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KMID : 0380620090410030231
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Korean Journal of Food Science and Technology
2009 Volume.41 No. 3 p.231 ~ p.237
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Development and Characterization of Trans Free Margarine Stock from Lipase-Catalyzed Interesterification of Avocado and Palm Oils
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Lee Yoon-Jeong
Lee Ki-Teak
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Abstract
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Trans free margarine stock (TFMS) was produced by lipase-catalyzed synthesis of fully hydrogenated soybean oil(FHSBO), avocado oil (AO) and palm oil (PO). A blend of FHSBO, AO, and PO with a 1:5:4 (30:150:120g, respectively)ratio was interesterified with lipozyme RM IM(from Rhizomucor miehei) in a 1 L-batch type reactor at 65 for 12hr, and thephysicochemical and melting properties of TFMS were compared with commercial margarine. The solid fat content (%) ofthe TFMS was analyzed at 25, 30, and 35oC, respectively, while its melting point was 37.8oC. The trans fatty acid contentof the TFMS was below 0.1%. It also had acid, saponification, and iodine values of 0.4, 173.9, and 58.6, respectively. InHPLC chromatograms of the TFMS, newly synthesized peaks of triacylglycerol molecules were observed by using reverse-phase HPLC with evaporative light-scattering detection. Normal-phase HPLC with UV detection was used to quantifytocopherols in the TFMS, indicating that its α-, γ- and δ-tocopherol contents were 5.7, 2.1, and 1.7mg/100g, respectively.
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KEYWORD
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structured lipids, interesterification, avocado oil, margarine stock
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