Interspecific hybridization of oil palms (E. guineensis × E. oleifera) was initially exploited to provide disease resistance and, consequently, increased oleic acid content. Besides the growing importance this cultivar market, there is little information about oil’s properties. In context, study aimed determine a comprehensive physicochemical and thermal characterization hybrid palm (HOPO) comp...

Acyl migration of fatty acid at sn-2 is often observed alongside enzymatic interesterification (EIE), causing the loss lipase selectivity toward acyl group sn-1,3. In this study, an oil blend consisting palm stearin (PST) and olein (POL) was interesterified via a chemical (CIE) method using packed bed reactor. Characterization in terms triacylglycerol (TAG) compositions, distributions, solid fa...

In the past the specificity of lipase action for fats has been to some extent taken for granted. Pancreas extracts were known to hydrolyze all the ordinary glycerides (except possibly the stearins) and this behavior defined the enzyme lipase. There have been good reasons for supposing that stearins constituted no exception in principle, but were merely attacked very slowly. Actually, tristearin...

Introduction Chemical and/or physical modification of oils and fats are commonly used by food industry to widen their range of applications (1,2). Lipase-catalysed interesterification of anhydrous milk fat (AMF) and various vegetable oils is now a well documented procedure (3-7). The purpose of this technique is to produce original structured fats with properties different from a simple blendin...

Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties ...