TRANS FATTY ACID FREE FAT FOR FRYING PRODUCED BY ENZYMATIC INTERESTERIFICATION AND METHOD FOR PRODUCTION OF THE SAME

摘要

Frying oil having a low trans fatty acid content prepared by enzymatic transesterification and its preparation method are provided to obtain environmentally-friendly frying oil having the same texture as partially hydrogenated oil. Frying oil having a low trans fatty acid content is prepared by mixing palm oil, soybean oil, and hydrogenated oil in a ratio of 4.5~5.5:3.5~4.3:0.2~2.0, and then enzymatically transesterifying the mixture. Each raw oil has a water content of 0.02% or less before enzymatic transesterification. The frying oil has a trans fatty acid content of 0.1~1% and a palmitic acid content of 10~27%, and its solid fat content is 1.6~3.4% at 37.8°C. In addition, the frying oil has a triglyceride content of 99% or more and diglyceride and monoglyceride contents of 1% or less.