Production of 1, 3-dioleoyl-2-palmitoyl glycerol as a human milk fat substitute using enzymatic interesterification of natural fats and oils

• Published in: Food science and biotechnology Vol. 24; no. 2; pp. 433 - 437
• Main Authors: Lee, Na Kyung, Oh, Si Won, Kwon, Dae Young, Yoon, Suk Hoo
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.04.2015; 한국식품과학회
• Subjects: Camellia; Chemistry; Chemistry and Materials Science; Food Science; Nutrition; Research Article; 식품과학; human milk fat substitute; animal fat; interesterification; plant oil; lipase
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0057-4

Human milk fat substitutes were synthesized using non-preprocessed natural fats and oils with lipase. Enzymatic interesterification of tripalmitin and oleic acid was carried out in isooctane. The reaction reached equilibrium after 12 h and the reaction conditions were partially optimized as a molar ratio of tripalmitin to oleic acid of 1:5, an initial water content of 0.01 g/L, and a water removal time of 1 h. After interesterification of tripalmitin and oleic acid, the reaction products contained 55.2% 1,3-dioleoyl-2-palmitoyl glycerol (OPO). The OPO yield was 25.2% when commercial palm oil and camellia oil were used as substrates, and the OPO concentration was increased to 53.3% after fractional crystallization of the reaction product.