Degree Of Interesterification Research Articles

Enzymatic interesterification of perilla seed oil and palm stearin: A sustainable approach to develop a novel zero-trans-fat margarine rich in omega-3 fatty acids.

The study focuses on developing a novel perilla seed oil (PeO)-based polyunsaturated fatty acid-rich margarine fat analogue using enzymatic interesterification. PeO is a rich source of omega-3 fatty acids, however, has limited application due to susceptibility to oxidative and thermal degradation. Moreover, low consumption of omega-3 fatty acids in modern diets serves as a major cause for increased prevalence of cardiovascular diseases. The stability of such oils can be improved by techniques like blending and interesterification. However, blending lacks uniformity, which can be overcome by interesterification. The process conditions, namely, enzyme load, temperature, substrate molar ratio, and reaction time, were systematically optimized using response surface methodology. The optimized interesterified fat was characterized for fatty acid and triacylglyceride (TAG) composition. The physicochemical and functional properties, along with oxidative stability, were also evaluated to determine its overall quality. The structured lipid with zero trans and low saturated fat was developed with 50:50 substrate molar ratio of PeO and palm stearin at 54°C within 5.4h at 6.2% w/w concentration of TLIM enzyme. It exhibited 23.8% degree of interesterification, 435.5g hardness, and 33°C slip melting point. The TAG profile of the resulting fat was significantly modified with increased triunsaturated TAGs like LnLnLn and LnLnL but reduced trisaturated TAGs like PPP. The interesterification process lowered tocopherol composition by 3%. The acid, peroxide, IP (Induction Period), and p-anisidine values of PeO significantly enhanced. The thermal behavior of the developed fat was also modified. The textural properties of margarine developed from optimized fat were comparable to commercial margarine, revealing the application of PeO in healthy margarine formulation.

Batch and continuous enzymatic interesterification of beef tallow: Interesterification degree, reaction relationship, and physicochemical properties

The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an exponential model. A relationship equation featuring reaction parameters of the two reations was established to predict the ID and physicochemical characteristics in continuous interesterification. The prediction of the ID based on triacylglycerol composition was reliable, with an R2 value greater than 0.85. Interesterification produced more high-melting-point components for both reactions, but the acyl migration in the batch-stirring reactor was much greater, resulting in faster crystallization, a more delicate crystal network, and lower hardness. The relationship equation can be employed to predict the ID, but the prediction of physicochemical properties was constrained by the difference in acyl migration degree between the two reactions.

Deep eutectic solvent-inspired solid alkali carbonate for highly efficient interesterification of lard

A novel and efficient strategy based on deep eutectic solvent (DES)-inspired potassium carbonate (K2CO3, K) for the interesterification of lard was investigated. K2CO3 was pretreated with glycerol (G) in a DES synthesis method. Compared with K2CO3 and glycerol in non-DES form (K+G), their DES form (KG-DES) exhibited excellent activity for the interesterification of lard. When the amount of KG-DES3 was 3 g·100 g−1, the interesterification degree (ID) of lard reached 100% at 120 °C for 1 h, and the corresponding triglyceride content was 71.01 mol·100 mol−1. The analysis of FTIR and 1H NMR showed that hydrogen bond interaction existed between K2CO3 and glycerol in KG-DES. The enhanced interesterification degree is mainly due to that the hydroxyl oxygen activated by carbonate ion is more favorable to attack the positive carbon of carbonyl group coordinated with K+. The crystal structure, glycerides and fatty acid composition, microscopic morphology and melting characteristics showed that the crystalline of interesterified lard was mainly β′, moreover, the sanding of lard was significantly suppressed. This strategy for pretreating solid alkali carbonates following the concept of DES will provide an efficient method for the application of solid catalysts in the modification of oils and fats.

Enzymatic Interesterification of Palm Stearin, Flaxseed Oil and Cottonseed Stearin to Produce Stable Plastic Fat with Balanced Omega-6 and Omega-3 Fatty Acids.

