Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil
Adhikari, P.; Shin, J-Ah.; Lee, J-Hee.; Hu, J-Ning.; Zhu, X-Mei.; Akoh, C.C.; Lee, K-Teak.
Journal of the Science of Food and Agriculture 90(4): 703-711
BACKGROUND: Trans-free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase-catalyzed reaction. RESULTS: After interesterification, 137-150 g kg-1 medium-chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 degrees C were 15.5-34.2%, and slip melting point ranged from 27.5 to 34.3 degrees C.