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Characteristics of shortening with zero trans fatty acid by enzymatic interesterification of lard and palm stearin
  
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KeyWord:lard  palm stearin  enzymatic interesterification  crystal morphology  melting property  triglyceride  fatty acid
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Author NameAffiliation
CHEN Hongjian  
LI Jinwei  
LIU Yuanfa  
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Abstract:
      Characteristics of shortening with zero trans fatty acid produced by enzymatic interesterification of lard and palm stearin were studied. The interesterification conditions were as follows: the same mass of lard and palm stearin, reaction temperature 60℃, immobilized enzyme dosage 8% (based on the mass of substrate) and reaction time 1 h. The crystal morphology, melting property, triglyceride and fatty acid compositions of the mixed oil before and after interesterification were compared, and the results showed that the crystallization of the mixed oil was well-distributed, fine and smooth, the triglyceride comopsition changed markedly and the asymmetric triglyceride increased significantly, there was no change in fatty acid composition and no trans fatty acid was formed, and the air-absorption ability improved significantly.
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