Potential of combined enzymatic interesterification and ...

Potential of combined enzymatic interesterification and fractionation of palm oil and its fractions

Koen Dewettinck, Nguyen Tuyet Mai, Nathalie De Clercq, Cecilia Rodriquez, Véronique Gibon

Food Technology and Engineering at the Department of Food Safety and Food QualityProf. Koen Dewettinck

Palm oil

o Equatorial regions

o Largest produced vegetable oil in the world (>40 million T/yr)

o Broad spectrum of triglycerides → ‘fractions’: stearin, olein

o Refined & processed worldwide into frying oils, margarines, baking fats, salad oils…

Modification techniques

o Fractionation: separation of triglycerides by fractional crystallization (sometimeswith aid of a solvent)

o Interesterification: re-arrangement of fatty acids of triglycerides

Combining techniques: synergistic effects

EIEDry

Fractionation

Simple, clean & safe No side reactions Limited post-treatment More healthy, natural

Physical process (no chemicals involved) Fully reversible Limited pre-/post-refining required

Fractionation

Improvement

on process level (faster process, higher yields…) ?on product level (cold stability, structural assets…) ?

+


Enzymatic IE (Batch)

Columns with enzyme

(+/- 90 g in both)

Water bath system(aquarium)

Heater

Pump

Continuous EIE

Desmet Ballestra


Classical way

Fractionation Stearin fraction InteresterificationPalm Oil(PO)

This research: How can interesterification improve fractionation?

Interesterification FractionationPalm Oil or

fractions

Results



SFC as a function of temperature during batch EIE from 2h to 8hPalm oil Palm olein

Interesterification hardens the oilSFC of interesterified oil increases with time

0,00

10,00

20,00

30,00

40,00

50,00

60,00

70,00

5 10 15 20 25 30 35 40 45 50

%S

FC

Temperature (C)

PO

CIE

B-EIE t=2h

B-EIE t=4h

B-EIE t=6h

B-EIE t=8h

0

10

20

30

40

50

60

70

5 10 15 20 25 30 35 40 45 50

% S

FC

Temperature (C)

olein

CIE

t=2 h

t=4 h

t=6 h

t=8 h


SFC as a function of temperature during batch EIEPalm oil (8h, 22h, 28h & 30h) Palm olein (16h to 24h)

CIE: referenceReaching randomization: Palm oil (after ~22h ), Palm olein (after ~16h)

0

10

20

30

40

50

60

70

5 10 15 20 25 30 35 40 45 50

% S

FC

Temperature (C)

PO

CIE

B-EIE t=22h

B-EIE t=28h

B-EIE t=30h

B-EIE t=8h

0

10

20

30

40

50

60

70

5 10 15 20 25 30 35 40 45 50

% S

FC

Temperature (C)

olein

t=20 h

t=22 h

t=24 h

CIE

t=18 h

t=16 h


SFC of palm oil/palm olein, CIE and EIE (batch and continuous)

Palm oil

Palm olein

No matter which process (batch EIE, continuous EIE), both lead to a randomization(CIE)

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10

20

30

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5 10 15 20 25 30 35 40 45 50

% S

FC

Temperature (C)

SFC (%) PO

SFC (%) CIE

SFC (%) EIE batch

SFC (%) EIE cont.

0

10

20

30

40

50

60

70

5 10 15 20 25 30 35 40 45 50

%S

FC

Temperature (C)

POl

CIE

SFC (%) EIE batch

SFC (%) EIE cont.


Comparison of dry fractionation of interesterified palm oil and native palm oil

EIE palm oil after fractionation

Palm oil after fractionation

IVCP

Quality of an olein

Using IE feedstock does not increase the quality of olein

Rep 1 Rep 2

Olein Olein

IV 61.10 64.70

CP (oC) 3.1 0.9

SSS 0.00 0.00

Press filtration 1 Press filtration 2

Oleinfill

OleinSQ 6bar

OleinSQ 15bar

Oleinfill

OleinSQ 6bar

OleinSQ 15bar

IV 61.5 62.4 62.3 64.1 65.2 65.2

CP (oC) 7.7 7.8 7.4 5.5 4.8 4.8

SSS 0.44 0.11 0.11 0.22 0.22 0.11


Interesterified palm olein as a seeding agent during the fractionation of palm olein?

Palm oleinInteresterification

Blend 92%p.olein/8%p.oilBlend A (ref)

Fractionation

Blend 98%p.olein/2%EIEp.oleinBlend B

Fractionation

Comparison between the fractionation of two blends


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80

90

0 5 10 15 20 25 30 35 40

%O

lein

yie

ld

%SFC

Yield olein (%w/w) blend B

Yield olein (%w/w) blend AOlein yield

At the high SFC values, not real difference between yields of 2 blends

Iodine value


50

52

54

56

58

60

62

64

66

68

0 5 10 15 20 25 30 35 40

IV c

alc

ula

ted

%SFC

IV mix olein blend B

IV mix olein blend A

IV increased over the whole range of SFCBelow 25% SFC, IV of blend B is higher than blend A


-2

-1

0

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5

6

0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 38 40

Clo

ud

po

int (C

)

%SFC

CP mix (oC) blend B

CP mix (oC) blend A

Cloud point

Above 30% SFC, CP of blend B remains more or less constant

TAG composition of the olein fractions from blend A and Bat SFC between 25% and 35%


Adding interesterified palm olein did not improvethe quality of the palm olein fraction

Blend A Blend B

Why interesterification does not help the fractionation



Interesterification:

The ratio of POP/OPP in IE palm olein is significantly changed

Effect of the POP/OPP ratio

An enriched fraction of 55% P2O (POP&OPP) was produced

Enriched P2O fraction, palm olein, palm superoleinmaking blends with different POP/OPP ratios crystallization

Assumption: POP/OPP ≈ O/P sn2


[O/P] ratio in constituting components

7.01

6.11

0.52

0 2 4 6 8

Palm superolein

IV 64

Palm olein IV 56

P2O enriched

[O/P] Time (min)

0 50 100 150 200 250

Tem

pera

ture

(oC

)

10

20

30

40

50

60

70

Temperature regime of the waterbath

Start experiment

100rpm

200rpm


SFC profiles during lab scale isothermal crystallization at 15oC

0

1

2

3

4

5

0 1 2 3 4 5 6 7

[O/P] ratio

SF

C

30min

60min

90min

120min

Palm olein IV56

Lab scale crystallization

▪ Higher O/P ratio higher SFC better crystallization

▪ Interesterification: O/P ratio decreased crystallization was worse


Potential of combined enzymatic interesterification and ...

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