Human Milk Fat Substitute Produced by Enzymatic Interesterification of Vegetable Oil Blend
Food Technology and Biotechnology, 2007 Palm oil, palm kernel oil, olive oil, sunflower oil, and marine oil blend, formulated in the mass ratio of 4.0:3.5:1.0:1.5:0.2, was subjected to interesterification catalyzed by lipase from Thermomyces lanuginosa (Lipozyme® TL IM) for obtaining a product
Semra Turan +3 more
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Enzymatic Interesterification of Fish Oil with Lauric Acid for the Synthesis of Structured Lipid
Jurnal Teknologi dan Industri Pangan, 2010 Structured lipid (SL) containing of medium chain fatty acid (MCFA) at outer position and polyunsaturated fatty acid (PUFA) at sn-2 position has superior dietary and absorption characteristics.
Edy Subroto +2 more
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The Role of Food Structure on Fatty Acid Bioaccessibility: A Decade of TIM-1 Simulated Digestion Studies in Review. [PDF]
Mol Nutr Food ResLipid and food structure determine when and how macro‐ and micronutrients become bioaccessible. This review compares lipid bioaccessibility from engineered emulsions, breast milk, infant formula, and meat and meat mimics, which couples the effect of cooking temperature on lipid bioaccessibility in meat and eggs. ABSTRACT Food structure has emerged as a
Rogers MA, Wright AJ.
europepmc +2 more sources
Safety evaluation of an extension of use of the food enzyme triacylglycerol lipase from the genetically modified <i>Aspergillus oryzae</i> strain NZYM-AL. [PDF]
EFSA JAbstract The food enzyme triacylglycerol lipase (EC 3.1.1.3) is produced with the genetically modified Aspergillus oryzae strain NZYM‐AL by Novozymes A/S. The safety of this food enzyme was evaluated previously and it did not give rise to safety concerns when used in four food manufacturing processes. Subsequently, the applicant has requested to extend
EFSA Panel on Food Enzymes (FEZ) +15 more
europepmc +2 more sources
Química Nova, 2006 The aim of this study is to evaluate the crystal structure of binary mixtures of palm kernel fat and fish oil, before and after chemical and enzymatic interesterification. The crystal structure was analyzed by polarized light microscopy.
Oscar Wilfredo Díaz Gamboa +1 more
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Enzymatically interesterified hybrid palm stearin as an alternative to conventional palm stearin
CyTA - Journal of Food, 2020 In this study, enzymatic interesterification of hybrid palm stearin mixed with palm kernel oil (HPS/PKO, 70/30) was conducted to provide a new source of vegetable fat, which was compared with the traditional palm stearin blend (PS/PKO).
Reyna Janin Flores Ruedas +3 more
doaj +1 more source
Preparation of human milk fat substitute and improvement of its oxidative stability
Grasas y Aceites, 2023 1,3-Dioleoyl-2-palmitoylglycerol (OPO) was synthesized by enzymatic interesterification using palm stearin rich in tripalmitin (PPP) and ethyl oleate.
H.A. Liu +6 more
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Enzymatic synthesis and purification of diacylglycerols from mutton tallow and hemp seed oil [PDF]
Acta Poloniae Pharmaceutica, 2023 : Production of preparations based on natural ingredients has become a priority in the cosmetic and pharmaceutical industries. The novelty of the study was to present a possible method for obtaining pure diacylglycerols (DAG) from natural raw materials ...
Malgorzata Katarzyna Kowalska +2 more
doaj +1 more source
Food Technology and Biotechnology, 2017 Enzymatic interesterification is used to manipulate oil and fat in order to obtain improved restructured lipids with desired technological properties.
Andrea de Oliveira Falcão +5 more
doaj +1 more source
Enzymatic Synthesis of Human Milk Fat Substitute - A Review on Technological Approaches
Food Technology and Biotechnology, 2021 Human milk fat substitute (HMFS) is a structured lipid designed to resemble human milk fat. It contains 60-70% palmitic acid at the sn-2 position and unsaturated fatty acids at the sn-1,3 positions in triacylglycerol structures.
Hasrul Abdi Hasibuan +3 more
doaj +1 more source