Enzymatic interesterification of fats

Cocoa butter, milkfat and a blend of milkfat/canola oil were enzymatically interesterified using Lipozyme IM60, a commercially available immobilised lipase. Samples were taken during interesterification and analysed for triglyceride (TG) composition and Solid Fat Content (SFC). A model system of interesterification based on the solvent-free enzymatic interesterification of cocoa butter was developed to enable the process to be studied in terms of rate, specificity and extent of reaction. A profile of the reaction was generated by comparing the sample TG compositions with calculated complete 1,3-specific and randomised TG compositions. Correlations were made between changes in the reaction profile obtained from the model system and changes in the physical properties of the milkfat and blends over time.