Lipase-catalysed interesterification between canola oil and fully hydrogenated canola oil in contact with supercritical carbon dioxide

Preparation of Margarine Stock Rich in Naturally Bioactive Components by Enzymatic Interesterification

“…The crystallization behavior of NIB was changed by interesterification, which resulted in crystallization peaks observed at 0-30 in the EIEF. From the above results, TAG profiles of NIB were more singular, and the onset of crystallization and melting temperatures decreased after interesterification, which is consistent with the results of Ehsan Jenab 12 .…”

“…Jenab, Temelli, and Curtis produced a zero trans fatty acid margarine stock by using enzymatic interesterification of canola oil and fully hydrogenated canola oil in a supercritical CO 2 system 12 . The advantages of carbon dioxide as as well as improved properties of separated components in certain cases 13 .…”

Solidification of the Blends of Fully Hydrogenated Coconut Oil and Non-hydrogenated Coconut Oil

“…As expected, this data showed that peak crystallization temperature increased with the increase in the proportion of fully hydrogenated coconut fat in non-hydrogenated coconut fat. Same results were examined in the case of canola oil and fully hydrogenated canola oil [9]. The crystallization enthalpy values of non-hydrogenated coconut oil and hydrogenated coconut oil were between -82.94 and -62.10 J/g.…”

Characterization of Enzymatically Interesterified Canola Oil and Fully‐Hydrogenated Canola Oil Blends Under Supercritical CO2

“…A mixture of lipid reactants in contact with SCCO 2 expands as CO 2 dissolves in the liquid lipid phase, causing viscosity to decrease and reaction rate to increase by improving mass transfer properties [5]. In our previous investigations, the physical properties of canola oil and its blend with fully-hydrogenated canola oil (FHCO) in equilibrium with SCCO 2 [6,7], optimization of lipase-catalyzed interesterification between canola oil and FHCO under SCCO 2 [8], and some physicochemical properties of the interesterified product obtained [8] were reported.…”

“…Therefore, the objective of this study was to compare the polymorphism, microstructure, and rheological properties of the initial blends of canola oil and FHCO with those of the interesterified products obtained under SCCO 2 . The interesterification between canola oil and FHCO under SCCO 2 was conducted at 10 MPa and 65°C for 2 h using 6 % of Lipozyme TL IM based on the results of our previous optimization study [8].…”