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. 2016 Jun 30;25(3):673–680. doi: 10.1007/s10068-016-0118-3

Trans-free margarine fat produced using enzymatic interesterification of rice bran oil and hard palm stearin

Pimwalan Ornla-ied 2, Sopark Sonwai 2,✉, Sawang Lertthirasuntorn 1
PMCID: PMC6049136  PMID: 30263322

Abstract

Trans-free interesterified fats were prepared from blends of hard palm stearin (hPS) and rice bran oil (RBO) at 20:80, 30:70, 40:60, 50:50, 60:40, 70:30, and 80:20 weight % using immobilized Mucor miehei lipase at 60°C for 6 h with a mixing speed of 300 rpm. Physical properties and crystallization and melting behaviors of interesterified blends were investigated and compared with commercial margarine fats. Lipase-catalyzed interesterification modified triacylglycerol compositions and physical and thermal properties of hPS:RBO blends. Slip melting point and solid fat contents (SFC) of all blends decreased after interesterification. Small, mostly β′ form, needle-shaped crystals, desirable for margarines were observed in interesterified fats. Interesterified blend 40:60 exhibited an SFC profile and crystallization and melting characteristics most similar to commercial margarine fats and also had small needle-like β′ crystals. Interesterified blend 40:60 was suitable for use as a transfree margarine fat.

Keywords: margarine, trans-free, rice bran oil, hard palm stearin, enzymatic interesterification

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