Interesterified Blends Research Articles

Effects of interesterification with solid base catalyst on physicochemical properties of lard and high-oleic sunflower oil blends

Interesterified blends of lard (LA) and high-oleic sunflower oil (HOSO) were prepared by using a self-synthesized solid base catalyst (K2CO3/GCN). The effect of interesterification on the physicochemical properties of blends was investigated by analyzing the triacylglycerol (TAG) composition, slip melting point (SMP), solid fat content (SFC), thermal properties, crystal polymorphism, and micromorphology. The results proved that interesterification significantly modified the physicochemical properties of the blends. The interesterified products had lower SMPs and steeper SFC curves than the individuals. The interesterified product (CIE-5:5) had the widest plastic range (5.7–18.6 °C), and its increase rate of OPO and OPL total content was up to 38%. The differential scanning calorimetry melting and cooling thermograms showed an obvious change after interesterification. These changes were mostly due to the alternations in TAG compositions. The wide-angle X-ray diffraction results indicated that the crystal form of blends transformed from β′ to β-form after interesterification. Because of the transformation of crystal polymorphism, the micromorphology of interesterified blends differed greatly from the physical blends at the same ratio. The changes in crystal morphology are beneficial for the application of LA-HOSO blends. This work provides an alternative option for extending the use of native lard and high-oleic sunflower oil.

Inter-esterified blends of Palm kernel oil, Palm oil, Palm oil Fractions and their derivatives as low Trans and low-cost fats as potential cocoa butter substitutes

Cocoa Butter Substitutes (CBS) were produced from Chemical Inter-esterification (CIE) of Fully Hydrogenated Palm Oil (FHPO), Fully hydrogenated Palm Kernel Oil (FHPKO), Palm Kernel Oil (PKO), Stearin fraction of Palm Oil (PPO), Olein fraction of Palm Oil (PO) blends in various quantitative proportions and Inter-esterified to form Inter-esterified Fats (IEF). The CIE reactions were carried outat 110○C for 1 hour using Sodium methoxide at 0.2% as a catalystwith a mixing speed of 200 rpm. The physical and chemical properties, melting profile, Solid Fat Content (SFC) were analyzed andcompared with commercially marketed cocoa butter. CIE substantially altered the fatty acid distribution in the triglyceride profileof the fat blends, culminating in a significant change in the melting profile of Inter-esterified Fats (IEF) as compared to their Physical Blends (PB). CBS obtained from CIE of blends of pure Lauric Oils and their fully hydrogenated products are found to be the closest to Cocoa butter in terms of melting profile followed by HPKO: PKO (50:50) and HPKO: PKO (60:40) showing N35 (Solid fat content at 35C of almost 0%) making them most suitable alternative for Cocoa Butter. While Lauric and Non Lauric oil blends such as FHPKO: FHPO (20:80), FHPO: FHPKO (30:70), and 40:60 (PPO: FHPKO) indicated a high potential option as Low trans-CBS in Confectionery Industry and Frozen Dessert Fat as they exhibited similar SFC curves and melting profile to the commercial Cocoa Butter (CB).

Rheological Characterization and Quality of Emulsions Based on Fats Produced during the Reaction Catalyzed by Immobilized Lipase from Rhizomucor Miehei

It has been shown that structured lipids, formed in the process of enzymatic modification of natural hard fat with walnut oil, are capable of stabilizing emulsion systems without the need to add additional emulsifiers. This is especially true for emulsions containing fat formed during enzymatic modification when the amount of added water to the reaction catalyst was in the range of 12–16 wt%. Physicochemical evaluations, i.e., the average particle size, its growth, distribution, and dispersity coefficient, were comparable with the reference emulsion where the emulsifier was lecithin, well-known for its emulsifying properties. Microstructure studies also confirmed the above observations. Rheological studies performed on a set of emulsions containing structured lipids of variable composition confirmed that interesterified lipid blends can be directly utilized as a fat base in the preparation of stable emulsions. The consistency, thixotropic behavior, long-term shelf life, and thermal stability of these emulsions were found to be comparable to systems stabilized with conventional emulsifiers, i.e., sunflower lecithine. Our approach offers the opportunity for the preparation of stable emulsion systems, free from additional emulsifiers, for the food or cosmetics industry, which is extremely important from the point of view of the preparation of products free from allergens.

