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Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol
Author(s) -
Zhang Linshang,
Yang Guolong,
Chen Jingnan,
Bi Yanlan,
Chen Shuai,
Tan Dandan,
Fu Jing,
Peng Dan
Publication year - 2015
Publication title -
journal of the american oil chemists' society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.512
H-Index - 117
eISSN - 1558-9331
pISSN - 0003-021X
DOI - 10.1007/s11746-015-2619-2
Subject(s) - interesterified fat , chemistry , glycerol , peroxide value , catalysis , food science , acid value , organic chemistry , biochemistry , enzyme , lipase
The effects of water content, acid value, and peroxide value on interesterification catalyzed by potassium glycerolate (in situ KOH/glycerol) were investigated using lard as a model fat. SEM analysis of KOH/glycerol powder showed that numerous 0.5‐ to 5‐μm porous structures were formed and may play an important role in the interesterification reaction. Water content (up to 10 %, oil weight) and peroxide value (4.29 and 7.11 mmol/kg) significantly extended the induction period of interesterification but complete randomization was still achievable. However, when the acid value reached 5.13 mg KOH/g, complete deactivation of the catalyst was observed at 1 % catalyst content (by oil weight). The sn ‐2 fatty acid composition of fully randomized lard was similar to that of non‐randomized lard. Interesterification resulted in substantial rearrangement of the triacylglycerol species and alteration of thermal behaviors. The interesterified lard exhibited a predominant β′ polymorph, as opposed to the dominating β‐form crystals found in the original lard.