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United States Department of Agriculture

Agricultural Research Service

Title: Melting and Crystalline Properties of Enzyme Catalyzed Interesterified Vegetable Oil - Soapstock Fatty Acid Blends

item Sessa, David
item Neff, William
item List, Gary

Submitted to: Lebensmittel Wissenschaft und Technologie
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: November 15, 1995
Publication Date: N/A

Interpretive Summary: Soapstock fatty acids are a waste product of the oil refining industry. New and/or improved uses of these fatty acids should benefit this industry. Soapstock fatty acids when enzymatically modified with either cottonseed or olive oil yielded products that differed in properties from the untreated blends. These findings should be of great interest for the production of specialty fats.

Technical Abstract: Distilled fatty acids from Egyptian waste soapstock were blended with cottonseed or olive oils and interesterified via pancreatic lipase. The reaction was conducted at 55 C for 10 hours to reach the equilibrium point which accomplished 45% interesterification. The specificity of the 1,3 lipase was apparently reduced by the acid environment of interesterification reaction. Acyl migration was observed among all the carbons of glycerol moiety of the interesterified product triacylglycerols. Differential scanning calorimetry was used to evaluate changes in melting and crystallizing properties of vegetable oil/soapstock fatty acid blends before and after enzymic interesterification. Melting and crystallizing temperatures of the interesterified blends were significantly lowered.

Last Modified: 4/20/2015
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