Production of margarine fats by enzymatic interesterification with silica-granulated Thermomyces lanuginosa lipase in a large-scale study

Interesterification of a blend of palm stearin and coconut oil (75:25, w/w) , catalyzed by an immobilized Thermomyces lanuginosa lipase by silica granu lation, Lipozyme TL IM, was studied for production of margarine fats in a 1 - or 300-kg pilot-scale batch-stirred tank reactor. Parameters and reusabil ity were investigated. The comparison was carried out between enzymatic and chemical interesterified products. Ex perimentally, Lipozyme TL IM had sim ilar activity to Lipozyme IM for the interesterification of the blend. With in the range of 55-80 degreesC, temperature had little influence on the deg ree of interesterification for 6-h reaction, but it had slight impact on th e content of free fatty acids (FFA). Drying of Lipozyme TF IM from water co ntent 6 to 3% did not affect its activity, whereas it greatly reduced FFA a nd diacylglycerol contents in the products. Lipozyme TL IM was stable in th e 1-kg scale reactor at least for 11 batches and the 300-kg pilot-scale rea ctor at least for nine batches. Due to regiospecificity of the lipase (sn-1 ,3 specific), enzymatically interesterified products had different Fatty ac id distribution at sn-2 position from the chemically randomized products, i mplying the potential nutritional benefits of the new technology.