Thermal and crystal characteristics of enzymatically interesterified fats of fatty acid-balanced oil and fully hydrogenated soybean oil in supercritical CO₂ system

Figures & data

Table 1. SMP of interesterified products.

Ratio of FABO and FHSO
	30:70	40:60	50:50	60:40	70:30	80:20
SMP (°C)	59.3 ± 1.3	56.6 ± 2.1	48.8 ± 1.2	40.5 ± 1.3	32.0 ± 1.1	27.4 ± 1.1

Figure 1. Effect of lipase dosage on SMP values of interesterified products.

Figure 2. Effect of reaction temperature on SMP values of interesterified products.

Figure 3. Effect of reaction time on SMP values of interesterified products.

Figure 4. SFC curves of the FABO, FHSO, and interesterified product.

Table 2. Fatty acid composition (area %) of FABO, FHSO, and interesterified products.

			FABO:FHSO = 60:40
Fatty acids	FABO	FHSO	Physical blend	Interesterified p
C16:0	12.1 ± 0.20^a	12.06 ± 0.05^a	12.02 ± 0.06^a	12.25 ± 015^a
C18:0	5.62 ± 0.18^a	84.32 ± 0.20^b	37.96 ± 0.23^c	37.82 ± 0.10^c
C18:1	32.32 ± 0.18^a	nd^b	19.39 ± 0.09^c	19.17 ± 0.12^c
C18:2	33.36 ± 0.11^a	nd^b	20.01 ± 0.06^c	20.01 ± 0.13^c
C18:3	12.24 ± 0.24^a	nd^b	1.38 ± 0.23^c	1.4 ± 0.17^c
C20:0	1.2 ± 0.04^a	0.36 ± 0.05^b	0.87 ± 0.12^c	0.89 ± 0.11^c
C20:1	0.16 ± 0.05^a	nd^b	0.14 ± 0.04^c	0.12 ± 0.04^c
C22:0	2.03 ± 0.12^a	2.14 ± 0.24^a	1.23 ± 0.18^b	1.32 ± 0.24^b
Others	0.85 ± 0.06^a	0.89 ± 0.08^a	0.88 ± 0.05^a	0.91 ± 0.06^a
ΣSFA	20.95 ± 0.14^a	98.88 ± 0.21^b	52.08 ± 0.18^c	52.28 ± 0.17^c
ΣUSFA	78.08 ± 0.23^a	0 ± 0.0^b	40.92 ± 0.24^c	40.78 ± 0.24^c

nd: Not determined.

Superscript letters with different letters in the same line, respectively, indicate significant difference (p < 0.05) analyzed by Duncan’s multiple range test.

Figure 5. DSC of FABO and FHSO blends before and after enzymatic interesterification: (a) crystallization thermograms and (b) melting thermograms.

Figure 6. X-ray diffraction spectra of FABO and FHSO blends before and after enzymatic interesterification: (a) FABO and FHSO blends and (b) interesterified product.