Enzymatic synthesis of structured lipids from liquid and fully hydrogenated high oleic sunflower oil

Structured lipids (SL) were synthesized via enzymatic (EI) and chemical interesterification of high oleic sunflower oil (SO) and fully hydrogenated high oleic SO with Lipozyme TL IM (Thermomyces lanuginose) for 3 h at 70°C, 300 rpm. Reaction showed changes in the triacylglycerols (TAGs) composition, solid fat content (SFC), thermal behavior, regiospecific distribution, microstructure, and polymorphism. Results revealed that the EI caused considerable rearrangement of the TAG species with lower levels of tri-saturated and tri-unsaturated TAG and higher levels of monoun- and diunsaturated TAG. The interesterified blends showed reduced SFC between 20 and 35°C, lowering the melting point. After 3-h incubation, EI produced acyl migration to some extent. The SL showed the required characteristics for application as bakery fats and as additives for lipid crystallization in the food industry