Catalytic Interesterification of Different Oils and Fats Using Lipozyme TL IM

Abstract

Lipozyme TL IM was used to catalyze the interesterification reaction of different oils and fats (sunflower, soybean, corn, canola, palm super olein, palmolein and palm oil) at 70 ºC. The solid fat content of the resulting fats and oils was determined at different temperatures. Moreover, the melting profiles of them were investigated by differential scanning calorimetry. The solid fat content of the liquid oils increased at 0 ºC and solid fat content of the palm oil and palmolein decreased at 0 ºC and 10 ºC and increased at 20, 30 and 40 ºC. The solid fat content of palm super olein increased at all temperatures. Differential scanning calorimetry result shows a shift in peak after interesterification compared to before interesterification for soybean oil but in corn and sunflower oils no considerable change were found before and after interesterification, while there is a new peak in addition to the shifted peak for cottonseed and palm super olein. For palm oil and palmolein, shifted peak occurs just after interesterification.