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Enzymatic interesterification of lard and high‐oleic sunflower oil with Candida antarctica lipase to produce plastic fats
Author(s) -
Seriburi Vimon,
Akoh Casimir C.
Publication year - 1998
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/s11746-998-0181-x
Subject(s) - interesterified fat , candida antarctica , lipase , sunflower oil , chemistry , oleic acid , triglyceride , food science , differential scanning calorimetry , fatty acid , organic chemistry , enzyme , biochemistry , cholesterol , physics , thermodynamics
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.