1 Food Production Engineering, Department of Systems Biology, Technical University of Denmark2 Department of Systems Biology, Technical University of Denmark3 Department of Biochemistry and Nutrition, Technical University of Denmark4 National Food Institute, Technical University of Denmark
This work demonstrates the application of FT-NIR spectroscopy to monitor the enzymatic interesterification process for butterfat modification. The reactions were catalyzed by Lipozyme TL IM at 70 C for the blend of butterfat/rapeseed oil (70/30, w/w) in a packed-bed reactor. The blend and interesterified fat samples were measured in liquid form at 70 C by transmission mode based FT-NIR at spectra region of 12000-4000 cm-1. Calibrations of FT-NIR for conversion degrees (evaluated by triglyceride profile, which represented by triglyceride peak ratio), and solid fat contents (SFC) of interesterified products were carried out by using partial least squares (PLS) regression. Good correlations were observed between NIR spectra and Ln(Peak ratio), and between NIR spectra and SFC at 5 C with spectra range of 5269-4513 cm-1. Overall, FT-NIR spectroscopy coupled with transmission mode measured at 70 C had the closest conditions for the interesterification process, implying the potentiality to be implemented as online control for the enzymatic interesterification process.
Analytical and Bioanalytical Chemistry, 2006, Vol 386, Issue 6, p. 1889-1897