Production of Trans-free Palm-based Edible Oil Blends and Enzymatic
Interesterified Structured Lipids with Balanced Fatty Acid Profile for
Cooking and Solid Fat Formulation Applications
Abstract
Several blends of palm olein (POo), super olein (SOo) and palm stearin
(PS) with sunflower (SFO), soybean (SBO), rice bran (RBO), mustard (MO),
olive (OO) and sesame (SMO) oils were prepared in different ratios to
obtain improved blends with desired fatty acid profile and
physicochemical properties as an alternate to PHO trans-free oils/fats.
Among the prepared edible oil blends, the 6:4 (w/w) blends of POo/SOo
with SFO and SBO, 2:8 (w/w) POo:RBO and 1:1 (w/w) blend of SOo:SMO, 1:1
/4:6 (w/w) blends of PS with RBO and SMO were found to have balanced FA
profiles closer to AHA/JMHW/WHO recommended SFA:MUFA:PUFA ratios of
1:1:1/1:1.5:1/1:1.5:0.7 and also desired physico-chemical properties.
These blends were further processed for enzymatic interesterification
(IE) employing Lipozyme TLIM in a specially designed bioreactor to
obtain trans-free IE structured lipids (SLs) for potential use in
cooking and trans-free fat formulation applications. In addition, the
developed palm-based edible oil blends and the respective IE products
can help the stake holders in replacing PHO/vanaspati, which in turn can
play a significant role in implementing the FSSAI regulation of reducing
the trans fats to 2% in the country by 2022.