Effects of Degree of Enzymatic Interesterification on the Physical Properties of Margarine Fats:  Solid Fat Content, Crystallization Behavior, Crystal Morphology, and Crystal Network

Abstract

In this study enzymatic-interesterified margarine fats with different conversion degrees were produced in a packed-bed reactor. The effects of conversion degree on the formation of free fatty acids and diacyglycerols, solid fat content, crystallization behavior, microstructure, and crystal network were investigated, and the enzymatically interesterified products were compared with a chemically interesterified product. Formation of free fatty acids and diacyglycerols increased slightly with increasing conversion degree. The solid fat content was higher at 10 and 20 degrees C and lower at 30, 35, and 40 degrees C with increasing conversion degree. Increased conversion degree from the blend to products, measured by X-ray with addition of 50% of rapeseed oil for dilution, caused the content of beta to decrease from 100% to 33%, and 30% and eventually to pure beta' crystal. However, double chain packing was observed for both the blend and products. Isothermal crystallization kinetics was characterized by the Fisher-Turnbull model. The highest free energy was observed for the blend. A small deformation with oscillation tests shows a significant difference between the blend and interesterified products. The differences of microstructure between the blend, different conversion degree, and chemical randomized product were observed.

Palm Oil and Palm Kernel Oil: Versatile Ingredients for Food Applications

“…POs blended with a lauric fats such as PKO and coconut oil showed substantial improvement in the melting and crystallisation properties, which provided better functional properties such as ease of handling and mouthfeel (Noor Lida et al, 2007). Enzymatic interesterification of POs, lauric fats (e.g., PKO, or coconut oil) and liquid vegetable oils produce trans-free interesterified fats that have more tendency to crystallise and stabilise in β′ crystals, lower slip melting point and lower SFC at 10°C-15°C than the original blend (Ruan et al, 2014;Zhang et al, 2004;Chu et al, 2002). Interesterified POs and soyabean oil blends show desirable characteristics suited for the production of the trans-free soft tub, stick and bakery margarine, allpurpose shortening and Iranian vanaspati (Naeli et al, 2017).…”

Physical properties of lipase‐catalyzed interesterification of palm stearin with canola oil blends

“…diacylglycerols (DG) and TG was done by comparison of retention time and equivalent carbon number (ECN) based on those commercial TG standards and a PO standard [6]. Peak identifications and separations are based on the polarity according to their ECN.…”

“…CO is a common liquid oil that has a low melting point and has been used to blend with other solid fats to produce structured lipids [6].…”

Evaluation of Practical Process Aspects for Lipozyme TL IM Catalyzed Bulk Fat Modification in a Batch Reactor

“…The possibility of using FTIR or FTNIR for online monitoring of the Lipozyme TL IM-catalyzed interesterification process was further demonstrated and proved to be feasible [9,10]. The physical properties as well as storage properties of Lipozyme TL IM-produced fats or fat products were also systematically investigated [4][5][6]12]. Commercial sectors have also made strong efforts to promote, engage or implement the technology for the upgrading of traditional processing technology (www.novozymes.com, www.desmetgroup.com, www.admworld.com, etc.…”