trans-Free margarines prepared with canola oil/palm stearin/palm kernel oil-based structured lipids

Structured lipids (SLs) for formulating trans-free margarines were synthesized by lipase-catalyzed interesterification of the blends of canola oil (CO), palm stearin (PS), and palm kernel oil (PKO) in weight ratios (CO/PS/PKO) of 40:60:0, 40:50:10, 40:40:20, 40:30:30, 50:30:20, and 60:25:15. The atherogenicity was determined using fatty acid profiles. We also determined the physical properties (melting/crystallization profiles, solid fat content, polymorphism, and microstructure) of SLs and the textural properties of margarines made with the SLs. The SLs from the 50:30:20 and 60:25:15 blends had atherogenic indices similar to or lower than those of the commercial trans (CTMF) and similar to the trans-free margarine fats (CTFMF). SLs from the blends with PKO contained a wide range of fatty acids (C6-C20) and had more beta' than beta polymorphs. Margarines made with SLs from 50:30:20 and 60:25:15 blends possessed similar hardness, adhesiveness, or cohesiveness to margarines made with CTMF and CTFMF, respectively. Therefore, CO/PS/PKO-based SLs were suitable for formulating trans-free margarines with low atherogenicity and desirable textural properties.     

Interesterification of olive oil with a fully hydrogenated fat in a batch reactor using step changes in temperature

Interesterification of a 60:40 (wt/wt) mixture of olive oil and fully hydrogenated canola oil was carried out in a batch reactor using a commercial immobilized lipase from Thermomyces lanuginose as a biocatalyst. The effects of a stepwise change of temperature on the degree of conversion, the solid fat content (SFC) of the products, and the residual activity of the enzyme were investigated. As a reference condition, an interesterification trial was conducted at a constant temperature of 70 degrees C for 48 h. For trials in which a temperature of 70 degrees C was used for the first 4 h of reaction and a temperature of 60 degrees C was employed for the following 44 h, there were no significant differences (p < 0.05) in the overall degree of conversion relative to the reference condition. Oils interesterified for only 1 or 2 h at 70 degrees C had melting points higher than 60 degrees C, whereas an oil produced by interesterification at 70 degrees C for only 4 h had a melting point of 58 degrees C. There was little difference (p < 0.05) between the SFC profiles of the interesterification products prepared by two different temperature protocols (70 degrees C for 24 h; 70 degrees C for 4 h followed by 60 degrees C for 20 h). Use of the protocol involving a step decrease in temperature significantly decreased catalyst deactivation effects, thereby increasing the residual activity of the immobilized lipase.     

Hydrogenation and interesterification effects on the oxidative stability and melting point of soybean oil

Soybean oil with an iodine value of 136 was hydrogenated to have iodine values of 126 and 117. The soybean oils with iodine values of 136, 126, and 117 were randomly interesterified using sodium methoxide. The oxidative stabilities of the hydrogenated and/or interesterified soybean oils were evaluated by measuring the headspace oxygen content by gas chromatography, and the induction time was measured using Rancimat. The melting points of the oils were evaluated by differential scanning calorimetry. Duncan's multiple range test of the headspace oxygen and induction time showed that hydrogenation increased the headspace oxygen content and induction time at alpha = 0.05. Interesterification decreased the headspace oxygen and the induction time for the soybean oils with iodine values of 136, 126, and 117 at alpha = 0.05. Hydrogenation increased the melting points as the iodine value decreased from 136 and 126 to 117 at alpha = 0.05. The random interesterification increased the melting points of soybean oils with iodine values of 136, 126, and 117 at alpha = 0.05. The combined effects of hydrogenation and interesterification increased the oxidative stability of soybean oil at alpha = 0.05 and the melting point at alpha = 0.01. The optimum combination of hydrogenation and random interesterification can improve the oxidative stability and increase the melting point to expand the application of soybean oil in foods.     

