Modification of Composition and Properties of Blend of Soyphospholipid and Coconut oil by Enzymatic Interesterification for Better Food Use

Enzymatic interesterification changed the fatty acid composition (FAC) of both soyphospholipid (SPL) and coconut oil (CO) at the same time. The extent of incorporation of caprylic, capric, and lauric acids in modified soyphospholipid (MSPL) was 5.735 0.31 percent, 14.39 0.15 percent, and 7.945 0.13 percent, respectively, and the extent of incorporation of linoleic and linolenic acids in modified coconut oil (MCO) was 6.625 0.3 percent and 1.58 0.35 percent, respectively. Other antioxidant properties of the modified products were determined, and major differences were found when compared to the initial SPL and CO. Surface tension was calculated in the case of modified soyphospholipid (MSPL) product, which was reduced by about 4 units. MSPL’s ability to lower surface tension can make it useful as an emulsifier in the food industry.

Author (s) Details

Ms. G. Saha
School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal, 711 103, India.

Prof.  D. K. Bhattacharyya
School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal, 711 103, India.

Dr. M. Ghosh
School of Community Science and Technology, Indian Institute of Engineering Science and Technology, Shibpur, Howrah, West Bengal, 711 103, India.

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