This study aimed to produce stable plastic fat with desired physicochemical characteristics and ω-6/ω-3 fatty acid ratio (1:1-4:1) from palm stearin (PS), flaxseed oil (FSO) and cottonseed stearin (CS) via enzymatic interesterification (EIE). For the first time, the EIE variables of the blends containing PS, FSO and CS were investigated and optimized through single-factor experiments and response surface design to achieve a high interesterification degree. The optimized enzymatic interesterification conditions were: 60°C, 6 wt% Lipase UM1, and 6 h. Lipase UM1 had a similar effect on ID values with commercial lipases. The EIE improved the compatibility of the lipid blends, with the interesterified product EIE-721 (7:2:1, PS:FSO:CS) being the best candidate base stock for shortening considering its solid fat content, desired ω-6/ω-3 fatty acid ratio, wide melting range, abundant β' form crystal, and compact microstructure. This study provides a strategy to produce balanced ω-6/ω-3 fatty acid plastic fat through enzymatic interesterification and validates the application of Lipase UM1 in the preparation of plastic fat.

Enzymatic Interesterification of Palm Stearin and Palm Olein Blend Catalyzed by sn-1,3-Specific Lipase: Interesterification Degree, Acyl Migration, and Physical Properties

Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE), causing the loss of lipase selectivity toward the acyl group at sn-1,3. In this study, an oil blend consisting of palm stearin (PST) and palm olein (POL) was interesterified via a chemical interesterification (CIE) and enzymatic method using a packed bed reactor. Characterization in terms of the triacylglycerol (TAG) compositions, sn-2 fatty acid distributions, and solid fat content profiles was performed. In comparison to that of CIE fats, EIE fats showed different modification effects on the solid fat content. Under similar reaction conditions, different interesterification degrees (IDs) were obtained according to the various blend ratios. Using the same mass ratio of substrates (POL/PST of 9:1), the EIE reaction time and temperature affected the ID and the change in the fatty acyl group at the sn-2 position. Under the reaction time of 46 min, an ID of 94.41% was acquired, while at 80 °C, the degree of acyl migration at sn-2 was 92.87%. EIE with high acyl migration exhibited a lower crystallization rate than that of EIE with low acyl migration. However, the effect of acyl migration on crystal polymorphism and oxidative stability was insignificant. Outcomes from this study are meaningful for the establishment of a theoretical basis for a controlled positional-specific EIE that is catalyzed by sn-1,3-specific lipase.

Characterization of enzymatically interesterified palm oil-based fats and its potential application as cocoa butter substitute

Cocoa butter substitutes (CBS) used for chocolate preparation was produced using a mixture of palm kernel oil (PKO) and enzymatically interesterified fats. The interesterified fats consisted of palm olein (POL), fully hydrogenated palm oil (FHPO) and PKO that were catalyzed using Lipozyme TL IM at 65 °C in a solvent-free packed bed reactor. An interesterification degree of 97.10% was obtained using feed flow rate of 70 mL/min and the interesterified fats showed steep solid fat content (SFC) curve characteristics with low SFC at high temperature. In the binary system, PKO and the interesterified fats showed good compatibility at 5–10 °C, while eutectic effects were observed at 15–35 °C. CBS produced from PKO and the interesterified fats in a mass ratio of 4:6 (CBS-46) and 3:7 (CBS-37) had crystals formed prominently in the β′ form. Without the need of a tempering process, chocolate made using CBS-46 as the base oil exhibited the desired properties in terms of hardness and fracturability.

Optimization of the production of structured lipid by enzymatic interesterification from coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil using Response Surface Methodology

Blends of coconut (Cocos nucifera) oil and sesame (Sesamum indicum) oil were enzymatically interesterified using aqueous lipase derived from Rhizomucor miehei and the reaction conditions, namely, temperature (45–65 °C), time (16–48 h) and mass ratio of oils (CO:SO; 70:30–50:50) were optimized using Response Surface Methodology (three-factor, three-level central composite design). Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols were used as response variables. The linear effects of all factors were significant for the DI while for MUFA:PUFA, the linear effect of oil ratio and interaction effect of time and oil ratio showed significant effects. The conditions, temperature; 57 °C, time; 16 h and weight ratio of oil (coconut oil:sesame oil); 50:50 were found to be the optimum. The R2 value for DI and MUFA:PUFA ratio were 0.80 and 0.82, respectively. Models fitted for both DI and MUFA:PUFA ratio were significant with non-significant lack of fit. Produced structured lipid exhibited superior nutritional, physical and chemical properties than its raw counterparts. Therefore, the constructed models and data provide useful information to produce structured lipid from interesterification of coconut oil and sesame oil in up-scaled level. The produced novel lipid containing beneficial fatty acids from both oils could be used to produce healthy fat based products.

