Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature.

摘要: Interesterification of a 60:40 (wt/wt) mixture olive oil and fully hydrogenated canola was carried out in batch reactor using commercial immobilized lipase from Thermomyces lanuginose as biocatalyst. The effects stepwise change temperature on the degree conversion, solid fat content (SFC) products, residual activity enzyme were investigated. As reference condition, an interesterification trial conducted at constant 70 °C for 48 h. For trials which used first 4 h reaction 60 employed following 44 h, there no significant differences (p < 0.05) overall conversion relative to condition. Oils interesterified only 1 or 2 had melting points higher than °C, whereas produced by point 58 °C. There little difference between SFC prof...