Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature

Journal of Agricultural and Food Chemistry

Volumn 56, Issue 14, 2008, Pages 5942-5946

  Kim, In Hwan ^a   Lee, Sun Mi ^a   Lee, Bo Mi ^a   Park, Hye Kyung ^b   Kim, Jee Young ^b   Kwon, Kwang Il ^b   Kim, Jong Wook ^b   Lee, Jee Sun ^b   Kim, Yang Ha ^c  

^a Korea University   (South Korea)

^b Korea Food and Drug Administration   (South Korea)

^c Ewha Womans University   (South Korea)

Author keywords

Fully hydrogenated canola oil; Interesterfication; Lipase; Melting point; Olive oil; Residual activity; Solid fat content

Indexed keywords

CANOLA OIL; IMMOBILIZED ENZYME; MONOUNSATURATED FATTY ACID; OLIVE OIL; TRIACYLGLYCEROL LIPASE; VEGETABLE OIL;

ARTICLE; CHEMISTRY; ENZYME STABILITY; ESTERIFICATION; FOOD HANDLING; HYDROGENATION; METABOLISM; METHODOLOGY; TEMPERATURE;

ENZYME STABILITY; ENZYMES, IMMOBILIZED; ESTERIFICATION; FATTY ACIDS, MONOUNSATURATED; FOOD HANDLING; HYDROGENATION; LIPASE; PLANT OILS; TEMPERATURE;

BRASSICA NAPUS; BRASSICA NAPUS VAR. NAPUS; THERMOMYCES;

EID: 49049088926     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf8007585     Document Type: Article

References (29)

