Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification

Abstract

Enzymatic interesterification has been shown to be an alternative for the production of structured lipids resembling human milk fat. The knowledge of the physical properties of fat is an important tool for the implementation of this fat in a food matrix. The enzymatic interesterification reaction modifies the composition of triacylglycerols changing the crystallization properties and polymorphic form of fats. Blends containing different proportions of lard and soybean oil (80:20, 70:30, 40:60, 30:70 and 20:80) were enzymatically interesterified in a continuous flow tubular reactor and analyzed for crystalline structure by polarized light microscopy, the polymorphic form using X-ray diffraction and thermal properties by differential scanning calorimetry. The structural modifications resulting from continuous enzymatic interesterification changed the crystallization behavior and thermal profile of the samples, reducing enthalpy values. Structural changes were also evident on polarized light microscopy images, disclosing an increase in the crystallization rate among the samples after the continuous enzymatic reaction.