ENZYMATIC INTERESTERIFICATION IN LOW TEMPERATURE FOR DEVELOPMENT OF TRANS FAT FREE IN THE FATS AND OILS

摘要

A method of manufacturing trans fat-free oils is provided to enable the use of enzymes for a long time by increasing residual activity of enzymes and to reduce energy cost, refining loss by reducing by-products such as free fatty acid, monoglyceride and diglyceride and the formation of free radicals. Trans fat-free oils are prepared by the steps of: mixing extremely hydrogenated oil derived from canola oil, and olive oil in a weight ratio of 1:8 to 9:1; adding lipase to the mixed oil and reacting at 65 to 80deg.C for 1 to 4hr in a first step and at 40 to 60deg.C for 44 to 47hr in a second step. The lipase is one or more selected from lipase derived from microorganisms containing Rhizopus delemar, Mucor miehei, Alcaligenes sp., Aspergillus niger, Candida antarctica, Candida cylindracea and Geotrichum candidum; lipase derived from plants containing soybean; and animal pancreatic lipase.