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| Properties of food specialty base oil with trans-free fatty acid produced by enzymatic transesterification |
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| DOI： |
| KeyWord:specialty base oil trans-free fatty acid soybean oil fully hydrogenated palm oil enzymatic transesterification |
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| Abstract: |
| The characteristics of food specialty base oil with trans-free fatty acid prepared by transesterification of soybean oil and fully hydrogenated palm oil catalyzed by Lipozyme TLIM was studied. The transesterification conditions were as follows：reaction temperature 60?℃，reaction time 3 h，enzyme dosage 4%(based on the total mass of oil)，mass ratio of soybean oil to fully hydrogenated palm oil 4∶?3. The thermal property，solid fat content，crystal morphology and microstructure of blend oil before and after transesterification were compared. The results showed that after enzymatic transesterification，both the melting temperature and crystallization temperature of the product decreased; the transesterified product contained most β′ crystal with well-proportioned and small crystal; the solid fat content decreased when temperature was higher than 25?℃，and the product completely melted above 45?℃.Therefore，the transesterified product was suitable for preparation of food specialty base oil for baking food. |
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