The lipase-catalyzed interesterification of extra virgin olive oil (EVOO) and fully hydrogenated palm oil (FHPO) was studied in a batch reactor operating at 75°C. The compositions of the semi-solid fat products depend on the reaction conditions and the initial ratio of EVOO to FHPO. The dependence of the quasi-equilibrium product TAG profile on the reaction time was determined for initial weight ratios of EVOO to FHPO from 80:20 to 20:80. Lipozyme TL IM, Lipozyme RM IM and Novozym 435 were employed as biocatalysts. The interesterification reaction was optimized with respect to the type and loading of biocatalyst. Equilibrium was approached in the shortest time with Novozym 435 (80% conversion in 4 h). The chemical, physical, and functional properties of the products were characterized. Appropriate choices of the reaction conditions and the initial ratio of EVOO to FHPO lead to TAG with melting profiles and solid fat contents similar to those of commercial products. Differences were observed in the solid fat contents, melting profiles, and oxidative stabilities of the various interesterified products and also between the indicated properties of each category of product and the corresponding physical blend of the precursor reagents.
Optimized interesterification of virgin olive oil with a fully hydrogenated fat in a batch reactor: Effect of mass transfer limitationsThe lipase-catalyzed interesterification of virgin olive oil and fully hydrogenated palm oil (FHPO) was studied in a batch reactor operating at 75 7C. The reactions between olive oil {rich in OOO (32.36%), OPO (21.7%) and OLO (11.6%) [L = linoleic; O = oleic; P = palmitic acid]} and the fully hydrogenated fat {(36.5% PSP, 28.8% PPP, 23.2% SPS) [S = stearic acid]} produced semi-solid fats. For an initial weight ratio of olive oil to FHPO of 60 : 40, the reaction product is a complex mixture of triacylglycerol (TAG) species. The TAG profile of the fat product is time dependent. Because of the high viscosity of the liquid reagent phase, it was important to determine if mass transfer effects were significant. Hence, the reaction was optimized with respect to the type and speed of agitation employed, temperature, use of solvent, and the type of biocatalyst. Three immobilized lipases [from Thermomyces lanuginosus (TL IM), Rhizomucor miehei (RM IM) and Candida antarctica B (Novozym 435)] were compared as catalysts for the interesterification reaction. Equilibrium is reached four times faster (in 1-4 h) with a magnetic stirrer to provide agitation than when agitation is not sufficient, i.e. when orbital agitation is employed. Equilibrium was reached faster with Lipozyme TL IM than with the other two lipases. The effects of all the factors investigated on the composition of the products have also been determined. Semi-solid fats obtained with the non-specific Novozym 435 contain levels of unsaturated fatty acid residues on sn-2 sites that are similar to the products obtained with the 1(3)-regiospecific enzymes Lipozyme TL IM and RM IM. The chemical properties of the product semi-solid fat were characterized. The fat prepared using optimal reaction conditions contained 17.20% OPO, 13.61% OOO, 11.09% POP, and 10.35% OSP isomers as the primary products. The induction time obtained in the assay of the oxidative stability of the fat product was 21 h at 98 7C. The lipases Lipozyme TL IM and Novozym 435 were very stable with residual activities of 90 and 100%, respectively, after 15 batch reaction cycles.