A low trans margarine fat analog to beef tallow for healthier formulations: Optimization of enzymatic interesterification using soybean oil and fully hydrogenated palm oil

The health hazard of tallow and partial hydrogenated oils is well known in margarine productions. For this, food manufactures are urged to develop novel alternatives for healthier margarine formulations. The highest interesterification degree acquired with lipase Lipozyme 435 standing out from other catalysts (solid acid, sodium hydroxide and methoxide) was applied to produce low trans margarine fat analogs to beef tallow (BT) with the blend of soybean oil (SO) and fully hydrogenated palm oil (FHPO) in a mass ratio of 4:3. Reaction parameters like enzyme dosage (4.2 wt%), temperature (95 °C) and time (245 min) were optimized using the Box-Behnken design. Regarding fatty acid profiles, triacylglycerol species, solid fat content, polymorphism, melting and crystallization behaviors, the resulting interesterified oil was characterized in comparison with BT, FHPO and the SO-FHPO blend so as to prove its potential in formulating low trans fat margarines because of desirable physicochemical properties and polymorphs.

Optimization of enzymatic interesterification of coconut (<i>Cocos nucifera</i>) and Sesame (<i>Sesamum indicum</i>) oils using <i>Thermomyces lanuginosus</i> lipase by response surface methodology

Blends ofcoconut (Cocosnucifera) oil (CO) and sesame (Sesamumindicum) oil (SO) were enzymatically interesrerified using aqueous lipase derived from Thermomyceslanuginosus and the reaction conditions were optimized using Response Surface Methodology (RSM). A three-factor, three-level central composite design (facecentred cube design) was employed to optimize the reaction parameters, namely temperature (45-65°C), time (16-48 h) and mass ratio of oils (CO:SO; 70:30 - 50:50). Lipase, diluted in phosphate buffer (pH 8) was used at 0.2% (v/w) of the substrate. Degree of interesterification (DI), and the ratio of monounsaturated and polyunsaturated fatty acids (MUFA:PUFA) of triacylglycerols (TAGs)were used as response variables. Triacylglycerol (TAG) fractions of the samples were separated using Thin Layer Chromatography (TLC) and the fatty acid composition of TAGs was determined using Gas-Liquid Chromatography (GLC). Thelinear and squared effects of temperature and time were significant (p<0.05) for DI whilethe reaction conditions did not exhibit a significant (p<0.05) effect on MUFA: PUFA ratio. The optimum conditions for enzymatic interesterificationwere45°C (temperature), 40.24 h (time) and 70:30 (weight ratio of CO:SO).Under these optimized conditions, the DI was 28.98% and MUFA:PUFA was 1.50±0.06. According to the response surface regression analysis, the R2 value for DI versus reaction parameters was 91.85% and MUFA:PUFA ratio versus reaction parameters was 61.82%. Therefore it can be concluded that enzymatic interesterification can effectively be applied to develop nutritionally and functionally superior modified oilknown as structured lipids using coconut and sesame oils.

Acyl migration in enzymatic interesterification of triacylglycerols: Effects of lipases from Thermomyces lanuginosus and Rhizopus oryzae, support material, and water activity

The enzymatic interesterification of a solvent‐free, equimolar mixture of trilaurin and 1,3‐palmitin‐2‐olein was studied using three immobilized lipase preparations as catalysts. Analysis of triacylglycerol (TAG) content and fatty acid (FA) distribution monitored the lipase‐catalyzed interesterification in sn‐1,3 positions and FA exchange in the sn‐2 position caused by acyl migration. Lipase from Rhizopus oryzae immobilized on polypropylene showed high sn‐1,3 regioselectivity, and minimal exchange in the sn‐2 position. With lipase from Thermomyces lanuginosus on silica (Lipozyme® TL IM), completely randomized FA distribution was obtained in 24 h. T. lanuginosus lipase on polypropylene caused a moderate rate of FA exchange in the sn‐2 position. Thus, the T. lanuginosus lipase and silica promoted randomization of FA distribution, whereas the R. oryzae lipase and polypropylene did not. Higher water activity promoted hydrolysis and thereby increased concentrations of partial acylglycerols, but at the same time a decrease in the acyl migration rate of these intermediates was also observed. The net result was that at a certain degree of interesterification, there was no significant effect of water activity on the degree of exchange in the sn‐2 position. On the other hand, a low water activity had the major advantage of giving a high yield of TAG.Practical applications: Both the type and the position of FA affect the properties of TAG. In TAG interesterification, there are thus different requirements for regiospecificity in FA exchange, depending on which product is desired. According to our results, lipase‐based catalysts can be used for TAG interesterification either to achieve unchanged FA composition in sn‐2 position or fast FA randomization in all positions. This helps to broaden the application of lipases in interesterification. The production of TAG can be tailor‐made for lipid mixtures with particular TAG composition and FA distribution using proper lipases, support materials, water activity, and reaction time.The enzymatic LLL–POP model reaction was used to investigate effects of lipase, support material, and water activity on acyl migration. (Fig. A): effect of Lipozyme® TL IM, TLPP and ROPP at aw 0.26, (Fig. B): effect of aw between 0.15 and 0.80 using Lipozyme® TL IM as the example.