1. Hoffmann, G. The Chemistry and Technology of Edible Oils and Fats and Their High Fat Products; Academic Press: New York, 1989; pp 201-277.
2. Gray, J. I.; Russel, L. F. Hydrogenation catalystst their effect on selectivity. J. Am. Oil Chem. Soc. 1979, 56, 36-44.
3. Ovesen, L.; Leth, T.; Hansen, K. Fatty acid composition and contents of trans monounsaturated fatty acids in frying fats, and in margarines and shortenings marketed in Denmark. J. Am. Oil Chem. Soc. 1998, 75, 1079-1083.
4. Mensink, K. P.; Katan, M. B. Effect of dietary trans fatty acids on high density lipoprotein and low density lipoprotein cholesterol levels in healthy subjects. N. Engl. J. Med. 1990, 323, 439-445.
5. Willett, W. E.; Stampfer, M. J.; Menson, J. E. Intake of trans fatty acids and risk of coronary heart disease among women. Lancet 1993, 341, 581-585.
6. Zock, P. L.; Katan, M. B. Hydrogenation alternatives: Effects of trans fatty acids and stearic acid versus linoleic acid on serum lipids and lipoproteins in human. J. Lipid Res. 1992, 33, 399-410.
7. Kowalski, B.; Tarnowska, K.; Gruczynska, E.; Bekas, W. Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal-weight blend. Eur. J. Lipid Sci. Technol. 2004, 106, 655-664.
8. Yang, T.; Freukilde, M. B.; Xu, X. Applications of immobilized Thermomyces lanuginosa lipase in interesterification. J. Am. Oil Chem. Soc. 2003, 80, 881-887.
9. Zhang, H.; Xn, X.; Mu, H.; Nilsson, J.; Adler-Nissen, J.; Høy, C.-E. Lipozyme IM-catalyzed interesterification for the production of margarine fats in a 1 kg scale stirred tank reactor. Eur. J. Lipid Sci. Technol. 2000, 102, 411-418.
10. Chu, B. S.; Ghazali, H. M.; Lai, O. M.; Che Man, Y. B. Comparison of lipase-transesterified blend with some commercial solid frying shortening in Malaysia. J. Am. Oil Chem. Soc. 2001, 78, 1213-1219.
11. Mohamed, H. M. A.; Larsson, K. Modification of fats by lipase interesterification II: Effects on crystallization behavior and functional properties. Fat Sci. Technol. 1994, 96, 56-59.
12. Osborn, H. T.; Akoh, C. C. Structured lipids novel fats with medical, nutraceutical, and food applications. Compr. Rev. Food Sci. Food Saf. 2002, 1, 93-103.
13. Lai, O. M.; Ghazali, H. M.; Chong, C. L. Physical properties of Pseudomonas and Rhizomucor miehei lipase-catalyzed transesterified blends of palm stearin: Palm kernel oil. J. Am. Oil Chem. Soc. 1998, 75, 953-959.
14. Ming, L. O.; Ghazali, H. M.; Let, C. C. Use of enzymatic transesterified palm stearin-sunflower oil blends in the preparation of table margarine formulation. Food Chem. 1999, 64, 83-88.
15. Zhang, H.; Xu, X.; Nilsson, J.; Mu, H.; Adler-Nissen, J.; Høy, C.-E. Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginose lipase in a large-scale study. J. Am. Oil Chem. Soc. 2001, 78, 57-64.
16. Zeitoun, M. A. M.; Neff, W. E.; Mounts, T. L. Interesterification of soybean oil using a sn-1,3-triacylglycerol lipase. Rev. Fr. Corps Gras. 1992, 39, 85-90.
17. Petrauskaite, V.; De Greyt, W.; Kellens, M.; Huyghebaert, A. Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. J. Am. Oil Chem. Soc. 1998, 75, 489-493.
18. Stefan, S.; Silvia, H.; Jaroslav, Z.; Stanislav, S.; Peter, S.; Paul, A. Preparation of modified fats from vegetable oil and fully hydrogenated vegetable oil by randomization with alkali catalysts. Food Chem. 1996, 55, 343-348.
19. Lopez-Hernandez, A.; Garcia, H. S.; Hill, C. G., Jr. Lipase catalyzed interesterification of medium-chain triacylglycerols and a fully hydrogenated soybean oil. J. Food Sci. 2005, 70, 365-372.
20. Official Methods and Recommended Practices of the American Oil Chemists' Society, 4th ed.; AOCS Press: Champaign, IL, 1996; Method Cc 3b-92.
21. Paquot, C.; Hautfenne, A. Standard Methods for the Analysis of Oils, Fats, And Derivatives, 7th ed.; International Union of Pure and Applied Chemistry, Applied Chemistry Division, Commission on Oils, Fats, and Derivatives; Blackwell Scientific Publications: Boston, MA, 1987; pp 59-70.
22. SAS. SAS System for Windows, release 6.12, TS040; SAS Institute: Cary, NC, 1989-1996.
23. Whittaker, J. R. Principles of Enzymology for the Food Sciences; Marcel Dekker: New York, 1972; pp 31-42.
24. Otero, C.; Lopez-Hernandez, A.; Garcia, H. S.; Hernandez-Martin, E.; Hill, C. G., Jr. Use of an immobilized lipase catalyst for continuous interesterification of sesame oil and a fully hydrogenated fat. Biotechnol. Bioeng. 2006, 94, 877-887.
25. Criado, M.; Hernandez-Martin, E.; Otero, C. Optimized interesterification of virgin olive oil with a fully hydrogenated fat in a batch reactor: Effect of mass transfer limitations. Eur. J. Lipid Sci. Technol. 2007, 109, 474-485.
26. Rønnte, T. H.; Yang, T.; Mu, H.; Jacobsen, C.; Xu, X. Enzymatic interesterification of butterfat with rapeseed oil in a continuous packed bed reactor. J. Agric Food Chem. 2005, 53, 5617-5624.
27. Seriburi, V.; Akoh, C. C. Enzymatic interesterification of triolein and tristearin: Chemical structure and differential scanning calorimetric analysis of products. J. Am. Oil Chem. Soc. 1998, 75, 711-716.
28. Rao, R.; Sankar, K. U.; Sambaiah, K.; Lokesh, B. Differential scanning calorimetric studies on structured lipids from coconut oil triglycerides containing stearic acid. Eur. Food Res. Technol. 2001, 212, 334-343.
29. Zhang, H.; Smith, P.; Adler-Nissen, J. Effects of degree of enzymatic interesterification on the physical properties of margarine fats: Solid fat content, crystallization behavior, crystal morphology, and crystal network. J. Agric. Food Chem. 2004, 52, 4423-4431.