Modification of Palm Oil by Chemical and Enzyme Catalyzed Interesterification

Abstract

In a unique attempt modification of only palm oil has been investigated. Triacylglycerols of palm oil has been randomized by chemical and biochemical means. Chemical randomization was carried out using sodium methoxide (NaOMe: 0.4 to 0.6 %, w/w) whereas the biochemical modifications were performed using five different commercial lipases from Amano Enzymes. It was observed that after chemical randomization (for 15 minutes at 90 °C) using sodium methoxide (0.5 %, w/w) catalyst the melting point of refined palm oil has risen from 32.0 °C to 40.1 °C. Chemical treatments for 15 minutes at 60 °C in miscella phase (60 %, w/v oil in hexane) using 0.5 %, w/v sodium methoxide resulted increase in melting point from 32.0 °C to 42.0 °C. After enzymatic treatment using lipases it was observed that the melting point may rise from 32.0 °C to 38.5 °C (in 15 minutes at 45.0 °C). All the five enzymes were found to be active in respect of randomization capacity and active at very low concentration 0.004 to 0.010 % (w/w).