Results 151 to 160 of about 272,338 (202)

Effect of Enzymatic Interesterification on Melting Point of Palm Olein

Applied Biochemistry and Biotechnology, 2003
Immobilized 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, Ibrahim O, Mohamed, Mohd N, Ibrahim, Mohd S A, Yusoff   +3 more
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Enzymatic interesterification of palm stearin and palm kernel olein

JAOCS, Journal of the American Oil Chemists' Society, 1999
AbstractPalm 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
exaly   +2 more sources

Enzymatic Interesterification of Butterfat with Rapeseed Oil in a Continuous Packed Bed Reactor

Journal of Agricultural and Food Chemistry, 2005
Lipase-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, Yang, Tiankui, Mu, Huiling, Jacobsen, Charlotte, Xu, Xuebing   +4 more
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The effects of enzymatic interesterification on the physical-chemical properties of blends of lard and soybean oil

LWT - Food Science and Technology, 2009
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 (TM) TL IM ...
Roberta C Silva, Luiz A Gioielli, Renato GRIMALDI   +2 more
exaly   +2 more sources

Chemical and Enzymatic Interesterification for Food Lipid Production

Springer Briefs in Molecular Science
Gabriela Alves Macedo
exaly   +2 more sources

Enzymatic Interesterification of Canola Oil

Canadian Institute of Food Science and Technology Journal, 1988
Abstract Commercially available porcine pancreatic lipase was used to interesterify Canola oil and mixtures of Canola oil and lauric acid, Canola oil and trilaurin or Canola oil and fully hydrogenated high erucic acid rapeseed oil (HEAR stearin). The interesterification activity was evident only when the enzyme was adsorbed on diato-maceous earth and
K.C. Thomas, B. Magnuson, A.R. McCurdy, J.W.D. GrootWassink   +3 more
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Enzymatic Interesterification of Palm Oil and Fractions: Monitoring the Degree of Interesterification using Different Methods

Journal of the American Oil Chemists' Society, 2011
AbstractInteresterification is an important modification technique for fats and oils resulting in the redistribution of the fatty acids among the glycerol backbone and thus changing the physico‐chemical properties of the modified fat. In this study palm oil, palm olein and soft palm mid fraction (PMF) were subjected to both enzymatic (batchwise) and ...
De Clercq, N., Danthine, Sabine, Tuyet Nguyen, M., Gibon, V., Dewettinck, K.   +4 more
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The evolution of enzymatic interesterification in the oils and fats industry

European Journal of Lipid Science and Technology, 2008
AbstractImmobilised 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
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Enzymatic interesterification of oils

Lipid Technology, 2011
AbstractDue 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 tallow‐sunflower oil mixtures

Journal of the American Oil Chemists' Society, 1993
In an effort to improve the physical and/or thermal characteristics of solid fats, the enzymatic interesterification of tallow and butterfat with high‐oleic sunflower oil and soybean oil was investigated. The two simultaneously occurring reactions, interesterification and hydrolysis, were followed by high‐performance liquid chromatography of altered ...
Thomas A. Foglia, Kimberly Petruso, Stephen H. Feairheller   +2 more
openaire   +1 more source