Design‐Driven Production of Soybean Oil‐Based Structured Fats as Potential Substitutes for Palm‐Based Fats

ABSTRACT This study examined whether enzymatic modification of soybean oil (SBO) can be tailored to produce trans ‐free fats with physicochemical properties comparable to palm olein, stearin, or palm‐mid fractions (PMFs). US‐grown SBO was modified by lipase‐catalyzed acidolysis using palmitic acid at linearly interpolated substrate molar ratios (C16:0: SBO of 0.6, 2.1, and 6.8) that produced palmitic acid–enriched tailored fats with targeted total saturated fatty acid (TSFA) of approximately 30%, 50%, and 70%. The products were predominantly triacylglycerols (94.44%–95.18%) and showed key TAG species found in palm olein and stearin, including POP/POO (30.51%–33.51%) and POSt (11.40%–42.01%). Thermal analysis showed a shift from SBO's low‐temperature melting profile (−41.7°C to −5.5°C) to higher‐temperature melting profile in the products (−38.2°C to 54.0°C) compared to PMFs (4.6°C–37.7°C). Solid fat content at 30°C increased from 0% (SBO) to 25.2%–41.5% (products). Under accelerated storage at 50°C for 35 days, the 65% TSFA product showed the slowest rise in total oxidation value (9.13–32.80). This study demonstrated a technology‐oriented, systematic framework for producing palm olein‐like, palm oil‐like, and palm stearin‐like structured fats from a single non‐tropical feedstock. By integrating interpolation‐based compositional targeting, validation, scale‐up, and post‐reaction purification, the study established a practical route for tailoring soybean oil across distinct functional fat classes relevant to food applications. The results also identified the main practicability trade‐offs of the approach, particularly the balance between improved functionality at higher C16:0 incorporation and the increased purification burden to remove unreacted C16:0 and yield loss associated with such products.