Preparing spray-dried cholesterol free salad dressing emulsified with enzymatically synthesized mixed mono- and diglycerides from rice bran oil and glycerol
A spray-dried cholesterol free salad dressing powder was developed using mixed mono- and diglycerides (MG–DG) as emulsifier. The optimum conditions for enzymatic synthesis of the MG–DG from rice bran oil (RBO) and glycerol (Gly) using Candida antarctica lipase was investigated. The synthesis was don...
| Published in: | Journal of Food Science and Technology |
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| Main Authors: | , , , |
| Format: | Text |
| Language: | English |
| Published: |
Springer India
2020
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| Subjects: | |
| Online Access: | http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7884520/ http://www.ncbi.nlm.nih.gov/pubmed/33678880 https://doi.org/10.1007/s13197-020-04611-2 |
| Summary: | A spray-dried cholesterol free salad dressing powder was developed using mixed mono- and diglycerides (MG–DG) as emulsifier. The optimum conditions for enzymatic synthesis of the MG–DG from rice bran oil (RBO) and glycerol (Gly) using Candida antarctica lipase was investigated. The synthesis was done by glycerolysis of refined RBO and Gly at molar ratios of 2:1, 2.5:1 and 3:1 (Gly to RBO) and enzyme concentrations of 2% and 5%. Highest MG and DG yield (0.54 ± 0.01 and 0.49.03 ± 0.0 mg/mL) was obtained in sample prepared using 2:1 molar ratio and 5% enzyme concentration and this sample is considered optimum. Salad dressings prepared using 0.5, 1.0, and 1.5% MG–DG concentration (of optimum MG–DG) were spray dried at inlet temperatures of 150, 160 and 170 °C to find the best conditions. Salad dressing of 0.5% MG–DG spray-dried at 170 °C had the highest powder yield (42.70%), solubility (98.04%) and stability (100%). After reconstitution, this optimum sample was compared well next to a control salad dressing prepared using commercial distilled monoglycerides. These findings demonstrate the feasibility of preparing a spray dried salad dressing powder with the synthesized MG–DG as an emulsifier. |
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