Food Chemistry and Toxicology JFS: Food Chemistry and Toxicology Fractionation of Chicken Fat Triacylglycerols: Synthesis of Structured Lipids with

ABSTRACT: Chicken fat was temperature-fractionated either without or with solvent, and by supercritical carbon dioxide extraction to produce triacylglycerol (TAG) fractions of varying monounsaturated fatty acid (MUFA) con-tent. Solvent fractionation from acetone at low temperature (–38 and –18 °C) was the most effective process for enriching the MUFA-containing TAG of chicken fat in the liquid fractions. Caprylic acid was incorporated into the MUFA-enriched TAG fraction in lipase-catalyzed acidolysis reactions to produce structured lipids (SLs). Immobili-zation of the lipase within sol-gel phyllosilicate matrices allowed for the reusability of both lipases. Key Words: fractionation, chicken fat, immobilization, phyllosilicates, structured lipids, enzyme