Developed and characterization of nanostructured lipid carriers containing food-grade interesterified lipid phase for food application

The main objectives of our work were to produce new nanostructured lipid carriers (NLCs) from interesterified and simple lipid phases and to study the influence of lipid composition on the physical characteristics and stability of NLCs. We used conventional oils and fats already used in lipid-based foods, in addition to soy lecithin as a natural emulsifier. The NLCs were formulated using as lipid phase, simple and interesterified blends composed of soybean oil as liquid lipid and fully hydrogenated oils from palm, soybean, microalgae, and crambe as solid lipids. NLCs were produced using high-pressure homogenization. NLCs were influenced by chemical interesterification and by the composition of the solid lipid used, mainly in relation to the fatty acid chain size. NLC formulations developed with a simple lipid phase were 256–323 nm (d32) in size, with zeta potential values ranging from −36.93 to −42.87 mV after 60 days of storage. NLCs developed with the interesterified lipid phase were 250–288 nm (d32) in size, with zeta potential values ranging from −40.17 to −44.20 mV after 60 days of storage. NLCs produced with saturated fatty acids with larger chain sizes showed larger particle sizes but showed less variation in this parameter over storage. Interesterification reduced the melting temperature of NLCs, indicating decreased crystallinity and a less organized structure. Moreover, interesterification favored crystals in the β’ form, which is a positive characteristic for incorporating bioactive compounds. Thus, the systems developed in this study are innovative, mainly in terms of the composition of the NLCs, and have good potential for food applications.

Interesterification of mafura butter and camellia oil for cosmeceutical formulations: Chemical composition and physicochemical properties of products

Mafura butter (MB) obtained from seeds of Trichilia emetica Vahl is widely used in traditional cosmetic formulations throughout Southern Africa. It is gaining increasing popularity in the modern cosmetic industry due to growing consumer demand for natural cosmetics. However, the butter has a high melting point and low spreadability, which limits its emollient properties. In the present study, MB was chemically and enzymatically interesterified with camellia oil (CO, Camellia oleifera C.Abel) at different ratios (90:10, 80:20, 70:30, 60:40 and 50:50 w/w) to produce formulations with improved physicochemical and cosmeceutical properties. Chemical interesterification (CI) was performed using sodium methoxide catalyst, while enzymatic interesterification (EI) was carried out with three different immobilized enzymes, including Lipozyme® TL IM, Lipozyme® RM IM and Lipozyme® 435. The original and interesterified blends were examined for fatty acid (FA) and triglycerides compositions, slip melting point (SMP), solid fat content (SFC), tocopherol and sterol contents, toxic heavy metal contents, radical scavenging activity (RSA) and in vitro ultraviolet radiation protection ability. Both CI and EI reduced SMP and SFC of interesterified products, resulting in products with improved consistency. Interesterification distributed cosmeceutically relevant unsaturated FA such as oleic acid, linoleic acid and linolenic acid in the products, depending on the ratios of MB and CO. The tocopherol and phytosterol contents in MB was 495.08 ± 19.02 and 842.61 ± 35.77 μg/g, respectively, while it was 438.6 ± 20.89 and 163.57 ± 20.47 μg/g, respectively in CO. The CI dramatically reduced the tocopherol contents up to 50 % in the products, while EI did not affect its content significantly. The ICP-MS analysis revealed that MB, CO and interesterified products does not contain toxic metals such as Sn and Hg, while Cr (< 0.18 ppm) and Pb (< 0.14 ppm) were present within the acceptable limits. Interesterified products showed promising RSA (with IC50 values in the range of 10.15 ± 0.79–12.30 ± 1.15 mg/mL), however, had a low in vitro sun protection factor (SPF < 0.2).

Production of Trans-free fats by chemical interesterified blends of palm stearin and sunflower oil.

