Optimized interesterification of virgin olive oil with a fully hydrogenated fat in a batch reactor: Effect of mass transfer limitations

Abstract

Optimized interesterification of virgin olive oil with a fully hydrogenated fat in a batch reactor: Effect of mass transfer limitationsThe lipase-catalyzed interesterification of virgin olive oil and fully hydrogenated palm oil (FHPO) was studied in a batch reactor operating at 75 7C. The reactions between olive oil {rich in OOO (32.36%), OPO (21.7%) and OLO (11.6%) [L = linoleic; O = oleic; P = palmitic acid]} and the fully hydrogenated fat {(36.5% PSP, 28.8% PPP, 23.2% SPS) [S = stearic acid]} produced semi-solid fats. For an initial weight ratio of olive oil to FHPO of 60 : 40, the reaction product is a complex mixture of triacylglycerol (TAG) species. The TAG profile of the fat product is time dependent. Because of the high viscosity of the liquid reagent phase, it was important to determine if mass transfer effects were significant. Hence, the reaction was optimized with respect to the type and speed of agitation employed, temperature, use of solvent, and the type of biocatalyst. Three immobilized lipases [from Thermomyces lanuginosus (TL IM), Rhizomucor miehei (RM IM) and Candida antarctica B (Novozym 435)] were compared as catalysts for the interesterification reaction. Equilibrium is reached four times faster (in 1-4 h) with a magnetic stirrer to provide agitation than when agitation is not sufficient, i.e. when orbital agitation is employed. Equilibrium was reached faster with Lipozyme TL IM than with the other two lipases. The effects of all the factors investigated on the composition of the products have also been determined. Semi-solid fats obtained with the non-specific Novozym 435 contain levels of unsaturated fatty acid residues on sn-2 sites that are similar to the products obtained with the 1(3)-regiospecific enzymes Lipozyme TL IM and RM IM. The chemical properties of the product semi-solid fat were characterized. The fat prepared using optimal reaction conditions contained 17.20% OPO, 13.61% OOO, 11.09% POP, and 10.35% OSP isomers as the primary products. The induction time obtained in the assay of the oxidative stability of the fat product was 21 h at 98 7C. The lipases Lipozyme TL IM and Novozym 435 were very stable with residual activities of 90 and 100%, respectively, after 15 batch reaction cycles.

Correlation between Thermal Properties and Chemical Composition of Palm Oil Top Olein Fractions

“…The TAG composition is important as it determines the physical, rheological, and nutritional properties of the oils [16].…”

The Effectiveness of Immobilized Lipase Thermomyces lanuginosa in Catalyzing Interesterification of Palm Olein in Batch Reaction

“…The factors of acyl migration were reaction time, reaction temperature, presence of water, reactor type and reaction system 21,22 . In other words, the specificity performance of enzyme is very dependent on the reaction system and conditions, as they can only perform their specificity under particular conditions 10,11 .…”

Interesterificação química e enzimática de misturas de estearina de palma, óleo de coco e óleo de canola para formulação de margarinas com baixa concentração de isômeros trans

“…Segundo Criado et al (2007aCriado et al ( , 2008, a produção de gorduras interesterificadas enzimaticamente com azeite de oliva é uma perspectiva atraente para a indústria alimentícia, tendo em conta a elevada estabilidade oxidativa do produto em situações de fritura e como reforço à saúde da população.…”

“…Sob a perspectiva de produzir lipídios com composições específicas para aplicações funcionais e nutricionais, como na produção de sucedâneos da gordura do leite materno, os métodos de interesterificação enzimática são mais interessantes et al, 2007a;WILLIS; 2004;GIOIELLI et al, 1995;WILLIS, 2002 -DIAS, 1998;XU et al, 1998 a,b).…”

“…Vários trabalhos mostraram que a interesterificação enzimática com lipases imobilizadas comerciais possibilitou modificar as propriedades físico-químicas de misturas de gorduras (ADHIKARI et al, 2010;CHU et al;CRIADO et al, 2007a;HAYATI et al;LONG et al;LEE, 2008;NASCIMENTO et al;2004;OSÓRIO et al, 2005;FERREIRA-DIAS, 2006;OSÓRIO et al, 2008;OSÓRIO et al, 2009;LEE, 2010a;LEE, 2010b;CHEAH;TANG, 2007;.…”