Low-Temperature Directed Interesterification Increases Triunsaturated and Trisaturated Triacylglycerols of Palm Oil and Affects Its Thermal, Polymorphic and Microstructural Properties

Abstract

Directed interesterification (DIE) is an interesterification technique performed at a sufficiently low temperature to allow higher melting triacylglycerols (TAG) to crystallise out as they are formed during the reaction. Thus, DIE is an excellent tool for changing the TAG composition of oils and fats and consequently extends their applications. DIE converts liquid oils into plastic fats, reduces the formation of graininess and improves the plasticity of lard, and increases the unsaturation level of the olein fraction of fats. This study explored the possibility of using lipase-catalysed DIE (EDIE) as a 'green' technique to produce palm oil (PO) which is high in triunsaturated (U 3) and trisaturated (S 3) TAG, which in turn, when fractionated, produce an olein fraction which is high in unsaturated (especially, oleic acid) and a stearin fraction that is high in saturated (especially, palmitic acid) fatty acids. EDIE resulted in a significant (p<0.

Production of healthier palm‐based edible oil blends and enzymatic interesterified structured lipids for cooking and trans‐free fat formulation applications

“…TAG molecular species profiles of the 6:4 POo/-SOo:SFO/SBO and 1:1 SOo:SMO blends and their IE products are depicted in Figure 3. As per reported studies, the concentrations of several TAG molecular species increased, some decreased and some new TAG might also have been formed due to interchange of FA in the glycerol backbone during IE process (Dian Noor et al, 2019;Zhou et al, 2021). Our study also showed significant change in the 42, 44, 46 and 48 TAG molecular species distribution indicating the fatty acids migration due to the IE reaction.…”