Lipase catalyzed interesterification of rice bran oil with hydrogenated cottonseed oil to produce trans free fat.

Lipase catalyzed interesterification of rice bran oil (RBO) with hydrogenated cottonseed oil (HCSO) was carried out for producing a low trans free fat. The interesterification reaction was performed by varying parameters such as weight proportions of RBO and HCSO, reaction temperatures, time period and lipase concentration. Both non specific and specific lipases namely Novozym 435 and Lipozyme TL IM were employed for this study. Based on the data generated, the optimum reaction conditions were found to be: weight proportion of RBO and HCSO, 80:20; lipase concentration, 5% (w/w) of substrates; reaction temperature, 60°C; reaction time, 4h for Lipozyme TL IM and 5h for Novozym 435. The degree of interesterification, calculated based on the results of solid fat characteristics was used for comparing the catalytic activity of Novozym 435 and Lipozyme TL IM. It was observed that the degree of interesterification (DI) reached a near 100% at the 4th hour for reaction employing Lipozyme TL IM with a rate constant of 0.191h(-1) while Novozym 435 catalyzed reaction reached a near 100% degree of interesterification at the 5th hour with a rate constant of 0.187h(-1), suggesting that Lipozyme TL IM has a faster catalytic activity.

Sn-1,3-specific Interesterification of Soybean Oil with Medium-chain Triacylglycerol Catalyzed by Lipozyme TL IM

The structured lipids are produced through sn-1,3-specific interesterification of soybean oil with medium-chain triacylglycerol (MCT) in continuous reactions catalyzed by Thermomyces lanuginose lipase (Lipozyme TL IM). Cheap Lipozyme TL IM presents similar interesterification degree (ID), sn-1,3-specificity and residual activity as expensive Rhizomucor miehei in batch reactions. In packed-bed interesterification of soybean oil with MCT catalyzed by Lipozyme TL IM, the residence time has a significant effect on ID, while temperature has a small effect at 45–70°C. The sn-1,3-specificity of Lipozyme TL IM is not satisfactory when reaction temperature is higher than 60°C. The optimal residence time and temperature are 30–40min and 55°C, respectively. Among the solvents, including acetone, isopropanol, tert-butanol, and isobutanol, used to recover the activity of the used Lipozyme TL IM, acetone is the most suitable one than the other solvents.

Performance of two immobilized lipases for interesterification between canola oil and fully-hydrogenated canola oil under supercritical carbon dioxide

The performance and stability of Lipozyme RM IM and TL IM for the interesterification between canola oil and fully-hydrogenated canola oil (FHCO) in the presence of SCCO2 were studied using a high pressure batch stirred reactor at 65 °C/17.5 MPa. The influence of exposure time (4, 8, and 12 h) in SCCO2 and pressurization/depressurization cycles of up to 12 times on the enzyme's resultant activity were studied. There was no significant difference (p > 0.05) in the performance of the two enzymes over reaction time, reaching a constant degree of interesterification of about 23% after 2 h. Although FE-SEM images illustrated some morphological changes on the surface of the enzymes after 4 cycles of 7 h each, similar degrees of interesterification were achieved after each cycle. However, the amount of reaction intermediates decreased by 50–60% in the product obtained by using SCCO2-treated enzymes after 12 pressurization/depressurization cycles compared to untreated enzymes, while there were no significant changes in the conformational and morphological structure of the treated enzymes based on FTIR and FE-SEM analysis. Findings enhance our understanding of enzymatic conversions of lipids under high pressure CO2, targeting production of base-stock for zero-trans margarines.

