ENZYMATIC INTERESTERIFICATION OF BLENDS OF LIQUID AND TOTALLY HYDROGENATED FATS TO OBTAIN THE MARGARINE BASE STOCKS OF MINIMAL CONTENT OF TRANS ISOMERS.
 
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Pol. J. Food Nutr. Sci. 1999;49(1):65–76
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ABSTRACT
Four fat mixtures composed of rapeseed oil, palm oil and totally hydrogenated soybean oil at different proportions were interesterified. The products obtained were separated by column chromatography into non-polar fraction made of triacylglycerols and polar fraction containing free fatty acids, and di-, and monoacylglycerols. The weight percentages of the fractions were determined. The percentages of particular components in the polar fraction were determined by high-performance size-exclusion chromatography (HPSEC). The interesterified products were found to have considerably less solid phase and lower melting temperature as compared to initial blends. The crystal form was also improved. The initial blends crystallize in the form β, whereas the products of interesterification tended to crystallize in the form β’. The content of trans isomers in all reaction products was minimal accounting for about 2%. The process of enzymatic interesterification allowed producing of the solid fat with minimal content of trans isomers and useful properties.
ISSN:1230-0322