN. The main triacylglycerols present are those with 44, 46 and 48 ECN groups, which are present in the three oils studied.The blend C after interesterification showed 73.9% of the saturated fatty acids esterified at sn-2 position, while unsaturated fatty acids preferentially occupied the sn-1,3 positions, as in human milk fat.

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