Table 1.
Enzymatic interesterification of different lipids and their applications, health and functional benefits.
| Enzyme | Sources of Lipids | Application | Health and Functional Benefits | Ref. |
|---|---|---|---|---|
| Lipozyme TL IM lipase | anhydrous milk fat and palm olein | probiotic table spread containing milk fat | increased unsaturated fatty acids, good probiotic viability, improved melting behaviour | [60] |
| Lipase form porcine pancreas | beef tallow and rice bran oil | new edible fat formulation | trans free fats, decreased saturated fats | [62] |
| Lipozyme TL IM (Thermomyces lanuginose) |
hybrid palm stearin and palm kernel oil | new edible fat formulation | higher content of unsaturated fatty acids, decreased melting and crystallization temperatures | [61] |
| Lipozyme TL IM (Thermomyces lanuginosus) |
high oleic sunflower oil (HOSO), and fully hydrogenated soybean oil (FHSO) | fats for confectionery and bakery products | lower acyl migration of sn-2 position of the unsaturated fatty acid, and better nutritional value |
[57] |
| 1,3-specific lipase (Rhizomucor miehei) | milk fat and rapeseed oil | model meat batter from chicken breast | higher content of unsaturated fatty acids, lower induction times, lower apparent viscosity | [63] |
| Lipozyme TL IM (Thermomyces lanuginose) |
palm olein, fully hydrogenated palm oil and palm kernel oil | cocoa butter substitutes | no tempering is required | [64] |
| Lipozyme RM IM (R. miehei) |
Cinnamomum camphora seed oil and fully hydrogenated palm oil | cocoa butter substitutes | low-cost and low-calorie chocolate | [14] |
| Lipozyme TLIM (Thermomyces lanuginose) |
palm stearin fraction and fish oil | substitute milk fat in infant formula | rich of n-3 PUFAs | [12] |
| Lipozyme RM IM, Lipozyme TL IM, NS 40086 | Catfish oil and coconut oil | substitute milk fat in infant formula | obtained similar TAG composition as human milk | [65] |
| Lipozyme 435 | soybean oil and fully hydrogenated palm oil | margarine analogues to beef tallow | low trans-fatty acids with desired spreadability | [11] |
| Novozym 435, Lipase PS “Amano” IM Lipomod TM 34P |
palm stearin and canola oil | frying shortenings | zero-trans structured lipids used for high temperature applications | [66] |
| Lipozyme TL IM | palm stearin and soybean oil palm stearin and rapeseed oil |
interesterified blend-based fast-frozen special fat | better storage quality for palm stearin and rapeseed oil blend | [67] |
| C. antarctica lipase B | cottonseed oil | margarine and peanut butter | higher crystallization temperature, homogenous crystal network, reducing LDL and total cholesterol | [16] |
| C. antarctica lipase | palm stearin-olein blend | emulsifier | higher melting point and hardness than the liquid oil, stable emulsions | [68] |