This work presents experimental and model results from a new configuration of a cooled wall reactor working with two outlets: an upper outlet through which a salt-free hot effluent (500 -600 • C) is obtained and a lower outlet through which an effluent at subcritical temperature dissolving the precipitated salts is obtained. Different flow distributions were tested in order to find the best elimination conditions. Total organic carbon removal over 99.99% was obtained at injection temperatures as low as room temperature, when the fraction of products leaving the reactor in the upper effluent is lower than 70% of the feed flow. The performance of the reactor was tested with the oxidation of a recalcitrant compound such as ammonia, using isopropyl alcohol as co-fuel.Removals higher than 99% of N-NH + 4 were achieved in both effluents, working with temperatures near 700 • C. Slightly better eliminations were obtained in the bottom effluent because its residence time in the reactor is longer. The behavior of the reactor working with feeds with a high concentration of salts was also tested. Feeds containing up to 2.5% wt Na 2 SO 4 could be injected * Corresponding author. Phone: +34 983423166Email addresses: palabreras@gmail.com (Pablo Cabeza), joao.deq@gmail.com (Joao Paulo Silva Queiroz), mcriado_sastre@hotmail.com (Manuel Criado), crisbaterna@gmail.com (Cristina Jimenez), mdbermejo@iq.uva.es (Maria Dolores Bermejo), fidel@iq.uva.es (Fidel Mato), mjcocero@iq.uva.es (Maria Jose Cocero) 1 Present address: Dept. of Chemical Engineering -Universidade Federal de PernambucoProf. Artur de Sá, s/n, -Cidade Universitária -50740-521, Recife, PE -Brazil Preprint submitted to Energy March 2, 2015 in the reactor without plugging problems and a total organic carbon removal of 99.7% was achieved in these conditions. Upper effluent always presented a concentration of salt lower than 30 ppm. Finally, a theoretical analysis of the energy recovery of the reactor working with two outlets was made.
Seven different reaction products were prepared via enzymatic interesterification of extra-virgin olive oil (EVOO) and fully hydrogenated palm oil (FHPO), by varying the initial weight ratio of EVOO to FHPO from 80 : 20 to 20 : 80. The chemical, physical and functional properties of both the semi-solid reaction products and the corresponding physical blends of the precursor starting materials were characterized. Fats prepared using large proportions of FHPO contained high levels of TAG species containing only saturated fatty acid residues. By contrast, high levels of TAG species containing both saturated and unsaturated fatty acid residues were found in fat products obtained with the lowest proportions of FHPO. Independently of the initial weight ratio of EVOO to FHPO, the interesterified products were characterized by a higher molar ratio of unsaturated to saturated fatty acid residues at the sn-2 position, were softer over a wide temperature range, exhibited lower oxidative stabilities and were completely melted at lower temperatures than the corresponding physical blends. Potential applications of the reaction products range from margarines (highest weight ratios of EVOO to FHPO) to frying fats (lowest weight ratios of EVOO to FHPO).
Enzyme catalyzed interesterification (EIE) of pine seed oil (PSO) and a fully hydrogenated soybean oil (FHSBO) were studied in batch reactors in solvent‐free media to prepare different semisolid fats rich in polyunsaturated fatty acids (PUFA). Optimal operation conditions found were: 10 % (w/w) enzyme loading, 75 °C and magnetic agitation at 300 rpm. Quasi‐equilibrium conditions were reached after 2, 3 and 6 h, when immobilized lipases from Thermomyces lanuginosus (Lipozyme® TL IM),Candida antarctica B. (Novozym® 435) and Rhizomucor miehei (Lipozyme® RM IM) from Novozymes A/S (Bagsvaerd, Denmark) were employed, respectively. Similar distributions of unsaturated to saturated fatty acid (UFA/SFA) residues along the glycerol backbone of the fat products were obtained with both non‐selective and sn‐1(3) regioselective lipases due to significant spontaneous acyl migration during the reaction. The products had higher UFA/SFA ratios at the sn‐2 position (2.4–2.5, 1.4–1.7, and 0.5–0.8 for the trials involving 20, 40 and 70 % FHSBO, w/w, respectively) than the corresponding physical blends (0.8, 0.4 and 0.5, respectively). Fat products containing 3.1–11.6 % (w/w) pinolenic acid (Pn) and 16.1–35.7 % (w/w) linoleic acid (L) at the sn‐2 position were prepared. The free acid contents of EIE products prepared with Lipozyme® TL IM and Novozym® 435 were 6.1–6.4 and 2.5–2.6, respectively. Residual activities of Lipozyme® TL IM and Novozym® 435 diminish by ca. 20 % after 9 reaction cycles.
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