In this study, production of trans‐free fats through chemical interesterification of binary blends of palm stearin (PS) and sunflower oil (SFO) and their physicochemical changes after the process was investigated. Analyzed responses included fatty acid and triacylglycerol composition, iodine value, free fatty acid (FFA), soap content, peroxide value (PV), plastic range, slip melting point (SMP), solid fat content (SFC), and oxidative stability along with potential applications of the interesterified fats. Transfatty acid content of PS/SFO blends was lower than 0.36%. Chemical interesterification increased the FFA and soap content and also decreased PV and oxidative stability index (at 110°C). After the process, SMP and SFC were reduced, also the plastic range transferred to the lower temperatures. All the interesterified blends melted completely at the body temperature, and their SFC was <32%. The melting characteristics of the PS/SFO‐interesterified blends were suitable for many fat‐based products.

Improving heat and fat bloom stabilities of “dark chocolates” by addition of mango kernel fat-based chocolate fats

Mango kernel fat (MKF)-based fats characterized as high levels of 1,3-distearoyl-2-oleoyl-glycerol (StOSt), including physical blend (PB), interesterified blend (IB) and its counterpart non-interesterified blend (Non-IB), were used to prepare “dark chocolates” by optimizing tempering process. High melting StOSt promoted thermal properties in PB-, IB- and Non-IB-chocolates compared to traditional cocoa butter (CB)-chocolate. The three MKF-based chocolates were solid at 32 °C and became runny at 37 °C and may avoid leaving waxiness in the mouth, whereas CB-chocolate completely lost its shape at 32 °C. Further bloom tests showed that CB-chocolate was covered with white-greyish haze within 15 days, Non-IB chocolate exhibited white-round-shaped stripe around 45 days, while only slight bloom was observed in PB and IB-chocolates after 60 day-storage. The significant improvements on heat and fat bloom stabilities of PB- and IB-chocolates were attributed to their optimal triacylglycerol compositions (StOSt = 55.7–60.9%, 1-palmitoyl-2-oleoyl-3-stearoylglycerol = 21.1–23.8%, and 1,3-dipalmitoyl-2-oleoylglycerol = 8.2–11.1%) and plate-like growth at 20 °C. The plate-like growth-crystals could prevent bloom from fat recrystallization and further transformation into β1 polymorph.

Preparation of mango kernel fat stearin-based hard chocolate fats via physical blending and enzymatic interesterification

Mango kernel fat-third stearin (MKF-TS) is one of the most valuable cocoa butter improvers. Hard chocolate fats were prepared using MKF-TS, hard palm-mid fraction (HPMF) and cocoa butter (CB) via physical blending and enzymatic interesterification. The optimal physical blend (PB) produced from 10% HPMF, 55% MKF-TS and 35% CB contained 60.9 g/100 g 1,3-distearoyl-2-oleoyl-glycerol, 21.1 g/100 g 1-palmitoyl-2-oleoyl-3-stearoylglycerol and 9.5 g/100 g 1,3-dipalmitoyl-2-oleoylglycerol. The optimal interesterified blend (IB) enzymatically synthesized from 20% HPMF, 60% MKF-TS and 20% CB shared similar triacylglycerol composition to PB. Both PB and IB showed improved thermostabilities compared to CB in terms of sold fat contents, melting and crystallization behaviors. They also exhibited β polymorphic forms and 50–120 μm featherlike crystals, which were close to those of CB. The melting of IB tended to be sharper than non-interesterified blend (Non-IB) and its crystals were more continuous and uniform, indicating that enzymatic interesterification is a potential technique for manufacturing hard chocolate fats.

Mechanistic insight into the relationship between triacylglycerol and crystallization of lipase-catalyzed interesterified blend of palm stearin and vegetable oil

To give a deep insight into the relationship between triacylglycerol and crystallization of interesterified fat, the blends of palm stearin and various vegetable oil were catalyzed by two different immobilized lipases in this study. After interesterification, the blends had wider plastic range indicated by the SFC results and more β′ crystal. The improved physicochemical characteristics of interesterified blends were attributed to their changed TAG profiles. The statistical analysis showed that the interesterified blends were more likely to form β′ crystal with the increase of SU2-type TAG content and the decrease of SSS-type TAG content (p < 0.01). In addition, the decrease of ECN 42- and ECN 48-type TAGs and the increase of ECN 50-type TAGs also significantly enhanced the formation of β′ crystal (p < 0.05). Furthermore, the sn-1,3-specific Lipozyme TL IM-catalyzed interesterified blends were favorable for the formation of β′ crystal than the non-specific Novozym 435-catalyzed interesterified blends.

