Results 191 to 200 of about 475,006 (243)
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Journal of Food Science
With growing health awareness, low-saturated fat margarine is increasingly favored by consumers. Compared with the traditional modification process, enzymatic interesterification is an ideal means of modifying fats and oils due to its advantages of high ...
Xiaoqian Zhan +5 more
semanticscholar +1 more source
With growing health awareness, low-saturated fat margarine is increasingly favored by consumers. Compared with the traditional modification process, enzymatic interesterification is an ideal means of modifying fats and oils due to its advantages of high ...
Xiaoqian Zhan +5 more
semanticscholar +1 more source
Latin American applied research
This work focuses on the production of bioparaffins, intended as a substitute for mineral paraffins, derived from partially hydrogenated and interesterified soybean oil mixtures.
Sandra Romero +3 more
semanticscholar +1 more source
This work focuses on the production of bioparaffins, intended as a substitute for mineral paraffins, derived from partially hydrogenated and interesterified soybean oil mixtures.
Sandra Romero +3 more
semanticscholar +1 more source
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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Food Research International
Palm olein is an industrially established fraction, obtained in large quantities during fractionation, yet still underexplored in the formulation of lipid systems. Being liquid at room temperature, it presents limitations for applications requiring solid
Thayná Torres da Silva +3 more
semanticscholar +1 more source
Palm olein is an industrially established fraction, obtained in large quantities during fractionation, yet still underexplored in the formulation of lipid systems. Being liquid at room temperature, it presents limitations for applications requiring solid
Thayná Torres da Silva +3 more
semanticscholar +1 more source
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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Journal of Biotechnology
High-purity 1,3-distearoyl-2-oleoylglycerol (StOSt) was produced from high-oleic sunflower oil and ethyl stearate via a two-step enzymatic interesterification combined with a two-step solvent fractionation. Lipozyme RM IM (Rhizomucor miehei) was employed
Chaeyeon Lee +5 more
semanticscholar +1 more source
High-purity 1,3-distearoyl-2-oleoylglycerol (StOSt) was produced from high-oleic sunflower oil and ethyl stearate via a two-step enzymatic interesterification combined with a two-step solvent fractionation. Lipozyme RM IM (Rhizomucor miehei) was employed
Chaeyeon Lee +5 more
semanticscholar +1 more source
Journal of Food Science
The study focuses on developing a novel perilla seed oil (PeO)-based polyunsaturated fatty acid-rich margarine fat analogue using enzymatic interesterification.
Aishwarya Dhiman +4 more
semanticscholar +1 more source
The study focuses on developing a novel perilla seed oil (PeO)-based polyunsaturated fatty acid-rich margarine fat analogue using enzymatic interesterification.
Aishwarya Dhiman +4 more
semanticscholar +1 more source