The Enzymecatalyzed Interesterification of Chinese \=Vegetable Tallow in Nonaqueous Phase\= to Produce Cocoa Butter Equivalent

The enzymecatalyzed interesterification of Chinese vegetable tallow and methyl stearate to produce cocoa butter equivalent was studied. The effects of inorganic salts, water activity, temperature, ratio of substrates and organic solvents on the interesterification were investigated. The product was separated from the reaction system and its properities were determined. The immobilized lipase could be used in interesterification for 30 batches in 200 hours.