Synthesis of cocoa butter substitutes from Cinnamomum camphora seed oil and fully hydrogenated palm oil by enzymatic interesterification. [PDF]
J Food Sci Technol, 2019 Ma X, Hu Z, Mao J, Xu Y, Zhu X, Xiong H.
europepmc +2 more sources
Structured Triacylglycerol of Palm-based Margarine Fat by Enzymatic Interesterification [PDF]
, 2008 Effekten af enzymatisk interesterificering af margarine formulaer indeholdende fiskeolie blev undersøgt ved at sammenligne de fysiske karakteristika af de interesterificerede produkter med de tilsvarende formulaer uden modifikation. Ud fra et ’response surface formulerings design’, blev 13 olieblandinger indeholdende 60-90% palm stearin (PS), 10-40 ...
Ibrahim, Nuzul Amri Bin
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From liquid to solid: Exploring techniques, applications, and challenges of structured oils as fat replacements in food formulations. [PDF]
Compr Rev Food Sci Food SafAbstract Oil structuring is a strategy used to change the physical state of liquid oils to mimic the behavior of solid fats. In the past years, following the legislative bans on using partially hydrogenated fats and recommendations on limiting saturated fatty acid intake, oil structuring has become a fast‐developing research area.
Savchina E +5 more
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Granular crystals in palm oil based shortening/margarine : a review [PDF]
, 2020 Palm oil based shortenings and margarines are important products within the lipid industry. However, a widespread quality deterioration issue is often reported regarding their long-term storage: the appearance of granular crystals or grains that are ...
Dewettinck, Koen +4 more
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Synthesis of Biodiesel by Interesterification of Triglycerides with Methyl Formate
Applied Sciences, 2022 In the conventional synthesis of biodiesel, not only fatty acid esters (biodiesel) are formed, but also the by-product is the glycerol phase, which amounts to about 10 wt.%. Recently, the studies on the interesterification of oil using carboxylate esters
Egle Sendzikiene, Violeta Makareviciene
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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 M, Wright A.
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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
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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
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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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