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38 Eliza Gruczyńska, Katarzyna Maciaszek

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INTERESTERIFICATION AS A METHOD OF MODIFICATION

OF PROPERTIES OF LIPID

S u m m a r y

A mixture of Iow erucic acid rapeseed oil and beef tallow (1:1) has becn used for interesterification in the presence of two biocatalysts - Lipozyme IM, Novozym 435 and Chemical catalyst - sodium mcthox-ide. The physico-chemical properties of intercstcrified fats havc been comparcd. The incrcasc of polar compounds content and acid value and the decrease of melting point and solid fat content have been ob-servcd. The product of Chemical interesterification is characterized by the highest polar fraction content. The acid values of all the products are similar to one anothcr. The triacylglycerol fraction isolated from the fat after Chemical and Novozym 435 catalyzed interesterification are both characterized by the lowest melting point.