Results 161 to 170 of about 5,301,845 (195)
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Biomass and Bioenergy, 2011
Abstract In this study, the chemical interesterification of oil with methyl acetate using potassium hydroxide, methoxide and polyethylene glycolate as catalysts was investigated. The reactions were performed at 50 °C using the range methyl acetate 12 mol mol −1 of refined sunflower oil to a value of 100 mol mol −1 and the range of potassium ...
Abraham Casas +2 more
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Abstract In this study, the chemical interesterification of oil with methyl acetate using potassium hydroxide, methoxide and polyethylene glycolate as catalysts was investigated. The reactions were performed at 50 °C using the range methyl acetate 12 mol mol −1 of refined sunflower oil to a value of 100 mol mol −1 and the range of potassium ...
Abraham Casas +2 more
exaly +2 more sources
Chemical and Enzymatic Interesterification for Food Lipid Production
Springer Briefs in Molecular ScienceGabriela Alves Macedo
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Chemical interesterification with regioselectivity for edible oils
Journal of the American Oil Chemists' Society, 1993Chemical interesterification reaction conditions that provide regioselectivity regarding fatty acid positions in triacylglycerol have been investigated. Sodium methoxide‐catalyzed ester interchange between soybean oil and methyl stearate was performed in hexane at low reaction temperature,i.e., 30 to 60°C.
Hiroaki Konishi +2 more
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Distinction between enzymically and chemically catalyzed interesterification
Journal of the American Oil Chemists' Society, 1993AbstractThe 1,3‐specific lipase‐catalyzed interesterified fats were distinguished from chemically catalyzed products by the fatty acids in the 2‐position. The fatty acid contents in the 2‐position of the 1,3‐lipase‐catalyzed and the original triglycerides were similar but different from that of chemically interesterified fat.
S. Sil Roy, D. K. Bhattacharyya
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Chemical interesterification of olive oil‐tristearin blends for margarines
International Journal of Food Science & Technology, 1991SummaryRefined olive oil–glycerol tristearate blends were interesterified using sodium methoxide as catalyst. The glyceride structure of the randomized fats was studied and the relationship between the structure and physical properties was examined.
V. GAVRIILIDOU, D. BOSKOU
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Interesterification, chemical or enzymatic catalysis
Lipid Technology, 2015The interesterification process is one of the oil modification processes the refiner can use to alter the physical properties of oils and fats, The reaction requires a catalyst to proceed. This can be a base or a lipase enzyme. In the currently accepted mechanism of the base‐catalysed interesterification reaction, two anionic intermediates are involved:
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Restructuring butterfat through blending and chemical interesterification. 3. Rheology
Journal of the American Oil Chemists' Society, 1996AbstractInteresterified and noninteresterified butterfat‐canola oil blends, ranging from 100% butterfat to 60∶40 butterfat‐canola oil (w/w) in 10% increments, were evaluated for hardness index (HI), dropping point, viscosity, and viscoelastic properties at small deformation.
Dérick Rousseau +2 more
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Chemical and enzymatic interesterification of a beef tallow and rapeseed oil equal‐weight blend
European Journal of Lipid Science and Technology, 2004AbstractA mixture of beef tallow and rapeseed oil (1:1, wt/wt) was interesterified using sodium methoxide or immobilized lipases from Rhizomucor miehei (Lipozyme IM) and Candida antarctica (Novozym 435) as catalysts. Chemical interesterifications were carried out at 60 and 90 °C for 0.5 and 1.5 h using 0.4, 0.6 and 1.0 wt‐% CH3ONa.
Bolesław Kowalski +3 more
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Journal of the American Oil Chemists' Society, 1996
AbstractBlending of butterfat with canola oil and subsequent chemical interesterification modified the crystal morphology and X‐ray diffraction patterns of butterfat, 90∶10 (w/w), and 80∶20 (w/w) blends of butterfat‐canola oil. The morphology of 50∶50 (w/w) was also greatly influenced by interesterification.Polarized light microscopy revealed that ...
Dérick Rousseau +2 more
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AbstractBlending of butterfat with canola oil and subsequent chemical interesterification modified the crystal morphology and X‐ray diffraction patterns of butterfat, 90∶10 (w/w), and 80∶20 (w/w) blends of butterfat‐canola oil. The morphology of 50∶50 (w/w) was also greatly influenced by interesterification.Polarized light microscopy revealed that ...
Dérick Rousseau +2 more
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European Journal of Lipid Science and Technology, 2008
AbstractMixtures of fully hydrogenated canola oil and high‐oleic sunflower oil were interesterified chemically and enzymatically with sodium methoxide and Candida antarctica lipase, respectively. Polymorphic behavior and crystal morphology of the10–100% blends before and after interesterification were studied using powder X‐ray diffraction spectroscopy
Latifeh Ahmadi +2 more
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AbstractMixtures of fully hydrogenated canola oil and high‐oleic sunflower oil were interesterified chemically and enzymatically with sodium methoxide and Candida antarctica lipase, respectively. Polymorphic behavior and crystal morphology of the10–100% blends before and after interesterification were studied using powder X‐ray diffraction spectroscopy
Latifeh Ahmadi +2 more
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