Plastic fats from sal, mango and palm oil by lipase catalyzed interesterification.

Speciality plastic fats with no trans fatty acids
suitable for use in bakery and as vanaspati substitute were
prepared by interesterification of blends of palm stearin
(PSt) with sal and mango fats using Lipozyme TLIM lipase
as catalyst. The blends containing PSt/sal or PSt/mango
showed short melting range and hence are not suitable as
bakery shortenings. Lipase catalysed interesterification
extended the plasticity or melting range of all the blends.
The blends containing higher proportion of PSt with sal fat
(50/50) were harder having high solids at and above body
temperature and hence cannot be used as bakery shortenings.
The blendswith PSt/sal (30–40/60–70) after interesterification
showed melting profiles similar to those of commercial
hydrogenated bakery fats. Similarly, the blends containing
PSt/mango (30–40/60–70) after interesterification also
showed melting profiles similar to those of commercial
hydrogenated shortenings. The slip melting point and solidification
characteristics also confirm the plastic nature of these
samples. The improvement in plasticity after interesterification
is due to formation of higher melting as well as lower melting
triglycerides during lipase catalysed interesterification.