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Continuous enzymatic interesterification of blends of palm stearin, coconut oil and canola oil for low trans-Margarine formulation

Grant number: 11/20809-3
Support Opportunities:Scholarships abroad - Research Internship - Doctorate
Effective date (Start): March 01, 2012
Effective date (End): September 30, 2012
Field of knowledge:Agronomical Sciences - Food Science and Technology - Food Technology
Principal Investigator:Luiz Antonio Gioielli
Grantee:Fabiana Andreia Schäfer de Martini Soares
Supervisor: Suzana Ferreira Dias
Host Institution: Faculdade de Ciências Farmacêuticas (FCF). Universidade de São Paulo (USP). São Paulo , SP, Brazil
Research place: Universidade Técnica de Lisboa, Portugal  
Associated to the scholarship:10/05110-0 - Chemical and enzymatic continuous packed-bed interesterification of blends of palm stearin, coconut oil and canola oil for low trans margarine formulation, BP.DR


The role of fats and oils in human nutrition has been intensively studied and discussed in recent decades. It has emphasized the importance of intake of É-3, É-6 and É-9 fatty acids, the reduction of saturated fatty acids and, more recently, control of intake of trans fatty acids. The enzymatic interesterification is an important technology for the formulation of fat free of trans fatty acids. Palm stearin, solid fraction obtained by fractionation of palm oil, is rich in saturated fatty acids, mainly palmitic acid. Canola oil has a low degree of saturation and shows balanced composition of unsaturated fatty acids. Coconut oil has medium chain fatty acids, especially lauric acid. This work aims the formulation of structured lipids by mixing palm stearin, coconut oil and canola oil in various proportions, modified by enzymatic continuous packed-bed interesterification, by using as enzyme Lipozyme TL IM. The best reaction conditions were previously established batchwise via response surface methodology as a function of temperature and medium composition. The following tests before and after interesterification will be performed: fatty acid and triacylglycerol composition, regioespecific distribution of fatty acids in triacylglycerols, iodine and peroxide values, free fatty acids content, softening and melting points, consistency, solid fat content, kinetics of crystallization, calorimetric analysis, microcrystalline structure by polarized light microscopy and X-ray diffraction. Margarines will be prepared at laboratoy scale with the adequate interesterified fats. For the analytical responses a multiple regression model will be used. (AU)

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Scientific publications
(References retrieved automatically from Web of Science and SciELO through information on FAPESP grants and their corresponding numbers as mentioned in the publications by the authors)
SCHAFER DE MARTINI SOARES, FABIANA ANDREIA; OSORIO, NATALIA M.; DA SILVA, ROBERTA CLARO; GIOIELLI, LUIZ ANTONIO; FERREIRA-DIAS, SUZANA. Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines. EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, v. 115, n. 4, p. 413-428, . (11/20809-3)

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