Enzymatic interesterification of fats

Abstract

Cocoa butter, milkfat and a blend of milkfat/canola oil were enzymatically interesterified using Lipozyme IM60, a commercially available immobilised lipase. Samples were taken during interesterification and analysed for triglyceride (TG) composition and Solid Fat Content (SFC). A model system of interesterification based on the solvent-free enzymatic interesterification of cocoa butter was developed to enable the process to be studied in terms of rate, specificity and extent of reaction. A profile of the reaction was generated by comparing the sample TG compositions with calculated complete 1,3-specific and randomised TG compositions. Correlations were made between changes in the reaction pr..