Effect of enzymatic interesterification on physicochemical properties of mahua oil and kokum fat blend

Speciality fats were prepared by utilising non-traditional fats, such as mahua and kokum, made by enzymatic interesterification (IE). The fats were blended in a 1:1 ratio and subjected to IE for different times of 0.5–24 h, using 1,3-specific lipase, Lipozyme TL IM. DSC cooling and melting thermograms showed a new peak at higher temperature region on IE. The enthalpy of the newly formed peak increased with increase in the time of IE. There was a significant change in the solids fat content with time of IE and this is attributed to the decrease in monounsaturated and disaturated (SUS) types of triglycerides (TGs) and increase in trisaturated TGs. The melting profile of the blend subjected to IE for 1 h resembled that of commercial milk fat and the one interesterified for 6 h showed a wider melting range, similar to that of hydrogenated fats used for culinary and bakery purposes.