Monitoring batch lipase catalyzed interesterification of palm oil and fractions by differential scanning calorimetry

The melting profiles of palm oil, palm olein, and soft palm mid fraction were investigated by differential scanning calorimetry (DSC) before, during and after enzymatic interesterification. The DSC melting profiles of the three palm fats changed drastically due to the random redistribution of the fatty acids on the glycerol occurring upon interesterification. A high melting peak (already present for native palm oil) was observed for the three interesterified products and attributed to the increase in trisaturated triacylglycerols; modifications of the shape of the medium-melting peak (observed in the three products) were attributed to modifications within the mono-unsaturated triacylglycerols. In view of the drastic changes observed, the applicability of DSC to monitor enzymatic interesterification reactions was considered. While the degree of interesterification was supposed to be completed after 8 h according to the HPLC data, significant modifications were still observed within the DSC melting profiles. Minor changes within the structure of the medium-melting peak were selected as indicator of the reaction progress, and it was shown that intensities of DSC melting endotherms can be used to monitor the enzymatic interesterification reaction of these palm products.

Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide

The processing parameters in enzymatic reactions using CO2-expanded (CX) lipids have strong effects on the physical properties of liquid phase, degree of interesterification, and physicochemical properties of the final reaction products. CX-canola oil and fully hydrogenated canola oil (FHCO) were interesterified using Lipozyme TL IM in a high pressure stirred batch reactor. The effects of immobilised enzyme load, pressure, substrate ratio and reaction time on the formation of mixed triacylglycerols (TG) from trisaturated and triunsaturated TG were investigated. The optimal immobilised enzyme load, pressure, substrate ratio and time for the degree of interesterification to reach the highest equilibrium state were 6% (w/v) of initial substrates, 10MPa, blend with 30% (w/w) of FHCO and 2h, respectively. The physicochemical properties of the initial blend and interesterified products with different FHCO ratios obtained at optimal reaction conditions were determined in terms of TG composition, thermal behaviour and solid fat content (SFC). The amounts of saturated and triunsaturated TG decreased while the amounts of mixed TG increased as a result of interesterification. Thus, the interesterified product had a lower melting point, and broader melting and plasticity ranges compared to the initial blends. These findings are important for better understanding of CX-lipid reactions and for optimal formulation of base-stocks of margarine and confectionary fats to meet industry demands.

Enzymatic Interesterification of Palm Oil and Fractions: Monitoring the Degree of Interesterification using Different Methods

AbstractInteresterification is an important modification technique for fats and oils resulting in the redistribution of the fatty acids among the glycerol backbone and thus changing the physico‐chemical properties of the modified fat. In this study palm oil, palm olein and soft palm mid fraction (PMF) were subjected to both enzymatic (batchwise) and chemical interesterification. The reaction products were characterized before, during and after interesterification by HPLC, pulsed NMR (p‐NMR) and differential scanning calorimetry (DSC). Interesterification led to more uniform triacylglycerol (TAG) compositions with smaller differences in final physico‐chemical properties between the studied substrates. The degree of interesterification was evaluated on the basis of TAG composition and solid fat content (SFC). Significant differences between both methods were observed. The degree of interesterification based on SFC is therefore a better tool to evaluate the rate constant of the reaction as the TAG composition method does not take into consideration the formation of positional isomers at the end of the enzymatic process.

Interesterification of milkfat and soybean oil blends catalyzed by immobilized Rhizopus oryzae lipase

Milkfat (MF)/soybean oil (SBO) blends ranging from 50% to 100% of milkfat (w/w) were enzymatically interesterified with a sn-1,3 specific lipase from Rhizopus oryzae immobilized on polysiloxane–polyvinyl alcohol matrix, in a solvent free medium. Interesterification progress was monitored by following the changes in the relative proportions of 50-carbon triacylglycerols (TAGs) to 44-carbon TAGs (50/44 ratio) in the reaction. The starting materials and products were also analyzed in terms of consistency measured in a texturometer. All reactions gave interesterified (IE) products with lower consistency than non-interesterified (NIE) MF:SBO blends and interesterification degree varied from 0.54 to 2.60 in 48 h reaction. The highest interesterification degree was achieved for 65:35 MF:SBO blends, which gave 76% reduction in the consistency. These results showed the potential of the immobilized lipase to change the TAGs profile of the MF:SBO blend allowing to obtain cold-spreadable milkfat.

