INTERESTERIFICATION

INTERESTERIFICATION
• an alternative to hydrogenated fats due to increased concern of the negative
effects of trans fatty acids fats
• involves the rearrangement (or randomization) of the fatty acids on the
glycerol backbone of the fat within a triglyceride or among triglyceride
molecules
INTERESTERIFICATION
INTERESTERIFICATION
• To change the overall melting profile (smooth the SFC) or the melting point of the mixture

• Improve the plasticity of the resulting solid by changing the recrystallization properties
• Improve the compatibility of the different triglycerides
• Change in the physical properties of the oil/fat
• Give the oil/fat the functionality required for a finished product
• Combine the properties of mixed oils and fats
• Versatile – able to get wide range of fat profile by varying oil type and ratio
MELTING POINT CHANGES DUE TO
INTERESTERIFICATION
INTERESTERIFICATION
• blends soft oils with hard fats to a desired functionality and consistency
• hydrogenated PKO is a hard butter melting at 46°C and produces a waxy feel in the mouth.
• on interesterification, its melting point is reduced to 35°C.
• blending hydrogenated PKO and its interesterified product, a whole series of hard butters
with highly desirable melting (rapid melt in mouth) qualities are obtained.
 INTERESTERIFICATION
• two types:
1. Chemical/random interesterification

• FA-distribution according to law of probability

2. Enzymatic/directed interesterification

• ‘Selective’ FA-interchange on sn-1,3 positions

INTERESTERIFICATION
 CHEMICAL INTERESTERIFICATION

• carried out to an equilibrium condition, at which point the fatty acids assume an almost
random distribution among triglycerides (distribution according to law of probability).
• less natural fat created.
• entire mixture of glycerides is liquid.
• exchange of fatty acids may occur at high temperature (300oC) with no catalyst or at lower
temperature with the proper catalyst.
• alkali metal alkylates (Sodium methylate and ethylate) and alkali metals (sodium metal, Na/K
alloy) as the preferred catalysts.
CHEMICAL INTERESTERIFICATION

• presence of water, FFA and peroxides will retard the catalytic activity of the catalyst.

• oil should be neutralized or deodorized and dried prior to IE reaction so that the consumption of catalyst can be reduced to as low as 0.3%-0.5% .

Source : Wim De Greyt

 CHEMICAL INTERESTERIFICATION

Sodium methoxide, sodium methylate (NaOCH3)

• very alkaline (stronger than NaOH)

• very reactive : exothermic decomposition (explosive) into NaOH & CH3OH in the
presence of water

• hazardous, require careful handling & controlled storage

• available in powdered form for interesterification or dissolved in MeOH (25%) for

biodiesel

• supplied in plastic bags (10 kg) sealed in drums

 CHEMICAL INTERESTERIFICATION

NaOCH3

(< 120oC )

(93oC)
(5-10%)

(reaction stop: acid )

Deodorization (220-230oC)
CHEMICAL INTERESTERIFICATION
 CHEMICAL INTERESTERIFICATION

• NaOCH3 will catalyze also unwanted side-reactions

-Degradation of tocopherols

-Formation of tocopherol esters

-Formation of di-alkylketones

-Some formation of phytosterol esters

• more side products at higher catalyst conc. (max. catalyst conc. : 0.1%, preferably
0.05% catalyst) & temperature (max. temperature : 120°C)

• Overall oil loss (side rx, postbleaching & deodorisation) : min. 1.5%
 ENZYMATIC INTERESTERIFICATION

• directed away from its usually random end-point if the fat is allowed to crystallize
during reactions (trisaturated glycerides crystallize first)

• 1,3-specific (only the fatty acids in the 1,3-positions are shifted around while the
2-position is left untouched.

source: Dr MohdSuriaAffandi, RazamAbdLatip & Ahmadilfitri MdNor

• more natural fat produced
• use of enzymes (lipases, esterases)
• no chemicals are used