Enzymatic Inter‐Esterification of Binary Blends Containing Irvingia gabonensis Seed Fat to Produce Cocoa Butter Substitute

In order to investigate Irvingia gabonensis seed fat (IGF) as a potential cocoa butter alternative (CBA), its melting behavior is first compared to that of cocoa butter (CB). It is then modified by blending 90% of this fat with 10% of a liquid oil either rapeseed oil (RO) or groundnut oil (GO) or palm super olein (PSO) or Dacryodes edulis pulp oil (DPO). Those blends are then enzymatically interesterified in order to improve their melting profiles. The binary blend that shows a similar profile with CB and palm kernel stearin (PKS) is chosen as the best potential new speciality fat. Compatibility between the new speciality fat and CB is evaluated by constructing phase diagrams from NMR and XRD data. The interesterified blends with 90% of IGF and 10% of DPO is chosen as the new speciality fat because its profiles is close to that of CB and shows similar characterics to PKS. The results indicate that the specialty fat produced from IGF and DPO could be used as CBS in confectionery industries (alone or mixed in low proportion with CB).Practical Applications: Fractionnated and/or hydrogenated lauric fats are frequently used by confectionery industries to substitute CB. Results from this study demonstrate that an interesterified blend made of 90% IGF and 10% of DPO can be used also as CBS. The use of these two tropical oils (Irvingia gabonensis seeds fat and Dacryodes edulis pulp oil) as new sources of CBS constitutes a promizing way for their valorization at an industrial scale.Irvingia gabonensis seed fat (IGF) is a naturel lauric fat source with a high quantity of lauric acid (≈37%). Its melting profile, which is similar to cocoa butter (CB), is too high for a direct use in its native state in confectionery application. When IGF is blend to Dacryodes edulis pulp oil and after enzymatically interesterified, its profile is close to that of CB. This result indicated that the interesterified blend can be used as cocoa butter subtitute in confectionery industries (alone or mixed in low proportion with CB).

Physicochemical Properties of Enzymatically Produced Palm‐Oil‐Based Cocoa Butter Substitute (CBS) With Cocoa Butter Mixture

Ternary‐blend of palm mid‐fraction/palm kernel oil/palm stearin shows comparable palmitic (P), oleic (O), and POP compositions to cocoa butter (CB) which is selected to produce cocoa butter substitute (CBS) using enzymatic interesterification. This study aims to investigate physicochemical properties of CBS and compatibility of CBS/CB. Fatty acid, triacylglycerol, melting profile, solid fat content (SFC), polymorphism, and crystal morphology are determined using GC, HPLC, DSC, pNMR, XRD, and PLM. Ternary‐blend and commercial stearic/oleic acids are mixed to produce blend (80% ternary‐blend/15% stearic/5% oleic) with three major fatty acids composition comparable to CB. Interesterified blend under optimized conditions of 4% lipase (w/w), incubation time of 6 h at 60 °C shows a melting endotherm at 33.5 °C, similar to CB. The composition of triacylglycerols (POSt and StOSt) of interesterified blend is significantly (P &lt; 0.05) increased compared to non‐interesterified blend. SFC and polymorphism of interesterified fat are different from CB at 24 °C. Subsequently, the CBS (interesterified blend) is added into CB at varying concentrations (w/w). A total of 5–20% of CBS/CB shows similar melting behavior and polymorphism to CB. A desirable monotectic effect is observed at 15–25 °C for these blends. Therefore, interesterified blend is potentially used as CBS to be added up to 20% with CB for chocolate production.Practical Applications: Palm‐based CBS is feasible to be used in chocolate production at 5–20 wt.%.Ternary‐blend of palm mid‐fraction/palm kernel oil/palm stearin shows comparable palmitic (P), oleic (O), and POP compositions to cocoa butter (CB), which is selected to produce cocoa butter substitute (CBS) using enzymatic interesterification. This study aims to investigate physicochemical properties of CBS and compatibility of CBS/CB. An interesterified blend is explored that can potentially be used as CBS to be added up to 20% with CB for chocolate production.

