ArticleFood chemistry: X2025
Enzymatic preparation of medium-chain fatty acid enriched specialty fat for application in hand-grasp pancakes.
Article in Food chemistry: X, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed.
- Tailored biosynthesis of medium chain oleochemicals by engineering fatty acid synthase and β-oxidation.Synthetic and systems biotechnology · 2027Article
- Electron paramagnetic resonance (EPR)-verified autoxidation and hydrolysis induce lipid degradation in pan-fried hand-grasp pancakes.Food chemistry: X · 2026Article
- Protein-polysaccharide composite design via molecular engineering: tailored fat mimetics for multifunctional food applications.Food chemistry: X · 2025Review
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
This study developed medium-chain fatty acid (MCFA)-enriched specialty fats for hand-grasp pancakes through enzymatic interesterification (EIE) using a soybean oil/fully hydrogenated coconut oil/fully hydrogenated palm oil blend (6:1:3 w/w/w) as the substrate. Orthogonal optimization achieved 99.85 % randomization efficiency under mild conditions (70 °C, 12 % lipase load, 4 h). Fatty acid composition analysis confirmed 6 % MCFA incorporation with trans-fatty acid levels below 0.1 %. EIE significantly modified triglyceride profiles by reducing trisaturated species while increasing mixed-acid glycerides. The resulting fat exhibited superior functional properties: exclusive β' crystal polymorphism, compact spherical crystal clusters, and ideal solid fat content. Compared to chemically interesterified fat, the EIE fat demonstrated lower hardness, higher spreadability, and enhanced oxidative stability. In baking trials, pancakes made with EIE fats displayed distinct layering, uniform golden browning, and crisp texture. This work establishes EIE as an eco-friendly strategy for producing nutritionally enhanced, functionally optimized shortenings suitable for frozen dough applications.
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Registered trials
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