Skip to main content
SpringerLink
Log in

Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The effects of water content, acid value, and peroxide value on interesterification catalyzed by potassium glycerolate (in situ KOH/glycerol) were investigated using lard as a model fat. SEM analysis of KOH/glycerol powder showed that numerous 0.5- to 5-μm porous structures were formed and may play an important role in the interesterification reaction. Water content (up to 10 %, oil weight) and peroxide value (4.29 and 7.11 mmol/kg) significantly extended the induction period of interesterification but complete randomization was still achievable. However, when the acid value reached 5.13 mg KOH/g, complete deactivation of the catalyst was observed at 1 % catalyst content (by oil weight). The sn-2 fatty acid composition of fully randomized lard was similar to that of non-randomized lard. Interesterification resulted in substantial rearrangement of the triacylglycerol species and alteration of thermal behaviors. The interesterified lard exhibited a predominant β′ polymorph, as opposed to the dominating β-form crystals found in the original lard.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4

Similar content being viewed by others

Abbreviations

CIE:

chemical interesterification

DAG:

diacylglycerol

DSC:

differential scanning calorimetry

EIE:

enzymatic interesterification

IED:

interesterification degree

MAG:

monoacylglycerol

SEM:

scanning electron microscopy

TAGs:

triacylglycerols

X-ray:

X-ray diffraction

References

  1. Clercq ND, Danthine S, Nguyen MT, Gibon V, Dewettinck K (2012) Enzymatic interesterification of palm oil and fractions: monitoring the degree of interesterification using different methods. J Am Oil Chem Soc 89:219–229

    Article  CAS  Google Scholar 

  2. Xu X (2003) Engineering of enzymatic reactions and reactors for lipid modification and synthesis. Eur J Lipid Sci Technol 105:289–304

    Article  CAS  Google Scholar 

  3. Shin J-A, Akoh CC, Lee K-T (2010) Enzymatic interesterification of anhydrous butterfat with flaxseed oil and palm stearin to produce low-trans spreadable fat. Food Chem 120:1–9

    Article  CAS  Google Scholar 

  4. Xu X, Guo Z, Zhang H, Vikbjerg A, Damstrup M, Gunstone F (2006) Chemical and enzymatic interesterification of lipids for use in food. Woodhead, Cambridge

    Google Scholar 

  5. Fauzi SHM, Rashid NA, Omar Z (2012) Effects of chemical interesterification on the physicochemical, microstructural and thermal properties of palm stearin, palm kernel oil and soybean oil blends. Food Chem 137:8–17

    Article  Google Scholar 

  6. Norizzah A, Chong C, Cheow C, Zaliha O (2004) Effects of chemical interesterification on physicochemical properties of palm stearin and palm kernel olein blends. Food Chem 86:229–235

    Article  CAS  Google Scholar 

  7. Shekarchizadeh H, Kadivar M (2012) A study on parameters of potential cocoa butter analogue synthesis from camel hump by lipase-catalysed interesterification in supercritical CO2 using response surface methodology. Food Chem 135:155–160

    Article  CAS  Google Scholar 

  8. Weiss TJ, Jacobson GA, Wiedermann LH (1961) Reaction mechanics of sodium methoxide treatment of lard. J Am Oil Chem Soc 38:396–399

    Article  CAS  Google Scholar 

  9. Xie W, Qi C (2013) Interesterification of soybean oil and lard blends catalyzed by SBA-15-pr-NR3OH as a heterogeneous base catalyst. J Agri Food Chem 61:3373–3381

    Article  CAS  Google Scholar 

  10. Holm HC, Cowan D (2008) The evolution of enzymatic interesterification in the oils and fats industry. Eur J Lipid Sci Technol 110:679–691

    Article  CAS  Google Scholar 

  11. Soumanou MM, Pérignon M, Villeneuve P (2013) Lipase-catalyzed interesterification reactions for human milk fat substitutes production: a review. Eur J Lipid Sci Technol 115:270–285

    Article  CAS  Google Scholar 

  12. Sreenivasan B (1978) Interesterification of fats. J Am Oil Chem Soc 55:796–805

    Article  CAS  Google Scholar 

  13. Dijkstra AJ, Tőke ER, Kolonits P, Recseg K, Kővári K, Poppe L (2005) The base-catalyzed, low-temperature interesterification mechanism revisited. Eur J Lipid Sci Technol 107:912–921

    Article  CAS  Google Scholar 

  14. Wikipedia (2014) Wikipedia the free encyclopedia. http://en.wikipedia.org/wiki/Hydrogen#Safety_and_precautions. Accessed 1 Jul 2014

  15. AOCS (1997) Method Ch 3–91: Determination of fatty acids in the 2-position in the triglycerides of oils and fats. In: Official methods and recommended practices of the American Oil Chemists’ Society. AOCS, Champaign

  16. AOCS (1997) Method Ce 5–86: Triacylglycerols by gas chromatography. In: Official methods and recommended practices of the American Oil Chemists’ Society. AOCS, Champaign

  17. AOCS (1997) Method Cd 16b–93: Determination of solid fat contant in edible oils and fats by the direct method. In: Official methods and recommended practices of the American Oil Chemists’ Society. AOCS, Champaign

