Salatrim is a family of structured triacylglycerols containing at least one short-chain fatty acid and one saturated long-chain fatty acid (predominantly stearic acid) on each glycerol. Salatrim has an apparent caloric availability between 4.7 and 5.1 Kcal/g. It can be also made into either liquid phase or solid phase by changing its fatty acid composition. Salatrim can be used in cookies, crackers, salted snacks, chocolates, dairy products, etc. For the production of Salatrim by enzymatic method, an enzymatic transesterification of triacetin as a source of short-chain fatty acid and stearic acid as a source of long-chain fatty acid was performed.
The transesterification reaction was carried out in a solvent-free system. Various commercially-available lipases were screened for their ability to synthesize Salatrim. Novozym 435 from Candida antarctica had higher activity and yield than any other enzymes tested.
The open reactor system to the closed reactor system for the production of Salatrim was compared. For the optimization of enzymatic synthesis of Salatrim, The factors which influence the optimal condition of reaction; initial aw of substrate and enzyme, time, amount of enzymes, molar ratio of the substrate (triacetin : stearic acid), temperature, and rpm was investigated. 75% yield of SALATRIM could have been obtained at the condition of 80℃, 400rpm, 3hrs, molar ratio of 1 : 1.4 (triacetin : stearic acid).