Functional palm oil-based margarine by enzymatic interesterification

Palm stearin, palm kernel and fish oils were blended to a various composition ratios and enzymatically interesterified by Lipozyme TL IM lipase (Thermomyces lanuginosa) using a continuous packed bed reactor. The ratio of the oils ranged from 60-90%, 10-40% and 0-10% respectively. The enzyme was a sn-1, 3 specific lipase and immobilized on granulated silica. The interesterified products were analyzed for triacylglycerol by gas chromatography and solid fat content. C44 and C46 of the substrate were within the range of 0.1-0.3 %, however, after enzymatic interesterification, the TAG contents were increased to 5-14% and 10-18% respectively. The change in the TAG content indicated a presence of enzymatic activity in the substrate, which served as a tool in monitoring the conversion degree of the reaction. Even though the enzymatic interesterification increased the SFC of the products at 5 to 30 C, beyond 35 C, the SFCs were lower than the substrate. This is a good characteristic since the modification process enabled a reduction in SFC at body temperature. Based on the SFC of the earlier described formulation, POS/PKO/FO (0.55/0.15/0.30, w/w/w %) blend was predicted to have a similar SFC profile as a commercial table margarine.