Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend.

Speciality fats were prepared by utilising non-traditional fats, such as mahua and kokum, made by enzymatic
interesterification (IE). The fats were blended in a 1:1 ratio and subjected to IE for different times of
0.5–24 h, using 1,3-specific lipase, Lipozyme TL IM. DSC cooling and melting thermograms showed a new
peak at higher temperature region on IE. The enthalpy of the newly formed peak increased with increase
in the time of IE. There was a significant change in the solids fat content with time of IE and this is attributed
to the decrease in monounsaturated and disaturated (SUS) types of triglycerides (TGs) and increase
in trisaturated TGs. The melting profile of the blend subjected to IE for 1 h resembled that of commercial
milk fat and the one interesterified for 6 h showed a wider melting range, similar to that of hydrogenated
fats used for culinary and bakery purposes.