Enzymatic Synthesis of Structured Lipids through Interesterification of Palm Stearin (POs) IV 14, Cottonseed Oil (CSO) and Palm Olein (POo)

Structured lipids were produced from ternary blending of palm stearin (POs) with iodine value (IV=14), cottonseed oil (CSO) and palm olein (POo) through enzymatic interesterification (IE). Eighteen ternary blends of POs:CSO:POo that were produced from Mixture Procedure (D-Optimal) in Design-Expert® version 6 were enzymatically interesterified using TLIM lipase (10%, wt/wt substrate) for 24 hr at 55 ° C. Blends without enzyme were used as comparison, while commercial vanaspati of Dalda brand was used as a control. Physico-chemical characteristics such as solid fat content (SFC), iodine value (IV), slip melting point (SMP) and melting/crystallization behavior of all blends and commercial samples were studied (Stage one). Blend samples with SFC similar to Dalda were chosen and their triacylglycerol (TAG), fatty acids compositions and peroxide value (PV) were determined. Results from the study showed that IV of blends without enzyme were in the range of 30.4 – 80.0, while IE blends were 33.5 – 74.4. The SMP of blends without enzyme were in the range of 50 – 59 ° C and for IE blends, the value was decreased in the range of 44 – 53 ° C. At stage two, the SFC profile for blends no. 3 (POs:CSO:POo; 20:23.33:56.67) and no. 15 (POs:CSO:POo; 20:10:70) with enzyme and without enzyme, had profiles quite similar to Dalda. SFC values for blend no. 3 with and without enzyme, at 20 °C were 23.53% and 17.99%, respectively. For blend no. 15, SFC with and without enzyme were 22.78% and 23.19%, respectively at 20 ° C. Fatty acid composition for both blends showed no