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Utilization of high‐melting palm stearin in lipase‐catalyzed interesterification with liquid oils
Author(s) -
Ghosh S.,
Bhattacharyya D. K.
Publication year - 1997
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/s11746-997-0185-y
Subject(s) - interesterified fat , palm stearin , glyceride , chemistry , food science , lipase , sunflower oil , fatty acid , organic chemistry , palm oil , enzyme
Palm stearin with a melting point (m.p.) of 49.8°C was fractionated from acetone to produce a low‐melting palm stearin (m.p.=35°C) and a higher‐melting palm stearin (HMPS, m.p.=58°C) fraction. HMPS was modified by interesterification with 60% (by weight) of individual liquid oils from sunflower, soybean, and rice bran by means of Mucor miehei lipase. The interesterified products were evaluated for m.p., solid fat content, and carbon number glyceride composition. When HMPS was interesterified individually with sunflower, soybean or rice bran at the 60% level, the m.p. of the interesterified products were 37.5, 38.9, and 39.6°C, respectively. The solid fat content of the interesterified products were 30–35 at 10°C, 17–19 at 20°C, and 6–10 at 30°C, respectively. The carbon number glyceride compositions also changed significantly. C 48 and C 54 glycerides decreased remarkably with a corresponding increase of the C 50 and C 52 glycerides. All these interesterified products were suitable for use as trans acid‐free and polyunsaturated fatty acid‐rich shortening and margarine fat bases.