Enzymatic Synthesis and Characterization of Trans ‐Free Lauric Structured Fats From Soybean Oil

ABSTRACT

Lauric fats are used in confectionery, bakery, and aerated products. Conventional lauric fats are derived from tropical oils such as coconut and palm kernel oils. Few attentions have been given to developing soybean oil‐based lauric fats with tailored functionality. This study aimed to develop trans ‐free soybean oil‐based lauric structured fats with tailored total saturated fatty acids (TSFA) and evaluate their physicochemical properties. Soybean oil (SBO) was modified by lipase‐catalyzed acidolysis with C12:0 under solvent‐free conditions. Validated regression‐based interpolation of gram‐scale reactions data was used to select C12:0: SBO molar ratios of 0.91, 5.11, and 15.50 for synthesizing SBO‐based lauric structured fats with targeted low (30%), medium (50%), and high (70%) TSFA, respectively. Gram‐scale reactions were scaled up to kilogram‐scale using validated C12:0: SBO ratios. Crude products were passed through short‐path distillation to obtain purified products containing 28.45%, 48.00%, and 64.74% TSFA labeled LA‐SBO‐30%, LA‐SBO‐50%, and LA‐SBO‐70%, respectively according to their TSFA targets. LA‐SBO‐30% and LA‐SBO‐50% showed limited structure at ambient temperature and were liquid at 20°C and 25°C, respectively. LA‐SBO‐70% retained 31.73%, 13.77%, and 4.63% solids at 20°C, 25°C, and 30°C, respectively, but melted completely at 35°C. LA‐SBO‐70% showed slowest oxidative progression during accelerated storage at 50°C. Increasing C12:0 incorporation reduced product yield from 69.90% to 27.56%.

Practical applications : This study provides scalable strategy for converting SBO into trans ‐free lauric structured fats with tailored functionality. The structured fats have potential for use as alternatives to conventional lauric specialty fats in confectionery, bakery, and aerated food formulations.