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7141801 
Journal Article 
Cocoa Butter Alternatives from Enzymatic Interesterification of Palm Kernel Stearin, Coconut Oil, and Fully Hydrogenated Palm Stearin Blends 
Ornla-Ied, P; Tan, CP; Wang, Y; Sonwai, S; , 
2020 
Yes 
Journal of the American Oil Chemists' Society
ISSN: 0003-021X
EISSN: 1558-9331 
WILEY 
HOBOKEN 
98 
1 
53-64 
WOS:000577273500001 
Structured lipids (SL) were produced from enzymatic interesterification (EIE) of palm kernel stearin (PKS), coconut oil (CNO), and fully hydrogenated palm stearin (FHPS) blends in various mass ratios. The EIE reactions were performed at 60 degrees C for 6 hours using immobilized Lipozyme RM IM with a mixing speed of 300 rpm. The physicochemical properties, crystallization and melting behavior, solid fat content (SFC), crystal morphology and polymorphism of the physical blends (PB), and the SL were characterized and compared with commercial cocoa butter and cocoa butter alternatives (CBA). EIE significantly modified the triacylglycerol compositions of the fat blends, resulting in changes in the physical properties and the crystallization and melting behavior. SFC and slip melting point of all SL decreased from those of their counterpart PB. In particular, SL obtained from EIE of blends 60:10:30 and 70:10:20 (PKS:CNO:FHPS) exhibited a high potential to be used astrans-free CBA as they showed similar melting ranges, melting peak temperatures, and SFC curves to the commercial CBA with fine needle-like crystals and desirable beta' polymorph. 
Structured lipid; Enzymatic interesterification; Palm kernel stearin; Coconut oil; Fully-hydrogenated palm stearin and cocoa butter alternative