Results 151 to 160 of about 2,332 (209)

Safety evaluation of the food enzyme triacylglycerol lipase from the non-genetically modified <i>Penicillium caseifulvum</i> strain AE-LRF. [PDF]

EFSA J
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Lambré C, Barat Baviera JM, Bolognesi C, Cocconcelli PS, Crebelli R, Gott DM, Grob K, Lampi E, Mengelers M, Mortensen A, Rivière G, Steffensen IL, Tlustos C, Van Loveren H, Vernis L, Zorn H, Glandorf B, Herman L, Roos Y, Aguilera J, Andryskiewicz M, Cavanna D, Kovalkovičová N, Liu Y, de Sousa RF, Chesson A.   +27 more
europepmc   +1 more source

Effects of chemical interesterification on physicochemical properties of blends of palm stearin and palm olein

Food Research International, 2009
Chemical interesterification is an important technological option for the production of fats targeting commercial applications. Fat blends, formulated by binary blends of palm stearin and palm olein in different ratios, were subjected to chemical ...
Roberta C Silva, Fabiana Andreia Schäfer De Martini Soares, Luiz A Gioielli   +2 more
exaly   +2 more sources

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

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Interesterification of lard

Journal of the American Oil Chemists' Society, 1962
AbstractThe graininess, which develops at 27C (80F) in lard shortening which has not undergone interesterification, is due to large crystal aggregates of disaturated 2‐palmitoyloleoylstearin (OPS) of intermediate melting level and existing in a ॆ′‐type form of triple‐chain‐length structure.
E. S. Lutton, M. F. Mallery, J. Burgers
openaire   +1 more source

Applications of immobilized Thermomyces lanuginosa lipase in interesterification

JAOCS, Journal of the American Oil Chemists' Society, 2003
The aim of this work was to investigate the catalytic functions of a new immobilized Thermomyces lanuginosa lipase in interesterification and to optimize the conditions of interesterification for the production of human milk fat substitutes (HMFS ...
Tiankui Yang
exaly   +1 more source

INTERESTERIFICATION KINETICS OF SOYBEAN OIL

Journal of Food Lipids, 2003
ABSTRACT Soybean oil was interesterified at different temperatures, ranging from 10 to 80 C, 600 rpm stirring rate and 0.2–0.5% catalyst (NaOCH3) concentration. The content of palmitic acid in the 2‐position of triacylglycerols was monitored during the reaction by an enzymatic method.
Musavi, A, Sanal, I, Kaya, MURAT, Tekin, A   +3 more
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Interesterification reactions of triglycerides

Oil & Soap, 1946
A study of the interesterification reaction has been undertaken using synthetic triglyceride systems (triolein in varying proportions with tripalmitin) and also combinations of lard and hydrogenated lard. An empirical crystallization method has been used in determining the amount of trisaturated glycerides present in a mixed fat.
F. A. Norris, K. F. Mattil
openaire   +1 more source

Monitoring chemical interesterification

Journal of the American Oil Chemists' Society, 1999
AbstractChemical interesterification has long been used to modify oils and fats into functional products. Many chemical compounds can be used as the catalysts, such as sodium metal and sodium methoxide. With addition of the catalyst, the oil turns a well documented distinctive reddish brown.
Linsen Liu, Dan Lampert
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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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Interesterification of fats

Journal of the American Oil Chemists' Society, 1978
AbstractInteresterification changes the distribution of the fatty acids among the glycerides of fats or mixtures of fats from what was present originally. This affects the physical nature and behavior of fats. A discussion of this process from the standpoints of mechanism, catalysts, methods of monitoring the reaction and applications will be presented.
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