Results 161 to 170 of about 2,332 (209)
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Esterification and interesterification
Journal of the American Oil Chemists' Society, 1979AbstractA versatile and large group of fatty acid esters are prepared from monohydroxy alcohols (C1 to C22 members), glycols (ethylene and propylene glycols and others), etherglycols (many polyoxyethylene glycols), triols (glycerol and others), tetraols (pentaerythritol and others), polyglycerols, carbohydrate materials (sorbitol, sorbitan, sucrose and
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Interesterification. I. Change of glyceride composition during the course of interesterification
Journal of the American Oil Chemists' Society, 1968AbstractChanges in composition produced in monounsaturated triglycerides during the course of interesterification, before full randomization is achieved, have been followed by using thin‐layer chromatography. Results indicate that intraesterification, in which interchanges take place between positions on the same molecule, occurs at a faster rate than,
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Enzymatic interesterification of oils
Lipid Technology, 2011AbstractDue 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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Interesterification of edible oils
Journal of the American Oil Chemists' Society, 1976AbstractTypes of interesterification discussed are (a) interchange between a fat and free fatty acids, in which the most important reaction is the introduction of acids of low mol wt into a fat with higher fatty acids; (b) interchange between a fat and an alcohol, e.g., with glycerol, in order to produce emulsifiers like monoglycerides; (c ...
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Interesterification products and processes
Journal of the American Oil Chemists' Society, 1967AbstractInteresterification as applied to fats and oils is a process whereby the fatty, acid moieties of glyceride molecules are rearranged in a random or directed manner. Either type of rearrangement may involve production of new triglyceride compositions in a predictable manner. A number of patented processes for accomplishing interesterification are
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The effects of interesterification on the physicochemical properties of oil and its fractions
Food Chemistry, 2022Yong Wang, Zhen Zhang, Wan Jun Lee
exaly