Enzymatic Synthesis of trans‐Free Structured Margarine Fat Analogues Using Stearidonic Acid Soybean and High Stearate Soybean Oils

Abstract

AbstractEnzymatic synthesis of trans‐free structured margarine fat analogues from stearidonic acid (SDA) soybean oil and high stearate soybean oil was optimized using response surface methodology. The independent variables considered were the substrate molar ratio (2–5), temperature (50–65 °C), time (6–22 h), and enzymes (Lipozyme® TLIM and Novozym® 435). The dependent variables were mol% stearic acid incorporation and mol% SDA content. A good‐fit model was constructed using regression analysis with backward elimination and verified by a Chi‐square test. Desirable and optimal products composition were achieved at 50 °C, 18 h, 2:1, using Lipozyme TLIM, with 15.6 mol% stearic acid and 9.2 mol% SDA in the product and at 58 °C, 14 h, 2:1, using Novozym 435, with 14.8 mol% stearic acid and 6.4 mol% SDA. Using optimal conditions, structured lipids (SL) were synthesized in a 1 L stir‐batch reactor and free fatty acids removed by short‐path distillation. SL were characterized for their fatty acid profile, sn‐2 positional fatty acids, triacylglycerol profile, polymorphism, thermal behavior, and solid fat content. The SL had a desirable fatty acid profile, physical properties, and a suitable β′ polymorph content. These SL could be used as margarine fat analogues and an alternative to partially hydrogenated fat.