Enzymatic modification of high-laurate canola to produce margarine fat

Stearic acid was enzymatically transesterified with high-laurate canola using a nonspecific lipase from Candida antarctica to produce structured lipids (SL) suitable for margarine application. Stearic acid levels ranged from 10 to 40 wt % of high-laurate canola oil. Differential scanning calorimetry was used to evaluate melting characteristics of the transesterified products. A stearic acid level of 30% was found to best match the melting characteristics of fat extracted from commercially available stick margarine. This SL was used to prepare nonrefrigerated and refrigerated margarine samples. Refrigerated margarine was prepared using 60% SL and 40% canola oil, whereas 100% SL was used for the nonrefrigerated margarine. Slip melting point, solid fat content, and hardness index were determined for all samples. Application of a dynamic temperature step using a dynamic stress rheometer showed complete breakdown of the commercial stick margarine and the experimental refrigerated margarine at approximately 30 degrees C and complete breakdown of the nonrefrigerated margarine at approximately 35 degrees C. Addition of canola oil to the SL improved spreadability at refrigeration temperatures and reduced the hardening effect of lauric acid in the SL. The nonrefrigerated margarine was spreadable at room temperature and exhibited no oil exudation or phase separation.     

Monitoring lipase-catalyzed interesterification for bulky fat modification with FT-IR/NIR spectroscopy

This work demonstrates the application of FT-IR and FT-NIR spectroscopy to monitor the enzymatic interesterification process for bulky fat modification. The reaction was conducted between palm stearin and coconut oil (70:30, w/w) with the catalysis of Lipozyme TL IM at 70 degrees C in a batch reactor. The blends and interesterified fat samples in liquid form were measured by attenuated total reflectance based FT-IR (spectra region, 1516-781 cm(-1)) and transmission mode based FT-NIR (spectra region, 5369-4752 cm(-1)) with the temperature of both controlled at 70 degrees C. The samples in solid form were also measured by reflectance-based FT-NIR (spectra regions, 7037-6039 and 5995-5612 cm(-1)) at room temperature. Calibrations of FT-IR and FT-NIR for conversion degrees (evaluated by triglyceride profile), solid fat contents (SFC), and dropping points of interesterified products were carried out by using partial least-squares regression. High correlations (r > 0.96) were obtained from cross validations of the data estimated by FT-IR, FT-NIR, and the above-mentioned conventional analytical methods, except for correlations (r = 0.90-0.95) between FT-IR and SFC profiles. Overall, FT-NIR spectroscopy coupled with transmission mode measured at 70 degrees C had the highest correlations, which also had the closest conditions to the sampled products in the process, indicating a great potential for implementation as an on-line control for monitoring the enzymatic interesterification process.     

Preparation of interesterified plastic fats from fats and oils free of trans fatty acid

Interesterified plastic fats were produced with trans-free substrates of fully hydrogenated soybean oil, extra virgin olive oil, and palm stearin in a weight ratio of 10:20:70, 10:40:50, and 10:50:40, respectively, by lipase catalysis. The major fatty acids of the products were palmitic (32.2-47.4%), stearic (12.0-12.4%), and oleic acid (33.6-49.5%). After storage at 5 degrees C (refrigerator temperature) or 24 degrees C (room temperature) for 16 h, the physical properties were evaluated for solid fat content, texture, melting, and crystallization behavior, viscoelastic properties, crystal polymorphism, and crystal microstructure. The interesterified fats contained desirable crystal polymorphs (beta' form) as determined by X-ray diffraction spectroscopy. They exhibited a wide plastic range of solid fat content of 52-58% at 10 degrees C and 15% at 40 degrees C. The physical properties were influenced by the ratio of palm stearin and olive oil. Harder and more brittle texture, crystallization and melting at higher temperature, higher solid fat contents, and more elastic (G') or viscous (G') characteristics were observed in the produced fats containing a higher content of palm stearin and lower content of olive oil. The produced fats stored at 5 degrees C consisted mostly of beta' form crystal together with a small content of beta form, while those at 24 degrees C had only beta' form. The produced fat with a higher amount of palm stearin appeared to have more beta' form crystal and small size crystal clusters. Thus, the physical properties of the produced plastic fats may be desirable for use in a bakery product.     

