Texture and volatile profiles of beef tallow substitute produced by a pilot-scale continuous enzymatic interesterification

Abstract: Edible beef tallow (BT) has been widely used in Sichuan hotpot due to its unique flavor and texture. However, BT should not be consumed in excess caused by its trans-fatty acids and cholesterol issues. In this study, a BT substitute was prepared after enzymatic interesterification in a pilot-scale packed-bed reactor using soybean oil and fully hydrogenated palm oil (4:3, w/w) as feedstock. The products were characterized against BT in terms of fatty acid/triacylglycerol compositions, solid fat content, polymorphism, and melting/crystallization behaviors to select the most promising BT substitute. The optimal flow rate was 120 mL/min. After interesterification, the content of SSS and UUU in the product decreased and β′ became the dominant crystal form. The SFC curve became closer to BT, while the post-hardening phenomenon in BT substitute was weaker than that in BT. The feasibility of BT substitute in Sichuan hotpot applications was verified from both the texture and volatile profiles. BT substitute exhibited a weaker post-hardening effect than natural BT. The volatile profiles of the Sichuan hotpot made from BT substitute was similar to that of natural BT, and the flavor remained good after two hours of simmering. Therefore, the produced BT substitute is suitable for use as Sichuan hotpot oil and has the possibility of large-scale industrial production. The findings will contribute to expanding the base oil categories of Sichuan hotpot oils.