Enzymatic transesterification of triolein and stearic acid and solid fat content of their products

Two systems were investigated and compared as models for making margarine‐type fats. Two immobilized lipases, IM60 from Rhizomucor miehei and SP435 from Candida antarctica , were used to catalyze the transesterification of triolein with stearic acid and stearic acid methyl ester, respectively, in n ‐hexane. The optimal reaction temperature for both enzymes was 55°C at a mole ratio of triolein to acyl donor of 1:2. Equilibria were reached at 18 h for IM60 and 24 h for SP435. Analysis of the overall yield and incorporation of fatty acid at the sn ‐2 position indicated that the triacylglycerol products contained 38.4 and 16.2% 18:0 for acidolysis and 34.2 and 11.3% for interesterification reactions, respectively, at the 2‐position. With SP435, the softest fat was produced after 18 h of incubation, and the hardest after 30 h. For IM60 system, 18 h of incubation gave the most plastic fat.