Calorimetric study of milk fat/rapeseed oil blends and their interesterification products

AbstractMilk fat (MF) and rapeseed oil (RO) blends were analyzed by differential scanning calorimetry (DSC). It was shown that peak and onset temperatures can be used to determine the percentage of each fat in the blend and that the relative enthalpy of one peak assigned to low‐melting triacylglycerols (TAG) can also be used to determine the percentage of RO in the blend. A linear relation was also established between MF content of the blend and its dropping point (DP), indicating that DP can be linearly related with the above DSC data. A blend of MF/RO 70 : 30 (wt/wt) was then chosen as a model system for enzymatic interesterification (EIE). The applicability of DSC analyses to EIE products was checked and a correct correlation could be established between DSC values and the interesterification degree and DP. Among the data from the DSC profiles, the peak associated with low‐melting TAG was the best indicator of the reaction course. In the same way, a high‐melting MF stearin fraction was interesterified with RO. In that case, onset temperatures and peak “a” were better reaction indicators than for the interesterified MF/RO blend. We therefore suggest that values from DSC endotherms could be used to monitor EIE of fat blends.

Enzymatic Interesterification of Palm Stearin and Coconut Oil by a Dual Lipase System

AbstractEnzymatic interesterification of palm stearin with coconut oil was conducted by applying a dual lipase system in comparison with individual lipase‐catalyzed reactions. The results indicated that a synergistic effect occurred for many lipase combinations, but largely depending on the lipase species mixed and their ratios. The combination of Lipozyme TL IM and RM IM was found to generate a positive synergistic action at all test mixing ratios. Only equivalent amount mixtures of Lipozyme TL IM with Novozym 435 or Lipozyme RM IM with Novozym 435 produced a significant synergistic effect as well as the enhanced degree of interesterification. The interesterification catalyzed by Lipozyme TL IM mixed with thermally inactivated immobilized lipase preparations indicated that the carrier property may play an important role in affecting the interaction of two mixed lipases and the subsequent reactions. A dual enzyme system, consisting of immobilized lipases and a non‐immobilized one (Lipase AK), in most cases apparently endows the free lipase with a considerably enhanced activity. 70% Lipase AK mixed with 30% immobilized lipase (Lipozyme TL IM, RM IM and Novozym 435) can achieve an increase in activity greater than 100% over the theoretical value when the reaction proceeds for 2 h. The co‐immobilization action of the carrier of the immobilized lipases towards the free lipase was proposed as being one of the reasons leading to the synergistic effect and this has been experimentally verified by a reaction catalyzed by a Lipase AK‐inactivated preparation. No apparently synergistic effect of the combinations of Lipozyme TL IM and RM IM was observed when the dual enzyme systems applied to the continuous reaction performed in a packed bed reactor. In brief, this work demonstrated the possibility of increasing the reaction rate or enhancing the degree of conversion by employing a dual lipase system as a biocatalyst.

Determination of SFC, FFA, and equivalent reaction time for enzymatically interestified oils using NIRS

The use of near infrared spectroscopy (NIRS) for rapid determination of the degree of interesterification of blends of palm stearin, coconut oil, and rapeseed oil obtained using an immobilized Thermomyces lanuginosa lipase at 70 °C was investigated. Interesterification was carried out by applying both fixed bed and batch reactors. Calibrations were developed for quantitative determination of solid fat content (SFC) at 10, 20, 30, 35, and 40 °C and free fatty acid (FFA) resulting in root mean square errors of prediction of 1.0, 1.3, 1.4, 1.6, 1.7, and 0.19% (w/w), respectively. The data showed that NIRS could be used to replace the traditional methods for determining FFA and SFC in vegetable oils. It was possible to monitor the activity of the immobilized enzyme for interesterification of margarine oils by predicting the equivalent reaction time in a batch reactor from NIR spectra. Root mean square errors of prediction for two different oil blends interesterified for 300 and 170 min were 21 and 12 min, respectively.