Synthesis of sucrose ester through enzymatic esterification and stability analysis as food emulsifier

¹ Universitas Syiah Kuala, Graduate School of Agricultural Science, Banda Aceh, Indonesia
² Universitas Syiah Kuala, Departement of Chemistry, Faculty of Mathematics and Natural Science, Banda Aceh, Indonesia
³ Universitas Syiah Kuala, Departement of Soil Science, Faculty of Agricultural, Banda Aceh, Indonesia
⁴ Universitas Syiah Kuala, Departement of Chemical Engineering, Faculty of Engineering, Banda Aceh, Indonesia

^* Corresponding author: eka_k@mhs.unsyiah.ac.idekakurniasih@pnl.ac.id

Abstract

Sucrose ester can be synthesized enzymatically using fatty acid or fatty acid ester. The research has been carried out using methyl ester as a substrate in the synthesis of sucrose ester enzymatically. Initially, methyl ester was synthesized from crude palm kernel oil (off grade) through two-step reaction and obtained an ester content 96.5927%. Furthermore, the esterification reaction between methyl ester and sucrose was carried out using Candida antarctica as biocatalyst. This study aimed to determine the effect of reaction time and the ratio of Candida antarctica lipase on the yield of sucrose ester and to perform an emulsion stability test. The observation of esterification reaction time was carried out at 2, 4, 6, 8 and 10 (hours), while the ratio of Candida antarctica was carried out at 0.1; 0.2; 0.3; 0.4 and 0.5 (% w/w). The results showed that the increase in reaction time and the ratio of the lipase had an effect on increasing the yield of sucrose ester. Optimal synthesis of sucrose ester was obtained at reaction time of 10 hours and lipase enzyme ratio was 0.4% (w/w) with 90.45% of yield and emulsion stability at 487 seconds.