Enzymatically Interesterified Triadica sebifera Oil: A Novel Shortening for Enhanced Nutritional Quality and...

Trans-fatty acids (TFAs) in conventional shortenings are associated with health concerns. Here, we explore approaches to produce a healthier alternative using Triadica sebifera oil (TSO) and soybean oil (SO). Through optimized enzymatic interesterification (EIE), a 6:4 TSO to SO ratio was used, with a reaction temperature of 60 °C, enzyme dosage of 2%, and 240 min duration. The resulting product was free of TFAs, rich in unsaturated fatty acids (50.31%), and exhibited desirable physical attributes suitable for commercial shortening. The oil produced through EIE displayed a β' crystal form and an improved melting profile for better texture. This novel shortening meets commercial standards and can replace commercial shortening with TFA in baking and cooking applications. This substitution would lead to a healthier shortening product. The EIE process requires fewer inputs than hydrogenation and is a more environmentally friendly approach for shortening production. This research contributes to more sustainable practices in the food industry while offering a practical solution for healthier shortening.