Results 131 to 140 of about 2,223 (160)
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Enzymatic interesterification of oils
Lipid Technology, 2011AbstractDue to health concerns, the food industry now aims to replace partially hydrogenated oils by other products having similar techno‐functional properties. There is a growing interest to produce trans‐free fats through interesterification technology. Enzymatic interesterification (EIE) has received considerable attention in recent years to replace
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Enzymatic interesterification of crambe oil assisted by ultrasound
Industrial Crops and Products, 2017Abstract In this work, the production of fatty acid methyl esters (FAME) from crambe oil by enzyme interesterification assisted by ultrasound was investigated. The experiments evaluated the effect of temperature, reaction time, methyl acetate (MA)/oil molar ratio, enzyme loading, catalyst reuse and influence of ultrasound.
Gilmar Roberto Tavares +3 more
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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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Prediction of Fatty Acid Incorporation during Enzymatic Interesterification
Journal of the American Oil Chemists' Society, 2020AbstractWhen a mixture of triacylglycerols and free fatty acids or fatty acid alkyl esters is treated with a random or sn‐1,3 regioselective lipase enzyme, part of these acids will be incorporated into the triacylglycerols while liberating fatty acids that were originally part of these triacylglycerols.
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Enzymatic interesterification of palm and coconut stearin blends
International Journal of Food Science & Technology, 2012SummaryHard fractions of palm oil and coconut oil, blended in the ratios of 90:10, 85:15, 80:20 and 75:25, were interesterified for 8 h using Lipozyme TL IM. Major fatty acids in the blends were palmitic acid (41.7–48.4%) and oleic acid (26.2–30.8%). Medium‐chain fatty acids accounted for 4.5–13.1% of the blends.
Sakina Khatoon +2 more
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Effect of Enzymatic Interesterification on Melting Point of Palm Olein
Applied Biochemistry and Biotechnology, 2003Immobilized PS-C 'Amano' II lipase was used to catalyze the interesterification of palm olein (POo) with 30, 50, and 70% stearic acid in n-hexane at 60 degrees C. The catalytic performance of the immobilized lipase was evaluated by determining the composition change of fatty acyl groups and triacylglycerol (TAG) by gas liquid chromatography and high ...
Atif A A, Yassin +3 more
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Enzymatic interesterification of palm stearin and palm kernel olein
Journal of the American Oil Chemists' Society, 1999AbstractPalm stearin (POs) and palm kernel olein (PKOo) blends were modified by enzymatic interesterification (IE) to achieve the physical properties of margarine fats. POs and PKOo are both products of the palm oil industry that presently have limited use.
Zaida Zainal, Mohd Suria Affandi Yusoff
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Food Chemistry
The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an ...
Dubing, Yang +5 more
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The relationship between batch and continuous enzymatic interesterification was studied through enzymatic interesterification of beef tallow. The interesterification degree (ID) during the batch reaction was monitored based on triacylglycerol composition, sn-2 fatty acid composition, solid fat content, and melting profile and was described by an ...
Dubing, Yang +5 more
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Enzymatic interesterification of triglyceride with surfactant‐coated lipase in organic media
Biotechnology and Bioengineering, 1995AbstractSeveral surfactant‐coated enzymes have been prepared by coating lipases of various origins with a nonionic surfactant, glutamic acid dioleylester ribitol (2C18Δ9GE). Enzymatic interesterification of tripalmitin with oleic acid using the surfactant‐coated lipase was carried out in organic media.
M, Goto, M, Goto, N, Kamiya, F, Nakashio
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Critical Reviews in Food Science and Nutrition, 2020
Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement
Zhen, Zhang, Wan Jun, Lee, Yong, Wang
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Enzymatic interesterification (EIE) is one of the emerging technologies in the specialty fats industry. EIE has several advantages over the conventional chemical interesterification method, such that the process has higher flexibility and efficiency, is environmentally friendly and the immobilized enzyme can be recycled besides of the lower requirement
Zhen, Zhang, Wan Jun, Lee, Yong, Wang
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