Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats

Abstract

Lard and high-oleic sunflower oil (Trisun ® Extra) were interesterified at 55°C for 24 h with SP435 lipase from Candida antarctica to produce plastic fats. As the amount of trisun increased, percentage free fatty acid, unsaturated fatty acid/saturated fatty acid value, oxidizability, and the amount of 18:1 found at the sn-2 position of triglyceride products increased. Differential scanning calorimetry showed that the lowmelting components in the product contained more 18:1 than the high-melting components. A 60:40 (w/w) ratio of lard to trisun had the widest plastic range (3-26°C). The scaled-up reaction to produce this blend resulted in a product that had 60.1% 18:1 at the sn-2 position compared to 44.9% for the physical blend. The solid fat content of the 60:40 interesterified mixture resembled soft-type margarine oil. JAOCS 75, 1339JAOCS 75, -1345JAOCS 75, (1998. KEY WORDS:Candida antarctica lipase, differential scanning calorimetry of triglyceride, lard, oxidative stability of triglyceride, plastic fats, solid fat content, spreadability of triglyceride, triglyceride structure and properties,Trisun ® Extra, lard.

Enzymatic Interesterification of a Lard and Rapeseed Oil Equal-Weight Blend

“…Such interesterification increases concentration of unsaturated fatty acids thus greatly improves the nutritional and functional properties of interesterified products 7,8 . Interesterification also stabilizes the polymorphic β form of interesterified product preventing it from sandiness 4 6 .…”

Production of 1, 3-dioleoyl-2-palmitoyl glycerol as a human milk fat substitute using enzymatic interesterification of natural fats and oils

“…A Supelcowax-10 capillary GC column (0. 25 Triacylglycerol molecular species were analyzed using an HPLC apparatus (Jasco, Tokyo, Japan) equipped with a model 980 HPLC pump, a 930 RI detector, and an 807-IT integrator using a Chrompack ChromSphere Lipids analytical silver-impregnated column (4.6 mm i.d.×250 mm length, stainless steel, 5 mm particle size; Varian, Bridgewater, NJ, USA) (12). The mobile phase was 0.5% acetonitrile in nhexane with isocratic operation at a flow rate of 1.0 mL/ min at 35 o C. During the interesterification reaction, an aliquot was withdrawn from the reaction mixture using a microsyringe and injected into the HPLC for triacylglycerol analysis.…”

Enzymes as biocatalysts in the modification of natural lipids

“…111 When lard and high-oleic sun¯ower (60:40) were interesteri®ed (Candida antarctica, 55°C, 24 h) the product was superior to that obtained by blending alone and had solid content resembling that of a soft margarine at a range of temperatures. 112 From the examination of a ternary mixture of canola oil, hydrogenated canola oil, and palm stearin Cho and deMan 113 concluded that the interesteri®cation product crystallised in the desirable b' form and could be used to produce margarine with trans levels lower than conventional products made from hydrogenated oils even though trans acids were still present.…”