Enzymatic interesterification of blend of soyphospholipid and coconut oil

Abstract

Simultaneous modification of the fatty acid composition of both soyphospholipid (SPL) and coconut oil (CO) was performed by enzymatic interesterification. In modified soyphospholipid (MSPL), the extent of incorporation of caprylic acid, capric acid and lauric acid were 5.735 ± 0.31, 14.39 ± 0.15 % and 7.945 ± 0.13 %, respectively and in modified coconut oil (MCO) the extent of incorporation of linoleic acid and linolenic acid were 6.625 ± 0.3 % and 1.58 ± 0.35 %. The antioxidant properties of the modified products were determined and significant increase in case of MSPL and decrease with MCO were observed compared to the original soyphospholipid and coconut oil. The surface active property such as surface tension was measured in case of modified soyphospholipid product that got reduced by about 4 units. This lowering of surface tension for MSPL can be useful as an emulsifier effective for food use.