Effects of degree of enzymatic interesterification on the physical properties of margarine fats – Solid fat content, crystallization behavior, crystal morphology and crystal network

• In this study enzymatic-interesterified margarine fats with different conversion degrees were produced in a packed bed reactor. The effects of conversion degree on the formation of free fatty acids and diglycerides, solid fat content, crystallization behavior, microstructure, and crystal network were investigated and the enzymatically interesterified products were compared with a chemically esterified product. Formation of free fatty acids, and diacyglycerols increased slightly with increasing conversion degree. The solid fat content was higher at 10 and 20∞C and lower at 30, 35, and 40∞C with the increasing conversion degree. Addition of 50% of rapeseed oil into the blend and products caused the content of b to decreas from 100 to 33, and 30% and eventually to pure b’ crystal. However, double chain packing was observed both for the blend and products. Isothermal crystallization kinetics was characterized by the Fisher-Turnbull model. Highest free energy was observed for the blend. Small deformation with oscillation tests shows significant difference between the blend and interesterified products. The differences of microstructure between the blend, different conversion degree and chemical randomized product were observed. Lipozyme TL IM, interesterification, packed-bed reactor, crystallization, nuclear magnetic resonance (NMR), DSC, X-ray, and light microscopy.

Nyckelord

Lipozyme TL IM

interesterification

packed-bed reactor

crystallization

nuclear magnetic resonance (NMR)

DSC

X-ray

light microscopy

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