Interesterified palm olein: its characteristics and potential applications
Enzymatically- and chemically-interesterified palm olein with iodine value of 62 (POoIV62) was prepared using immobilized Thermomyces lanuginosus lipase (Lipozyme TLIM) and sodium methoxide as catalyst, respectively. Enzymatic (EIE) and chemical (CIE) interesterification significantly modified the p...
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| Main Authors: | , , |
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| Format: | Proceedings Paper |
| Language: | English |
| Published: |
Malaysian Palm Oil Board
2015
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| Subjects: | |
| Online Access: | http://agris.upm.edu.my:8080/dspace/handle/0/8277 |
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| Summary: | Enzymatically- and chemically-interesterified palm olein with iodine value of 62 (POoIV62) was prepared using immobilized Thermomyces lanuginosus lipase (Lipozyme TLIM) and sodium methoxide as catalyst, respectively. Enzymatic (EIE) and chemical (CIE) interesterification significantly modified the properties of POoIV62, e.g., the
triacylglycerol (TAG) composition, solid fat content (SFC), DSC melting properties, polymorphism and slip melting point. The EIE and CIE processes resulted in the formation of new TAGs, mainly tripalmitin (PPP) and dipalmitostearin (PPS), both of which were absent in the original oil. These changes in TAG composition resulted in an increase in the SFC, SMP, DSC melting entalphy as well as the DSC melting pattern and polymorphic behaviour of the POoIV62. Interesterijied POoIV62 will find great applications in food industries, such as in solidfat formulations. If the PPP and PPS are efficiently removed from the interesterified POoIV62 through fractionation, POo with much lower iodine value could be obtained. |
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