Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans‐Margarine Formulation

Abstract

A blend of palm stearin and soybean oil (70/30, wt%) was modified by chemical interesterification (CIE) and enzymatic interesterification (EIE), the latter batchwise (B-EIE) and in continuous (C-EIE). Better oil quality, mainly in terms of acidity, free tocopherol and partial acylglycerol content, was obtained after EIE. The clear melting point after any interesterification process was similar and about 9°C lower as result of the modification in the TAG profile, which approaches the calculated random distribution. Interesterification changed the SFC profile significantly. For the fully refined interesterified blends, the SFC profile was similar and clearly different from the starting blend. Interesterification decreased the content of solids at temperatures [15°C and increased the content of solids at temperatures \15°C. This increase was less remarkable after C-EIE, suggesting that full randomization was not achieved in the used conditions, probably caused by a too short residence time of the oil in the enzymatic bed. During B-EIE, variations in SFC with time, principally at low temperatures, were still observed although the TAG composition was stable. At low temperatures, the reaction rate calculated from SFC was very low, confirming an important effect of the acyl migration on this parameter.

Composition and crystallization behavior of solvent-fractionated palm stearin

“…[14] In certain applications, β crystals are desirable as they confer flakiness, e.g., in pie crusts [15,16] and in cocoa butter equivalents.- [17] As an alternative to partial hydrogenation, PS can be added to interesterified fats to improve meltability and product stability to produce low-trans hard fats suitable for shortenings, stick or tubtype margarines, and confectionery fat products. [18,19] The main objective of this work was to study the composition, physicochemical, and crystallization properties of PS fractions obtained from the single-stage solvent fractionation of PS at different crystallization temperatures to maximize the potential of different PS fractions for industrial applications such as bakery margarines and shortenings.…”

Effectiveness research of new catalyst for oil and fat interesterification by using chromatographic analysis

“…Виробництво модифікованих жирів методом переете рифікації дозволяє виробляти широкий спектр плас тичних та однорідних високоякісних жирів з низьким вмістом насичених жирних кислот та трансізомерів [8,9]. Ці жири застосовуються у виробництві столових, бутер бродних та дієтичних маргаринів, рідких і пластичних кулінарних жирів, салатних олій, кондитерських жирів тощо.…”

Enzymatic Interesterification of Soybean Oil and Methyl Stearate Blends Using Lipase Immobilized on Magnetic Fe3O4/SBA-15 Composites as a Biocatalyst

“…However, the hydrogenated product has higher amounts of trans fatty acids FAs that are detrimental and pose a threat to human health. Trans FAs have been reported to be able to increase low-density lipoproteins LDL and decrease high-density lipoproteins HDL in human blood, thus leading to several health problems such as increased risk factors of coronary artery disease 2,3 . Due to these adverse effects on health, the Food and Agriculture Organization FAO and World Heal the Organization WHO recommended that intake of trans FA should not exceed 4 and trans FA content of food should be reduced below this level.…”