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Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation

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Journal of the American Oil Chemists' Society

Abstract

A blend of palm stearin and soybean oil (70/30, wt%) was modified by chemical interesterification (CIE) and enzymatic interesterification (EIE), the latter batch-wise (B-EIE) and in continuous (C-EIE). Better oil quality, mainly in terms of acidity, free tocopherol and partial acylglycerol content, was obtained after EIE. The clear melting point after any interesterification process was similar and about 9 °C lower as result of the modification in the TAG profile, which approaches the calculated random distribution. Interesterification changed the SFC profile significantly. For the fully refined interesterified blends, the SFC profile was similar and clearly different from the starting blend. Interesterification decreased the content of solids at temperatures >15 °C and increased the content of solids at temperatures <15 °C. This increase was less remarkable after C-EIE, suggesting that full randomization was not achieved in the used conditions, probably caused by a too short residence time of the oil in the enzymatic bed. During B-EIE, variations in SFC with time, principally at low temperatures, were still observed although the TAG composition was stable. At low temperatures, the reaction rate calculated from SFC was very low, confirming an important effect of the acyl migration on this parameter.

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Acknowledgments

The author thanks Novozymes for the gift of the enzyme.

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Authors and Affiliations

  1. Desmet Ballestra Group, R&D Center, Hoogstraat 187, 1930, Zaventem, Belgium

    Raquel Costales-Rodríguez, Véronique Gibon & Wim De Greyt

  2. Department of Organic Chemistry, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, 9000, Ghent, Belgium

    Roland Verhé

Authors
  1. Raquel Costales-Rodríguez
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  2. Véronique Gibon
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  3. Roland Verhé
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  4. Wim De Greyt
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Correspondence to Véronique Gibon.

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Costales-Rodríguez, R., Gibon, V., Verhé, R. et al. Chemical and Enzymatic Interesterification of a Blend of Palm Stearin: Soybean Oil for Low trans-Margarine Formulation. J Am Oil Chem Soc 86, 681–697 (2009). https://doi.org/10.1007/s11746-009-1395-2

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  • DOI: https://doi.org/10.1007/s11746-009-1395-2

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