Trends in Fat Modifications Enabling Alternative Partially Hydrogenated Fat Products Proposed for Advanced Application [PDF]
Gels, 2023 The natural properties of oils and fats do not always allow for their direct use in industry (e.g., for food, cosmetics, and pharmaceuticals). Furthermore, such raw materials are often too expensive.
Anna Zbikowska +4 more
doaj +2 more sources
Application of waste from biodiesel synthesis for the production of fuel pellets and biogas [PDF]
Scientific ReportsThe enzymatic process of simultaneous oil extraction and interesterification (in situ) using methyl formate as acyl receptor can be applied for biodiesel synthesis. This process produces waste (a mixture of rapeseed cake and enzymatic catalyst), which is
Ieva Gaidė +5 more
doaj +2 more sources
Chemical interesterification of blends with palm stearin and patawa oil
Food Chemistry, 2017 The present study sought to develop lipid bases from blends between patawa oil and palm stearin. These blends were analyzed before and after the chemical interesterification process for their fatty acid and triacylglycerol composition, free fatty acid (FFA) content, peroxide index, thermal properties, melting point, consistency, and solid fat content ...
Pedro D, Oliveira +3 more
exaly +3 more sources
Grasas y Aceites, 2021 This study aims at manufacturing structured lipids by chemical interesterification (CI) of beef tallow with corn, canola and safflower oils individually at various tallow blend ratios (60, 70, 80%) and catalyst concentrations (0.75, 0.875, 1%).
A.B. Aktas, B. Ozen
doaj +3 more sources
EFFECT OF CHEMICAL INTERESTERIFICATION ON PHYSICAL AND CHEMICAL CHARACTERISTICS OF SUNFLOWER OIL AND TALLOW BLENDS [PDF]
Journal of Soil Sciences and Agricultural Engineering, 2008 Sunflower oil and tallow were interesterified in different ratios (1:9, 2:8 and 4:6 w/w), at various degrees of temperature, for many periods of time. Using sodium methoxide (0.3% w/w) and sodium hydroxide: glycerol: water (1:2:3 w/w) as catalysts.
Saadia Aly +3 more
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New Insight into Cavitation-Assisted Chemical Refining and Enzymatic Modification of Vegetable Oils and Their Impact on Physicochemical Properties of Final Products [PDF]
FoodsThe present study evaluates the impact of cavitation on the performance of the chemical refining of rapeseed oils and the enzymatic interesterification of fat blends using a powerful UP400S ultrasonicator (400 W, 20 kHz).
Katsiaryna Kalenchak +10 more
doaj +2 more sources
Development and Functional Characterization of an Interesterified Fully Hydrogenated Rapeseed Oil/Sea Buckthorn Oil Fat System for Non-Tempered Confectionery Glazes [PDF]
MoleculesThe development of alternative fat systems for confectionery glazes requires precise control of melting behavior, solid fat content, and rheological performance.
Askhat Dalabayev +5 more
doaj +2 more sources
Biotechnology of lipids: The use of lipases for the structural modification of fats and oils
Grasas y Aceites, 1994 The food industry has introduced chemical and enzymatic procedures for the modification of fats and oils to allow the improvement of their organoleptic and/or nutritional properties.
Alfonso Valenzuela, Susana Nieto
doaj +3 more sources
Food Research International, 2009 Chemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical interesterification. The following determinations, before and after the interesterification reactions, were
Roberta Silva +2 more
exaly +2 more sources
LWT - Food Science and Technology, 2009 Abstract The main goal of the present research effort was to evaluate the physical-chemical properties of blends of lard and soybean oil following enzymatic interesterification catalyzed by an immobilized lipase from Thermomyces lanuginosa (Lipozyme™ TL IM).
Roberta Silva +2 more
exaly +3 more sources