Abstract
Palm stearin (POs) and palm kernel olein (PKOo) blends were modified by enzymatic interesterification (IE) to achieve the physical properties of margarine fats. POs and PKOo are both products of the palm oil industry that presently have limited use. Rhizomucor miehei lipase (Lipozyme IM 60) was used to catalyze the interesterification of oil blends at 60°C. The progress of interesterification was monitored by following changes in triacylglyceride composition. At 60°C interesterification can be completed in 5 h. Degrees of hydrolysis obtained through IE for all blends were decreased from 2.9 to 2.0 by use of dry molecular sieves. The solid fat contents of POs/PKOo 30:70 and 70:30 interesterified blends were 9.6 and 18.1 at 20°C, and 0 and 4.1 at 35°C, respectively. The slip melting point (SMP) of POs/PKOo 30:70 was 40.0°C before interesterification and 29.9°C after IE. For POs/PKOs 70:30, SMP was 47.7 before and 37.5°C after IE. These thermal characteristics of interesterified POs/PKOo blend ratios from 30:70 to 70:30 were comparable to those of commercial margarines. Results showed that IE was effective in producing solid fats with less than 0.5% trans.
Similar content being viewed by others
References
Teah, Y.K., and H. Kifli, Interesterification—A Useful Area of Processing Palm Oil Products for Use in Table Margarine, Palm Oil Developments 16:6–10 (1993).
Zeiton, M.A.M., Physical Properties of Interesterified Fat Blends, J. Am. Oil Chem. Soc. 70:467–471 (1993).
Teah, Y.K., T. Suzukim, M. Shaarin, and H.H. Chuan, Increased Usage of Palm Oil by Interesterification in Japanese Margarine, PORIM Report, pp. 1–7 (1993).
Teah, Y.K., and M. Ibrahim, Hydrogenation Is Often Unnecessary with Palm Oil, Palm Oil Developments 15:9–14 (1993).
Berger, K., Food Product Formulation to Minimize the Content of Hydrogenated Fats, Lipid Technol. 5:37–40 (1993).
Mensink, R.P., and M.B Katan, Effect of Dietary Fatty Acids on High-Density and Low-Density Lipoprotein-Cholesterol Levels in Healthy Subjects, New Engl. J. Med. 323:439–449 (1990).
Bhattacharyya, S., and D.K. Bhattacharyya, Utilisation of Mowrah Oil in Edible Fat Products by Fraction, Enzymatic Acidolysis and Their Combination, J. Oil Tech. Assoc. India 2:39–41 (1996).
Graille, M., D. Montet, and J.M. Muderhwa, Making Value-Added Products from Palm Oil by 1–3 Regioselectivity Enzymatic Interesterification, Elaeis 4:1–10 (1992).
Bhattacharyya, S., and D.K. Bhattacharyya, New Kinds of Confectioner’s Fats by Enzymatic Acidolysis of Some Hydrogenated Fats, J. Oil Tech. Assoc. India 27:155–158 (1995).
Cho, F., J. deMan, and O.B. Allen, Modification of Hydrogenated Canola Oil/Palm Stearin/Canola Oil Blends by Continuous Enzymatic Interesterification, Elaies 6:25–36 (1992).
Nagoh, A., M.M. Sennan, and Y. Ebihara, U.S. Patent 5,304,477 (1994).
Forssel, P., H. Vihinen, P. Linko, M. Lappi, T. Suortti, and K. Poutanen, Effect of Enzymatic Interesterification on Melting Point of Tallow-Rapeseed Oil (LEAR) Mixture, J. Am. Oil Chem. Soc. 69:126–129 (1992).
Cho, F., J. deMan, and O.B. Allen, Physical Properties and Composition of Low Trans Canola/Palm Blends Modified by Continuous Enzymatic Interesterification, Elaies 6:39–49 (1992).
Macrae, A.R., Lipase-Catalyzed Interesterification of Oils and Fats, J. Am. Oil Chem. Soc. 60:243–246 (1983).
Graille, J., M. Pina, and D. Montet, Biotechnology of Lipids: Some Possible Applications, Oleagineux 43:188–190 (1998).
Official and Recommended Practices of the American Oil Chemists’ Society, 4th edn., edited by D. Firestone, AOCS Press, Champaign (1992).
Sassano, G.J., and B.S.J. Jeffrey, Gas Chromatography of Triacylgcerols in Palm Oil Fractions with Medium-Polarity Wide-Bore Columns, J. Am. Oil Chem. Soc. 70:1111–1114 (1993).
King, B., A.T. Judith, and A.Z. Stephanie, Authenticity of Edible Vegetable Oils and Fats. Part XI. Analysis of Minor Fatty Acid Components by Capillary Column GLC and Triglycerides by HPLC, Leatherhead Food R.A. Research Report 563, Leatherhead, Surrey.
Foglia, T., K. Petruso, and S.H. Feairheller, Enzymatic Interesterification of Tallow-Sunflower Oil Mixtures, J. Am. Oil Chem. Soc. 70:281–285 (1993).
Ghazali, H.M., S. Hamidah, and Y.B. Che Man, Enzymatic Transesterification of Palm Olein with Non-Specific and 1,3-Specific Lipases, Ibid.:633–639 (1995).
Hemqvist, L., B. Herslof, K. Larsson, and O. Podlaha, Polymorphism of Rapeseed Oil with Low Content of Erucic Acid and Possibilities to Stabilize the β′-Crystal Form in Fats, J. Sci. Food Agric. 32:1197 (1981).
Wiedermann, L.H., Margarine and Margarine Oil, Formulation and Control, J. Am. Oil Chem. Soc. 55:823–826 (1978).
Methods of Test for Palm and Palm Oil Products, PORIM Test Methods, Palm Oil Research Institute of Malaysia, Kuala Lumpur, Malaysia, 1995, pp. 112–113.
Kurashige, J., M. Suzaki, and H. Takashi, Enzymatic Modification of Canola/Palm Oil Mixture: Effects on the Fluidity of the Mixture, J. Am. Oil Chem. Soc. 70:849–852 (1993).
Ergan, F., M. Trani, and G. Andre, Solvent-Free Triglyceride Synthesis Using Lipozyme TM IM-20, Biotechnol. Lett. 10:629–634 (1988).
Forsell, P., P. Paroxouri, P. Linko, and K. Poutanen, Enzymatic Transesterification of Rapeseed Oil and Lauric Acid in a Continuous Reactor, J. Am. Oil Chem. Soc. 70:1105–1109 (1993).
Hansen, T.T., and P.A. Eigtved, New Immobilized Lipase for Interesterification and Esters Synthesis, in Proceedings of World Conference on Emerging Technologies in the Fats and Oils Industry, edited by A.R. Baldwin, AOCS Press, Champaign, 1986, pp. 365–369.
Author information
Authors and Affiliations
Corresponding author
About this article
Cite this article
Zainal, Z., Affandi Yusoff, M.S. Enzymatic interesterification of palm stearin and palm kernel olein. J Am Oil Chem Soc 76, 1003–1008 (1999). https://doi.org/10.1007/s11746-999-0196-y
Received:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/s11746-999-0196-y