Modification of Fats by Lipase Interesterification II: Effect on Crystallization Behaviour and Functional Properties

Abstract

The crystallization behaviour and rheological properties of various preparations of cottonseed oil interesterified with fully hydrogenated Modifizierung von Fetten mittels Lipase-Umesterung 11: Auswirkungeo auf das Kristallisationsverhalten und funktionelle EigenschaftenEs wurden das Kristallisationsverhalten und die rheologischen Eisoybean oil by lipases were studied. Variations related to the specificity of the lipase reaction were observed. The most striking effect was genschaften verschiedener Praparate von Baumwollsaatoi und vollstandig hydriertem Sojaol nach Umesterung mit Lipasen untersucht. Dabei wurden Variationen bezuelich der Soezifitat der Lioasereaktion -an increase in the relative stability of the P'-crystal form by interesterbeobachtet. Der auffallendste Effekt war eine Zunahme der relativen ification, indicating possibilities for margarine production without Stabilitat der P'-Kristallrnodifikation nach Umesterung. Daraus ergeben sich Moglichkeiten fur die Margarineherstellung ohne trans-Fetttrans fatty acids. sauren I n t r o d u c t i o nThe availability of commercial lipases for industrial scale applications will certainly have a strong influence on fat processing in the future, providing the possibility to tailor fat molecules according to desired nutritional and other functional properties. As a model system for exploring the enzymatic reaction, and resulting effects on functional properties, we have chosen the interesterification of cottonseed oil and fully hardened soybean oil (FHSO). This model system allows the possibility of eliminating trans-fatty acids in products based on plastic fats, e. g. in margarine.A first paper in this work describes the results of the interesterification based on identification of triglyceride molecular species formed from various proportions of substrate oils and fats'. Two commercial immobilized lipase preparations were used, one preparation was 1,3-positionally specific, and the other was less positionally specific. This paper concerns the functional properties of the interesterified triglyceride mixtures produced. E x p e r i m e n t a l P r o c e d u r e sThe reaction details are given in the first part of this work', and samples were prepared as described in Table 1.Melting points were determined by the close capillary tube method' and were calculated by averaging the readings from three samples. Solidification points were determined by melting the samples completely at 80°C and then cooling under agitation (1 "C/minute) until the samples started to solidify. These determinations were also carried out in triplicate. Solid fat indices were measured by low resolution pulsed nuclear magnetic resonance. Samples were melted at 80°C and then tempered at 60°C for 15 min and at -18°C for 15 min. Measurements were then made at 10,20,30,35 and 40°C.The polymorphic forms in the original and interesterified samples were identified by X-ray analysis. Samples were sealed in mica window sample holders. A diffraction-versus-temperature (DPT) camera described earlier was ...

Interesterification of Olive Oil with a Fully Hydrogenated Fat in a Batch Reactor Using Step Changes in Temperature

“…These enzymatic reactions are accompanied by fewer side reactions than the corresponding reaction in the presence of an acid or a base catalyst; hence, there are fewer losses of the oil, and downstream processing is facilitated . In addition, in the lipase-catalyzed process, one can more easily control the degree of conversion necessary to produce an optimum product distribution of fatty acid residues on the glycerol backbone of the triacylglycerol (TAG) so as to obtain the desired physical properties – . By contrast, chemical interesterification usually leads to a completely random distribution of residues on the backbone.…”

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

“…The advantages of enzymatic interesterification are mild conditions and nutritional improvement or maintenance in the product. Also, there is easier control of the conversion degree for producing optimal products with the desired physical properties ( − ). The purpose of interesterification is not only to obtain satisfactory melting properties but also to obtain suitable crystallization behavior (e.g., more β‘ crystals) in order to produce higher quality margarine with no oiling off or sandy mouth feel.…”

“…Most previous studies were based on fully converted products ( , ). In this study, a blend of palm stearin and coconut (70/30, w/w) was used.…”

Tailoring the Textural Attributes of Butter Fat/Canola Oil Blends via Rhizopus arrhizus Lipase-Catalyzed Interesterification. 2. Modifications of Physical Properties

“…Foglia et al (1993) studied the melting properties of EIE butter fat/ sunflower blend properties. Mohamed and Larsson (1994) studied the polymorphic behavior of EIE fats, in their case, mixtures of fully hydrogenated soybean oil/ cottonseed oil mixtures. Their results showed that the β′ polymorph was stabilized following interesterification.…”