Enzymatic glycerolysis–interesterification of palm stearin–olein blend for synthesis structured lipid containing high mono- and diacylglycerol

  • Edy Subroto
  • Supriyanto
  • Tyas Utami
  • Chusnul HidayatEmail author


The objective of this research was to evaluate enzymatic glycerolysis–interesterification to synthesize structured lipids (SLs) containing high monoacylglycerol (MAG) and diacylglycerol (DAG) from a palm stearin–olein blend (PS–PO blend). The results showed that the optimum conditions for the solvent to fat ratio, glycerol to fat ratio, and enzyme concentration were 2:1 (v/w), 1.5:1, and 15% (w/w), respectively. The conversion rate of MAG and DAG decreased at a high glycerol to fat ratio, low solvent to fat ratio, and high enzyme concentration due to an increase in viscosity and low agitation effectiveness. The emulsion capacity and stability of the SLs were 60.19% and 96.80%, respectively. The hardness of the SLs increased about 3.1-fold. The MAG, DAG, and triacylglycerol conversion rates were 0.45, 0.48, and 1.02%/h, respectively. Thus, glycerolysis–interesterification of a PS–PO blend increased DAG and MAG concentrations and further improved the hardness, emulsion capacity, and emulsion stability of the SLs.


Glycerolysis–interesterification Diacylglycerol Monoacylglycerol Structured lipid Palm stearin–olein blend 


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Copyright information

© The Korean Society of Food Science and Technology and Springer Science+Business Media B.V., part of Springer Nature 2018

Authors and Affiliations

  • Edy Subroto
    • 1
  • Supriyanto
    • 1
  • Tyas Utami
    • 1
  • Chusnul Hidayat
    • 1
    Email author
  1. 1.Department of Food and Agricultural Product Technology, Faculty of Agricultural TechnologyUniversitas Gadjah MadaYogyakartaIndonesia

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