Specialty Fats Enriched with Behenic and Medium Chain Fatty Acids from Palm Stearin by Lipase Acidolysis.

Structured lipids containing behenic and medium
chain (MC) fatty acids were prepared from palm
stearin using 1,3-specific lipase-catalyzed acidolysis.
Incorporation of MC and behenic acids was affected by
proportion of substrate, type of fatty acids, reaction time,
addition of water and quantity of lipase. It was found that
incorporation of caproic acid was less compared to other
longer chain fatty acids. Caprylic, capric and behenic acids
shared similar incorporation (up to 32 %), which increased
with the amount of fatty acids added and the time of
reaction. The incorporation of these acids increased with
addition of 1 % moisture and the increasing amount of
enzyme from 5 to 10 % at the beginning of the reaction.
Incorporating behenic and MC fatty acids, reduced palmitic
and oleic acids considerably from palm stearin, the extent
being the same as those incorporated. However, the
reduction of linoleic acid was marginal. The solid fats
content of the modified palm stearin containing MC and
behenic acids were reduced at all temperatures due to a
reduction in higher molecular weight triglycerides and an
increasing proportion of lower chain triglycerides. The
modified products of palm stearin with added capric and
behenic acids were similar to commercial bakery shortenings
and those with added capric acid were like salad or
cooking oils or butter in melting characteristics.