Solid fat content and bakery characteristics of interesterified beef tallow-palm mid fraction based margarines.

Palm mid fraction (PMF) was interesterified with edible beef tallow (BT) catalyzed using sodium methoxide to investigate the effects on the solid fat content (SFC) of these palmitic rich plastic fats. Interesterified blends crystallize more slowly than BT. Conversely, the crystallization rates of PMF-BT-based interesterification (IE) products were compared with the starting mixture and IE products prepared with non-PMF triglycerides. The SFC PMF-based IE products increased significantly at temperatures between 25 and 40 °C. The SFC profiles became smoother and the products had potential to serve as base oils for preparing specialty fats with a wider range of plasticity. Further exploration of triacylglycerol (TAG) compositional changes revealed that PMF interesterified products had greater saturated/saturated/saturated (S/S/S)-type TAGs compared with soybean oil interesterified products. Moreover, in subsequent evaluations of BT-PMF-based IE fats as a margarine replacement effects in a baked cake model system showed that the material was a suitable functional oil base with acceptable aeration properties and plasticity during baking. Therefore, it is a potential alternative to IE-BT based and traditional IE-BT-palm oil based margarines. The physical-characteristics of bakery products prepared with this fat exhibited improved cake volume with fine structure and clear lifting properties, which affirmed the potential for its application in bakery fats.

An investigation on the physicochemical characterization of interesterified blends of fully hydrogenated palm olein and soybean oil.

In this study, the effect of interesterification (using sodium methoxide) on physicochemical characteristics of fully hydrogenated palm olein (FHPO)/soybean oil blends (10 ratios) was investigated. Interesterification changed free fatty acid content, decreased oil stability index, solid fat content (SFC) and slip melting point (SMP), and does not affected the peroxide value. With the increase of FHPO ratio, oil stability index, SFC and SMP increased in both the interesterified and non-interesterified blends. Fats with higher FHPO ratio had narrower plastic range, as well. Compared to the initial blends, interesterified fats had wider plastic ranges at lower temperatures. Both the non-interesterified and interesterified blends showed monotectic behavior. The Gompertz function could describe SFC curve (as a function of temperature, saturated fatty acid (SFA) content or both) and SMP (as a function of SFA) of the interesterified fats with high R2 and low mean absolute error.

Modulation of postprandial lipaemia by a single meal containing a commonly consumed interesterified palmitic acid-rich fat blend compared to a non-interesterified equivalent

PurposeInteresterification of palm stearin and palm kernal (PSt/PK) is widely used by the food industry to create fats with desirable functional characteristics for applications in spreads and bakery products, negating the need for trans fatty acids. Previous studies have reported reduced postprandial lipaemia, an independent risk factor for CVD, following interesterified (IE) palmitic and stearic acid-rich fats that are not currently widely used by the food industry. The current study investigates the effect of the most commonly consumed PSt/PK IE blend on postprandial lipaemia.MethodsA randomised, controlled, crossover (1 week washout) double-blind design study (n = 12 healthy males, 18–45 years), compared the postprandial (0–4 h) effects of meals containing 50 g fat [PSt/PK (80:20); IE vs. non-IE] on changes in plasma triacylglycerol (TAG), glucose, glucose-dependent insulinotropic polypeptide (GIP), peptide YY (PYY), insulin, gastric emptying (paracetamol concentrations) and satiety (visual analogue scales).ResultsThe postprandial increase in plasma TAG was higher following the IE PSt/PK versus the non-IE PSt/PK, with a 51 % greater incremental area under the curve [mean difference with 95 % CI 41 (23, 58) mmol/L min P = 0.001]. The pattern of lipaemia was different between meals; at 4-h plasma TAG concentrations declined following the IE fat but continued to rise following the non-IE fat. Insulin, glucose, paracetamol, PYY and GIP concentrations increased significantly after the test meals (time effect; P < 0.001 for all), but did not differ between test meals. Feelings of fullness were higher following the non-IE PSt/PK meal (diet effect; P = 0.034). No other significant differences were noted.ConclusionsInteresterification of PSt/PK increases early phase postprandial lipaemia (0–4 h); however, further investigation during the late postprandial phase (4–8 h) is warranted to determine the rate of return to baseline values.Trial registration numberClinicaltrials.gov as NCT02365987.

Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin.

Trans-free interesterified fats were prepared from blends of hard palm stearin (hPS) and rice bran oil (RBO) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20 weight % using immobilized Mucor miehei lipase at 60°C for 6 h with a mixing speed of 300 rpm. Physical properties and crystallization and melting behaviors of interesterified blends were investigated and compared with commercial margarine fats. Lipase-catalyzed interesterification modified triacylglycerol compositions and physical and thermal properties of hPS:RBO blends. Slip melting point and solid fat contents (SFC) of all blends decreased after interesterification. Small, mostly β' form, needle-shaped crystals, desirable for margarines were observed in interesterified fats. Interesterified blend 40:60 exhibited an SFC profile and crystallization and melting characteristics most similar to commercial margarine fats and also had small needle-like β' crystals. Interesterified blend 40:60 was suitable for use as a transfree margarine fat.

Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin

AbstractThe objective of this study was to produce low saturated, zero‐trans, interesterified fats with 20 or 30 % saturated fatty acids (SFA) such as C16:0 or C18:0. Tripalmitin (TP) or tristearin (TS) was blended with high oleic sunflower oil (HOSO) at different ratios (0.1:1, 0.3:1, and 0.5:1 [w/w]). Total C16:0 and C18:0 compositions of the resulting TP/HOSO and TS/HOSO blends, respectively, were plotted against blending ratios. Linear interpolation was used to estimate blending ratios that would yield physical blends (PB) with 20 or 30 % SFA. Interesterified blends (IB) were then synthesized from the customized PB using Lipozyme TL IM as the biocatalyst. Total and sn‐2 fatty acid compositions, triacylglycerol (TAG) molecular species, thermal behavior, and oxidative stability of PB and IB were compared. The total fatty acid compositions of PB and IB were similar but fatty acid positional distributions and TAG molecular species composition differed. IB contained 5–10 % more SFA at the sn‐2 position than corresponding PB. Furthermore, interesterification generated mono‐ and disaturated TAG species which resulted in broader melting profiles for IB. However, IB had lower oxidative stability than PB. The reformulation of food products with zero‐trans interesterified fats may be advantageous to the reduction of cardiovascular disease burden in the population.

Study of acyl migration during enzymatic interesterification of liquid and fully hydrogenated soybean oil

Lipase-catalyzed interesterification has emerged as an attractive process to obtain plastic fats because of its numerous advantages compared to the chemical reaction. The use of sn-1,3 specific lipases adds an even more interesting feature to this process, which is related to the possibility of maintaining the sn-2 fatty acid composition of natural substrates unaltered. The pursuit of this characteristic in interesterified products by sn-1,3 specific lipases could be threatened by a chemical reaction, the acyl migration whithin mono- and diacylglycerols. The aim of this study was to evaluate the occurrence of this undesired reaction in a soybean oil:fully hydrogenated soybean oil enzymatic interesterified blend. Once acyl migration was confirmed to occur, the influence of different reaction parameters -namely enzyme type and concentration, substrate ratio, and addition of hexane and temperature effect- was studied. Lipozyme TL IM demonstrated an enhancer acyl migration effect compared to Lipozyme RM IM, effect that was hypothesized to be correlated with the immobilization support material of the former (silica gel). Acyl migration was also promoted by the increase of biocatalyst concentration in reaction media. On the contrary, the presence of hexane, together with a decrease in temperature reaction, reduced its occurrence. A temperature effect analysis performed in solvent reaction media demonstrated its promoter effect on acyl migration.

Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil

AbstractThe chemical interesterification of blends of soybean (SO) and fully hydrogenated crambe oil (FHCO) in the ratios of 80:20, 75:25, 70:30, 65:35, and 60:40 (w/w), respectively, was investigated. FHCO is a source of behenic acid. The blends and the interesterified fats were analyzed for fatty acid and triacylglycerol composition, regiospecific distribution, slip melting point, solid profile, and consistency. The regiospecific analysis of the TAG indicated random insertion of saturated fatty acids at sn‐2 of the glycerol of the interesterified blends with more significant alterations at sn‐2 than at sn‐1 and sn‐3. The gradual addition of FHCO increased the solid fat content and the slip melting point. The chemical interesterification formed new TAG facilitating the miscibility between SO and FHCO. The 70:30 interesterified blend was suitable for general use, 60:40 for use as a base stock. At 35 °C, the 65:35 interesterified blend showed suitable plasticity for use in products with fat contents below 80 %. FHCO, rich in behenic acid, is not associated with increased total cholesterol and LDL cholesterol, and it can be used as a low trans fat. FHCO is not associated with increased total cholesterol and LDL cholesterol, and it can be used as a low trans fat alternative.

