Interesterification vegetable oils

Considerable recent research has defined conditions for successful use of lipases and other enzymes in numerous lipid modification reactions, including a variety of types of interesterifications (69, 71, 76). For edible applications to date, they have been employed at industrial scales for the production of (1) cocoa butter substitutes, for which disaturated, monounsaturated acylglycerols with the unsaturated fatty acid in the sn-2 position are desired (77) (2) to produce human milkfat analogues, where 2-palmitoyl acylglycerols are desired (77) (3) in the synthesis of 1,3- di-acylglycerols (78) and in the production of diacylglycerols for edible applications. These reactions employ vegetable oils as feedstocks. 

Betapol , a human milkfat substitute produced by Loders Croklaan (Wormerveer, the Netherlands), is produced by interesterification of vegetable oils in which the component TAGs have been modified to more closely resemble those found in breast milk. This product closely mimics the specific structure and fatty acid composition of human milkfat and resembles breast milk in terms of its nutritional value and high content of palmitic acid at the sn-2 position than other milkfat substitutes. In addition, the use of Betapol in infant formula can lead to improved mineral and fat absorption and less calcium soap formation within the intestinal lumen resulting in softer stools. 

Petrauskaite, V., Greyt, W. de Kellens, M. and Huyghebaert, A. (1998) Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends. J. Am. Oil Chem... 

Laurie oils contain mostly S3 while cocoa butter contains mainly S2U and both melt sharply, although over different temperature ranges. The usual reason for the use of interesterification on vegetable oils is to reduce the tail of the SFC/temperature curve and so improve mouth feel. Accordingly, it has been applied to HPKO and HPKOo to make them more similar to PKOs. The problem is that the cost of interesterification comes on top of that of hydrogenation and PKOs still has a much better SFC profile as a CBS. 

Maduco, CO Akoh, CC Park, YW. Enzymatic interesterification of tripalmitin with vegetable oil blends for formulation of caprine milk infant formula analogs [J]. J Dairy Sci, 2007 90 594-601. 

Another type of reaction that can be catalyzed by an enzyme in the presence of a supercritical fluid, that has commercial potential, is the interesterification of vegetable oils to produce a randomized product having quite different physical and chemical properties than the starting materials. Jackson et al. [52] have interesterified a variety of starting materials by dissolving them in SC-CO2 and transporting them over immobilixed beds of... 

ADM uses an immobilized enzyme particle developed by Novozymes (Illinios, U.S.) to catalyze interesterification of fully hydrogenated oil and unhydrogenated oil to produce lotv-trans-fat vegetable oil. The enzyme replaces the conventional sodium methoxide-based, high-temperature process. The enzyme process is greener and saves capital and operating costs. 

Chang, MK, Abraham, G and John, VT (1990) Production of cocoa butter-like fat from interesterification of vegetable oils. J. Am. Oil Chem. Soc., 67, 832-834. 

In this respect, the production process of biodiesel-Uke biofuels by interesterification of vegetable oils with methyl acetate or methyl carbonate, used as acyl acceptors. 

Interesterification of PKO and PKOo with palm stearin and liquid oil has possibilities in trans-free margarine blends, especially during periods when the price of lauric oils is in line with that of other oils. Palm stearin is normally the lowest cost vegetable hard fat. The following results from our experiments show the effect of interesterification on HPKOo (Table 6.26). It should be noted that the SFC 20°C remains virtually the same, while the SMP is reduced by over 6°C. 

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