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Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin

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Abstract

Trans-free interesterified fats were prepared from blends of hard palm stearin (hPS) and rice bran oil (RBO) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20 weight % using immobilized Mucor miehei lipase at 60°C for 6 h with a mixing speed of 300 rpm. Physical properties and crystallization and melting behaviors of interesterified blends were investigated and compared with commercial margarine fats. Lipase-catalyzed interesterification modified triacylglycerol compositions and physical and thermal properties of hPS:RBO blends. Slip melting point and solid fat contents (SFC) of all blends decreased after interesterification. Small, mostly β′ form, needle-shaped crystals, desirable for margarines were observed in interesterified fats. Interesterified blend 40:60 exhibited an SFC profile and crystallization and melting characteristics most similar to commercial margarine fats and also had small needle-like β′ crystals. Interesterified blend 40:60 was suitable for use as a transfree margarine fat.

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Authors and Affiliations

  1. Lam Soon (Thailand) PCL, 236 Bangpoo Industrial Estate, Sukhumvit Road, Samutprakarn, Thailand

    Sawang Lertthirasuntorn

  2. Department of Food Technology, Faculty of Engineering and Industrial Technology, Silpakorn University, Nakhonpathom, Thailand

    Pimwalan Ornla-ied & Sopark Sonwai

Authors
  1. Pimwalan Ornla-ied
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  2. Sopark Sonwai
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  3. Sawang Lertthirasuntorn
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Correspondence to Sopark Sonwai.

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Ornla-ied, P., Sonwai, S. & Lertthirasuntorn, S. Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin. Food Sci Biotechnol 25, 673–680 (2016). https://doi.org/10.1007/s10068-016-0118-3

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  • DOI: https://doi.org/10.1007/s10068-016-0118-3

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