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Foods 2018, 7(2), 23; doi:10.3390/foods7020023

Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry

Department of Molecular Biotechnology and Health Sciences, University of Turin, Turin 10124, Italy
Soremartec Italy srl (Ferrero Group), AlbaCN 12051, Italy
Author to whom correspondence should be addressed.
Received: 15 January 2018 / Revised: 5 February 2018 / Accepted: 12 February 2018 / Published: 16 February 2018
(This article belongs to the Special Issue Application of Liquid Chromatography in Food Analysis)
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Interesterification is an industrial transformation process aiming to change the physico-chemical properties of vegetable oils by redistributing fatty acid position within the original constituent of the triglycerides. In the confectionery industry, controlling formation degree of positional isomers is important in order to obtain fats with the desired properties. Silver ion HPLC (High Performance Liquid Chromatography) is the analytical technique usually adopted to separate triglycerides (TAGs) having different unsaturation degrees. However, separation of TAG positional isomers is a challenge when the number of double bonds is the same and the only difference is in their position within the triglyceride molecule. The TAG positional isomers involved in the present work have a structural specificity that require a separation method tailored to the needs of confectionery industry. The aim of this work was to obtain a chromatographic resolution that might allow reliable qualitative and quantitative evaluation of TAG positional isomers within reasonably rapid retention times and robust in respect of repeatability and reproducibility. The resulting analytical procedure was applied both to confectionery raw materials and final products. View Full-Text
Keywords: confectionery fats; positional isomers; silver-ion HPLC; triglycerides confectionery fats; positional isomers; silver-ion HPLC; triglycerides

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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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Santoro, V.; Dal Bello, F.; Aigotti, R.; Gastaldi, D.; Romaniello, F.; Forte, E.; Magni, M.; Baiocchi, C.; Medana, C. Characterization and Determination of Interesterification Markers (Triacylglycerol Regioisomers) in Confectionery Oils by Liquid Chromatography-Mass Spectrometry. Foods 2018, 7, 23.

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