Sonocrystallization of interesterified fats with 20 and 30% of stearic acid at the sn-2 position and their physical blends

Physical blends (PB) of high oleic sunflower oil and tristearin with 20 and 30% stearic acid and their interesterified (IE) products where 20 and 30% of the fatty acids are stearic acid at the sn-2 position crystallized without and with application of high intensity ultrasound (HIU). IE samples were crystallized at supercooling temperatures (ΔT) of 12, 9, 6, and 3 °C while PB were crystallized at ΔT = 12 °C. HIU induced crystallization in PB samples, but not in the IE ones. Induction in crystallization with HIU was also observed at ΔT = 6 and 3 °C for IE C18:0 20 and 30% and at ΔT = 9 °C only for the 30% samples. Smaller crystals were obtained in all sonicated samples. Melting profiles showed that HIU induced crystallization of low melting triacylglycerols (TAGs) and promoted co-crystallization of low and high melting TAGs. In general, HIU significantly changed the viscosity, G′, and G″ of the IE 20% samples except at ΔT = 12 °C. While G′ and G″ of IE 30% did not increase significantly, the viscosity increased significantly at ΔT = 9, 6, and 3 °C from 1526 ± 880 to 6818 ± 901 Pa.s at ΔT = 3 °C. The improved physical properties of the sonicated IE can make them good contenders for trans-fatty acids replacers

Combinations of palm kernel cake, yam peels and plantain peels as alternative energy source in finisher broiler diets.

Combinations of palm kernel cake (PKC), yam peels (YP) and plantain peels (PP) were evaluated as alternative energy source in finisher broiler diets. Four experimental finisher broiler diets were formulated such that diet T1 (control) contained no PKC, YP and PP. Diets T2, T3 and T4 contained PKC, YP and PP combined in the ratios 1:2:1, 1:1:2 and 2:1:1, respectively, replacing 50% of the maize in the respective finisher broiler diets. These diets were randomly assigned to eighty four, four week old unsexed Marshall Broilers in four groups of 21 birds each and 3 replicates of 7 birds respectively, for 28 days. Results obtained indicated that PKC contained higher crude protein and crude fibre (17.05 and 15.09%) and lower nitrogen free extract (54.20%) than YP and PP. PP however, recorded the highest value of nitrogen free extract (70.30%), and lowest ether extract value (2.06%). Broilers fed diets T3 produced numerically higher but comparable (p>0.05) body weight gain (1341.50 vs 1551.40g) and feed conversion ratio (2.40 vs 2.41) to those on diet T1. Values for dressed carcass weights, thigh and back cuts produced by diet T3 were also comparable (p>0.05) to that of diet T1. Breast and wing yield of birds on diet T3 was nevertheless significantly (p<0.05) heavier than other groups. Diets T1 produced significantly heavier gizzard and liver than other groups while abdominal fat, heart and spleen weights produced by birds on diet T1 were comparable (p>0.05) to those on diet T3.Diet T2 produced the poorest performance in most of the parameters measured. Replacement of 50% maize in finisher broiler diets with 1:1:2 combinations of PKC, YP and PP produced a 25.10% savings on feed cost per kg and 24.79% savings on feed cost per kg body weight gain.Keywords: Pperformance; broiler finisher; alternative energ

Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at sn-2 Position

The objective of this study was to induce crystallization in enzymatically interesterified fats (IE) with 20 and 30% palmitic acid at the sn-2 position using high intensity ultrasound (HIU). The physical blends (PB) used to prepare these two IE were consisted of tripalmitin and high oleic sunflower oil and contained 13.2 and 27.1% tripalmitin, respectively. Crystallization behavior of IE was compared with PB at supercoolings of 9, 6 and 3 °C. Results show that the melting point, SFC, and crystallization rate of PB were higher than IE and were driven mainly by tripalmitin content. HIU induced crystallization and generated small crystals in the IE samples. At 9 °C supercooling, sonication did not increase the viscosity of IE C16:0 20%, while that of the IE C16:0 30% increased significantly from 192.4 ± 118.9 to 3297.7 ± 1368.6 Pa·s. The elastic modulus (G’) for IE C16:0 30% increased from 12521 ± 2739.8 to 75076.7 ± 18259 Pa upon sonication at 9 °C supercooling, while the G’ of the IE C16:0 20% did not increase. Similar behavior was observed for the other supercoolings tested. This research suggests that HIU can improve the functional properties of IE with low content of C16:0 creating more viscous and elastic materials. These fats with low C16:0 content and improved functional properties could be used as trans-free fat alternatives