  18. Hoerr C, Waugh D (1955) Some physical characteristics of rearranged lard. J Am Oil Chem Soc 32:37–41

    Article  CAS  Google Scholar 

  19. Marikkar JMN, Lai OM, Ghazali HM, Man YBC (2002) Compositional and thermal analysis of RBD palm oil adulterated with lipase-catalyzed interesterified lard. Food Chem 76:249–258

    Article  CAS  Google Scholar 

  20. Silva RC, Cotting LN, Poltronieri TP, Balcao VM, de Almeida DB, Goncalves LAG, Grimaldi R, Gioielli LA (2009) The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil. Food Sci Technol 42:1275–1282

    CAS  Google Scholar 

  21. Al-Rashood KA, Abdel-Moety RRAA-SEM, Rauf A (1996) Compositional and thermal characterization of genuine and randomized lard: a comparative study. J Am Oil Chem Soc 73:303–309

    Article  CAS  Google Scholar 

  22. Nurjuliana M, Man YBC, Hashim DM (2011) Analysis of lard’s aroma by an electronic nose for rapid halal authentication. J Am Oil Chem Soc 88:75–82

    Article  CAS  Google Scholar 

  23. Liu K-J, Chang H-M, Liu K-M (2007) Enzymatic synthesis of cocoa butter analog through interesterification of lard and tristearin in supercritical carbon dioxide by lipase. Food Chem 100:1303–1311

    Article  CAS  Google Scholar 

  24. da Silva RC, Soares FASDM, Fernandes TG, Castells ALD, da Silva KCG, Gonçalves MIA, Ming CC, Gonçalves LAG, Gioielli LA (2011) Interesterification of lard and soybean oil blends catalyzed by immobilized lipase in a continuous packed bed reactor. J Am Oil Chem Soc 88:1925–1933

    Article  CAS  Google Scholar 

  25. Márquez AL, Pérez MP, Wagner JR (2013) Solid fat content estimation by differential scanning calorimetry: prior treatment and proposed correction. J Am Oil Chem Soc 90:467–473

    Article  Google Scholar 

  26. Huyghebaert iA, Kiekens L, Hendrickx H (1972) Differentiation of lard and tallow by differential scanning calorimetry. Eur Food Res Technol 149:24–29

    Google Scholar 

  27. Marikkar JMN, Dzulkifly MH, Nadiha MZN, Man YBC (2012) Detection of animal fat contaminations in sunflower oil by differential scanning calorimetry. Int J Food Prop 15:683–690

    Article  CAS  Google Scholar 

  28. Marikkar J, Lai O, Ghazali H, Man YC (2001) Detection of lard and randomized lard as adulterants in refined-bleached-deodorized palm oil by differential scanning calorimetry. J Am Oil Chem Soc 78:1113–1119

    Article  CAS  Google Scholar 

  29. Shen Z, Birkett A, Augustin M, Dungey S, Versteeg C (2001) Melting behavior of blends of milk fat with hydrogenated coconut and cottonseed oils. J Am Oil Chem Soc 78:387–394

    Article  CAS  Google Scholar 

  30. Tieko Nassu R, Guaraldo Gonçalves L (1995) Solid fat content determination: comparison between pNMR and DSC techniques. Grasas Aceites 46:337–343

    Article  Google Scholar 

  31. Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Santos AOd, Cardoso LP, Gonçalves LAG (2009) Influence of chemical interesterification on thermal behavior, microstructure, polymorphism and crystallization properties of canola oil and fully hydrogenated cottonseed oil blends. Food Res Int 42:1153–1162

    Article  CAS  Google Scholar 

  32. Rousseau D, Marangoni AG, Jeffrey KR (1998) The influence of chemical interesterification on the physicochemical properties of complex fat systems. 2. Morphology and polymorphism. J Am Oil Chem Soc 75:1833–1839

    Article  CAS  Google Scholar 

  33. Ribeiro APB, Basso RC, Grimaldi R, Gioielli LA, Gonçalves LAG (2009) Instrumental methods for the evaluation of interesterified fats. Food Anal Methods 2:282–302

    Article  Google Scholar 

Download references

Acknowledgments

The work was supported by the National Natural Science Foundation of China (31271883). We gratefully thank Wilmar (Shanghai) Biotechnology R & D Center Co., Ltd for their technical support.

Author information

Authors and Affiliations

  1. Lipid Technology and Engineering, School of Food Science and Engineering, Henan University of Technology, Lianhua Road, Zhengzhou, 450001, Henan, People’s Republic of China

    Linshang Zhang, Guolong Yang, Jingnan Chen, Yanlan Bi, Shuai Chen, Dandan Tan, Jing Fu & Dan Peng

Authors
  1. Linshang Zhang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Guolong Yang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Jingnan Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  4. Yanlan Bi
    View author publications

    You can also search for this author in PubMed Google Scholar

  5. Shuai Chen
    View author publications

    You can also search for this author in PubMed Google Scholar

  6. Dandan Tan
    View author publications

    You can also search for this author in PubMed Google Scholar

  7. Jing Fu
    View author publications

    You can also search for this author in PubMed Google Scholar

  8. Dan Peng
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Yanlan Bi.

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Zhang, L., Yang, G., Chen, J. et al. Effect of Lard Quality on Chemical Interesterification Catalyzed by KOH/Glycerol. J Am Oil Chem Soc 92, 513–521 (2015). https://doi.org/10.1007/s11746-015-2619-2

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11746-015-2619-2

Keywords

Search

Navigation