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Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends

  • Original Paper
  • Published:
Journal of the American Oil Chemists' Society

Abstract

The physicochemical properties of binary and ternary fat systems made of commercial samples of palm oil (PO) blended with anhydrous milk fat (AMF) and/or rapeseed oil (RO) were studied. Physical properties such as solid fat content by pulsed-Nuclear Magnetic Resonance (p-NMR), melting profile by differential scanning calorimetry (DSC), and polymorphism of the blends were investigated. Palm oil was then batch enzymatically interesterified for 27 h, using Lipozyme® TL IM as biocatalyst, and further blended with AMF and/or RO in the same way. The objective of the present work was to evaluate the effect of batch enzymatic interesterification (B-EIE) of palm oil on physical characteristics of the investigated fat blends. For that purpose, iso-solid diagrams have been constructed from p-NMR data. It was shown that B-EIE of palm oil modifies its melting behaviour, but also its polymorphic stability and miscibility with other fats. Under dynamic conditions, after B-EIE, the non-ideal behaviour (eutectic) detected at low temperatures in the ternary PO/AMF/RO system disappears in the corresponding EIE-PO/AMF/RO. After static crystallization followed by a tempering, the hardness of palm oil is increased after B-EIE, as well as the hardnesses of the blends containing this fat compared to the native one. Polymorphism stability of the binary and ternary fat systems is also modified after B-EIE compared to the corresponding native systems.

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Abbreviations

AMF:

Anhydrous milk fat

B-EIE:

Batch Enzymatic interesterification

DSC:

Differential scanning calorimetry

EIE-PO :

Enzymatically interesterified palm oil

HMP:

High melting peak

HMA:

High melting area

LMP:

Low melting peak

LMA:

Low melting area

MF:

Milk fat

MMP:

Medium melting peak

MMA:

Medium melting area

PO:

Palm oil

RO:

Rapeseed oil

SFC:

Solid fat content

SFI:

Solid fat index

TAG:

Triacylglycerol

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Authors and Affiliations

  1. Laboratory of Food Science and Formulation, University of Liège, Gembloux Agro-Bio Tech, Passage des déportés, 2, B-5030, Gembloux, Belgium

    Sabine Danthine, Emilie Lefébure, Hoa Nhu Trinh & Christophe Blecker

  2. Food Industry Research Center, Hanoi, Vietnam

    Hoa Nhu Trinh

Authors
  1. Sabine Danthine
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  2. Emilie Lefébure
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  3. Hoa Nhu Trinh
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  4. Christophe Blecker
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Correspondence to Sabine Danthine.

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Danthine, S., Lefébure, E., Trinh, H.N. et al. Effect of Palm Oil Enzymatic Interesterification on Physicochemical and Structural Properties of Mixed Fat Blends. J Am Oil Chem Soc 91, 1477–1487 (2014). https://doi.org/10.1007/s11746-014-2494-2

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  • DOI: https://doi.org/10.1007/s11746-014-2494-2

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