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Enzymatic interesterification of palm stearin and palm kernel olein


Enzymatic interesterification of palm stearin and palm kernel olein



Journal of the American Oil Chemists' Society 76(9): 1003-1008



ISSN/ISBN: 0003-021X

DOI: 10.1007/s11746-999-0196-y

Palm stearin (POs) and palm kernel olein (PKOo) blends were modified by enzymatic interesterification (IE) to achieve the physical properties of margarine fats. POs and PKOo are both products of the palm oil industry that presently have limited use. Rhizomucor miehei lipase (Lipozyme IM 60) was used to catalyze the interesterification of oil blends at 60degreeC. The progress of interesterification was monitored by following changes in triacylglyceride composition. At 60degreeC interesterification can be completed in 5 h. Degrees of hydrolysis obtained through IE for all blends were decreased from 2.9 to 2.0 by use of dry molecular sieves. The solid fat contents of POs/PKOo 30:70 and 70:30 interesterified blends were 9.6 and 18.1 at 20degreeC, and 0 and 4.1 at 35degreeC, respectively. The slip melting point (SMP) of POs/PKOo 30:70 was 40.0degreeC before interesterification and 29.9degreeC after IE. For POs/PKOo 70:30, SMP was 47.7 before and 37.5degreeC after IE. These thermal characteristics of interesterifiedPOs/PKOo blend ratios from 30:70 to 70:30 were comparable to those of commercial margarines. Results showed that IE was effective in producing solid fats with less than 0.5% trans.

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Accession: 010595106

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