Production of trans-free margarine stock by enzymatic interesterification of rice bran oil, palm stearin and coconut oil.
BACKGROUND
Trans-free interesterified fat was produced for possible usage as a spreadable margarine stock. Rice bran oil, palm stearin and coconut oil were used as substrates for lipase-catalyzed reaction.


RESULTS
After interesterification, 137-150 g kg(-1) medium-chain fatty acid was incorporated into the triacylglycerol (TAG) of the interesterified fats. Solid fat contents at 25 degrees C were 15.5-34.2%, and slip melting point ranged from 27.5 to 34.3 degrees C. POP and PPP (beta-tending TAG) in palm stearin decreased after interesterification. X-ray diffraction analysis demonstrated that the interesterified fats contained mostly beta' polymorphic forms, which is a desirable property for margarines.


CONCLUSIONS
The interesterified fats showed desirable physical properties and suitable crystal form (beta' polymorph) for possible use as a spreadable margarine stock. Therefore, our result suggested that the interesterified fat without trans fatty acid could be used as an alternative to partially hydrogenated fat.
Adhikari
Prakash
P
Department of Food Science and Technology, Chungnam National University, Taejeon 305-764, South Korea.
Shin
Jung-Ah
JA
Lee
Jeung-Hee
JH
Hu
Jiang-Ning
JN
Zhu
Xue-Mei
XM
Akoh
Casimir C
CC
Lee
Ki-Teak
KT
D003059:Cocos / Q000737:chemistry; D032462:Cycadopsida / Q000737:chemistry; D004951:Esterification; D005227:Fatty Acids / Q000737:chemistry / Q000378:metabolism*; D005524:Food Technology / Q000379:methods*; D008049:Lipase / Q000378:metabolism; D008383:Margarine; D012275:Oryza / Q000737:chemistry; D010938:Plant Oils / Q000378:metabolism*; D010940:Plant Proteins / Q000378:metabolism; D044242:Trans Fatty Acids; D014280:Triglycerides / Q000378:metabolism*; D014961:X-Ray Diffraction
D005227:Fatty Acids; D010938:Plant Oils; D010940:Plant Proteins; D044242:Trans Fatty Acids; D014280:Triglycerides; D008383:Margarine; D008049:Lipase