Enzymatic Interesterification of Extra Virgin Olive Oil with a Fully Hydrogenated Fat: Characterization of the Reaction and Its Products

Abstract

The lipase-catalyzed interesterification of extra virgin olive oil (EVOO) and fully hydrogenated palm oil (FHPO) was studied in a batch reactor operating at 75°C. The compositions of the semi-solid fat products depend on the reaction conditions and the initial ratio of EVOO to FHPO. The dependence of the quasi-equilibrium product TAG profile on the reaction time was determined for initial weight ratios of EVOO to FHPO from 80:20 to 20:80. Lipozyme TL IM, Lipozyme RM IM and Novozym 435 were employed as biocatalysts. The interesterification reaction was optimized with respect to the type and loading of biocatalyst. Equilibrium was approached in the shortest time with Novozym 435 (80% conversion in 4 h). The chemical, physical, and functional properties of the products were characterized. Appropriate choices of the reaction conditions and the initial ratio of EVOO to FHPO lead to TAG with melting profiles and solid fat contents similar to those of commercial products. Differences were observed in the solid fat contents, melting profiles, and oxidative stabilities of the various interesterified products and also between the indicated properties of each category of product and the corresponding physical blend of the precursor reagents.

Interesterification of Engkabang (Shorea macrophylla) Fat - Canola Oil Blend with Lipase from Candida antarctica to Simulate the Properties of Lard

“…Enzymatic interesterification of fat blends usually leads to intermolecular and intramolecular rearrangement of component fatty acids 22 . Particularly, lipase from C. antartica lipase which is a non-specific enzyme has been already known for causing random redistribution of fatty acids within and between TAG molecules during interesterification 24 . According to Table 2, in all three interesterified blends, there were increases in the total amounts of triunsaturated and monounsaturated TAG molecular groups with a concurrent reduction in the total proportion of disaturated TAG molecular group.…”

Genetic Improvement of Olives, Enzymatic Extraction and Interesterification of Olive Oil

“…The development of techniques for the preparation of oils and fats from enzymemodified olive oil is an attractive prospect for the food industry, given the high oxidative stability of the product at frying temperatures and the health enhancing properties of this material (Criado et al, 2007). Nunes et al (2011) produced structured triacylglycerols containing medium chain fatty acids, by the acidolysis of virgin olive oil (VOO) with caprylic or capric acids in a solventfree media or in n-hexane, catalyzed by immobilized lipases from Thermomyces lanuginosa, Rhizomucor miehei and Candida antarctica.…”

“…The structured triacylglycerol obtained from VOO has oleic acid at the sn-2 position, indicating a better absorption, whilst medium chain fatty acids will mainly be esterified at the external positions of the TAG molecules. Criado et al (2007) have also studied the enzymatic interesterification of extra virgin olive oil with a fully hydrogenated palm oil to produce lipids with desirable chemical, physical and functional properties. The sn-1,3 non-specific immobilized lipases from Candida antarctica and two sn-1,3 specific immobilized lipases from Thermomyces lanuginosus and Rhizomucor miehei were employed as the biocatalysts.…”

Lipídios estruturados: alternativa para a produção de sucedâneos da gordura do leite humano

“…60,61 INTERESTERIFICAÇÃO ENZIMÁTICA Sob a perspectiva de produzir lipídios com composições específicas para aplicações funcionais e medicinais, os métodos de interesterificação enzimática são mais interessantes. 57,62 O uso de lipases como biocatalisadores para a modificação da estrutura dos triacilgliceróis vem crescendo.…”

“…52 As temperaturas comumente usadas são ao redor de 70 ºC. 11,62,70 Os lipídios estruturados podem ser produzidos com a utilização de lipases em solventes orgânicos, na qual os substratos são solúveis e a hidrólise pode ser minimizada. O tipo de solvente empregado pode afetar drasticamente a cinética da reação e aumentar a eficiência da enzima.…”