Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats
Abstract Lard and high‐oleic sunflower oil (Trisun® Extra) were interesterified at 55°C for 24 h with SP435 lipase from Candida antarctica to produce plastic fats. As the amount of trisun increased, percentage free fatty acid, unsaturated fatty acid/saturated fatty acid value, oxidizability, and the...
| Published in: | Journal of the American Oil Chemists' Society |
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| Main Authors: | , |
| Format: | Article in Journal/Newspaper |
| Language: | English |
| Published: |
Wiley
1998
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| Subjects: | |
| Online Access: | http://dx.doi.org/10.1007/s11746-998-0181-x https://api.wiley.com/onlinelibrary/tdm/v1/articles/10.1007%2Fs11746-998-0181-x https://onlinelibrary.wiley.com/doi/full/10.1007/s11746-998-0181-x |
| Summary: | Abstract Lard and high‐oleic sunflower oil (Trisun® Extra) were interesterified at 55°C for 24 h with SP435 lipase from Candida antarctica to produce plastic fats. As the amount of trisun increased, percentage free fatty acid, unsaturated fatty acid/saturated fatty acid value, oxidizability, and the amount of 18:1 found at the sn ‐2 position of triglyceride products increased. Differential scanning calorimetry showed that the low‐melting components in the product contained more 18:1 than the high‐melting components. A 60:40 (w/w) ratio of lard to trisun had the widest plastic range (3–26°C). The scaled‐up reaction to produce this blend resulted in a product that had 60.1% 18:1 at the sn ‐2 position compared to 44.9% for the physical blend. The solid fat content of the 60:40 interesterified mixture resembled soft‐type margarine oil. |
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