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

• Published in: European Journal of Lipid Science and Technology
• Main Authors: Criado, Manuel, Hernández‐Martín, Estela, Otero, Cristina
• Format: Article in Journal/Newspaper
• Language: English
• Published: Wiley 2007
• Subjects: Antarc*; Antarctica
• Online Access: http://dx.doi.org/10.1002/ejlt.200600270; https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.200600270; https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200600270

Abstract The lipase‐catalyzed interesterification of virgin olive oil and fully hydrogenated palm oil (FHPO) was studied in a batch reactor operating at 75 °C. 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 °C. The lipases Lipozyme TL IM and Novozym 435 were very ...