Production of trans‐free margarine fat by enzymatic interesterification of soy bean oil, palm stearin and coconut stearin blend

Trans ‐free structure lipids (SLs) were prepared from enzymatic interesterification (EI) of soybean oil (SBO), palm stearin (PS) and coconut stearin (CNS) blends in different ratios (0:70:30, 10:60:30, 20:50:30, 30:40:30 and 40:30:30% wt.) using Lipozyme RM IM at 65 °C for 8 h. After EI, the fatty acid composition of the SLs exhibited no change from the physical blends (PBs). Medium‐chain fatty acid was incorporated into the triacylglycerol of...