Effect of enzymatic interesterification on the melting point of tallow‐rapeseed oil (LEAR) mixture

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Abstract
To reduce the melting point of a tallow‐rapeseed oil mixture, the triglyceride composition of the mixture was altered by enzymatic interesterification in a solvent‐free system. The interesterification and hydrolysis were followed by melting point profiles and by free fatty acid determinations. The degree of hydrolysis was linearly related to the initial water content of the reaction mixture. The rate of the interesterification reaction was influenced by the amount of enzyme but not much by temperature between 50 and 70°C. The melting point reduction achieved by interesterification depended on the mass fractions of the substrates: the lower the mass fraction of tallow, the larger the reduction of the melting point.