Enrichment of anhydrous milk fat in polyunsaturated fatty acid residues from linseed and rapeseed oils through enzymatic interesterification

Lipozyme TL IM was used in a solvent-free batch and microaqueous system for enzymatic interesterification of anhydrous milkfat (AMF) with linseed oil (LO) in binary blends and with rapeseed oil (RO) in one ternary blend. The aim was to obtain and characterize physicochemically fats enriched with unsaturated C 18 fatty acids (oleic, linoleic, and, especially, linolenic acids) from natural vegetable oils. Binary blends of AMF/LO 100/0, 90/10, 80/20, 70/30, and 60/40 (w/w) were interesterified. The change in triacylglycerol (TAG) profiles showed that quasi-equilibrium conditions were reached after 4-6 h of reaction. Free fatty acid contents <1%. The decrease in solid fat content and in dropping point temperature obtained with increasing content of LO and interesterification resulted in good plastic properties for the products originating from the blends 70/30 and 60/40. This was confirmed by textural measurements. Melting profiles determined by differential scanning calorimetry showed complete disappearance of low-melting TAGs from LO and the formation of intermediary species with a lower melting temperature. Oxidative stability of the interesterified products was diminished with increasing LO content, resulting in low oxidation induction times. A ternary blend composed of AMF/RO/LO 70/20/10 gave satisfactory rheological and oxidative properties, fulfilling the requirements for a marketable spread and, moreover, offering increased potential health benefits due to the enriched content in polyunsaturated fatty acid residues.     

Synthesis and characterization of canola oil-stearic acid-based trans-free structured lipids for possible margarine application

Incorporation of stearic acid into canola oil to produce trans-free structured lipid (SL) as a healthy alternative to partially hydrogenated fats for margarine formulation was investigated. Response surface methodology was used to study the effects of lipozyme RM IM from Rhizomucor miehei and Candida rugosa lipase isoform 1 (LIP1) and two acyl donors, stearic acid and ethyl stearate, on the incorporation. Lipozyme RM IM and ethyl stearate gave the best result. Gram quantities of SLs were synthesized using lipozyme RM IM, and the products were compared to SL made by chemical catalysis and fat from commercial margarines. After short-path distillation, the products were characterized by GC and RPHPLC-MS to obtain fatty acid and triacylglycerol profiles, 13C NMR spectrometry for regiospecific analysis, X-ray diffraction for crystal forms, and DSC for melting profile. Stearic acid was incorporated into canola oil, mainly at the sn-1,3 positions, for the lipase reaction, and no new trans fatty acids formed. Most SL products did not have adequate solid fat content or beta' crystal forms for tub margarine, although these may be suitable for light margarine formulation.     

Hypolipidemic effect of oils with balanced amounts of fatty acids obtained by blending and interesterification of coconut oil with rice bran oil or sesame oil

Blended oils comprising coconut oil (CNO) and rice bran oil (RBO) or sesame oil (SESO) with saturated fatty acid/monounsaturated fatty acid/polyunsaturated fatty acid at a ratio of 1:1:1 and polyunsaturated/saturated ratio of 0.8-1 enriched with nutraceuticals were prepared. Blended oils (B) were subjected to interesterification reaction using sn-1,3 specific Lipase from Rhizomucor miehei. Fatty acid composition and nutraceutical contents of the blended oil were not affected by interesterification reaction. Male Wistar rats were fed with AIN-76 diet containing 10% fat from CNO, RBO, SESO, CNO+RBO blend (B), CNO+SESO(B), CNO+RBO interesterified (I), or CNO+SESO(I) for 60 days. Serum total cholesterol (TC), low-density lipoprotein cholesterol, and triacylglycerols (TAGs) were reduced by 23.8, 32.4, and 13.9%, respectively, in rats fed CNO+RBO(B) and by 20.5, 34.1, and 12.9%, respectively, in rats fed CNO+SESO(B) compared to rats given CNO. Rats fed interesterified oils showed a decrease in serum TC, low-density lipoprotein cholesterol (LDL-C), and TAGs in CNO+RBO(I) by 35, 49.1, and 23.2 and by 33.3, 47, and 19.8% in CNO+SESO(I), respectively, compared to rats given CNO. Compared to rats fed CNO+RBO blended oils, rats on CNO+RBO interesterified oil showed a further decrease of 14.6, 24.7, and 10% in TC, LDL-C, and TAG. Rats fed CNO+SESO interesterified oils showed a decrease in serum TC, LDL-C, and TAG by 16.2, 19.6, and 7.8%, respectively, compared to rats given blended oils of CNO+SESO (B). Liver lipid analysis also showed significant change in the TC and TAG concentration in rats fed blended and interesterified oils of CNO+RBO and CNO+SESO compared to the rats given CNO. The present study suggests that feeding fats containing blended oils with balanced fatty acids lowers serum and liver lipids. Interesterified oils prepared using Lipase have a further lowering effect on serum and liver lipids even though the fatty acid composition of blended and interesterified oils remained same. These studies indicated that the atherogenic potentials of a saturated fatty acid containing CNO can be significantly decreased by blending with an oil rich in unsaturated lipids in appropriate amounts and interesterification of blended oil.     

