Oxidative Stabilities of Enzymatically Interesterified Fats Containing Conjugated Linoleic Acid

Interesterified fat was produced from soybean oil (SBO) and palm stearin (PS) using two different weight ratios of substrates. Conjugated linoleic acid (CLA; 10 wt% on the weight of SBO and PS) was used as a functional fatty acid. Interesterification and acidolysis was simultaneously carried out to exchange fatty acids and incorporate CLA in the triacylglycerol (TAG) backbone, respectively, using immobilized lipase. Comparative study was carried...