Enhancement of the oxidative stability of butter oil by seamum oil through interesterification

Butter oil was chemically interesterified with sesamum oil at three different levels i.e. T1 (75 % butter oil and 25 % sesamum oil) T2 (50 % butter oil and 50 % sesamum oil) T3 (25 % butter oil and 75 % sesamum oil). All these treatments were compared with a control (To). Free fatty acids were in the range of 0.09 to 0.11 % (oleic acid) before intereseterification and decreased after rearrangement of esters. Iodine value did not change before and after reaction (P > 0.05). Melting point increased from 36.42 to 41.40, 25.50 to 35.80, 19.40 to 32.50 and 16.70 to 29.3 °C in To, T1, T2 and T3, respectively, after interesterification. Free fatty acids of control increased to 0.11 % as compared to 0.05 % in T2. Peroxide value and para anisidine value of T2 were 0.68 meq/kg., 13.56 and 1.20 meq/kg., 17.82 for the control at the end of storage period. Induction period of T2 was 5.8 h. at 120 °C in contrast of control; 4.5 h. Results of Schaal oven test revealed that control sample had peroxide value of 5.32 meq/kg and T2 had 2.45 meq/kg. All the treatments remained homogenous and no separation of solid and liquid fractions was observed during storage of 120 days. The results of this study suggest that interesterified blend containing 50 % butter oil and 50 % sesamum oil can be used in the formulation of functional and shelf stable fat.

Batch and continuous lipase‐catalyzed interesterification of blends containing olive oil for trans‐free margarines

AbstractThe interesterification of natural fats can improve certain physical and nutraceutical properties by modification of their acylglycerol profile. The aim of this study was the production of structured lipids by lipase‐catalyzed interesterification of blends of palm stearin (PS), palm kernel oil (PK), and olive oil (OO), to be incorporated in margarines. Interesterification activity was evaluated by the decrease of the solid fat content at 35°C (SFC35°C) of the blends. The best interesterification conditions, found by response surface methodology (RSM), catalyzed by “Lipozyme® TL IM” or “Lipozyme® RM IM,” were 65°C and a blend of 45% w/w of PS, 30% w/w of PK, and 25% w/w of OO. Under these conditions, after 2 h of batch interesterification, the product had a SFC35°C of 3.0%. The reaction was implemented in a continuous packed‐bed bioreactor, under optimized conditions, for 226 h (“Lipozyme® TL IM”) or 188 h (“Lipozyme® RM IM”), at a residence time of 7 min. The inactivation profile of both biocatalysts followed the first‐order deactivation model: half‐lives of 88 h (“Lipozyme® TL IM”) and 60 h (“Lipozyme® RM IM”) were estimated, respectively. Free fatty acid content of continuous interesterified blends (c.a. 1% w/w) was lower than that of batch‐interesterified blends (c.a. 4–5% w/w).Practical applications: The obtained structured lipids, with low SFC35°C, are adequate for the production of trans‐free table margarines. Using sn‐1,3 specific lipases as catalysts, the original fatty acids at sn‐2 position will be maintained with nutritional benefits. PS and PK are fats used as trans‐free sources of solid fat, for the margarine industry, which are not very sensitive to oxidation. PK, a lauric fat, imparts a fast crystallization rate and confers plasticity to the final products. The incorporation of OO will enrich the blends with natural antioxidants and oleic acid at sn‐2 position in acylglycerols. The development of response surface models, describing both final SFC values of interesterified blends and SFC decrease, will allow predicting results for novel proportions of fats and oils and/or a novel combination composition‐temperature. The implementation of the interesterification in continuous reactors promotes a faster reaction and lower acidity of interesterified blends, with benefits in terms of product separation and purification.