• no TFA are produced

• continuous process
• can take several hours & even days (production of oils/fats with a high added
value eg. Cocoa butter
 ENZYMATIC INTERESTERIFICATION

• Enzyme : LIPOZYME TL IM
Triacylglycerolhydrolase (lipase)

Sn-1,3 specific

Heat stable (max. temp. : 75oC)

Halal approved

• Immobilized lipase

Fixed bed processes

No enzyme in finished oil product

Re-use of enzyme
 ENZYMATIC INTERESTERIFICATION

• enzyme inactivation :

Process temperature (max. 70oC)

Radicals (peroxides)

Polar impurities (phosphatides, soaps, etc)

Secondary oxidation products (ketons, aldehydes, etc)

Trace elements (e.g. Nickel, etc)

Acids (citric acid, etc)

• quality of feed oil (pretreatment) :

Chem. Refining : neutralized-bleached

Phy. Refining : preferably fully refined (bleached and deodorised)
 ENZYMATIC INTERESTERIFICATION

• simpler than chemical IE, no deactivation & bleaching of the interesterified oil
afterwards

source: Wim De Greyt

• enzyme productivity (kg EIE oil/kg enzyme):

Depend on incoming oil quality

Good quality oil : min. 2500 kg EIE oil/kg enzyme

Higher productivity up to 4000 kg EIE oil/kg enzyme in pilot trials

• continuous process through a series of fixed bed reactors (immobilized lipase)

• enzyme activity decreases over time

• low production rate at the end of the enzyme’s lifetime

• constant but rather slow flow rate : typically 1-2 kg IE oil/kg enzyme.hr
• enzyme in use for 1250 – 2500 hr (50 – 100 days)
 ENZYMATIC INTERESTERIFICATION

• Multiple fixed bed reactor placed in series

source: Wim De Greyt

• different enzyme activity in each reactor

lowest enzyme activity in first reactor : GUARD EFFECT

highest enzyme activity in last reactor

• GUARD EFFECT : only for reactors in series

Absorption of ‘harmful’ components on partially spent enzyme

Protection of more active enzyme in further reactors

Longer life time & higher productivity

ENZYMATIC INTERESTERIFICATION
ENZYMATIC VS CHEMICAL INTERESTERIFICATION

source: Wim De Greyt

 EFFECT CHEMICAL VS ENZYMATIC IE ON OIL QUALITY

source: Wim De Greyt

• EIE oil without bleaching has a lighter colour than CIE oil after bleaching

• EIE oil has a higher tocopherol content than CIE oil

• EIE oil has a lower diglyceride (DAG) content than CIE oil
CHEMICAL VS ENZYMATIC INTERESTERIFICATION
CHEMICAL VS ENZYMATIC INTERESTERIFICATION
CHEMICAL VS ENZYMATIC
INTERESTERIFICATION
 EFFECT CHEMICAL VS ENZYMATIC IE ON OIL QUALITY
INTERESTERIFICATION ADVANTAGES
CHEMICAL q Fully random : final
product determined by FA
comp of blend,
not by triglyceride
composition
q Highly reproducible and
cost-effective
q Easy Process (batch)
ENZYMATIC q Cost-effective when
running continuously on
‘clean’ bulk fat
q Simple, clean & safe –
‘Natural’ process
q No side reactions, no
supplementary post-
bleaching
q Lower capital investment
cost compared to chemical
process
DISADVANTAGES
q Hazardous catalyst: safe
handling required
q Side reactions can occur (at
high catalyst conc./temp.)
q Risk of flavor reversion &
reduced stability
q Loss of valuable minor-
components (tocopherols)
q Sensitive & costly catalyst
(temp, moisture PV, gums,
impurities)
q Less easy stock-change
(cross-contamination)
q To certain extent
triglyceride composition
dependent
q New & still rather unknown
CHEMICAL VS ENZYMATIC INTERESTERIFICATION