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Influence of Enzymatic Remediation on Compositional and Thermal Properties of Palm Oil and Palm Oleins from Dry Fractionation

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Journal of the American Oil Chemists' Society

Abstract

Characteristics of crude palm oil are high FFA and DAG contents. High DAG content may affect throughput and yield during fractionation: high-grade specialty fats such as hard palm mid fraction require premium crude palm oil to secure adequate crystallization properties. Moreover, DAGs are generally considered the main precursors for the formation of glycidyl esters during high-temperature deodorization. The purpose of this study was to investigate the effect of enzymatic remediation on the reduction of FFA and DAG in crude palm oil. In practice, series of process parameters (vacuum and reaction time) were investigated, and the quality of enzymatically remediated crude palm oils was examined in terms of FFA and DAG reduction, TAG composition, and SFC and DSC melting profiles. Fully refined enzymatically remediated palm oils were then dry fractionated. The quality of the oleins derived from the enzymatically remediated palm oil was compared to that of regular RBD palm oleins.

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Abbreviations

CBE:

Cocoa butter equivalent

CPO:

Crude palm oil

DAG:

Diacyglycerol

D.I.:

Degree of interesterification

DSC:

Differential scanning calorimetry

EIE:

Enzymatic interesterification

ELSD:

Evaporative light-scattering detector

FFA:

Free fatty acid

HME:

High melting endotherm

HPLC:

High-performance liquid chromatography

HPMF:

Hard palm mid fraction

IME:

Intermediate melting endotherm

IV:

Iodine value

L:

Linoleic acid

LME:

Low melting endotherm

M:

Myristic acid

MAG:

Monoacylglycerol

MME:

Medium melting endotherm

O:

Oleic acid

P:

Palmitic acid

p-NMR:

Pulsed nuclear magnetic resonance

RBD:

Refined, bleached and deodorized

R.E.:

Remediation efficiency

RPO:

Refined palm oil

RPOL:

Refined palm olein

RRPO:

Refined remediated palm oil

RRPOL:

Refined remediated palm olein

S:

Stearic acid

SFC:

Solid fat content

St:

Saturated fatty acid

TAG:

Triacylglycerol

TL IM:

Immobilized lipase from Thermomyces lanuginosus

U:

Unsaturated fatty acid

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Acknowledgments

Thanks to the European Erasmus Programme for offering Sitharam Kodali the opportunity to work on this subject. Thanks to the Department of Food Safety and Food Quality at UGent for the analysis of the stereospecific TAG composition via HPLC.

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Authors and Affiliations

  1. Desmet Ballestra Group, Fountain Plaza Office Park, Building 503, Belgicastraat 3, 1930, Zaventem, Belgium

    Jeroen Maes & Véronique Gibon

  2. School of Engineering, University of Borås, Allegatan 1, 50190, Borås, Sweden

    Sitharam Kodali

  3. Laboratory of Food Science and Formulation, University of Liege, Gembloux Agro Bio-Tech, 5030, Gembloux, Belgium

    Sabine Danthine

Authors
  1. Jeroen Maes
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  2. Sitharam Kodali
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  3. Sabine Danthine
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  4. Véronique Gibon
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Corresponding authors

Correspondence to Jeroen Maes or Véronique Gibon.

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Maes, J., Kodali, S., Danthine, S. et al. Influence of Enzymatic Remediation on Compositional and Thermal Properties of Palm Oil and Palm Oleins from Dry Fractionation. J Am Oil Chem Soc 92, 821–831 (2015). https://doi.org/10.1007/s11746-015-2640-5

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  • DOI: https://doi.org/10.1007/s11746-015-2640-5

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