Chemical and enzymatic interesterification of tristearin/ triolein‐rich blends: Chemical composition, solid fat content and thermal properties
Abstract Blends of high‐oleic sunflower oil and fully hydrogenated canola oil were subjected to enzymatic and chemical interesterification using Candida antarctica lipase (5%) and sodium methoxide (0.3%), respectively. The effect of each interesterification process was determined by comparing the tr...
| Published in: | European Journal of Lipid Science and Technology |
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| Main Authors: | , , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
2008
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1002/ejlt.200800058 https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1002%2Fejlt.200800058 https://onlinelibrary.wiley.com/doi/pdf/10.1002/ejlt.200800058 |
| Summary: | Abstract Blends of high‐oleic sunflower oil and fully hydrogenated canola oil were subjected to enzymatic and chemical interesterification using Candida antarctica lipase (5%) and sodium methoxide (0.3%), respectively. The effect of each interesterification process was determined by comparing the triacylglycerol (TAG) composition, solid fat content (SFC) profiles and thermal properties of the blends before and after interesterification. Interesterification resulted in a decrease in the concentration of triunsaturated and trisaturated TAG and an increase in the proportion of mono‐ and disaturated TAG. These alterations in TAG composition and the presence of a greater variety of TAG species upon interesterification was correlated with a broader melting transition by differential scanning calorimetry and, ultimately, a lower melting point for the interesterified blends. Much broader ranges in plasticity were observed for the interesterified blends (chemically and enzymatically) compared to the physical blends. Even though ideal solubility of stearin in oil was observed, the value predicted by the Hildebrand model was higher than the actual amount. Crystallization kinetic parameters (Avrami index and rate constant) were similar for the non‐interesterified, enzymatically interesterified and chemically interesterified blends when compared as a function of SFC. Results from this work will aid in the formulation of more healthy fat and oil products and address a critical industrial demand in terms of formulation options for spreads, margarines and shortenings. |
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