Modification of Beef Tallow Stearin by Chemical and Enzymatic Interesterification with Rapeseed Oil

Chemical and physical properties of fats produced by chemical interesterification of tallow with vegetable oils

“…In general, the FFA percentages of the interesterified lipids (1.08-4.12%) were higher compared to the starting blends. This result is in accordance with previous studies, where an increase in FFA content was observed after chemical interesterification (Hoshino et al, 2004;Kowalska et al, 2005). There are some fluctuations among the samples depending on the catalyst concentration; although 1% catalyst concentration led to the formation of structured lipids with higher FFA%, especially for the corn oil-tallow samples.…”

“…There was a drastic decrease in the oxidation induction times of the samples produced with safflower oil after the CI process compared to tallow itself. This result is in accordance with the previous studies, which also observed a decrease in oxidative stability after the chemical interesterfication of beef tallow interesterified with rapeseed oil (Hoshino et al, 2004;Kowalska et al, 2007;Kowalski et al, 2004). The decrease in oxidative stability could be due to the high linoleic acid and low tocopherol content of safflower oil (240-670 mg/kg) (Codex, 2011).…”

“…In a study on the chemical interesterification of tallow with sunflower oil, it was observed that the ratio of tallow in the blend, catalyst concentration, and reaction temperature had significant effects on the melting point of the product (Rodriguez et al, 2001). Interesterified fats produced with beef tallow and rapeseed oil have higher free fatty acid, monoacylgycerol and diacylglycerol contents, and shorter oxidation induction times than a nonesterified blend (Kowalska et al, 2007;Kowalski et al, 2004). The solid fat content of the structured lipids produced by the chemical interesterification of beef tallow with canola oil decreased to the desired levels compared to the physical blends and these products consisted mainly of the β ' polymorphic form together with a small content of β form (Meng et al, 2010).…”

“…It has limited commercial use due to its hard structure, high melting point and low levels of polyunsaturated fatty acids (PUFA); therefore, modifications are needed to widen its application area. Chemical interesterification can be applied to provide desirable characteristics to the tallow (Kowalska et al, 2005;Zhang et al, 2018). In a study on the chemical interesterification of tallow with sunflower oil, it was observed that the ratio of tallow in the blend, catalyst concentration, and reaction temperature had significant effects on the melting point of the product (Rodriguez et al, 2001).…”

Enrichment of omega-3 fatty acids in cod liver oil via alternate solvent winterization and enzymatic interesterification

“…The reason might relate to the water content in lipase during reaction, seeing that the main difference between these two conditions is N 2 flow remains higher water content within the reaction system than vacuum. According to literatures, all the three lipases require a certain amount of water to maintain their enzyme activity, whereas a low water content is preferred in order to minimize the formation of by-products (Kowalska, Bekas, Kowalska, Lobacz, & Kowalski, 2007;Zhang et al, 2001). Specifically, Novozyme 435 is reported to perform better in drier condition (2 wt% water content), while Lipozyme TL IM and Lipozyme RM IM need slightly higher water content (3 and 4 wt%, respectively) during an interesterification reaction (Kowalska et al, 2007;Zhang et al, 2001), in accordance with our observations.…”