Characterization of Low Saturation Palm Oil Products after Continuous Enzymatic Interesterification and Dry Fractionation

Chemical interesterification of blends with palm stearin and patawa oil

The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content (SFC). Blends with unsaturated fatty acid contents between 60 and 70% were obtained, with a good ratio between saturated and unsaturated fatty acids, which indicates a healthy content of fatty acids. Variations in the triacylglycerol contents and melting and crystallization thermograms evidenced the reaction. The blend with 50% stearin and 50% patawa oil showed the best results after the chemical interesterification reaction regarding the possible application in fatty products for its appropriate melting point, SFC similar to that of soft table margarines, plastic and spreadable consistency at refrigeration temperature, thus combining physical and nutritional properties desirable for the food industry.

Effectiveness of immobilized lipase Thermomyces lanuginosa in catalyzing interesterification of palm olein in batch reaction

Lipase Thermomyces lanuginosa has shown potential in modifying oils and fats through interesterification. Analyzing the physicochemical properties of the modified oils is important to determine the effectiveness of lipase in catalyzing interesterification. In this study, the effectiveness of the immobilized lipase (Lipozyme(®) TL IM) in catalyzing interesterification of palm olein in pilot-scale batch reactor was determined. The evaluation was done by analyzing the changes of triacylglycerol (TAGs) composition, sn-2 position fatty acids composition and the physical properties of the palm olein after the interesterifications. The pilot-scale batch reaction was conducted for 8 hours with 5 %w/w enzyme dosage based on the results of TAGs composition of the laboratory-scale interesterified products. The pilot-scale results showed that Lipozyme(®) TL IM act as an effective enzyme in converting TAGs, in which 4.5% of trisaturated TAGs (PPP and PPS) were produced in the batch reaction. The formation of these new TAGs had also altered the thermal and physical properties of the palm olein. These interesterified products showed a broad peak and shoulder at high temperature, ranging from 10°C to 40°C, indicating the formation of some new TAGs with high melting points. However, the enzyme did not perform perfectly as a 1,3-specific enzyme in the reaction as a significant reduction of oleic acid and an increment of palmitic acid at the sn-2 position was observed.