Enzymatic interesterification achieves 99.85% efficiency in creating specialty fats, suggesting enhanced functional properties in food applications.
This study developed medium-chain fatty acid (MCFA)-enriched specialty fats for hand-grasp pancakes through enzymatic interesterification (EIE) using a soybean oil/fully hydrogenated coconut oil/fully hydrogenated palm oil blend (6:1:3 w/w/w) as the substrate. Orthogonal optimization achieved 99.85 % randomization efficiency under mild conditions (70 °C, 12 % lipase load, 4 h). Fatty acid composition analysis confirmed 6 % MCFA incorporation with trans-fatty acid levels below 0.1 %. EIE significantly modified triglyceride profiles by reducing trisaturated species while increasing mixed-acid glycerides. The resulting fat exhibited superior functional properties: exclusive β' crystal polymorphism, compact spherical crystal clusters, and ideal solid fat content. Compared to chemically interesterified fat, the EIE fat demonstrated lower hardness, higher spreadability, and enhanced oxidative stability. In baking trials, pancakes made with EIE fats displayed distinct layering, uniform golden browning, and crisp texture. This work establishes EIE as an eco-friendly strategy for producing nutritionally enhanced, functionally optimized shortenings suitable for frozen dough applications.
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Wang et al. (2025) studied this question.
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