Results 141 to 150 of about 2,223 (160)
Some of the next articles are maybe not open access.
Enzymatic Interesterification of Butterfat with Rapeseed Oil in a Continuous Packed Bed Reactor
Journal of Agricultural and Food Chemistry, 2005Lipase-catalyzed interesterification of butterfat blended with rapeseed oil (70/30, w/w) was investigated both in batch and in continuous reactions. Six commercially available immobilized lipases were screened in batch experiments, and the lipases, Lipozyme TL IM and Lipozyme RM IM, were chosen for further studies in a continuous packed bed reactor. TL
Rønne, Torben +4 more
openaire +3 more sources
Supercritical Carbon Dioxide as Processing Medium for Enzymatic Interesterification
1994Supercritical carbon dioxide (SC-CO2) is used as processing medium for the enzymatic interesterification of D, L-Menthol with triacetin catalysed by the lipase from Candida cylindracea. Studies on the reaction and solubility-measurements were performed in a batch-mode reactor.
B. Moshammer +4 more
openaire +1 more source
Enzymatic Interesterification of Palm Stearin and Coconut Oil by a Dual Lipase System
Journal of the American Oil Chemists' Society, 2007AbstractEnzymatic interesterification of palm stearin with coconut oil was conducted by applying a dual lipase system in comparison with individual lipase‐catalyzed reactions. The results indicated that a synergistic effect occurred for many lipase combinations, but largely depending on the lipase species mixed and their ratios.
Ibrahim, Nuzul A. +2 more
openaire +2 more sources
Enzymatic Interesterification of High Oleic Sunflower Oil and Tripalmitin or Tristearin
Journal of the American Oil Chemists' Society, 2015AbstractThe objective of this study was to produce low saturated, zero‐trans, interesterified fats with 20 or 30 % saturated fatty acids (SFA) such as C16:0 or C18:0. Tripalmitin (TP) or tristearin (TS) was blended with high oleic sunflower oil (HOSO) at different ratios (0.1:1, 0.3:1, and 0.5:1 [w/w]).
Ebenezer A. Ifeduba +2 more
openaire +1 more source
The evolution of enzymatic interesterification in the oils and fats industry
European Journal of Lipid Science and Technology, 2008AbstractImmobilised lipases have now become accepted as a mainstream technology for fat modification. This paper presents the development of this technology in particular for the production of trans‐free fats. One of the factors influencing this development has been concern for health, which has made trans fats a major issue for food manufacturers and ...
Hans C. Holm, David Cowan
openaire +1 more source
Fat Products Using Chemical and Enzymatic Interesterification
1994A. Huyghebaert, D. Verhaeghe, H. De Moor
openaire +1 more source
Random enzymatic interesterification of Palm Olein for future industrial applications
2014This thesis has been focused on random enzymatic interesterification of Palm Olein, in order to obtain a material equivalent to chemically interesterified one, operating in milder conditions of temperature, and at sustainable price. The research project has been started with the study of state of art of enzymatic interesterification and properties of ...
openaire +1 more source