Effects of degree of enzymatic interesterification on the physical properties of margarine fats: solid fat content, crystallization behavior, crystal morphology, and crystal network

In this study enzymatic-interesterified margarine fats with different conversion degrees were produced in a packed-bed reactor. The effects of conversion degree on the formation of free fatty acids and diacyglycerols, solid fat content, crystallization behavior, microstructure, and crystal network were investigated, and the enzymatically interesterified products were compared with a chemically interesterified product. Formation of free fatty acids and diacyglycerols increased slightly with increasing conversion degree. The solid fat content was higher at 10 and 20 degrees C and lower at 30, 35, and 40 degrees C with increasing conversion degree. Increased conversion degree from the blend to products, measured by X-ray with addition of 50% of rapeseed oil for dilution, caused the content of beta to decrease from 100% to 33%, and 30% and eventually to pure beta' crystal. However, double chain packing was observed for both the blend and products. Isothermal crystallization kinetics was characterized by the Fisher-Turnbull model. The highest free energy was observed for the blend. A small deformation with oscillation tests shows a significant difference between the blend and interesterified products. The differences of microstructure between the blend, different conversion degree, and chemical randomized product were observed.     

Butter blend containing fish oil improves the level of n-3 fatty acids in biological tissues of hamster

Many studies have shown beneficial effects of long chain n-3 polyunsaturated fatty acids (PUFA) on human health. Regardless of the positive effects of n-3 PUFA, the intake of these fatty acids remains low. An approach to increase the intake of n-3 PUFA in the population is to incorporate fish oil into food. In the present study, fish oil was incorporated into butter blends by enzymatic interesterification. The aim of the study was to investigate the effects of this butter product in comparison with a commercial butter blend and a product produced by interesterification but without fish oil. Golden Syrian hamsters received hamster feed blended with one of the three butter products. After 6 weeks of feeding, the fatty acid compositions of plasma, erythrocytes, liver, brain, and visceral fat were determined. The intake of butter product with fish oil resulted in a higher level of n-3 PUFA in plasma, erythrocytes, and liver. The incorporation of n-3 PUFA was significantly higher in phospholipids than in triacylglycerols. The results suggest that enriching butter blends with small amounts of fish oil can be used as an alternative method for improving the level of n-3 PUFA in biological tissues.     

Triacylglycerol analysis of potential margarine base stocks by high-performance liquid chromatography with atmospheric pressure chemical ionization mass spectrometry and flame ionization detection

Several margarine base stock candidates have previously been prepared for the purpose of finding better, more oxidatively stable food components: high-saturate vegetable oils, randomized vegetable oils, vegetable oil-hard stock blends, and interesterified vegetable oil-hard stock blends. Here are reported the triacylglycerol compositions of these products, determined using reverse-phase high-performance liquid chromatography (HPLC) coupled with a flame ionization detector or a quadrupole mass spectrometer with an atmospheric pressure chemical ionization source. Triacylglycerol percent composition results for samples of known composition (randomized and interesterified samples) exhibited less average error by HPLC coupled with a quadrupole mass spectrometer with an atmospheric pressure chemical ionization source, after application of response factors, than the results by HPLC coupled with a flame ionization detector. The fatty acid compositions calculated from the mass spectrometric data exhibited less average error than the fatty acid compositions resulting from the flame ionization detector data. The average error of the fatty acid compositions by the mass spectrometer was lowest for interesterified blend samples, next lowest for randomized samples, then followed by high-saturated fatty acid oils, normal oils, and blends. Analysis of the vegetable oil-hard stock blends by mass spectrometer required special treatment for calculation of response factors.     

Regioisomerism of triacylglycerols in lard, tallow, yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil analyzed by tandem mass spectrometry.

