Method for preparing low/zero-trans fatty acid shortening by enzymatic interesterification

An enzymatic ester and shortening technology, applied in the fields of edible oil/fat, food science, application, etc., can solve the problems of affecting human health, unable to solve the typical enrichment defects of triglycerides, and producing trans fatty acids, etc. Prospects for industrial development, mild reaction conditions, and the effect of less by-products

Active Publication Date: 2011-11-02
无锡食赫兹未来食品科技有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, hydrogenation can only reduce the degree of unsaturation and increase the melting point, but cannot solve the typical enrichment defect in the composition of triglycerides, and incomplete hydrogenation will also produce trans fatty acids, which will affect human health

Method used

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  • Method for preparing low/zero-trans fatty acid shortening by enzymatic interesterification
  • Method for preparing low/zero-trans fatty acid shortening by enzymatic interesterification
  • Method for preparing low/zero-trans fatty acid shortening by enzymatic interesterification

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Embodiment 1: lard and palm stearin enzymatic transesterification test

[0022] Accurately weigh 10g of a mixture of lard and palm stearin containing 25%, 33%, 40%, 50%, 60%, 67%, and 75% of palm stearin in a round bottom flask, mix well, and vacuum dehydrate Degassing, then add respectively immobilized lipase LipozymeRM IM 2%, 4%, 6%, 8%, 10%, 12% (by oil weight), in rotary evaporation reactor (vacuum degree 0.09MPa, rotating speed 80r / min), the reaction time is 0.5h, 1h, 1.5h, 2h, 3h, the temperature is 50°C, 60°C, 70°C, 80°C, 90°C, the full test experiment is carried out under this condition, after the reaction Remove the immobilized lipase by suction filtration to obtain the transesterification product. Taking the change of solid fat content (SFC) of the product at 20°C as an index, the ideal technical parameters are obtained: reaction temperature 60°C-90°C, enzyme addition 6%-12%, reaction time 1h-3h. Under these conditions, the transesterification reaction reac...

Embodiment 2

[0023] Example 2: Lard and extreme hydrogenated soybean oil enzymatic transesterification experiment

[0024] Accurately weigh 10g of a mixture of lard and extremely hydrogenated soybean oil containing 25%, 33%, 40%, 50%, 60%, 67%, and 75% of extremely hydrogenated soybean oil in a round-bottomed flask, mix well, Vacuum dehydration and degassing, then respectively add immobilized lipase Lipozyme RM IM 2%, 4%, 6%, 8%, 10%, 12% (by oil weight), in a rotary evaporation reactor (vacuum degree 0.09MPa, The reaction is carried out at a rotation speed of 80r / min), the reaction time is 0.5h, 1h, 1.5h, 2h, 3h, the temperature is 50°C, 60°C, 70°C, 80°C, 90°C, and the full test is carried out under this condition. After the reaction was completed, the immobilized lipase was removed by suction filtration to obtain the transesterified product. Taking the change of solid fat content (SFC) of the product at 20°C as an index, the ideal technical parameters were obtained: reaction temperature...

Embodiment 3

[0025] Embodiment 3: the analysis of compatibility

[0026] Get a certain amount of lard and palm stearin to mix in proportion respectively, the content of palm stearin is respectively 25%, 33%, 40%, 50%, 60%, 67%, 75%, measure the SFC before and after its transesterification and Draw an isotherm curve. From the isotherm curves before and after transesterification, it can be seen that the compatibility of lard and palm stearin mixture before transesterification is poor, and each isotherm curve is basically not a straight line, especially in the range of 15°C to 35°C, the linear relationship is relatively poor. When the content of palm stearin is 50% to 67%, there are obvious signs of convexity, which is due to the great difference in triglyceride composition and homogeneous polymorphism between lard and palm stearin, lard lard triglyceride The composition is SPO, and the crystallization is mainly in the β-type crystal form, while the main triglycerides of palm stearin are POP...

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Abstract

Belonging to the technical field of edible oil processing, the invention relates to a method for preparing low/zero-trans fatty acid shortening by enzymatic interesterification. The method of the invention adopts an immobilized lipase Lipozyme RM IM to catalyze lard and palm stearin or extremely hydrogenated oil (including extremely hydrogenated soybean oil, extremely hydrogenated canola oil, extremely hydrogenated palm oil and extremely hydrogenated cottonseed oil) for interesterification so as to prepare shortening. The solid fat content (SFC) of a reaction product under a temperature of 20DEG C is taken as an index, and by systematically studying the influences of temperature, adding amount of enzyme and time on an interesterification reaction, obtaining ideal technical parameters: a reaction temperature of 60-90DEG C, an enzyme adding amount of 6%-12%, and a reaction period of 1h-3h. In the invention, the compatibility and crystal form of a mixture system before and after an interesterification reaction are studied through an isothermal curve and an X-ray diffraction technology. Results indicate that: after interesterification, the compatibility of the mixture system is obviously improved, the crystal form is converted from beta type into beta' type, and the shortening prepared in the invention is superior to the market shortening in terms of application in bread baking. Widening the range of lard application, the method of the invention brings the abundant lard resources in our country into full play.

Description

technical field [0001] The invention relates to a method for preparing low / zero trans fatty acid shortening by enzymatic transesterification, which belongs to the technical field of edible oil processing. Background technique [0002] my country is a country rich in lard resources. Lard is rich in nutrients and is an important source of arachidonic acid and α-lipoprotein that are not found in vegetable oils (arachidonic acid can reduce blood lipids, and it can be combined with linoleic acid and flax) Acid synthesis has a variety of important physiological functions of "prostaglandins", α-lipoprotein can prevent vascular disease and hypertension), while lard also has a unique flavor function. [0003] Natural lard is usually in a semi-solid state and is a plastic fat with properties similar to shortening. It is often used as shortening, but the main triglyceride composition of lard is SPO, which crystallizes as β-stabilized type. The crystal structure affects its wide applica...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23D9/02
Inventor 刘元法冀聪伟孟宗王兴国
Owner 无锡食赫兹未来食品科技有限公司
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