Enzymatic modification of canola/palm oil mixtures: Effects on the fluidity of the mixture

Abstract

The bioreactor system to interesterify edible oils and fats at an ultra-micro aqueous phase of 100 ppm and less was investigated. The adsorption of lecithin, together with lipase onto a carrier, was effective for conducting the interesterifying reaction efficiently for oils and fats in micro aqueous phase.To improve the handling properties of palm oil at rather low temperature, palm oil was blended with canola or soybean oil, and then these blended oils were modified by enzymatic selective interesterification in a solvent-free, ultra-micro aqueous bioreactor system with an immobilized lipase that had 1,3-positional specificity. The effects of enzymatic interesterification were confirmed by triglyceride determination, by solid fat content profiles and by cloud point profiles, which were also compared to products of chemical interesterification. The improvement in the fluidity of blended oils with canola oil by the enzymatic reaction was bigger than with soybean oil, and chemical interesterification had no effects on the fluidity of blended oils.

Comparison of the oxidative stability of chemically and enzymatically interesterified fats

“…Some examples reported recently include the transesterification of tallow with sunflower, soybean [9], rapeseed oil [10], and canolapalm oil mixtures [11].…”

<b>Strategies to inhibit the lipid oxidation in the enzymatic synthesis of monoglycerides by glycerolysis of Babassu oil</b> - doi: 10.4025/actascitechnol.v35i3.14187

“…Besides, some studies (KURASHIGE et al, 1993;SOARES et al, 2003) have demonstrated a good compatible of this surfactant with enzymes and successfully employed as stabilizing agent of lipase during immobilization on solid supports.…”

Optimisation of lipase-catalysed interesterification reaction for modulating rheological and heat transfer properties of frying oil

“…Blended oils are also subjected to lipase mediated interesterification reaction to get desirable characteristics (Debnath, Prakash, & Lokesh, 2011). It is reported that enzyme modification of palm oil improved the handling properties at low temperature when it was blended with canola or soybean oil (Kurashige, Matsuzaki, & Takahashi, 1993). Solid fats such as tallow and butterfat, which was interesterified with high oleic sunflower oil and soybean oil showed improved physical and thermal characteristics (Foglia, Petruso, & Feairheller, 1993).…”