Scaled-up production of zero-trans margarine fat using pine nut oil and palm stearin

An interesterified structured lipid was produced with a lipid mixture (600 g) of pine nut oil (PN) and palm stearin (PS) at two weight ratios (PN:PS 40:60 and 30:70) using lipase (Lipozyme TL IM, 30 wt.%) as a catalyst at 65 °C for 24 h. Major fatty acids in the interesterified products were palmitic (35.1–40.4%), oleic (29.5%), and pinolenic acid (cis-5, cis-9, cis-12 18:3; 4.2–5.9%). α-Tocopherol (1.1–1.3 mg/100 g) and γ-tocopherol (0.3–0.4 mg/100 g) were detected in the interesterified products. Total phytosterols (campesterol, stigmasterol, and β-sitosterol) in the interesterified products (PN:PS 40:60 and 30:70) were 63.2 and 49.6 mg/100 g, respectively. Solid fat contents at 25 °C were 23.6% (PN:PS 40:60) and 36.2% (PN:PS 30:70). Mostly β′ crystal form was found in the interesterified products. Zero-trans margarine fat stock with desirable properties could be successfully produced from pine nut oil and palm stearin.