OPTIMIZATION OF ENZYMATIC INTERESTERIFICATION OF FATS TO INCREASE THE CONTENT OF TRIACYLGLYCEROLS IN THE REACTION PRODUCT.
 
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Pol. J. Food Nutr. Sci. 1998;48(4):683–692
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ABSTRACT
The enzymatic interesterification was carried out with the blend of low erucic acid rapeseed oil and hydrogenated palm stearin at the 4:6 weight ratio. Time of the reaction (2 and 4 h) and water content in enzyme (2.4, 5, 7 and 10%) were the variables. The water content was also controlled by conducting the reaction in two stages i.e. @ h under normal pressure followed by 2 h under reduced pressure. The products of interesterification were analysed for the amount of tri-(TAG), di-(DAG) and monoacyl-glycerols (MAG), free fatty acids (FFA), acid value, melting temperature and solid phase content. The percentages of TAG in the reaction product was found to decrease and the contents of FFA, DAG and MAG increased with the reaction time. The interesterification carried out under normal pressure for 2 h and then under reduced pressure (water evaporation) for another 2 h resulted in only a small increase of the TAG content. The reaction products and pure TAG, after being isolated from them, had lower melting temperatures and more steep responses for the function solid phase content versus temperature than the initial blend. These values for the interesterified products differed, depending on the content of polar fraction they contained. Irrespective of the process conditions, pure TAG had similar contents of solid phase and melting temperatures. For this reason, the interesterification reaction was considered optimal when being carried out for 2 h with the enzyme containing about 2.5% water.
ISSN:1230-0322