Study On Storage And Application Stability Of Conjugated Linoleic Acid Glyceride

Functional oil is a kind of special physiological functions of grease. As people focus onthe nutritional oil increasing, people are more and more interested in functional oil. People doa large number of scientific research based on the structure and special nutrition, activity offunctional oil.Conjugated linoleic acid (CLA) is a group of positional and geometric isomers of linoleic(eighteen carbon two acid) acid rich in natural plant oils. It has many important physiologicalfunctions, such as anticancer, regulating blood fat, anti atherosclerosis, regulate immunefunction, and so on.Conjugated linoleic acid glyceride (CLA-TG) is a CLA containing oil. Compared withthe fatty acid, the lipophilic of CLA-TG is more excellent. And it’s more easily absorbed byhuman and animals. The twelfth announcement of Ministry of Health in2009announced thatconjugated linoleic acid glyceride as new resources of food. Due to the molecular structure offunctional special fatty acids, they are easily oxidized or rancid. In order to protect the CLAand CLA-TG, to avoid environmental damage, while in order to change the physical form, totransform the fat soluble CLA-TG into cold water dispersible powder for widely used in foodand functional food, scientists research and develop microcapsule products of conjugatedlinoleic acid glyceride.In this study, we find out the problems existing in the research through reading andanalysis of literature. For actual application, the conjugated linoleic acid glyceride ester(CLA-TG) as the research object, according to the food accelerated experiment operatingrules, the samples are stored under accelerated stability test conditions (40±2℃,75±5%relative humidity), in100mL plastic bottles and100mL aluminum, two forms of packagingfor6months. Take the samples and measure the apparent index (odor, color), peroxide valueand fatty acid composition on time. Summarized the changes with time prolonging of aboveindex through the analysis of the data.The results show that: the color, peroxide value and the composition of fatty acid are verystable in plastic bottles and aluminum under the accelerated stability experimental conditions.Moreover, the smell of conjugated linoleic acid glyceride is very stable in plastic bottle packaging, but instability in the aluminum packaging. It producesrancid taste when stored for two months.Meanwhile, this study also do research on the effects of baking products apparent indexand the stability of two kinds of form (liquid oil and microcapsule powder) of conjugatelinoleic acid glyceride when they were used in the baking test. During the experiments,CLA-TG oil and CLA TG powder are added to the material formulation for baking bread andbiscuits independently. And the amount of the two formulations is the same calculated as CLA,which is1.5%and3%. Test the smell, taste, appearance changes and the compositions offatty acid of the two forms of CLA-TG.The results show that: there are no significant differences in appearance, smell and tastebetween the different formulations of CLA-TG for baking bread. We made sense throughevaluation analysis on baking biscuits products that adding CLA-TG oil (80%) and theamount is3%calculated as CLA, the baking biscuits prepared obviously rancid odor. Andthere are no significant differences in the product appearance, smell and taste in otherproducts during the experiments.During the preparation process of bread, the content of CLA decreases obviously in eachexperiment group. Especially CLA-TG80%oil, when the added amount is1.5%calculated asCLA, it disappeared all after baked30minutes at200-220℃. There is not obvious change ofmicroencapsulated CLA-TG content during the baking, drying process of biscuits. While thecontent of CLA-TG80%oil decreases about9%whose added amount is3%calculated asCLA.The experimental results show that, different formulations of CLA-TG both have certaintolerance for6to9minutes short time at200℃. And the tolerance to high temperature ofencapsulated CLA-TG is obviously improved compared to CLA-TG oil.The results of this study provide a theoretical basis for packaging, storage and productapplication of the actual production process of conjugated linoleic acid glyceride products,and the research is significant for practical operation.