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Food Science and Technology International
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Dacylglycerols from Palm Oil Deodoriser Distillate. Part 2 – Physical and Chemical Characterisation

S. K. Lo

Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

B. S. Baharin

Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia.badli{at}fsb.upm.edu.my

C. P. Tan

Department of Food Technology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

O. M. Lai

Department of Biotechnology, Faculty of Food Science and Biotechnology, Universiti Putra Malaysia, 43400 Serdang, Selangor, Malaysia

High-purity diacylglycerol (DAG) oil was enzymatically obtained from palm oil deodoriser distillate (PODD). Free fatty acids from PODD were esterified with glycerol (2.5:1 fatty acid to glycerol molar ratio) in the presence of 10% (w/w of oil) Rhizomucor mieheilipase (Lipozyme RM IM) and 30% (w/w of oil) molecular sieves and incubated for 6h at 65 °C in a 50 mL bioreactor. After esterification, the products were deacidified by alkaline extraction and the DAG oil was further purified by silica column chromatography. After purification, up to 85.2% (w/w) of DAG was obtained. DAG profile, fatty acid composition, iodine value, slip melting point and thermal profiles were determined.

Key Words: diacylglycerol • palm oil • enzymatic synthesis • esterification • lipase • Lipozyme RM IM • Rhizomucor miehei

Food Science and Technology International, Vol. 10, No. 3, 157-161 (2004)
DOI: 10.1177/1082013204044823
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