Abstract—This study evaluated the effects of enzymatic interesterification (EIE) using Lipozyme TL IM on palm stearin (PS), palm kernel oil (PKO), soybean oil (SBO) and their constituent blends formulated according to a Design Expert 8.0.4 (2010). The effects of EIE on slip melting point (SMP), solid fat content (SFC), triacylglycerol composition (TAG), polymorphism and textural properties were investigated. Palm-based trans-free table margarine containing ternary mixture of PS/PKO/SBO [50/22/28 (w/w)], was optimally formulated through analysis of multiple isosolid diagrams and was found to have quite similar SMP and SFC profile as compared to the commercial table margarine.

Index Terms—Design expert, enzymatic interesterification, lipozyme TL IM, trans-free table margarine formulation.

Siti Hazirah Mohamad Fauzi and Norizzah Abd Rashid are with the Faculty of Applied Sciences, Universiti Teknologi MARA, 40450 Shah Alam, Selangor, Malaysia (e-mail: shazirah17@gmail.com, norizzah850@salam.uitm.edu.my).
Zaliha Omar is with the Malaysian Palm Oil Board (MPOB), Bandar Baru Bangi, 43000 Kajang, Selangor, Malaysia (e-mail: zaliha@mpob.gov.my).

 

Cite:Siti Hazirah Mohamad Fauzi, Norizzah Abd Rashid, and Zaliha Omar, "Effects of Enzymatic Interesterification on the Physicochemical, Polymorphism and Textural Properties of Palm Stearin, Palm Kernel Oil and Soybean Oil Blends," International Journal of Bioscience, Biochemistry and Bioinformatics vol. 3, no. 4, pp. 398-403, 2013.