Enzymatic Interesterification Using Stepwise Changes In Temperature For Development of Trans Fat-Free Fats and Oils

Abstract

Disclosed herein is a method of preparing trans fat-free oils and fats by an enzymatic interesterification (EI), and trans fat-free oils and fats prepared by the method. Specifically, the method comprises the steps of: 1) mixing fully hydrogenated fat derived from vegetable oil with RBD olive oil; 2) adding lipase to the mixed oil and reacting the mixed oil with lipase at 65 to 80° C. for 1 to 4 hours (1st reaction step); and 3) reacting the mixed oil from step 2) with the lipase at 40 to 60° C. for 44 to 47 hours (2nd reaction step).

Dependencies are inferred from the claim text.