Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature

In Hwan Kim, Sun Mi Lee, Bo Mi Lee, Hye Kyung Park, Jee Young Kim, Kwang Il Kwon, Jong Wook Kim, Jee Sun Lee, Yang Ha Kim

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13 Scopus citations


Interesterification of a 60:40 (wt/wt) mixture of olive oil and fully hydrogenated canola oil was carried out in a batch reactor using a commercial immobilized lipase from Thermomyces lanuginose as a biocatalyst. The effects of a stepwise change of temperature on the degree of conversion, the solid fat content (SFC) of the products, and the residual activity of the enzyme were investigated. As a reference condition, an interesterification trial was conducted at a constant temperature of 70°C for 48 h. For trials in which a temperature of 70°C was used for the first 4 h of reaction and a temperature of 60°C was employed for the following 44 h, there were no significant differences (p < 0.05) in the overall degree of conversion relative to the reference condition. Oils interesterified for only 1 or 2 h at 70°C had melting points higher than 60°C, whereas an oil produced by interesterification at 70°C for only 4 h had a melting point of 58°C. There was little difference (p < 0.05) between the SFC profiles of the interesterification products prepared by two different temperature protocols (70°C for 24 h; 70°C for 4 h followed by 60°C for 20 h). Use of the protocol involving a step decrease in temperature significantly decreased catalyst deactivation effects, thereby increasing the residual activity of the immobilized lipase.

Original languageEnglish
Pages (from-to)5942-5946
Number of pages5
JournalJournal of Agricultural and Food Chemistry
Issue number14
StatePublished - 23 Jul 2008


  • Fully hydrogenated canola oil
  • Interesterfication
  • Lipase
  • Melting point
  • Olive oil
  • Residual activity
  • Solid fat content


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