Triacylglycerols (TAG) of lard, tallow, egg yolk, chicken skin, palm oil, palm olein, palm stearin, and a transesterified blend of palm stearin and coconut oil (82:18) were investigated by chemical ionization and collision-induced dissociation tandem mass spectrometry. Accurate molecular level information of the regioisomeric structures of individual TAGs was achieved. When existing in a TAG molecule of lard, palmitic acid occupied 90-100% of the sn-2 position. Within the major fatty acid combinations in tallow TAGs, the secondary position sn-2 was preferentially occupied in the decreasing order by oleoyl > palmitoyl > stearoyl residues, the order in saturated TAGs being myristoyl > stearoyl = palmitoyl. TAGs in egg yolk were more asymmetric than in chicken skin, with linoleic acid highly specifically attached in the yolk sn-2 carbon. Nearly 50% of yolk TAGs contained 52 carbon atoms with two or three double bonds. Linoleic, oleic, and palmitic acids were in the sn-2 location in decreasing quantities in palm oil and its fractions. Triacylglycerols of equal molecular weight behaved similarly in the fractionation process. Randomization of the parent oil TAGs was seen in the transesterified oil. The tandem mass spectrometric analysis applied provided detailed information of the distribution of fatty acids in individual combinations in TAGs.     

Optimization of solid fat content and crystal properties of a trans-free structured lipid by blending with palm midfraction

The optimization of solid fat content (SFC) and crystal properties of trans-free structured lipids (SL) synthesized by incorporating stearic acid into canola oil was investigated. The SLs were blended with varying amounts of palm midfraction (PMF). The SFC and crystal polymorphism were improved. The addition of sucrose stearate (S-170), sorbitan tristearate (STS), and distilled monoglycerides (DMG) to one of the blends, SL40:PMF (70:30, w/w), did not improve crystal polymorphism but had significant effects on crystal morphology. The emulsifiers significantly delayed crystal growth, resulting in smaller crystal sizes as compared to the control. They were unable to inhibit the formation of granular crystals (30-140 microm), which are undesirable in margarine, after 4 weeks of storage at 0 degrees C. Blends treated with S-170 and STS showed many small evenly distributed crystals interspersed with large crystal aggregates (after 4 weeks of storage), whereas the blend treated with DMG and the control showed irregularly shaped globular crystals, also interspersed with large crystal aggregates. However, these crystal aggregates were not observed upon visual and physical examination and may therefore not impart the sensory properties of the finished products negatively.     

Nature and composition of fat bloom from palm kernel stearin and hydrogenated palm kernel stearin compound chocolates

Palm kernel stearin and hydrogenated palm kernel stearin can be used to prepare compound chocolate bars or coatings. The objective of this study was to characterize the chemical composition, polymorphism, and melting behavior of the bloom that develops on bars of compound chocolate prepared using these fats. Bars were stored for 1 year at 15, 20, or 25 degrees C. At 15 and 20 degrees C the bloom was enriched in cocoa butter triacylglycerols, with respect to the main fat phase, whereas at 25 degrees C the enrichment was with palm kernel triacylglycerols. The bloom consisted principally of solid fat and was sharper melting than was the fat in the chocolate. Polymorphic transitions from the initial beta' phase to the beta phase accompanied the formation of bloom at all temperatures.     

Density and microviscosity studies of palm oil/water emulsions

Electron paramagnetic resonance (EPR) and densitometry were used to measure the temperature- and rate-dependent formation of fat crystals in emulsion droplets in hardened palm kernel oil in water emulsions. The solid fat content in emulsions can be critical for the functionality of the emulsions in a wide variety of applications. Therefore, new and accessible methods are needed to monitor solid fat content in order to control the functional properties of these emulsions. EPR measurements showed that the microviscosity within the oil droplets could be measured as a function of temperature and that the storage temperature below the main fat melting point is crucial for an increase in the microviscosity, due to fat solidification. The microviscosity of the oil droplets could be an important parameter for defining functional performance (e.g., rheology and partial coalescence). Density measurements provided a simple and accurate method for monitoring changes in phase state of the oil. The phase behavior agreed well with the EPR results, demonstrating that accurate density measurements could prove to be a valuable tool for monitoring fat crystallization processes.     

Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception

The effect of dispersed aqueous droplets in water-in-oil (W/O)-emulsion semisolid fats on aroma release and sensory perception was investigated on margarine models where model aroma substances were added. Aroma release from W/O-emulsion fat blends and bulk fat blends with added monoglycerides combining different fatty acids of various short-chain free fatty acids, methylketones, esters, and lactones were measured using headspace solid phase microextraction-gas chromatography/mass spectrometry (SPME-GC/MS), and their perception profiles were evaluated by sensory analysis. The presence of aqueous phase in a fat blend significantly reduced the headspace concentrations of butanoic acid and hexanoic acid, and also decreased the perceived intensity of total aroma and cheesy aroma. The aroma release of methylketones, esters, and lactones from the W/O-emulsion fat blends increased with increasing carbon chain length of the volatile molecules. The intensity of aroma perception in a W/O-emulsion fat blend depended on the melting point of the fatty acids (oleic, palmitic, stearic, and behenic) of the monoglyceride used as an emulsifier. Thus, aroma release from a W/O-emulsion semisolid fat blend was influenced by interactions between aroma volatiles and the dispersed aqueous droplets and by their viscoelastic properties.     

Valorization of Wet Okara,a Value‐Added Functional Ingredient,in a Coconut‐Based Baked Snack

Wet okara (soy milk residue), as a functional ingredient, was evaluated to be added to a coconut‐based snack at 10, 20, 30, 40, and 50% levels to replace dry coconut in the formula. Certain physicochemical, nutritional, and sensory properties of the samples were evaluated. A coconut‐based, soft, baked snack with incorporated okara showed higher total fiber and much lower fat content than the control, which significantly improved the nutritional profile of the samples. Samples 3 and 4 (which had 30 and 40% replacement of coconut with wet okara, respectively) received the highest overall sensory score (8.4), which was significantly higher than the score of a control sample (7.5). Sample 3 also had a significantly improved nutritional profile per serving size, such as an increased fiber content of 6.11 ± 0.04 g/100 g and a decreased fat content of 17.57 ± 0.02 g/100 g, and sample 4 had an increased fiber content of 6.19 ± 0.03 g/100 g and a decreased fat content of 15.64 ± 0.03 g/100 g compared with the control sample. The appearance, color, flavor, physical measurements (instrumental texture profile analysis), and water activity of samples 3 and 4 were not significantly different from the control sample and demonstrated potential application of this formulation in the baking industry, proving that the wet okara can be successfully used as a value‐added functional ingredient.     

Chemical and physical properties of butterfat-vegetable oil blend spread prepared with enzymatically transesterified canola oil and caprylic acid

Structured Lipid was synthesized from canola oil and caprylic acid with sn-1,3 specific lipase from Rhizomucor miehei. Cold spreadable butter was made by blending butterfat with the SL at a weight ratio of 80:20. Its chemical and physical properties were compared with pure butter and butterfat-canola oil 80:20 blend spread. The butterfat-SL blend had lower contents of hypercholesterolemic fatty acids (FAs) and the lowest atherogenic index (AI) as compared to the others. Melting and crystallization behaviors of butterfat-SL blend were similar to those of butterfat-canola oil blend above 0 degrees C. It showed solid fat contents (SFCs) similar to butterfat-canola oil blend but lower than pure butterfat. The butterfat-SL blend was shown to crystallize in the beta' form. There were no differences between the hardness of butterfat-SL blend spread and butterfat-canola oil blend spread. Rheological analysis showed that butterfat-SL blend spread lost its elastic behavior at 5 degrees C, a lower temperature than pure butter.     

Synthesis of structured lipids by transesterification of trilinolein catalyzed by Lipozyme IM60

Structured lipids (SL) containing caprylic, stearic, and linoleic acids were synthesized by enzymatic transesterification using Lipozyme IM60. Pure trilinolein and free fatty acids were used as substrates. Incorporation of stearic acid was higher than that of caprylic acid in all parameters. Highest incorporations of both acids were achieved at 32 h, mole ratio of 1:4:4 (trilinolein/caprylic/stearic acids), water content of 1% (wt %), temperature of 55 degrees C, and 10% (wt %) enzyme load. The maximal incorporations of caprylic and stearic acids were 23.73 and 62.46 mol %, respectively. Reaction time, water content, and enzyme load had major influences on the reaction, whereas substrate mole ratio and temperature showed less influence. Lipozyme showed good stability over six reuses. Differential scanning calorimetric analysis of SL gave a melting profile with a very low melting peak of 0-3.3 degrees C and a solid fat content of 25.21% at 0 degrees C. The melting profile and solid fat content of SL were compared with those of fats extracted from commercially available solid and liquid margarine products. The data suggest that enzymatically produced SL could be used in liquid margarine products.