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The aim of this study was the production of structured lipids by lipase\u2010catalyzed interesterification of blends of palm stearin (PS), palm kernel oil (PK), and olive oil (OO), to be incorporated in margarines. Interesterification activity was evaluated by the decrease of the solid fat content at 35\u00b0C (SFC<jats:sub>35\u00b0C<\/jats:sub>) of the blends. The best interesterification conditions, found by response surface methodology (RSM), catalyzed by \u201cLipozyme\u00ae TL IM\u201d or \u201cLipozyme\u00ae RM IM,\u201d were 65\u00b0C and a blend of 45% w\/w of PS, 30% w\/w of PK, and 25% w\/w of OO. Under these conditions, after 2\u2009h of batch interesterification, the product had a SFC<jats:sub>35\u00b0C<\/jats:sub> of 3.0%. The reaction was implemented in a continuous packed\u2010bed bioreactor, under optimized conditions, for 226\u2009h (\u201cLipozyme\u00ae TL IM\u201d) or 188\u2009h (\u201cLipozyme\u00ae RM IM\u201d), at a residence time of 7\u2009min. The inactivation profile of both biocatalysts followed the first\u2010order deactivation model: half\u2010lives of 88\u2009h (\u201cLipozyme\u00ae TL IM\u201d) and 60\u2009h (\u201cLipozyme\u00ae RM IM\u201d) were estimated, respectively. Free fatty acid content of continuous interesterified blends (c.a. 1% w\/w) was lower than that of batch\u2010interesterified blends (c.a. 4\u20135% w\/w).<\/jats:p><jats:p><jats:bold>Practical applications:<\/jats:bold> The obtained structured lipids, with low SFC<jats:sub>35\u00b0C<\/jats:sub>, are adequate for the production of trans\u2010free table margarines. Using <jats:italic>sn<\/jats:italic>\u20101,3 specific lipases as catalysts, the original fatty acids at <jats:italic>sn<\/jats:italic>\u20102 position will be maintained with nutritional benefits. PS and PK are fats used as trans\u2010free sources of solid fat, for the margarine industry, which are not very sensitive to oxidation. PK, a lauric fat, imparts a fast crystallization rate and confers plasticity to the final products. The incorporation of OO will enrich the blends with natural antioxidants and oleic acid at <jats:italic>sn<\/jats:italic>\u20102 position in acylglycerols. The development of response surface models, describing both final SFC values of interesterified blends and SFC decrease, will allow predicting results for novel proportions of fats and oils and\/or a novel combination composition\u2010temperature. The implementation of the interesterification in continuous reactors promotes a faster reaction and lower acidity of interesterified blends, with benefits in terms of product separation and purification.<\/jats:p>","DOI":"10.1002\/ejlt.201200418","type":"journal-article","created":{"date-parts":[[2013,3,21]],"date-time":"2013-03-21T08:27:30Z","timestamp":1363854450000},"page":"413-428","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":28,"title":["Batch and continuous lipase\u2010catalyzed interesterification of blends containing olive oil for trans\u2010free margarines"],"prefix":"10.1002","volume":"115","author":[{"given":"Fabiana Andreia Schafer","family":"De Martini Soares","sequence":"first","affiliation":[]},{"given":"Nat\u00e1lia M.","family":"Os\u00f3rio","sequence":"additional","affiliation":[]},{"given":"Roberta Claro","family":"da Silva","sequence":"additional","affiliation":[]},{"given":"Luiz Antonio","family":"Gioielli","sequence":"additional","affiliation":[]},{"given":"Suzana","family":"Ferreira\u2010Dias","sequence":"additional","affiliation":[]}],"member":"311","published-online":{"date-parts":[[2013,4,10]]},"reference":[{"key":"e_1_2_7_2_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.talanta.2006.05.066"},{"key":"e_1_2_7_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.jfca.2004.06.016"},{"key":"e_1_2_7_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.molcatb.2011.12.008"},{"key":"e_1_2_7_5_2","doi-asserted-by":"publisher","DOI":"10.1002\/bit.20909"},{"key":"e_1_2_7_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biortech.2007.09.009"},{"key":"e_1_2_7_7_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11483-009-9102-2"},{"key":"e_1_2_7_8_2","doi-asserted-by":"publisher","DOI":"10.1007\/s11746-007-1104-y"},{"key":"e_1_2_7_9_2","doi-asserted-by":"publisher","DOI":"10.1016\/S0308-8146(98)00083-1"},{"key":"e_1_2_7_10_2","first-page":"97","volume-title":"Bailey's Industrial Oil and Fat Products","author":"Sonntag N. 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